Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

Dores, Milene Therezinha das; Dias, Ricardo Souza; Arcuri, Edna Froeder; Nóbrega, Juliana E.; Ferreira, Célia Lúcia de Luces Fortes

doi:10.1590/s0101-20612013005000033

Cited by 16 publications

(20 citation statements)

References 21 publications

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“…Our results indicate that the most frequently isolated enterotoxin gene was sea (41.6%), similar to the other studies (Dores, Dias, Arcuri, Nobrega, & Ferreira, ; Mashouf et al., ; Morandi, Brasca, Lodi, Cremonesi, & Castiglioni, ). In agreement to our study, Rall et al.…”

Section: Resultssupporting

confidence: 92%

“…Moreover, contrary to our study, Dores et al (2013) found the presence of the seb gene in one isolate only and they reported that all other genes (sea, sec, sed, and see) were not detected in any isolate. Several studies described that none of the investigated isolates from bovine and goat milk and dairy products harbored the gene seb (Akineden et al, 2001;Lyra et al, 2013;Pexara, Solomakos, Sergelidis, Angelidis, & Govaris, 2016).…”

Section: Prevalence Of Staphylococcal Enterotoxin Genescontrasting

confidence: 99%

“…Our results indicate that the most frequently isolated enterotoxin gene was sea (41.6%), similar to the other studies (Dores, Dias, Arcuri, Nobrega, & Ferreira, 2013;Mashouf et al, 2015;Morandi, Brasca, Lodi, Cremonesi, & Castiglioni, 2007). In agreement to our study, Rall et al (2008) reported that in the raw milk isolates the gene sea was the most frequent (16 isolates, 41%), followed by sec (eight isolates, 20.5%), sed (five isolates, 12.8%), seb (three isolates, 7.7%), and see (two isolates, 5.1%).…”

Section: Prevalence Of Staphylococcal Enterotoxin Genessupporting

confidence: 92%

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

Saka

Gülel

2018

Journal of Food Science

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Section: Resultssupporting

confidence: 92%

Section: Prevalence Of Staphylococcal Enterotoxin Genescontrasting

confidence: 99%

Section: Prevalence Of Staphylococcal Enterotoxin Genessupporting

confidence: 92%

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

Saka

Gülel

2018

Journal of Food Science

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“…The high counts of CPS observed in the present study indicate hygienic failures in SAC production, in agreement with similar studies with artisanal cheeses (Brant et al, 2007;Dores et al, 2013;Amorim et al, 2014;Dias et al, 2016;Vinha et al, 2018). Information on the microbiological influence of the type of starter culture (pingo or rala) used for the production of SAC is scarce; in the current study, pingo SAC had higher CPS counts than rala SAC, albeit not significantly different.…”

Section: Categorysupporting

confidence: 90%

Microbial safety status of Serro artisanal cheese produced in Brazil

Andretta

Almeida

Ferreira

et al. 2019

Journal of Dairy Science

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Considering the growing consumption of artisanal foods worldwide, we aimed to evaluate the microbial safety of Serro artisanal cheese (SAC), produced in Minas Gerais State, Brazil. This cheese is produced with raw milk using 1 of 2 natural starter cultures: "pingo" and "rala." A total of 53 SAC samples (pingo = 8; rala = 45) were obtained from different farmers and subjected to conventional and molecular assays to detect and enumerate Listeria monocytogenes, Salmonella spp., coagulase-positive staphylococci (CPS), diarrheagenic Escherichia coli, Mycobacterium tuberculosis, and Brucella abortus. The SAC samples were also subjected to an ELISA to detect classical staphylococcal enterotoxins (CSE: SEA, SEB, SEC, SED, SEE) and to PCR assays to detect staphylococcal enterotoxin-related genes (sea, seb, sec, sed, see). Coagulase-positive staphylococci isolates were obtained and tested by the same assays to detect their potential in CSE production and presence of CSE-related genes. None of the SAC samples showed any of the screened food-borne pathogens and zoonotic agents, and none showed the presence of CSE by phenotypic and genotypic approaches. Despite the absence of microbial hazards, mean counts of CPS in SAC samples were 5.2 log cfu/g (pingo starter) and 4.6 log cfu/g (rala starter), indicating poor hygiene practices during production. None of the tested CPS isolates (n = 116) produced CSE or presented CSE-related genes. Despite the relative microbial safety, hygienic conditions during SAC production must be improved to meet official guidelines established in Brazil.

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“…(2017). Due to its high moisture content, this cheese is often associated with cases of high microbiological contamination and risk to the consumer, so its production must be continuously monitored to recognize weaknesses and improve product quality (Dores et al ., 2013). To the best of our knowledge, artisanal unripened cheeses from northwestern Paraná have never been tested for their microbiological and sensory quality, which is performed in the present work.…”

mentioning

confidence: 99%

Quality assessment of artisanal cheeses in the northwest region of Paraná

Castilho

Stafussa

Ribeiro

et al. 2021

Journal of Dairy Research

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Artisanal unripened cheeses produced in northwestern Paraná, Brazil, were studied for microbiological quality and sensory quality. The cheeses analyzed showed high counts of aerobic mesophilic microorganisms and S. aureus. However, even with the results showing poor microbiological quality, from a sensory point of view, consumers considered cheeses acceptable (high acceptance index). The results may indicate that there is still a lack of training and knowledge of production procedures to reduce microbiological contamination of artisanal cheese produced in northwestern Paraná.

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Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

Cited by 16 publications

References 21 publications

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

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

Microbial safety status of Serro artisanal cheese produced in Brazil

Quality assessment of artisanal cheeses in the northwest region of Paraná

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