Detection of virulence factors in coagulase-negative Staphylococcus spp. strains isolated from Emmental cheese

Abstract

Food prepared with products derived from animals are involved in most cases of staphylococcal poisoning; therefore, the research of Staphylococcus spp. in Emmental cheese is more applicable. The objective of this study was to identify coagulase-negative Staphylococcus spp. (CNS) in cheese using biochemical and molecular techniques to detect the presence of nine genes responsible for the production of enterotoxins. From 180 samples analyzed, 204 CNS strains were obtained and identified as being 46 (22.6%) S. saprophyticus strains, 27 (13.2%) S. hominis spp. hominis strains, 22 (10.8%) S. sciuri strains, 21 (10.3%) S. xylosus strains, 19 (9.3%) S. epidermidis strains, 19 (9.3%) S. haemolyticus strains, 17 (8.3%) S. lentus strains, 17 (8.3%) S. warneri strains, 11 (5.4%) S. equorum strains and 5 (2.5%) S. cohnni . Using the PCRm protocol, 14 (6.9%) strains with the presence of the genes on the enterotoxin E (SEE)11 (78.6%), J (SEJ) 1 (7%), C (SEC) 1 (7%) and I (SEI) 1 (7%) were detected. Based on the results, the type of package is not interfered of growth and isolated that Staphylococcus spp. in cheese. It was observed that bacteria capacity to produce coagulase cannot be understood as an indicative of enterotoxigenicity; therefore, the CNS should be considered as a target of importance in the epidemiology of staphylococcal intoxications. It can be concluded that CNS need to be included in bacterial foodborne disease research, since the genes responsible for the production of toxins were detected and none of the studied samples presented Staphylococcus spp. counting above the limits allowed by legislation.

Análise da qualidade bacteriológica de peixes jaraqui e sardinha-comprida comercializados no mercado municipal Adolpho Lisboa-AM

“…É importante comentar que essas bactérias podem possuir genes codificadores de toxinas, que até pouco tempo, eram de menor relevância nas pesquisas de contaminação alimentar, mas que atualmente são apontados como microrganismos de alerta nesse tipo de agravo (NASCIMENTO et al, 2020;GONZÁLEZ et al, 2023).…”

Staphylococcus saprophyticus: fatores de virulência, susceptibilidade antimicrobiana e infecções do trato urinário

“…Porém, o tipo de embalagem utilizada para os queijos do tipo Emmental, não tem interferência na multiplicação dos Staphylococcus spp, ou seja, genes responsáveis pela produção de toxinas foram detectados, mas nenhuma do gênero Staphylococcus spp apresentou valor acima do limite permitido pela legislação . (NASCIMENTO et al, 2020).…”

Comparison of microbiological quality between illegal and inspected salami

“…(BRAGA et al, 2013), which were not detected in this study. However, the potential of coagulase-negative staphylococci in producing enterotoxins has been discussed (NASCIMENTO et al, 2020), and the antimicrobial resistant strains of staphylococci have been detected in starter cultures and had the capacity to transfer antimicrobial resistance-related gene during meat fermentation, contributing to risks for public health (LEROY et al, 2019;RESCH et al, 2008).…”