Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

Authors

  • Guilherme Paz Monteiro Universidade Federal de Uberlândia
  • Roberta Torres de Melo Universidade Federal de Uberlândia
  • Eliane Pereira Mendonça Universidade Federal de Uberlândia
  • Priscila Christen Nalevaiko
  • Mariela Moura Carreon Universidade Federal de Uberlândia
  • Ana Beatriz Garcez Buiatte Universidade Federal de Uberlândia
  • Fernanda Aparecida Longato Santos
  • Carla Ribeiro Pacheco Universidade Federal de Uberlândia
  • Yara Cristina Paiva Maia Universidade Federal de Uberlândia
  • Daise Aparecida Rossi Universidade Federal de Uberlândia

DOI:

https://doi.org/10.14393/BJ-v36n2a2020-42429

Keywords:

Campylobacteriosis, Food safety, Gene transcription, Public health

Abstract

Campylobacter spp. is an emerging pathogen that causes gastroenteritis in humans and the consumption of dairy food can characterize sources of infection. We aimed to verify the viability and a presence of transcripts associated with characteristics of virulence and adaptation of C. jejuni isolated from Minas Frescal cheeses, produced with contaminated milk and stored under refrigeration for up to ten days. The samples were analyzed for bioindicators, Campylobacter spp., pH, acidity, moisture and sodium chloride. Campylobacter spp. recovered were evaluated for the production of transcripts of: ciaB, dnaJ, p19 and sodB. The results were correlated with the viability of C. jejuni and changes in their transcriptome. Storage at low temperatures reduced C. jejuni from the first to the fourth day. The variations in humidity, pH and acidity influenced the decreasing of C. jejuni. There was a reduction in transcripts' production of the four genes, more pronounced on the fourth day, indicating the inability of the microorganism to perform its metabolic activities, due to the conditions of injury. Despite the presence of mechanisms of virulence and adaptation, C. jejuni could not remain viable four days after production. However, consumption of fresh cheese contaminated with Campylobacter jejuni can be a source of infection when consumed up to four days after production.

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Published

2020-02-11

How to Cite

MONTEIRO, G.P., MELO, R.T. de, MENDONÇA, E.P., NALEVAIKO, P.C., CARREON, M.M., BUIATTE, A.B.G., SANTOS, F.A.L., PACHECO, C.R., MAIA, Y.C.P. and ROSSI, D.A., 2020. Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni. Bioscience Journal [online], vol. 36, no. 2, pp. 546–555. [Accessed30 November 2022]. DOI 10.14393/BJ-v36n2a2020-42429. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/42429.

Issue

Section

Agricultural Sciences