Coxiella burnetii DNA in milk, milk products, and fermented dairy products
, , , e | 20 ott 2021
INFORMAZIONI SU QUESTO ARTICOLO
Article Category: Review article
Pubblicato online: 20 ott 2021
Pagine: 441 - 447
Ricevuto: 29 mar 2021
Accettato: 04 ott 2021
DOI: https://doi.org/10.2478/jvetres-2021-0055
Parole chiave
© 2021 L. Valkovska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Results of the analysis of the pasteurised milk and milk product samples from the four largest milk processing companies in Latvia
| Company | Number of samples tested / number of positive samples (%) |
|---|---|
| A | 31/27 (87.10) |
| B | 24/19 (79.17) |
| C | 13/4 (30.77) |
| D | 10/6 (60.00) |
Results of the analysis of the unfermented and fermented products
| Unfermented products | Fermented products (number of positive samples/ total number of samples, percentage of positive samples) |
|||
|---|---|---|---|---|
| Without fermenting cultures | With fermenting cultures | With fermenting cultures and probiotics | ||
| Individual farms | 5/18, 27.78% | 0/2, 0% | 1/9, 11.11% | 0/6, 0% |
| Milk companies processing | 23/35, 65.71% | 10/13, 76.92% | 70/99, 70.71 % | 20/31, 64.52% |
| Total | 28/53, 52.83% | 10/15, 66.67% | 71/108, 65.74% | 20/37, 54.05% |
The overview of the analysed samples
| Product type | Producers | Number of samples originating from Latvia/those with additives | Number of samples from foreign sources/those with additives | Sample size |
|---|---|---|---|---|
| Cow’s milk products | ||||
| Unpasteurised milk | Individual farms | 15/0 | 0/0 | 20–1,000 mL |
| Heat-treated milk | Milk processing companies | 3/0 | 0/0 | 500–1,000 mL |
| Pasteurised milk | Milk processing companies | 17/3 | 2/0 | 200–1,000 mL |
| Yogurts, yogurt drinks | Milk processing companies, individual farms | 28/23 | 4/4 | 100–700 g |
| Cottage cheese, home-style cheese, and desserts | Milk processing companies | 40/17 | 4/2 | 35–400 g |
| Cheese (hard, semi-hard, smoked, and cheese spread) | Milk processing companies | 23/6 | 2/0 | 30–342 g |
| Cream, coffee cream, and sour cream | Milk processing companies, individual farms | 2 |
2 |
100–600 g or 20– 200 mL |
| Kefir, ryazhenka, pure culture fermented milk, buttermilk, and sour milk | Milk processing companies | 19/4 | 3/2 | 150–1,000 g |
| Protein drink | Brewery, milk processing companies | 6 (3 |
0/0 | 250–460 mL |
| Goat’s milk products | ||||
| Pasteurised goat’s milk | Milk processing companies, individual farms | 1/0 | 2 |
500–1,000 mL |
| Goat’s cheese | Milk processing companies, individual farms | 8/1 | 7/0 | 100–200 g |
| TOTAL | 187/59 | 26/8 | ||
Summary of results for all samples tested
| Product type | Number of samples from Latvian producers (positive) | Percentage of positive samples | Average Ct of positive samples | Number of samples from foreign producers (positive) | Percentage of positive samples | Average Ct of positive samples |
|---|---|---|---|---|---|---|
| Unpasteurised milk | 15 (4) | 26.67 | 30.45 | 0 | - | - |
| Heat-treated milk | 3 (0) | 0.00 | - | 0 | - | - |
| Pasteurised milk | 17 (13) | 76.47 | 30.41 | 2 (2) | 100.00 | 34.72 |
| Yogurts, yogurt drinks | 28 (15) | 53.57 | 31.75 | 4 (2) | 50.00 | 33.99 |
| Cottage cheese, home cheese, and desserts | 40 (31) | 77.50 | 31.08 | 4 (3) | 75.00 | 29.65 |
| Cheese | 23 (20) | 86.96 | 29.84 | 2 (2) | 100.00 | 28.40 |
| Cream, coffee cream, and sour cream | 27 (15) | 55.56 | 34.06 | 2 (1) | 50.00 | 35.07 |
| Kefir, ryazhenka, pure culture fermented milk, buttermilk, sour milk | 19 (11) | 57.89 | 32.97 | 3 (2) | 66.67 | 33.33 |
| Protein drink | 6 (5) | 83.33 | 34.21 | 0 | - | |
| Pasteurised goat milk | 1 (0) | 0.00 | - | 2 (1) | 50.00 | 32.26 |
| Goat’s cheese | 8 (0) | 0.00 | - | 7 (2) | 28.57 | 30.72 |
| TOTAL | 187 (114) | 60.96 | - | 26 (15) | 57.69 | - |