出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Although quite controversial from the point of view of food safety, a considerable number of people across different age and socioeconomic groups consume raw goat’s milk. Even if refrigerated after milking, raw goat's milk may still be susceptible to the lipolytic and proteolytic actions of psychrotrophic microorganisms, such as Pseudomonas. In this study, Pseudomonas sp. from 21 refrigerated raw goat’s milk samples were characterized. All samples were freely commercialized, without any type of inspection, by small producers and markets from different regions of Rio de Janeiro, Brazil. A total of 136 isolates were identified, most of which belonged to the species, P. putida, P. koreensis, P. monteilii, and P. fluorescens. The production of protease and lipase varied according to the incubation temperature. We found that 91.4% of the Pseudomonas isolates were susceptible to all antibiotics tested. None of the isolates exhibited a multidrug-resistance phenotype. None of the raw goat’s milk samples contained detectable antibiotic residues, which may explain the very low frequency of resistant bacteria. Although Pseudomonas is not considered a typical food-related pathogen, its presence indicate that the determination of microbiological standards for raw goat's milk and greater control of the commercialization of this product, are necessary.
关键词：refrigerated raw goat’s milk; Pseudomonas spp;; antibiotic susceptibility; proteolytic and lipolytic activity; biofilm production; antibiotic resistance;
