Details

Autor(en) / Beteiligte

• Silva, Marcio Roberto
• Duch, André Almeida Santos
• Lage, Rômulo Tadeu Pace de Assis
• de Faria, Letícia Scafutto
• Menezes, Liliane Denize Miranda
• Ribeiro, João Batista
• de Souza, Guilherme Nunes
• Filho, Paulo Martins Soares
• Preis, Ingred Sales
• Sales, Érica Bravo
• de Souza, Patrícia Gomes
• Araújo, Flábio Ribeiro
• Guimarães, Ricardo José de Paula Souza E
• Mendes, Tulio
• Pettan-Brewer, Christina
• Fonseca-Júnior, Antônio Augusto

Titel

Recovery of Brucella in raw milk Minas artisanal cheese approved for consumption by official inspection agency in Brazil: assessment of prevalence and risk factors through One Health integrated approaches

Ist Teil von

• Transactions of the Royal Society of Tropical Medicine and Hygiene, 2022-11, Vol.116 (11), p.1091-1099

Ort / Verlag

England

Erscheinungsjahr

2022

Quelle

Oxford Journals 2020 Medicine

Beschreibungen/Notizen

• Minas artisanal cheese (MAC) from the Serro region is a Brazilian intangible cultural heritage. Produced from raw milk, it may carry zoonotic pathogens such as Brucella. This study included a randomized survey for the prevalence of Brucella-positive MAC and its associated factors. MAC samples (n=55), each one from a different rural family-based cheese-processing agroindustry, were analysed for Brucella by direct polymerase chain reaction (PCR) species-specific DNA detection and cultivation-based approaches. Among 55 MACs that were analysed, we found 17 Brucella DNA-positive samples (30.9% [95% confidence interval {CI} 18.7 to 43.1]) by PCR and, for the first time, from one MAC (1.8% [95% CI 0.5 to 9.7]), viable Brucella abortus was recovered by cultivation. Higher values for two variables, the number of lactating cows per herd (p=0.043) and daily milk production per herd (p=0.043), were each associated with Brucella-positive MAC, which concentrated in three high-risk and one low-risk spatial clusters. MAC may be a source of Brucella for humans, since the positive samples were from batches that were sold by cheesemakers. This should be of concern and encourage cooperation between the health and agriculture sectors in order to mitigate this public health risk through One Health integrated approaches.