{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2022,7,6]],"date-time":"2022-07-06T22:11:15Z","timestamp":1657145475595},"reference-count":50,"publisher":"PAGEPress Publications","issue":"2","license":[{"start":{"date-parts":[[2022,6,29]],"date-time":"2022-06-29T00:00:00Z","timestamp":1656460800000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Ital J Food Safety"],"abstract":"<jats:p>The latest EU regulation on geographical indications (EU Regulation No. 1151\/2012) has introduced a set of new tools for the protection and enhancement of food products in rural areas, under the group name of optional quality term (OQT). The Commission Delegated EU Regulation, No. 665\/2014, regulated the conditions for the use of the optional quality term mountain product (MP), to support the implementation of a mountain value chain. This new tool is aimed at promoting local development, maintaining the economic activities in mountain areas, and redistributing wealth, whilst, at the same time, promoting the territory. Pecorino and goat cheeses are typical Italian cheeses made usually with whole raw ewe\u2019s or raw goat\u2019s milk, without starter culture addition. In an attempt to characterize these productions, the aim of this study was to investigate the evolution of enterococci during the production and ripening of Pecorino cheese made in three different farms, located in Umbria, Italy in areas facing natural or other specific constraints as stipulated by Regulation 1305\/2013 on support for rural development by the European Agricultural Fund for Rural Development (EAFRD). Enterococci are enteric organisms which are commonly isolated from ewe and goat\u2019s milk production in Umbria, Italy. Counts of enterococci in raw milk ranged from 1.75 for ovine milk to 3.62 for ewe milk and a marked reduction was observed after thermization especially in ovine milk. Out of 100 isolates, 69 were E. faecium, 23 E. durans, 8 E. faecalis and 2 E. casseliflavus and the distribution of species between farms and between samples showed a prevalence of E. faecium in ovine farms and E. durans in ewes farms, with an equal dis-tribution between samples. High percentages of susceptible isolates were found for amoxicillin\/clavulanic acid, ampicillin, chloramphenicol, sulphamethoxazole, sulphamethoxazole\/ trimethoprim, ticarcillin, vancomycin. A high prevalence of resistant strains (&gt;30%) was ob-served for amikacin, ciprofloxacin, ceftriaxone, kanamycin, tetracycline. A comparison of this results with those of previous works on similar dairy products revealed high levels of resistance to antimicrobials which needs to be addressed.<\/jats:p>","DOI":"10.4081\/ijfs.2022.10070","type":"journal-article","created":{"date-parts":[[2022,6,29]],"date-time":"2022-06-29T12:47:03Z","timestamp":1656506823000},"source":"Crossref","is-referenced-by-count":0,"title":["Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305\/2013 in Umbria, Italy"],"prefix":"10.4081","volume":"11","author":[{"given":"Luca","family":"Grispoldi","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Musafiri","family":"Karama","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Saeed","family":"El-Ashram","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Cristina","family":"Saraiva","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Juan","family":"Garc\u00eda-D\u00edez","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Athanasios","family":"Chalias","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Beniamino