The Frequency of Staphylococcus aureus Classical Enterotoxin Genes in Raw Milk Samples in Zanjan, Iran

Abstract

Enterotoxin Raw milk PCR carriers of S. aureus. Therefore, the insufficient pasteurization and decontamination of food products or their contamination during preparation, processing, and distribution by the carriers of S. aureus are the common risk factors for the outbreaks of staphylococcal food poisoning [3-6]. Some of the food products that are often involved in the transmission of staphylococcal poisoning include meat and its products, poultry and egg products, milk and dairy products, salads, bakery products (especially cream-filled pastries and cakes), and sandwich fillings [7-11]. The most common symptoms of staphylococcal food poisoning are nausea and vomiting, diarrhea, and abdominal cramps, which occur within 2-6 hours after the consumption of enterotoxin-containing foods. Occasionally, SFP may be more severe or even fatal, especially in infants, the elderly or immunocompromised patients [11, 12].

Antibiotic resistance and enterotoxin gene profiles of Staphylococcus aureus isolated from raw milk in Iran

“…In this study, S.aureus was isolated in 18.4% of the tested samples. A range of 4-25.6% contamination rates were reported for bovine milk samples collected from different areas including Tabriz, Tehran, Zanjan, São Paulo state, Brazil and Shanghai showing that the level of contamination in present work is comparable to those studies (Fagundes et al, 2010;Fooladi et al, 1970;Haghi et al, 2019;Rahbar Saadat et al, 2014;Song et al, 2015). Different parameters such as season of sampling,post-harvest practices, geographical region, and methods of isolation and identification have been mentioned as probable reasons of the observed variation in the prevalence of S. aureus (Haghi et al, 2019).…”

“…Food poisoning due to the consumption of raw milk or other milk products, like soft cheese or mashed potato, contaminated with S. aureus has been previously reported in several studies (Haghi et al, 2019;Johler et al, 2015;Jørgensen et al, 2005). The contamination of raw milk with S. aureus is largely due to the occurrence of clinical and subclinical bovine staphylococcal mastitis, which has been repeatedly reported in many countries including Iran (Monistero et al, 2020;Sahebekhtiari et al, 2011).The risk of the addition of raw milk contaminated with S. aureus to a bulk tank is relatively higher when subclinical staphylococcal mastitis occurs.…”

“…In fact, the genetic information of S. aureus isolates responsible for food poisoning typically varies by country and even by city within the same country and also by the type of the contaminated food product (Carfora et al, 2015). Despite that variation, SEA is the major S. aureus enterotoxin observed in bovine milk samples obtained from different geographical locations including some areas in Iran like Zanjan and Qom (Haghi et al, 2019;Nazari et al, 2014).Moreover, it has been stated that strains isolated from bovine milk products mainly produce SEA and SEE (Nazari et al, 2014). Although the aforementioned reports do not support our findings, there are other studies stating SEC as the most common SE isolated from milk producing animals (Riva et al, 2015).…”

Characteristics, antimicrobial capacity, and antioxidant potential of electrospun zein/polyvinyl alcohol nanofibers containing thymoquinone and electrosprayed resveratrol nanoparticles

“…Pathogenic strains of Escherichia coli and Staphylococcus aureus can compromise the microbial safety of food products due to improper preparation and distribution practices (Haghi et al, 2019;Lee & Yoon, 2021;Newell et al, 2010;Soltaninezhad et al, 2020). Another concern that threatens consumer safety is the oxidation process in foods.…”

“…Despite the efforts of regulatory bodies, scientists, and industrialists, foodborne pathogens continue to cause significant damage to national economies and the social welfare of populations. Pathogenic strains of Escherichia coli and Staphylococcus aureus can compromise the microbial safety of food products due to improper preparation and distribution practices (Haghi et al., 2019 ; Lee & Yoon, 2021 ; Newell et al., 2010 ; Soltaninezhad et al., 2020 ). Another concern that threatens consumer safety is the oxidation process in foods.…”