Detection of Enterotoxigenic <i>Staphylococcus aureus</i> in Raw Milk and Dairy Products by Multiplex PCR

Gücükoğlu, Ali; Kevenk, Tahsin Onur; Uyanik, Tolga; Çadırcı, Özgür; Terzi, Göknur; Alişarli, Mustafa

doi:10.1111/j.1750-3841.2012.02954.x

Cited by 34 publications

(23 citation statements)

References 24 publications

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“…Milk, dairy products (cheese, ice cream), meats (beef, pork, turkey, chicken), eggs and egg products, and aquatic products are usually described as contaminated with S. aureus (Can and Çelik, 2012; Crago et al , 2012; Gücükoğlu et al , 2012; Gücükoğlu et al , 2013; Gündoğan et al , 2006; Hanson et al , 2011; Hu et al , 2013; Normanno et al , 2007; Pereira et al , 2009; Tang et al , 2015). …”

Section: Introductionmentioning

confidence: 99%

Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples

Can¹,

Elmali²,

Karagöz³

2017

Korean Journal for Food Science of Animal Resources

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The objectives of this study were: i) to detect the presence of Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) in raw milk, cheese, beef minced meat, and chicken meat samples; ii) to evaluate the antimicrobial susceptibility of the isolates; and iii) to determine clonal relation among the isolates by using pulsed-field gel electrophoresis (PFGE) method. Therefore, a total of 160 food samples were randomly collected between August 2014 and May 2015 in Hatay province, located in the southern Turkey. Twenty (12.5%) of the samples were found to be contaminated with S. aureus. A total of 40 isolates from the 20 positive samples were confirmed to be S. aureus by multiplex PCR based on 16S rRNA and nuc gene. The mec A gene was not detected in any of the S. aureus strains. In the present study, 39 out of 40 (97.5%) isolates were found to be resistant to one or more antibiotics. All of isolates were susceptible to gentamicin, oxacillin, and vancomycin. The highest resistance rate was detected in penicillin (95%) and ampicillin (92.5%), followed by tetracycline (30%), erythromycin (20%), ciprofloxacin (12.5%). Nine major patterns were determined by PFGE. In 6 of these patterns, thirty-six strains (90%) had identical PFGE profiles.

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Section: Introductionmentioning

confidence: 99%

Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples

Can¹,

Elmali²,

Karagöz³

2017

Korean Journal for Food Science of Animal Resources

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“…Thus, even if the bacteria are killed, e.g., by heat treatment, the heat-resistant enterotoxins can persist, leading to staphylococcal food poisoning (SFP) (6,8). A notable example is staphylococcal enterotoxin D (SED), which is clearly involved in both cheese official controls performed in France (9) according to European Union regulation 1441/2007 (10) and in SFP outbreaks (11)(12)(13)(14)(15)(16)(17). The sed gene is carried by a plasmid (6,18,19) and controlled by two regulators, the accessory gene regulator (agr) quorum-sensing system, a main regulatory system controlling virulence gene expression in S. aureus (6,12,20) and the staphylococcal accessory regulator sarA (21).…”

mentioning

confidence: 99%

Following Pathogen Development and Gene Expression in a Food Ecosystem: the Case of a Staphylococcus aureus Isolate in Cheese

Fleurot

Aigle

Fleurot³

et al. 2014

Appl Environ Microbiol

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cHuman intoxication or infection due to bacterial food contamination constitutes an economic challenge and a public health problem. Information on the in situ distribution and expression of pathogens responsible for this risk is to date lacking, largely because of technical bottlenecks in detecting signals from minority bacterial populations within a complex microbial and physicochemical ecosystem. We simulated the contamination of a real high-risk cheese with a natural food isolate of Staphylococcus aureus, an enterotoxin-producing pathogen responsible for food poisoning. To overcome the problem of a detection limit in a solid matrix, we chose to work with a fluorescent reporter (superfolder green fluorescent protein) that would allow spatiotemporal monitoring of S. aureus populations and targeted gene expression. The combination of complementary techniques revealed that S. aureus localizes preferentially on the cheese surface during ripening. Immunochemistry and confocal laser scanning microscopy enabled us to visualize, in a single image, dairy bacteria and pathogen populations, virulence gene expression, and the toxin produced. This procedure is readily applicable to other genes of interest, other bacteria, and different types of food matrices.

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“…Considering that Kırşehir is a small province (225562 inhabitants in 2015) and animal husbandry is one of the main sources of income of the inhabitants, S. aureus is a risk in all counties of Kırşehir according to these results. S. aureus contamination in various foods in Turkey was reported as 57.3% in the Kayseri province (Ertaset al, 2010), 33.4% in Kütahya and Eskişehir region, (Guvenet al, 2010), 13.8% in the Marmara region (Aydin et al, 2011), 6% in Ankara province (Can and Çelik, 2012), 52.5% in Samsun province (Gücükoğlu et al, 2012). The variation of these results was owing to the fact that these studies were conducted on different sample sizes and different food groups.…”

Section: Resultsmentioning

confidence: 79%

“…Although the rate of raw milk sample contamination was similar to their study, the controversy was originated from sample region. Another study was reported even more contamination rate (75%) in raw milk in Samsun province (Gücükoğlu et al, 2012). The high contamination rates of raw milk samples in Turkey reveals the significance of this pathogen in dairy animals.…”

Section: Resultsmentioning

confidence: 99%

Prevalence of Staphylococcus aureus Isolated From Various Foods of Animal Origin in Kırşehir, Turkey and Their Enterotoxigenicity

Avsaroglu

2016

Turkish JAF Sci.Tech.

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The aim of this study was to detect Staphylococcus aureus contamination to different types of animal origin foods collected in the Kırşehir province of Turkey and to examine their enterotoxin production ability. Out of 120 food samples 38 suspected colonies were obtained and 23 of them were identified as S. aureus by biochemical and molecular analyses. Other species detected were S. chromogenes, S. cohnii ssp. cohnii, S. hominis, S. lentus, S. warneri, and S. xylosus. The isolates were also analysed with regard to carry mecA gene. None of them was found to have mecA gene indicating susceptibility to methicillin. To determine the enterotoxigenic ability of the isolates phenotypically, reversed-passive-latex-agglutination test against SEA-SED was used. Six out of 23 S. aureus isolates were determined to produce SEA, SEC and SED. Three of them had only one enterotoxin production, whereas others had SEA and SED production together. The results of phenotypic analyses were confirmed by PCR based examination. None of the coagulase-negative staphylococci were found to be enterotoxigenic by both phenotypical and PCR-based analyses. In conclusion, enterotoxigenic S. aureus is a risk in foods of animal origin in Kırşehir and its counties.

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Detection of Enterotoxigenic Staphylococcus aureus in Raw Milk and Dairy Products by Multiplex PCR

Cited by 34 publications

References 24 publications

Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples

Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples

Following Pathogen Development and Gene Expression in a Food Ecosystem: the Case of a Staphylococcus aureus Isolate in Cheese

Prevalence of Staphylococcus aureus Isolated From Various Foods of Animal Origin in Kırşehir, Turkey and Their Enterotoxigenicity

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