Terzo","family":"Cenci-Goga","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"2549","published-online":{"date-parts":[[2022,6,29]]},"reference":[{"key":"53607","doi-asserted-by":"crossref","unstructured":"Andrighetto C, Knijff EDO, Lombardi A, Torriani S, Vancanneyt M, Kersters K, Swings J, Dellaglio F, 2001. Phenotypic and genetic diversity of enterococci isolated from Italian cheeses. J Dairy Res 68:303-16.","DOI":"10.1017\/S0022029901004800"},{"key":"53608","unstructured":"Avellini P, Clementi F, Marinucci M, Cenci-Goga B, Rea S, Branciari R, Cavallucci C, Reali C, Di Antonio E.,1999a. \"Pit\" cheese: Compositional, microbiological and sensory characteristics. Ital J Food Sci 11:317-33."},{"key":"53609","doi-asserted-by":"crossref","unstructured":"Bagci U, Ozmen Togay S, Temiz A, Ay M, 2019. Probiotic characteristics of bacteriocin-producing Enterococcus faecium strains isolated from human milk and colostrum. Folia Microbiol 64:735-50.","DOI":"10.1007\/s12223-019-00687-2"},{"key":"53610","doi-asserted-by":"crossref","unstructured":"Bonadonna A, Peira G, Giachino C, Molinaro L, 2017. Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers\u2019 Opinion. Agriculture 7(8).","DOI":"10.3390\/agriculture7080065"},{"key":"53611","doi-asserted-by":"crossref","unstructured":"Camargo CH, Mondelli AL, B\u00f4as PJFV, 2011. Comparison of teicoplanin disk diffusion and broth microdilution methods against clinical isolates of Staphylococcus aureus and S. epidermidis. Braz J Microbiol 42:1265-8.","DOI":"10.1590\/S1517-83822011000400003"},{"key":"53612","doi-asserted-by":"crossref","unstructured":"Celano G, Costantino G, Calasso M, Randazzo C, Minervini F, 2022. Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant. Foods 11(3).","DOI":"10.3390\/foods11030425"},{"key":"53613","unstructured":"Cenci-Goga B, Clementi F, Di Antonio E, 1995. Behaviour of lactic and non lactic microflora during production and ripening of on-farm manufactured Pecorino cheese. p. 219-235."},{"key":"53614","doi-asserted-by":"crossref","unstructured":"Cenci-Goga B, Cruciani D, Crotti S, Karama M, Ylldlrlm G, Bulut M, Marino C, Grispoldi L. 2021. Diversity of yeasts and moulds in dairy products from Umbria, central Italy. J Dairy Res 88:217-20.","DOI":"10.1017\/S002202992100042X"},{"key":"53615","doi-asserted-by":"crossref","unstructured":"Cenci-Goga BT, Crotti S, Costarelli S, Rondini C, Karama M, Bennett P, 2004. Detection of tet(M) Gene from Raw Milk by Rapid DNA Extraction Followed by a Two-Step PCR with Nested Primers. J Food Protect 67:2833-8.","DOI":"10.4315\/0362-028X-67.12.2833"},{"key":"53616","doi-asserted-by":"crossref","unstructured":"Cenci-Goga BT, Karama M, Sechi P, Iulietto MF, Grispoldi L, Selvaggini R, Ceccarelli M, Barbera S. 2018. Fate of selected pathogens in spiked \u00abSALAME NOSTRANO\u00bb produced without added nitrates following the application of NONIT\u2122 technology. Meat Sci 139:247-54.","DOI":"10.1016\/j.meatsci.2018.02.002"},{"key":"53617","doi-asserted-by":"crossref","unstructured":"Cenci-Goga BT, Karama M, Sechi P, Iulietto MF, Novelli S, Selvaggini R, Barbera S, 2016. Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages. Ital J Anim Sci 15:358-74.","DOI":"10.1080\/1828051X.2016.1204633"},{"key":"53618","doi-asserted-by":"crossref","unstructured":"Cenci-Goga BT, Karama M, Sechi P, Iulietto MF, Novelli S, Selvaggini R, Mattei S, 2015. Growth Inhibition of Selected Microorganisms by an Association of Dairy Starter Cultures and Probiotics. Ital J Anim Sci 14:3745.","DOI":"10.4081\/ijas.2015.3745"},{"key":"53619","doi-asserted-by":"crossref","unstructured":"Cenci-Goga BT, Rossitto PV, Sechi P, Parmegiani S, Cambiotti V, Cullor JS, 2012. