Detection of classical genes and enterotoxins of Staphylococcus aureus isolated from raw milk in the south-east region of Poland

Abstract

The aim of the study was to investigate if the enterotoxigenic strains of S. aureus isolated from raw milk are able to produce staphylococcal enterotoxins (SEs) A -E. A total of 168 of S. aureus isolates from raw milk collected in the south -east region of Poland (Lubelskie Province) were tested for SE production by the ELFA, while multiplex PCR was applied for detection of enterotoxin genes (sea, seb, sec, sed, see). It was found that 20 (11.9%) out of 168 strains were positive for one or more classical SE markers and 19 of them produced a detectable level of enterotoxins. The results obtained by mPCR and ELFA were in agreement, when the presence of A, B, and D toxin types was tested; whereas SEC was not found by the ELFA although the S. aureus was positive for the respective gene. The results of the two methods showed that mPCR identified one more strain potentially producing enterotoxin than the ELFA, which may suggest that the enterotoxigenic S. aureus are not always able to express the toxin protein.

Detection of Enterotoxin Genes and Methicillin‐Resistance inStaphylococcus aureusIsolated from Water Buffalo Milk and Dairy Products

“…Kuplulu, Sarimehmetoglu, and Celik () reported that 35 (16.4%) of 214 cheese samples were contaminated with enterotoxigenic staphylococci species in Turkey. Similar values were detected by Korpysa‐Dzirba and Osek (). It was found that 20 (11.9%) out of 168 S. aureus isolates were positive for one or more classical se genes.…”

Prevalence of the Enterotoxigenic Staphylococcus Aureus Strains Isolated from Raw Milk and Cheese Produced in North Macedonia

“…Our findings are in agreement with the report of Ertas et al (21) for S. aureus counts and with the report of Dzirba -Korpysa W. and Osek J. (22) for the prevalence of enterotoxic strains S. aureus.…”

Prevalence and Characteristics of Staphylococcus aureus Isolated From Retail Raw Milk in Northern Xinjiang, China

“…Because of their high stability, these enterotoxins maintain activity in the digestive tract after ingestion ( Fisher et al, 2018 ). According to reports, food poisoning caused by these five classical enterotoxins accounts for 95% of staphylococcal food poisoning (SFP) cases, while the remaining 5% of infections are related to newly discovered SEs ( Korpysa-Dzirba and Osek, 2014 ; Papadopoulos et al, 2019 ).…”