Cargando…

A Strong Evidence Outbreak of Salmonella Enteritidis in Central Italy Linked to the Consumption of Contaminated Raw Sheep Milk Cheese

Salmonellosis is the second most commonly reported gastrointestinal infection in humans after campylobacteriosis, and an important cause of foodborne outbreaks in the EU/EEA. The vast majority (72.4%) of the salmonellosis foodborne outbreaks reported in EU in 2019 were caused by Salmonella Enteritid...

Descripción completa

Detalles Bibliográficos
Autores principales:	Napoleoni, Maira, Villa, Laura, Barco, Lisa, Busani, Luca, Cibin, Veronica, Lucarelli, Claudia, Tiengo, Alessia, Dionisi, Anna Maria, Conti, Fabrizio, Da Silva Nunes, Fernanda Rogeria, Tantucci, Luana, Staffolani, Monica, Silenzi, Valentina, Fraticelli, Roberta, Morandi, Benedetto, Blasi, Giuliana, Rocchegiani, Elena, Fisichella, Stefano
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8708648/ https://www.ncbi.nlm.nih.gov/pubmed/34946066 http://dx.doi.org/10.3390/microorganisms9122464

Ejemplares similares

Monophasic Variant of Salmonella Typhimurium 4,[5],12:i:- (ACSSuGmTmpSxt Type) Outbreak in Central Italy Linked to the Consumption of a Roasted Pork Product (Porchetta)
por: Napoleoni, Maira, et al.
Publicado: (2023)

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
por: Pellegrino, Luisa, et al.
Publicado: (2021)

Foodborne Pathogen Assessment in Raw Milk Cheeses
por: Costanzo, Nicola, et al.
Publicado: (2020)

Pathogenic bacteria in cheese, raw and pasteurised milk
por: Bastam, Mahsa Morovati, et al.
Publicado: (2021)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
por: Villalobos-Chaparro, Sarai, et al.
Publicado: (2018)

Characterizing Salmonella enterica Serovar Choleraesuis, var. Kunzendorf: A Comparative Case Study
por: Longo, Alessandra, et al.
Publicado: (2019)

Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese
por: Inácio, Rita S., et al.
Publicado: (2022)

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
por: Lavoie, Karine, et al.
Publicado: (2011)

Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk
por: Milani, Christian, et al.
Publicado: (2019)

A Mechanistic Study of the Antiaging Effect of Raw-Milk Cheese Extracts
por: Cardin, Guillaume, et al.
Publicado: (2021)

Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk
por: Sakaridis, Ioannis, et al.
Publicado: (2022)

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
por: Scudino, Hugo, et al.
Publicado: (2022)

Whole-Genome Sequence of Salmonella enterica Serovar Bispebjerg from Turkey Reveals Its Pathogenic Potential
por: Tiengo, Alessia, et al.
Publicado: (2023)

The challenging task to select Salmonella target serovars in poultry: the Italian point of view
por: Leati, Marta, et al.
Publicado: (2021)

Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses
por: Fuka, Mirna Mrkonjić, et al.
Publicado: (2013)

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing
por: Castellanos-Rozo, José, et al.
Publicado: (2020)

Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
por: Serrano, Nathalie Spoerry, et al.
Publicado: (2018)

Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese
por: Pagliasso, Giulia, et al.
Publicado: (2021)

The Interplay between Campylobacter and the Caecal Microbial Community of Commercial Broiler Chickens over Time
por: Patuzzi, Ilaria, et al.
Publicado: (2021)

Control of Listeria monocytogenes growth in soft cheeses by bacteriophage P100
por: Silva, Elaine Nóbrega Gibson, et al.
Publicado: (2014)

A novel intermediate host for Taenia serialis (Gervais, 1847): The European roe deer (Capreolus capreolus L. 1758) from the Monti Sibillini National Park (MSNP), Italy
por: Morandi, Benedetto, et al.
Publicado: (2021)

Feedborne Salmonella enterica Serovar Jerusalem Outbreak in Different Organic Poultry Flocks in Switzerland and Italy Linked to Soya Expeller
por: Horlbog, Jule Anna, et al.
Publicado: (2021)

Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry
por: Delcenserie, Véronique, et al.
Publicado: (2011)

Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland
por: Rola, Jolanta G., et al.
Publicado: (2016)

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
por: Estrada, Olaia, et al.
Publicado: (2019)

A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese
por: Bellassi, Paolo, et al.
Publicado: (2021)

Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
por: Terzić-Vidojević, Amarela, et al.
Publicado: (2021)

Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters
por: Huerta-Jimenez, Mariana, et al.
Publicado: (2022)

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
por: Coelho, Márcia C., et al.
Publicado: (2022)

Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme
por: Fontana, Federico, et al.
Publicado: (2023)

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
por: Bettera, Luca, et al.
Publicado: (2023)

“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features
por: Di Cerbo, Alessandro, et al.
Publicado: (2020)

Behaviour of Listeria Monocytogenes and Escherichia Coli O157:H7 During the Cheese Making of Traditional Raw-Milk Cheeses from Italian Alps
por: Cosciani-Cunico, Elena, et al.
Publicado: (2015)

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses
por: O’Sullivan, Daniel J., et al.
Publicado: (2015)

Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue
por: Valente, Nuno I. P., et al.
Publicado: (2018)

Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
por: Sánchez-Gamboa, Cristina, et al.
Publicado: (2018)

Outbreak of Salmonella Newport associated with internationally distributed raw goats' milk cheese, France, 2018
por: Robinson, E., et al.
Publicado: (2020)

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese
por: Tofalo, Rosanna, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_orh420d6hg4ctom3fcda969fa5