Occurrence of Methicillin-Resistant &amp;lt;i&amp;gt;Staphylococcus aureus&amp;lt;/i&amp;gt; in Cheese Produced in German Farm-Dairies

Zinke, Claudia; Winter, Martina; Möhr, E.; Krömker, Volker

doi:10.4236/aim.2012.24082

Cited by 13 publications

(11 citation statements)

References 26 publications

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“…Staphylococcus aureus is an important foodborne pathogen, found in a good extent in milk as it is a nutrient enriched medium for their rapid growth and because of that milk and dairy products get frequently contaminated by this pathogen. Several researchers have reported the high prevalence of Staphylococcus aureus in the raw milk sample even in pasteurized milk as they can produce heat-stable enterotoxin [7][8][9]. However, in Bangladesh, the overall sanitary maintenances of the production, processing, packaging and distribution of milk and hygiene policies have unfortunately been reported not to be within the required standard [10,11].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Staphylococcus aureus from Milk and Dairy Products Sold in Some Local Markets of Mymensingh District of Bangladesh

Haque¹,

Sabuj²,

Mahmud³

et al. 2018

J Nutr Food Sci

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This study was designed to isolate and characterize the Staphylococcus aureus from raw cow's milk and some other dairy products sold in the local markets of Mymensingh district of Bangladesh by using conventional methods and molecular techniques. Raw cow's milk, pasteurized milk, yogurt, roshmalai, cheese, lassi, matha, milk-shake, custard, faluda, pudding and borhani sampled from different retail shops and renowned restaurants of the local markets of Mymensingh. Out of 72 samples tested, all the samples revealed presence of Staphylococcus spp. and 57 isolates found coagulase positive S. aureus. The antimicrobial susceptibility pattern of the 57 pathogenic isolates was determined by using 10 commercially available antimicrobial drugs by disk diffusion assay. It exposed that majority of the isolates (79.16%) showed resistant to more than three antimicrobial agents. Among 57 isolates, 14 (24.56%) showed resistance against both methicillin and oxacillin, also intermediately resistant against vancomycin. Molecular detection of mecA and mecC gene in the 14 methicillin and oxacillin resistant isolates for the identification of methicillin resistant Staphylococcus aureus (MRSA) strains revealed 8 isolates (57%) from raw milk, yogurt, roshmalai, borhani and cheese to be positive for mecA gene while it was not detected in any other of the samples. None of the tested samples found mecC positive. Our findings revealed that the milk and dairy food products sold at local markets of Mymensingh are contaminated with multidrug resistant S. aureus elucidating a possible risk of MRSA infection which is alarming for both human and animal health.

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Section: Introductionmentioning

confidence: 99%

Characterization of Staphylococcus aureus from Milk and Dairy Products Sold in Some Local Markets of Mymensingh District of Bangladesh

Haque¹,

Sabuj²,

Mahmud³

et al. 2018

J Nutr Food Sci

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“…To describe kinetic behavior of S. aureus in the foods, many mathematical models have been thus developed. However, there have been reports from many countries about S. aureus being isolated from various cheese products 9,10) . Hence, many countries have a quantitative standard or "zero tolerance" policy to control the pathogens growing on cheese 11,12,13,14,15) .…”

Section: Introductionmentioning

confidence: 99%

Mathematical Models to Predict Staphylococcus aureus Growth on Processed Cheeses

Kim¹,

Lee²,

Moon³

et al. 2013

Journal of Food Hygiene and Safety

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This study developed predictive models for the kinetic behavior of Staphylococcus aureus on pro-cessed cheeses. Mozzarella slice cheese and cheddar slice cheese were inoculated with 0.1 ml of a S. aureus strain mixture (ATCC13565, ATCC14458, ATCC23235, ATCC27664, and NCCP10826). The inoculated samples were then stored at 4 o C (1440 h), 15 o C (288 h), 25 o C (72 h), and 30 o C (48 h), and the growth of all bacteria and of S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data of S. aureus to calculate growth rate (µ max ; log CFU·g −1 ·h −1 ), lag phase duration (LPD; h), lower asymptote (log CFU/ g), and upper asymptote (log CFU/g). The growth parameters were further analyzed using the square root model as a function of temperature. The model performance was validated with observed data, and the root mean square error (RMSE) was calculated. At 4 o C, S. aureus cell growth was not observed on either processed cheese, but S. aureus growth on the mozzarella and cheddar cheeses was observed at 15 o C, 25 o C, and 30 o C. The µ max values increased, but LPD values decreased as storage temperature increased. In addition, the developed models showed acceptable performance (RMSE = 0.3500-0.5344). This result indicates that the developed kinetic model should be useful in describing the growth pattern of S. aureus in processed cheeses.

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“…Occurrence of Methicillin resistant S. aureus in food samples has been a chief concern worldwide (Shanebandi et al, 2014). Additionally, the presence of MRSA may be considered as indicator of resistance of the isolates against the other β-lactam antibiotics (Enright et al, 2002;Naimi, 2003;Zinke et al, 2012;Shanebandi et al, 2014). The strain E. coli represents that only 8.3% isolates showed sensitivity against Ampicillin (Table 4).…”

Section: Resultsmentioning

confidence: 99%

Determination of antibiotics sensitivity profiles of bacteria isolated from raw milk

Talukder

Ahmed²

2016

Asian J. Med. Biol. Res

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Abstract:The extensive progress of dairy sectors in a developing country like Bangladesh, led to widespread use of antibiotics to improve the health and productivity of animals. Prolonged usage may lead to antibiotic residues in foods of animal origin; hence, the emergence of antimicrobial resistant microorganisms. Accurate data on the antibiotic usage in livestock treatment, antibiotic residues and antimicrobial resistances in raw milk in Bangladesh are lacking. This study aimed to investigate the types and usages of antibiotics in cattle, their potential microbial resistances in raw milk samples. To do so, a total of 54 raw milk samples were evaluated and the bacterial isolates were identified and measured for resistance to 4 antibiotics most commonly used during bacterial infection Bangladesh. Amongst all 54 (100%) isolates were positive to S. aureus and 36 (66.67%) isolates were positive to E coli. Determination of the antibiotic resistance pattern of isolates showed that all isolates of S. aureus were resistant to cefoxitin (81.48%), ampicillin (64.81%), ciprofloxacin (51.85%), and gentamycin (70.37%). E. coli showed resistance to cefoxitin (69.44%), ampicillin (83.33%), ciprofloxacin (77.78%), and gentamycin (86.11%). However multidrug resistance pattern was also found. The obtained results provide evidence that antimicrobial resistant strains of the above pathogens have become remarkably widespread in raw milk. This requires better management for antibiotic usages among livestock farmers to control sources of food contamination and reduce the health risks associated with the development of resistant microbial strains

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Occurrence of Methicillin-Resistant <i>Staphylococcus aureus</i> in Cheese Produced in German Farm-Dairies

Cited by 13 publications

References 26 publications

Characterization of Staphylococcus aureus from Milk and Dairy Products Sold in Some Local Markets of Mymensingh District of Bangladesh

Characterization of Staphylococcus aureus from Milk and Dairy Products Sold in Some Local Markets of Mymensingh District of Bangladesh

Mathematical Models to Predict Staphylococcus aureus Growth on Processed Cheeses

Determination of antibiotics sensitivity profiles of bacteria isolated from raw milk

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