Detection of Enterotoxin Genes and Methicillin‐Resistance in Staphylococcus aureus Isolated from Water Buffalo Milk and Dairy Products

Abstract

Enterotoxigenic and methicillin-resistant S. aureus (MRSA) in milk and dairy products is an important public health problem. Especially in traditional dairy products, Staphylococcal enterotoxins may cause food poisoning due to consumption of raw or unpasteurized milk products.

Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613P on coagulase activity and growth of Staphylococcus aureus including methicillin‐resistant strains

“…Coagulase and lecithinase activities were detected by streaking on Baird–Parker agar (BPA, Difco) (Normanno et al, ; Saka & Gulel, ). In BPA, coagulase‐positive S. aureus produced dark gray colonies after 24 hr of incubation at 37°C.…”

Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens

“…Also, it is important to highlight that in two samples, S. aureus count were above the 1 x 10 5 CFU/g that is considered the limit for toxin production (U. S. Department of Health and Human Services, 2011) and isolates from this samples were sec and seh positive. A high prevalence of S. aureus in Buffalo raw milk cheese have been reported (Saka & Terzi Gulel, 2018) 17/54 (34%). An author (André et al, 2008) have reported a prevalence of 70.8% of Staphylococcus spp.…”

“…in raw milk cheese from Brazil and, (Basanisi et al, 2016) found a 41.1% S. aureus in goat and sheep cheese samples in Italy. One reason for these differences may be due to the quality of the raw or unpasteurized milk in the dairy production, poor handler personnel hygiene, or cross contamination at the supermarket or at manufacture unit, it can also be related to the use of milk from unhealthy animals, inadequate pasteurization during homemade traditional cheese production, contaminated cheese-making equipment, and improper food handling (Saka & Terzi Gulel, 2018). The enterotoxigenic profile observed in this study (tst, sec seh sei), differs from those observed by (Saka & Terzi Gulel, 2018) which had isolates caring the sea, see and sed genes, these authors also had sec positive isolates from Buffalo raw milk cheese in Turkey.…”

“…One reason for these differences may be due to the quality of the raw or unpasteurized milk in the dairy production, poor handler personnel hygiene, or cross contamination at the supermarket or at manufacture unit, it can also be related to the use of milk from unhealthy animals, inadequate pasteurization during homemade traditional cheese production, contaminated cheese-making equipment, and improper food handling (Saka & Terzi Gulel, 2018). The enterotoxigenic profile observed in this study (tst, sec seh sei), differs from those observed by (Saka & Terzi Gulel, 2018) which had isolates caring the sea, see and sed genes, these authors also had sec positive isolates from Buffalo raw milk cheese in Turkey. This seems to be in agreement with the fact that SEA, either alone or together with other SEs/SEls, is the most common cause of staphylococcal food poisoning worldwide and the SEA, SEC, and SED type toxins seems to be the the most commonly produced toxins in milk and dairy products (Neder et al, 2011).…”

“…Due the recent worldwide trend of consumption of unpasteurized (raw) milk and milk products such as raw milk cheese, current information regarding their risks and benefits come into discussion, especially regarding food safety policy. In this regard, Staphylococcal food poisoning is the result of consuming foods containing sufficient amounts of its enterotoxins, with food borne outbreaks of S. aureus intoxication's been associated with the consumption of contaminated milk and dairy products in many countries ( (Saka & Terzi Gulel, 2018). In addition, microbiological analysis of raw milk cheese revealed varying degrees of quality and safety, with Staphylococcus aureus considered a potential food enterotoxin-producing species (Samelis et al, 2019).…”