Detection of mycobacteria in coalho cheese sold in Northeastern Brazil
Giovanni Brito Medeiros, Onaldo Guedes Rodrigues, Pirajá Saraiva Bezerra Neto, Rosália Severo de Medeiros, Elaine Cristina Fernandes Baez Sarti, Empresa Brasileira de Pesquisa Agropecuária, Flábio R. Araújo, Empresa Brasileira de Pesquisa Agropecuária, Sérgio Santos de Azevêdo, Severino Silvano dos Santos Higino
Abstract
The aim of the present study was to detect and identify Mycobaterium spp. in 50 samples of coalho cheese sold in the Northeast region of Brazil. Of the 50 analyzed samples, 35 were produced by the artisanal process, using raw milk, and 15 originated from industrialized establishments that pasteurize milk. Conventional and real-time nested PCR for the rv2807 gene of the M. tuberculosis complex was performed directly from the 50 analyzed samples. Samples of coalho cheese were grown simultaneously in Stonebrink medium, and conventional PCR was performed from the bacterial isolates with primers that flank differentiation region 4 (DR4), specific to M. bovis, mb400F. Bacterial isolates negative by PCR for RD4 were subjected to PCR for hsp65 of Mycobacterium spp., with subsequent DNA sequencing. The cultures were negative for the M. tuberculosis complex, but two samples (4%) from the artisanal process (with raw milk) exhibited identity with hsp65 of Mycobacterium lehmanii (Sequence ID: KY933786.1, identities: 312/363 [86%]); and Mycobacterium rutilum (sequence ID: LT629971.1, identities: 331/371 [89%]), showing to be indicative environmental contamination. Non-tuberculous mycobacteria are emergent and ubiquitous microorganisms; therefore, they deserve greater attention in the cheese production chain, both in terms of Good Agricultural Practices (GAP) and food Good Manufacturing Practices (GMP).