Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products

Abstract

Medveďová A., Studeničová A., Valík Ľ., Horváthová Z. (2014): Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products. Czech J. Food Sci., 32: 337-341.We investigated the prevalence of enterotoxigenic S. aureus in the Slovakian dairy products and compared the reliability of different routine methods of identification. Out of 64 isolates, 44% were confirmed as S. aureus. There was only a little correlation in the confirmation by API Staph, VIT-Staphylococcus, and PCR detection. The PCR results revealed that 32% of S. aureus isolates possessed the selected gene for SEs enterotoxins (SEA-SEE), with sea as the most predominant gene. Neither seb nor sed genes were found throughout the collection. Additionally, the growth analysis of the isolates was performed in milk at 15°C. The growth parameters were very close to one another and were also compared with the data described in the global databases. These results provided evidence that the growth rate and lag phase duration can be determined with a high degree of reproducibility without regardless of the strain origin.

Occurrence and Characterization of Enterotoxigenic Staphylococci Isolated from Soft Cheeses in Serbia

“…In none of the isolates sec, sed and see were detected (Table 6). Our results are in accordance to the results of Medvedova et al [37], who detected genes for the synthesis of enterotoxins (SEA-SEE) in 32% S. aureus isolates originating from milk and other dairy products. Among se gens, sea was the predominant, but the authors did not detect seb gen in contrast to our results.…”

Staphylococcus aureus 2064 growth as affected by temperature and reduced water activity

“…However, the majority of them do not provide S. aureus growth parameters in the whole growth range of selected environmental factors or a combination of several environmental factors. Uniformity of specific growth rates (0.163±0.025 1/h) of 64 different S. aureus strains all isolated from raw milk cheeses was confirmed by coefficient of variance v c =15.5% in Medveďová et al (2014) supposing uniformity of whole species responses to environmental factors. Also, the similarity of growth rates between isolate 2064 and enterotoxinogenic S. aureus 14733 isolated from milk vending machine biofilm was confirmed (Medveďová et al , 2017).…”

Improved Multiplex Polymerase Chain Reaction for Rapid Staphylococcus Aureus Detection in Meat and Milk Matrices

“…Classical enterotoxins are known as common cause of the food poisoning outbreaks. Type A is the mostly occurring one in various food samples (CHEN et al, 2004;HWANG et al, 2007;RALL et al, 2008;MEDVEĎOVÁ et al, 2014;RALL et al, 2014), while type E is not frequently detected. However, it was identified and quantified in the cheese responsible for food poisoning, which was the first evidence of food poisoning in France caused by this enterotoxin (OSTYN et al, 2010).…”