Prisustvo gena za enterotoksine staphylococcus aureus u mleku i proizvodima od mleka - pregled

Introduction. The article analyses current trends in milk production and consumption in the world, taking into account the latest factors of product competitiveness in the global milk market and the growing interest of consumers in plant substitutes for animal milk. According to the Food and Agriculture Organization of the United Nations, world dairy production continues to grow, with Asia experiencing the largest increase since 2019. The next decade will create great opportunities for the dairy industry in the world. The increase in demand will be accelerated by the globalization of the industry, which will form consolidation in order to efficiently use resource potential, ensure a sustainable supply of milk and stable profits for producers. Purpose. The purpose of the article is to study current trends in milk production and consumption in the world, taking into account the latest factors of product competitiveness in the global milk market and the growing interest of consumers in plant substitutes for animal milk. Method (methodology).The methodological basis of the study is scientific work on the current state and trends in production and milk consumption in the world. Dialectical, systemic and synergetic approaches were used at all stages of the study; methods of general scientific knowledge: comparison, analysis and synthesis, induction and deduction. Statistical analysis was used as specific methods. Results. The results of the study allowed us to draw conclusions about the social significance of dairy production. Globalization with a significant impact on domestic and international trade in the dairy industry will accelerate in the coming years, as more and more consumers seek to include dairy products in their daily diet to promote good quality and healthy natural products. One of the current trends in the world food market is a significant increase in consumption of plant foods. At present, each country faces a difficult task to develop an effective strategy for the development of natural dairy products in such conditions. The development of the world dairy market is influenced by various factors that determine the volume of production and consumption of dairy products, associated primarily with global changes in consumer preferences, increasing demand for goods in cheaper price segments, population growth, especially in developing countries, as well as economic development and overall welfare of mankind. In the context of globalization, an important factor in the world market is the economic policy of major countries that export and import milk and dairy products. In recent years, trade wars have begun to intensify, in particular between key players in the global market, which negatively affects the market for natural milk and dairy products and hinders its development. as well as with economic development and the general growth of human well-being. In the context of globalization, an important factor in the world market is the economic policy of major countries that export and import milk and dairy products. In recent years, trade wars have begun to intensify, in particular between key players in the global market, which negatively affects the market for natural milk and dairy products and hinders its development. As well as with economic development and the general growth of human well-being. In the context of globalization, an important factor in the world market is the economic policy of major countries that export and import milk and dairy products. In recent years, trade wars have begun to intensify, in particular between key players in the global market, which negatively affects the market for natural milk and dairy products and hinders its development.

Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains specific fatty acids with nutritional and physiological health benefits. For these reasons, a major attention is given to the quantity and quality of total fat intake. In the recent years, as a result of the new concept of multifunctional agriculture and the changing behaviours about diet, consumer demands in favor of high-quality, security and safety dairy products are increased. Moreover, milk proteins and milk-derived bioactive peptides are recognized to have a high nutritive value, several health-promoting functional activities and excellent technological properties. Accordingly, growing interest in the development of functional dairy products and preparation of infant formulae for babies who cannot be breast-fed, has been give in order to meet the specific consumer’s requests. This manuscript presents the main results obtained during my PhD research aimed to evaluate the main bioactive lipids and proteins in milk and dairy products using innovative analytical techniques. The experimental section of this manuscript is divided in two sections where are reported the main results obtained during my research activities on dairy products and human milks in order to characterize their bioactive compounds for functional food applications.

