Detection of Staphylococcus aureus enterotoxins in sheep cheese and dairy desserts by multiplex PCR technique

Ertaş, Nurhan; Gönülalan, Zafer; Yıldırım, Yeliz; Kum, Erhan

doi:10.1016/j.ijfoodmicro.2010.06.002

Cited by 75 publications

(74 citation statements)

References 26 publications

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“…Furthermore, [45] found that sea gene was the prevalent SEs (36.7%) followed by seb (17.4%), see (16.5%), sec-1 (11.01%), and sed (6.4%). Although, disconnected with [46] reported lower prevalence (1.6%) of sea gene. The absence of sec gene in our study can be explained that the sec gene has three subtypes (sec1, sec2, and sec3) that classified according to antigenic properties or the diversity in the sequencing of enterotoxin C [47].…”

Section: Discussionmentioning

confidence: 81%

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Mousa¹,

Abdeen²,

Hussein³

et al. 2017

J Infect Dis Preve Med

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Aim: Staphylococcus aureus was categorized as a contagious pathogen incriminated in subclinical mastitis as well as in dairy products. From public health view, this organism causing food poisoning outbreaks via contamination of food products with its toxins. These studies highlight the prevalence of staphylococcus aureus among subclinical mastitic cases as well as cheese samples and the dominant enterotoxigenic genes.Methodology: Examination of 100 samples (50 from subclinical mastitis, and 50 kareish cheese) from Sadat city, Menoufia province. Results and interpretation:Bacteriological culturing on selective and specific medium revealed that 26.7% and 30% in subclinical mastitis and kareish cheese respectively were due to S. aureus. Furthermore, multiplex PCR proved to be efficient technique for detection of different enterotoxins genes. The sea, seb and see genes were the most prevalent genes among the tested S. aureus isolates. Although, no detection of sec and sed genes were observed. Conclusion:It can be concluded that molecular characterization of S. aureus and its enterotoxins genes will be beneficial in designing control and preventive measures of S. aureus infection in human and animals.

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Section: Discussionmentioning

confidence: 81%

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Mousa¹,

Abdeen²,

Hussein³

et al. 2017

J Infect Dis Preve Med

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“…It was found, that sea gene is the most frequent gene among isolates studied by Rall et al (2008) and Ertas et al (2010). However, Normanno et al (2007) and Ote et al (2011) noticed the majority of strains with sed gene.…”

Section: Resultsmentioning

confidence: 89%

“…Rall et al (2008) and Rosengren et al (2010) identified about 70% of strains as S. aureus in milk and fresh cheeses samples. On the other hand, in some works (Normanno et al 2007;Ertas et al 2010;Trnčíková et al 2010;Zigo et al 2011), the contamination of mostly raw milk, dairy products, but also meat and meat products by S. aureus was bellow 20%.…”

Section: Resultsmentioning

confidence: 96%

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

Medveďová¹,

Studeničová²,

Valı́k³

et al. 2014

Czech J. Food Sci.

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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.

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“…In general, enterotoxins production is expected in a temperature range of 10-46 °C, with the optimum temperature for production in the range 40-45 °C [6,8,10,20]. Enterotoxins are heatstable in milk.…”

Section: Heat Resistance (D-values)mentioning

confidence: 99%

Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

Medveďová¹,

Valı́k²

2012

Structure and Function of Food Engineering

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Detection of Staphylococcus aureus enterotoxins in sheep cheese and dairy desserts by multiplex PCR technique

Cited by 75 publications

References 26 publications

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

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

Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

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