Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses

Can, Hayriye Yeşim; Çelik, Tarık Halûk

doi:10.1016/j.foodcont.2011.09.009

Cited by 54 publications

(51 citation statements)

References 22 publications

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“…Kanaan and Al-Shammary (2013) found MRSA phenotypically in 6 (40%) of the 15 soft white raw cheese with whey samples. This study's results are similar to those of Arefi et al (2014) and higher than other researchers' results (Huber et al, 2010;Yücel and Anıl, 2011;Özpınar, 2011;Mirzaei et al, 2011;Can and Çelik, 2012;Kanaan and Al-Shammary, 2013). These differences may be due to variations in cheese-production technology, the number of samples, and the fact that the milk used in production was not pasteurized.…”

Section: Discussionsupporting

confidence: 90%

“…Huber et al (2010) reported that they could not detect MRSA in 200 cheese made from raw milk. Yücel and Anıl (2011) Can and Çelik (2012) found S. aureus in 12 of the 200 unpackaged cheese samples (100 white cheese and 100 Tulum cheese). Two out of 12 S. aureus strains (5 from white cheese and seven from Tulum cheese) were found to be MRSA.…”

Section: Discussionmentioning

confidence: 99%

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The Prevalence and Antibiotic Resistance of Methicillin-Resistant Staphylococcus aureus (MRSA) in Milk and Dairy Products in Balikesir, Turkey

Ektik

Gökmen

Cibik

2018

J Hellenic Vet Med Soc

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ABSTRACT. Methicillin-ResistantStaphylococcus aureus is an important pathogen that causes severe infections in humans and animals. The aim of this study was to determine the prevalence and the antimicrobial profile of methicillin-resistant S. aureus (MRSA) in cow bulk tank milk and dairy products in the region of Balikesir in Turkey. Of 175 milk and dairy products' samples, 26 were found to be positive for coagulase-positive staphylococci and 3 (2 samples from cow bulk tank milk and 1 sample from tulum cheese) were MRSA phenotypically being resistant against both oxacillin and cefoxitin. Among these, 17 were confirmed as S. aureus by the detection of nuc gene and one as MRSA carrying the mecA gene. All MRSA isolates were found to be also resistant against ampicillin, penicillin and sulfamethoxazole-trimethoprim. Consequently, even though the prevalence of MRSA in cow bulk tank milk and dairy products was relatively low (1.70%), it may pose serious risks in terms of food safety and public health. In order to prevent the prevalence of MRSA in dairy products, hygienic measures, especially in terms of personal hygiene and disinfection of equipment in all stages of dairy production, should be taken, and HACCP and GMP regulations should be implemented.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

The Prevalence and Antibiotic Resistance of Methicillin-Resistant Staphylococcus aureus (MRSA) in Milk and Dairy Products in Balikesir, Turkey

Ektik

Gökmen

Cibik

2018

J Hellenic Vet Med Soc

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“…The higher prevalence 75% and 46% has been obtained by [36,37] respectively. The lower prevalence (10%, 9.5%, and 7.7%) were observed in different countries in the studies [38][39][40] in Iran, turkey and European countries respectively. The observed variation in prevalence of S. aureus especially in milk products may be reflect the level of sanitary measures in milk manufacture or due to the differences in technological methods in cheese manufacture [35].…”

Section: Discussionmentioning

confidence: 85%

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Mousa¹,

Abdeen²,

Hussein³

et al. 2017

J Infect Dis Preve Med

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Aim: Staphylococcus aureus was categorized as a contagious pathogen incriminated in subclinical mastitis as well as in dairy products. From public health view, this organism causing food poisoning outbreaks via contamination of food products with its toxins. These studies highlight the prevalence of staphylococcus aureus among subclinical mastitic cases as well as cheese samples and the dominant enterotoxigenic genes.Methodology: Examination of 100 samples (50 from subclinical mastitis, and 50 kareish cheese) from Sadat city, Menoufia province. Results and interpretation:Bacteriological culturing on selective and specific medium revealed that 26.7% and 30% in subclinical mastitis and kareish cheese respectively were due to S. aureus. Furthermore, multiplex PCR proved to be efficient technique for detection of different enterotoxins genes. The sea, seb and see genes were the most prevalent genes among the tested S. aureus isolates. Although, no detection of sec and sed genes were observed. Conclusion:It can be concluded that molecular characterization of S. aureus and its enterotoxins genes will be beneficial in designing control and preventive measures of S. aureus infection in human and animals.

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“…Data presented in Table ( Staphylococci food poisoning resulting from contaminated milk and dairy products, especially cheeses produced from raw milk in unclean conditions, causes staphylococcal intoxication (Can and Celik, 2012). Differences between the results may be based on the differences in the cheese production techniques, storage conditions, type of cheese and whether the milk used was raw or pasteurized.…”

Section: Resultsmentioning

confidence: 99%

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

Kamal¹,

El-Makarem²,

Amer³

2017

AJVS

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Key words:white soft cheese, Coliforms, Staphylococcal enterotoxins, Aflatoxin M1 and M2White soft cheese is widely consumed by the Egyptian population and could be contaminated during manufacturing, handling and distribution. So, to assess safety and detect the public health hazards of traditional white soft cheese, one hundred samples represented as (40 Kareish cheese, 30 Damietta cheese and 30 Feta cheese) were collected randomly from supermarkets, and street-vendors at Alexandria Governorate. The results revealed that the incidence of Coliforms group were 75 and 20 % in the examined Kareish and Damietta cheeses, respectively with respective logarithmic (log) mean values were 5.49 ± 0.62 and 4.10 ± 0.15 cfu/g, on the other hand coliforms failed to be detected in Feta cheese samples. The incidence of Staphylococcus aureus were 55, 83.33 and 26.66% in Kareish, Damietta and Feta cheeses samples, respectively, with a log mean values 4.42 ± 0.89; 4.94 ± 0.61 and 2.70 ± 0.62 cfu/g. Staphylococcal enterotoxin A could be detected qualitatively by using ELISA in the examined Kareish and Damietta cheeses and Enterotoxin C could be detected only in Damietta cheese while, Enterotoxin D could be detected only in Feta cheese. Salmonella was failed to be detected in all examined samples. While, the incidence of mould were 35 , 46.67 and 10 % in Kareish, Damietta and Feta cheeses samples, respectively with the log mean values 4.49 ± 0.31, 4.26 ± 0.26 and 1.20 ±0.17cfu/g, respectively. The Aflatoxin M1 was detected in 40 and 53.33% of Kareish and Damietta cheeses samples, respectively. While, the Aflatoxin M 2 was detected only in 20% 0f examined Kareish samples but failed to be detected in Damietta cheese samples. Neither M1 nor M 2 were detected in Feta cheese. In conclusion, it was observed that the hygienic quality of white cheeses sold in dairy shops in Alexandria was low and does not have enough assurance in terms of public health. These results emphasize the need for applying more strict hygienic practices, efficient heat treatment, and applying HACCP system.

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Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses

Cited by 54 publications

References 22 publications

The Prevalence and Antibiotic Resistance of Methicillin-Resistant Staphylococcus aureus (MRSA) in Milk and Dairy Products in Balikesir, Turkey

The Prevalence and Antibiotic Resistance of Methicillin-Resistant Staphylococcus aureus (MRSA) in Milk and Dairy Products in Balikesir, Turkey

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

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