The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further development. The tendencies of milk procurement by agricultural enterprises and households of Ukraine are investigated. Over the years milk production in agriculture has been dynamically diminishing, with a shift to entrepreneurial forms of dairy farming. It has been noted that the decrease in milk production volume in recent years has influenced the dynamics of industrial production of dairy products. In particular, in recent years the production of cheese and butter has decreased significantly, and milk production has been characterized by unstable trends. The general characteristics of Ukraine's foreign trade in milk and dairy products are presented. In recent years, the value of the export-to-import ratio has been positive for most dairy products. Over the last year (2018), exports of butter, condensed milk and cream, condensed milk and cream and whey prevailed in Ukraine. At the same time, they imported more cheese and butter, fermented or fermented milk and cream. The main part of the exported dairy products was export of butter and milk and cream condensed, imported mainly cheese. It is established that the main problem of the dairy industry today is the low level of milk production. Therefore, financial and investment processes should be stimulated to build farms and increase livestock production at enterprises to offset losses from reduced milk production by households. At the same time, it is necessary to encourage deep processing of milk, in particular the production of butter (main export product) and cheese (to avoid import dependence).

The genus Clostridium comprises a large, heterogeneous group of obligate anaerobic, Gram-positive spore forming bacilli. Members of this genus are ubiquitous in the environment and although most species are considered saprophytic, several are pathogenic to both humans and animals. These bacteria cause a variety of diseases including neuroparalysis, gas gangrene, necrotic enteritis, food poisoning, toxic shock syndrome and pseudomembraneous colitis, which in most cases arise as a consequence of the production of potent exotoxins. Treatment options are often limited, underscoring the need for new treatment strategies and novel therapeutics. Understanding the fundamental mechanisms and signals that control toxin production in the pathogenic clostridia may lead to the identification of novel therapeutic targets that can be exploited in the development of new antimicrobial agents.

Simple SummaryConsumption of food products that are rich in natural antioxidants improves the antioxidant status of an organism through protection against oxidative stress and damage. Milk and dairy products (yogurt and cheese) accounting for approximately 25–30% of the average human diet are undoubtedly a rich source of compounds exhibiting antioxidant properties. The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. The antioxidant capacity of milk and dairy products is mainly related to the presence of sulfur amino acids, whey proteins (especially β-lactoglobulin), vitamins A, E, and C, or β-carotene. The processes of fermentation or cheese maturation are associated with the release of bioactive peptides, which are responsible for the level of the antioxidant status of the product. The use of probiotic strains significantly enhances the antioxidant status. The antioxidant status of milk and dairy products can be modified with the use of natural additives in animal nutrition or at the stage of milk processing. Herbal mixtures, seeds, fruits, and waste from the fruit and vegetable industry are used most commonly. It is worth emphasizing that regular consumption of natural dairy antioxidants minimizes the risk of development of civilization diseases (e.g., cardiovascular disease, cancer, or diabetes). It also slows down the aging process in the organism.The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

The recovery strategy for agricultural sector, which gives priority to the value chain approach, renewed interest in both milk production and processing within the framework of livestock development policy. The consumption of locally produced cow’s milk has grown considerably in recent decades, despite the fact that Benin isn’t a major producer of cattle. The role of milk and milk products in the diet and economy of pastoral communities is well established. However, milk production is still weak and depends on genetic and many other factors. That’s is the reason why, despite its economic and nutritional importance, the Beninese dairy industry is still artisanal. Dairy industry in Benin ensures the marketing of derived products like a local cheese “Wagashi” and a local beverage “Degue”: two derivative products helping to meet the nutritional needs of the population. The production conditions as well as the lack of standardization of the processing and preservation practices are, among other things, critical points justifying the risks associated with the consumption of derived dairy products in Benin. The decline in quantity of domestic imports of milk and milk products in recent decades has led to a segmentation of the dairy markets where local products play an important role. Hence, the need to evaluate the potential of milk production as well as the risks related to the consumption of this with a view to an industrial valorisation involving consumer health safety. The importance of milk and dairy products in the diet, the cattle breeds involved in milk production and their performance and the risks linked to the consumption of dairy products produced in Benin are discussed in this review.

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.

