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Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese
1Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
Unlabelled:
Mycobacterium avium subsp. paratuberculosis (Map) is considered as a potential public health threat due to its possible association with Crohn's disease in humans. This study aimed to investigate the survival of Map in ultra-filtered white (UFW) cheese, with special reference to the effect of initial inoculum level, addition of starter culture and salt concentration. Behaviour of Map was monitored during the storage of UFW cheese using F57-quantitative real-time PCR and culture assay. According to the results, higher inoculum level prolongs Map persistence in UFW cheese. Furthermore, the addition of starter culture was found as the main restrictive parameter affecting the survival of Map in UFW cheese. Meanwhile, salt concentration did not accelerate Map inactivation. It was concluded that UFW cheese has potential to support the survival of Map.
Significance And Impact Of The Study:
This study was conducted to investigate the factors that influence the survival of Mycobacterium avium subsp. paratuberculosis (Map) during the storage period of ultra-filtered white (UFW) cheese which represents a step forward to meet a critical industry need. Results revealed that the addition of starter culture could restrict the persistence of Map, while Map survival was not affected by higher salt concentration. In addition, persistence of Map was found dose-dependent. It was concluded that in UFW cheese, Map could survive the 60 days of storage period.
Insights
Mycobacterium avium subsp. paratuberculosis (Map) can survive in ultra-filtered white (UFW) cheese for at least 60 days. Starter cultures restrict Map survival, but salt concentration does not, indicating UFW cheese poses a potential public health risk.
Area of Science:
- Food Microbiology
- Bacteriology
- Public Health
Background:
- Mycobacterium avium subsp. paratuberculosis (Map) is a potential public health concern linked to Crohn's disease.
- Understanding Map survival in food products like cheese is crucial for food safety.
Purpose of the Study:
- To investigate the survival of Map in ultra-filtered white (UFW) cheese.
- To determine the influence of initial inoculum level, starter culture, and salt concentration on Map persistence.
Main Methods:
- Monitoring Map behavior in UFW cheese during storage.
- Utilizing F57-quantitative real-time PCR and culture assays for detection and quantification.
Main Results:
- Higher initial Map inoculum levels prolonged its survival in UFW cheese.
- The addition of starter culture significantly restricted Map persistence.
- Salt concentration did not accelerate Map inactivation in UFW cheese.
Conclusions:
- UFW cheese supports the survival of Map, with potential implications for public health.
- Starter cultures are key in limiting Map persistence in UFW cheese.
- Map survival in UFW cheese is dose-dependent and can extend beyond 60 days.
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