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages. Meat Sci 90:599-606.","DOI":"10.1016\/j.meatsci.2011.09.022"},{"key":"53620","unstructured":"Clementi F, Cenci Goga BT, Trabalza Marinucci M, Di Antonio E, 1998a. Use of selected starter cultures in the production of farm manufactured goat cheese from thermized milk. Ital J Food Sci 10:41-56."},{"key":"53621","unstructured":"Clementi F, Cenci-Goga B, Trabalza Marinucci M, Di Antonio E, 1998b. Use of selected starter cultures in the production of farm manufactured goat cheese from thermized milk. Ital J Food Sci 10:41-56."},{"key":"53622","unstructured":"CLSI. 2018. M02-A12 Performence Standards for Antimicrobial Disk Susceptibility Tests, 13th Edition. Clinical and Laboratory Standards Institute (CLSI), Wayne, PA."},{"key":"53623","unstructured":"CLSI. 2021. M100. Performance Standards for Antimicrobial Susceptibility Testing, 31st Edition. Clinical and Laboratory Standards Institute (CLSI), Wayne, PA."},{"key":"53624","doi-asserted-by":"crossref","unstructured":"Daghio M, Pini F, Espinoza-Tofalos A, Conte G, Mari E, Giannerini F, Giovannetti L, Buccioni A, Franzetti A, Granchi L, 2022. Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration. Food Microbiol 104.","DOI":"10.1016\/j.fm.2022.104006"},{"key":"53625","doi-asserted-by":"crossref","unstructured":"Dapkevicius MD, Sgardioli B, C\u00e2mara SPA, Poeta P, Malcata FX. 2021. Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles. 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Virulence 3:421-569.","DOI":"10.4161\/viru.21282"},{"key":"53638","doi-asserted-by":"crossref","unstructured":"Huys G, Botteldoorn N, Delvigne F, De Vuyst L, Heyndrickx M, Pot B, Dubois JJ, Daube G, 2013. Microbial characterization of probiotics\u2013Advisory report of the Working Group \u201c8651 Probiotics\u201d of the Belgian Superior Health Council (SHC). Mol Nutr Food Res 57:1479-504.","DOI":"10.1002\/mnfr.201300065"},{"key":"53639","unstructured":"ISO CH. 2004. ISO 5538:2004 [IDF 113:2004] Milk and milk products \u2014 Sampling \u2014 Inspection by attributes. ISO CH."},{"key":"53640","doi-asserted-by":"crossref","unstructured":"Jamet E, Akary E, Poisson MA, Chamba JF, Bertrand X, Serror P, 2012. Prevalence and characterization of antibiotic resistant Enterococcus faecalis in French cheeses. Food Microbiol 31:191-8.","DOI":"10.1016\/j.fm.2012.03.009"},{"key":"53641","doi-asserted-by":"crossref","unstructured":"Litopoulou-Tzanetaki E, Tzanetakis N, 2011. Microbiological characteristics of Greek traditional cheeses. Small Rum Res 101:17-32.","DOI":"10.1016\/j.smallrumres.2011.09.022"},{"key":"53642","doi-asserted-by":"crossref","unstructured":"Marilley L, Casey MG, 2004. Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains. Int J Food Microbiol 90:139-59.","DOI":"10.1016\/S0168-1605(03)00304-0"},{"key":"53643","doi-asserted-by":"crossref","unstructured":"Russo N, Caggia C, Pino A, Coque TM, Arioli S, Randazzo CL, 2018. Enterococcus spp. in Ragusano PDO and Pecorino Siciliano cheese types: A snapshot of their antibiotic resistance distribution. Food Chem Toxicol 120:277-86.","DOI":"10.1016\/j.fct.2018.07.023"},{"key":"53644","doi-asserted-by":"crossref","unstructured":"Samelis J, Lianou A, Kakouri A, Delb\u00c8S C, Rogelj I, Bogovi\u010c-Matija\u0160I\u0106 B, Montel M-C. 2009. Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing. J Food Protect 72:783-90.","DOI":"10.4315\/0362-028X-72.4.783"},{"key":"53645","doi-asserted-by":"crossref","unstructured":"Sanlibaba P, Senturk E, 2018. Prevalence, characterization and antibiotic resistance of enterococci from traditional cheeses in Turkey. Int J Food Propert 21:1955-63.","DOI":"10.1080\/10942912.2018.1489413"},{"key":"53646","doi-asserted-by":"crossref","unstructured":"Schleifer KH, Kilpper-B\u00e4lz R, 1984. Transfer of Streptococcus faecalis and Streptococcus faecium to the Genus Enterococcus nom. rev. as Enterococcus faecalis comb. nov. and Enterococcus faecium comb. nov. Int J System Evolut Microbiol 34:31-4.","DOI":"10.1099\/00207713-34-1-31"},{"key":"53647","doi-asserted-by":"crossref","unstructured":"Sechi P, Iulietto MF, Mattei S, Traina G, Codini M, Cenci-Goga BT, 2014a. Effect of a formulation of selected dairy starter cultures and probiotics on microbiological, chemical and sensory characteristics of swine dry-cured sausages. p. 83-83.","DOI":"10.1016\/j.jbiotec.2014.07.283"},{"key":"53648","doi-asserted-by":"crossref","unstructured":"Sechi P, Iulietto MF, Mattei S, Traina G, Codini M, Cenci-Goga BT, 2014b. In vitro activity of a formulation of lactic acid bacteria of dairy origin and probiotics vs. selected pathogens. p. 82-82.","DOI":"10.1016\/j.jbiotec.2014.07.282"},{"key":"53649","doi-asserted-by":"crossref","unstructured":"Serio A, Chaves-L\u00f3pez C, Paparella A, Suzzi G, 2010. Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. Int Dairy J 20:459-64.","DOI":"10.1016\/j.idairyj.2010.02.005"},{"key":"53650","doi-asserted-by":"crossref","unstructured":"Serio A, Paparella A, Chavez-L\u00f3pez C, Corsetti A, Suzzi G, 2007. Enterococcus populations in pecorino abruzzese cheese: Biodiversity and safety aspects [Article]. J Food Protect 70:1561-8.","DOI":"10.4315\/0362-028X-70.7.1561"},{"key":"53651","doi-asserted-by":"crossref","unstructured":"Sojeong H, Jungmin L, Jong-Hoon L, Do-Won J, 2019. Genomic Insight into the Salt Tolerance of Enterococcus faecium, Enterococcus faecalis,Tetragenococcus halophilus. J Microbiol Biotechnol 29:1591-602.","DOI":"10.4014\/jmb.1908.08015"},{"key":"53652","doi-asserted-by":"crossref","unstructured":"Templer SP, Baumgartner A, 2007. Enterococci from Appenzeller and Schabziger raw milk cheese: antibiotic resistance, virulence factors, and persistence of particular strains in the products. J Food Prot 70:450-5.","DOI":"10.4315\/0362-028X-70.2.450"},{"key":"53653","doi-asserted-by":"crossref","unstructured":"Tsanasidou C, Asimakoula S, Sameli N, Fanitsios C, Vandera E, Bosnea L, Koukkou AI, Samelis J, 2021. Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Enterococcus faecium\/durans Group. Microorganisms 9(4).","DOI":"10.3390\/microorganisms9040777"},{"key":"53654","doi-asserted-by":"crossref","unstructured":"V\u00fdrostkov\u00e1 J, Regecov\u00e1 I, Dudrikov\u00e1 E, Marcin\u010d\u00e1k S, Vargov\u00e1 M, Kov\u00e1\u010dov\u00e1 M, Ma\u013eov\u00e1 J, 2021. Antimicrobial Resistance of Enterococcus sp. Isolated from Sheep and Goat Cheeses. Foods 10(8).","DOI":"10.3390\/foods10081844"},{"key":"53655","doi-asserted-by":"crossref","unstructured":"Werner G, Coque TM, Franz CMAP, Grohmann E, Hegstad K, Jensen L, van Schaik W, Weaver K, 2013. Antibiotic resistant enterococci\u2014Tales of a drug resistance gene trafficker. Int J Med Microbiol 303:360-79.","DOI":"10.1016\/j.ijmm.2013.03.001"},{"key":"53656","doi-asserted-by":"crossref","unstructured":"Wongthong S, Dutchanutouch K, Namsaengkang V, Chanawong A, Wilailuckana C, Lulitanond A, 2015. Performance of vancomycin and teicoplanin disk diffusion test in isogenic vancomycin non-susceptible Staphylococcus aureus. 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