The paper establishes that in the legal field of Ukraine there are more than 50 legal and regulatory acts that are directly or indirectly related to the regulation of the dairy industry market. The Law of Ukraine "On Milk and Dairy Products" is basic in the field of regulation of the dairy industry. The legislator fixed the interpretation of the main terms of the dairy industry in the relevant legal act - the Law of Ukraine "On Milk and Dairy Products". This act defines what "raw milk", "dairy raw materials", "dairy products", "traditional dairy products" are. Also, the legislator fixed the main institutions of the state policy of ensuring the safety and quality of milk and dairy products. In addition, the act discloses the issue of state support for producers of milk, dairy raw materials and dairy products and the mechanism for its implementation. It should be noted that the Law of Ukraine "On Milk and Dairy Products" regulates the legal and organizational foundations for ensuring the safety and quality of milk and dairy products for life and the health of the population and the environment during their production, transportation, processing, storage and sale, import into the customs territory and export from the customs territory of Ukraine. The study identified the main, in our opinion, regulatory legal acts that regulate the supply of milk, dairy raw materials and dairy products to the state, and also characterized their purpose, main provisions and meaning. It was found that milk and dairy products occupy a significant place in the market of food resources. It is noted that the production of dairy products is an important component of food security. It was found that providing the state with milk is a complex process that includes the following stages: milk production, milk processing, sale of dairy products, state regulation.

The East African country of Uganda might not be thought of as the location of a viable, growing dairy industry. However, Uganda recorded a threefold increase in milk production from 1991 to 2004. While Uganda's dairy industry faces important challenges, the industry possesses advantages that can lead to further increases in milk production if additional, profitable markets can be found for Uganda's milk and dairy products. A major advantage possessed by Uganda's dairy industry is a favorable climate for milk production. Uganda's farmers also have demonstrated a willingness to accept new technologies that can increase milk production. The biggest challenges facing the industry are those associated with poor milk quality and pronounced seasonality of milk production.

Staphylococcus aureus is a major cause of food poisoning outbreaks associated with dairy products, because of the ingestion of preformed enterotoxins. The biocontrol of S. aureus using lactic acid bacteria (LAB) offers a promising opportunity to fight this pathogen while respecting the product ecosystem. We had previously established the ability of Lactococcus lactis, a lactic acid bacterium widely used in the dairy industry, to downregulate a major staphylococcal virulence regulator, the accessory gene regulator (agr) system, and, as a consequence, agr-controlled enterotoxins. In the present paper, we have shown that the oxygen-independent reducing properties of L. lactis contribute to agr downregulation. Neutralizing lactococcal reduction by adding potassium ferricyanide or maintaining the oxygen pressure constant at 50% released agr downregulation in the presence of L. lactis. This downregulation still occurred in an S. aureus srrA mutant, indicating that the staphylococcal respiratory response regulator SrrAB was not the only component in the signaling pathway. Therefore, this study clearly demonstrates the ability of L. lactis reducing properties to interfere with the expression of S. aureus virulence, thus highlighting this general property of LAB as a lever to control the virulence expression of this major pathogen in a food context and beyond.

The purpose of the study is to identify the main trends in the formation and use of the resources of milk and dairy products in Russia, changes in the volume and structure of exports of milk and dairy products, including ice cream, as well as to assess the impact of factors on income from exports of milk and dairy products, ice cream. Economic-statistical and balance-sheet research methods were used. To assess the impact of factors on export revenues, the index method and the method of deterministic factor analysis (the method of chain substitutions) were used. Results. The economic availability of milk and dairy products is decreasing, taking into account structural shifts in milk production by category of farms, stable imports (at the level of 16.76–17.97 % of the formed milk and dairy products resources in 2017-2022) and increasing exports of products. The volume of exports of products in 2022 decreased both in physical and value terms. However, the main export directions remained the same – Kazakhstan, Georgia, Azerbaijan, Uzbekistan, Armenia, Kyrgyzstan, Tajikistan, Belarus. At the same time, exports increased to countries with high product prices, including China. In the Chinese market, dairy products from Russia account for only 0.075–0.087 % of total imports. At the same time, it was revealed that for certain commodity items, Russia can compete in price in the Chinese market with its traditional supplier, New Zealand. The article indicates that the export of milk products, dairy products and ice cream from Russia can only be a tool for selling surplus products, in the future it is necessary to create conditions for increasing milk production, replacing imports and increasing the economic accessibility of dairy products for the population of the country. The scientific novelty lies in assessing the impact of quantitative, structural (assortment, geographical) factors on Russia's export revenues for milk, dairy products and ice cream in value estimation, as well as identifying Russia's price advantages relative to other importers of China.

Staphylococcus aureus Food Poisoning is a common cause of food-borne disease worldwide. Of particular relevance is the ability of some Staphylococcus aureus strains to produce heat stable enterotoxins that cause staphylococcal food poisoning, which ranks as one of the most prevalent worldwide causes of gastroenteritis. Several studies have shown that 15% to 80% of the Staphylococcus aureus isolated from various sources (dairy products, ice heavy cream, meat products) is able to produce enterotoxin. Classically, enterotoxins from Staphylococcus aureus strains can be classified into 18 serological types: A-U (except S, F and T), most of these serotypes are heat stable. The percentage of samples of milk and milk products contaminated with S. aurues in the current study were 46% which is higher than that reported by who detected S. aureus in 17 % and 32 % respectively of the analyzed samples of milk and milk products. Staphylococcal enterotoxins are low molecular weight proteins (MW 26.900 – 29,600).They are encoded by genes embedded in mobile genetic elements such as phages and pathogenicity islands .There are several methods for detection of enterotoxigeneic bacteria. The phonotypical methods are not reliable in specificity, because staphylococcal enterotoxins serotypes are antigenically similar. On the other hand, commercial serological kits can not detect all the serotypes and are limited in serotypes (A-B). Therefore, molecular techniques such as multiplex polymerase chain reaction and real-time polymerase chain reaction are recommended for detection of Staphylococcus aureus enterotoxins genes.

Introduction. The topic is relevant because, under the conditions of economic sanctions and instability in international markets, Russia needs to develop its own production of milk and dairy products to reduce dependence on imports and ensure food security. The article analyzes the prospects of milk and dairy production in Russia’s food markets. Materials and methods. The study materials were periodicals and conference abstracts on trends in the development of the dairy industry and dairy cattle breeding in Russia. Research methods were abstract-logical, monographic, calculative-constructive, comparative, and statistical analysis. Results. According to FAO data on milk production results in 2020, Russia is in 7th place. In Russia, about 20 thousand agricultural organizations of various forms of ownership with a population of 3.1 million cows are engaged in milk production. In 2021, milk production in all categories of farms amounted to 32.3 million tons, more than 100 thousand tons (+0.3%) compared to the production level of 2020. In the structure of milk production, agricultural organizations account for 55.5%, peasant (farmer) farms – 8.8%, and households – 35.7%. Among the leading regions in milk production is the Volga Federal District. It accounts for almost a third of the total volume of the product – about 9.5 million tons. The Ministry of Agriculture provides a set of state support measures to stimulate milk production and processing. In 2020, its total volume exceeded 38 billion rubles. In 2021, a comparable level of support volume was provided. In addition, as a stimulus measure during the pandemic period, 10.6 billion rubles were provided to agrarians to reimburse the cost of purchasing fodder for dairy cattle. The key reference point for the industry is the doctrine of food security. Conclusion. The production of milk and dairy products in the food markets of Russia and the world has significant prospects. Russia has an opportunity to develop the export of dairy products, especially to the CIS countries and the Asia-Pacific region, which can become an additional source of income for producers.

Chapter 5 - Enzyme technology in value addition of dairy and milk production

Emergence of methicillin-resistant Staphylococcus aureus (MRSA) ST8 in raw milk and traditional dairy products in the Tizi Ouzou area of Algeria