Enterotoxigenic potential and molecular typing of Staphylococcus sp. isolated from organic and conventional fresh minas cheese in the state of São Paulo, Brazil

Cândido, Talita Junia da Silva; Silva, Anderson Clayton da; Matos, Luiz Gustavo de; Nascimento, Maristela da Silva do; Camargo, Carlos Henrique; Zanella, Rosemeire Cobo; Rall, Vera Lúcia Mores; Silva, Nathália Cristina Cirone

doi:10.1016/j.idairyj.2019.104605

Cited by 14 publications

(11 citation statements)

References 52 publications

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“…Staphylococcal food poisoning (SFP) is caused by the consumption of products containing enterotoxins known as superantigens (SAgs) [ 4 ]. Consumption of products containing enterotoxins may cause a diverse range of gastrointestinal symptoms, including nausea, violent vomiting, and abdominal cramping, with or without diarrhea [ 21 ]. The ability to form biofilm among S. aureus strains is also known.…”

Section: Introductionmentioning

confidence: 99%

Occurrence and Characteristics of Staphylococcus aureus Strains along the Production Chain of Raw Milk Cheeses in Poland

Gajewska¹,

Chajęcka‐Wierzchowska²,

Zadernowska³

2022

Molecules

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Cheeses produced from unpasteurized milk by traditional production methods may contain many groups of microorganisms, including Staphylococcus aureus. The aim of this study was to determine the occurrence of S. aureus in the artisanal cheese production chain from unpasteurized milk. We investigated the prevalence of S. aureus strains isolated from various stages of artisanal cheese of unpasteurized milk production from farms in the northeastern and southern parts of Poland and characterized them. Characterization included antimicrobial susceptibility by microbroth dilution and biofilm formation by in vitro assay. Among all strains, the presence of enterotoxigenic genes and genes involved with biofilm formation and antibiotic resistance were screened by PCR-based methods. A total of 180 samples were examined. A high percentage of strains were resistant to penicillin (54/58.1%) and tobramycin (32/34.4%). Some tested isolates also showed resistance to the macrolide class of antibiotics: azithromycin, clarithromycin, and erythromycin at 17/18.3%, 15/16.1%, and 21/22.6%, respectively. Among tested isolates, we also found phenotypic resistance to oxacillin (9/9.7%) and cefoxitin (12/12.9%). The blaZ gene encoding penicillin resistance was the most common gene encoding antibiotic resistance among the tested strains. All isolates showing phenotypic resistance to cefoxitin possessed the mecA gene. The study also evaluated the prevalence of biofilm-associated genes, with eno the most frequently associated gene. Eighty-nine out of 93 S. aureus isolates (95.7%) possessed at least one enterotoxin-encoding gene. The results of this study showed that production of raw milk cheeses may be a source of antibiotic resistance and virulent S. aureus. Our results suggest that artisanal cheese producers should better control production hygiene.

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Section: Introductionmentioning

confidence: 99%

Occurrence and Characteristics of Staphylococcus aureus Strains along the Production Chain of Raw Milk Cheeses in Poland

Gajewska¹,

Chajęcka‐Wierzchowska²,

Zadernowska³

2022

Molecules

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“…Rodrigues et al (2017) detected enterotoxin genes in samples of several kinds of Brazilian cheeses, where the seh gene (coding for SEH) was the most found (62%), followed by the coding genes for enterotoxin SElX and SER (42%). In the study conducted by da Silva Cândido et al (2020), on the production chain of Minas Frescal conventional and organic cheeses, the presence of Staphylococcus spp. carrying enterotoxin encoding genes was detected, with the seg gene (coding for SEG) standing out in 35.8% of the isolates, followed by the sei gene (coding for SEI; 21.1%), with no differences between organic and conventional samples being verified.…”

Section: Staphylococcal Enterotoxin Characteristics and Enterotoxigen...mentioning

confidence: 99%

“…carrying enterotoxin encoding genes was detected, with the seg gene (coding for SEG) standing out in 35.8% of the isolates, followed by the sei gene (coding for SEI; 21.1%), with no differences between organic and conventional samples being verified. The main critical points of transmission of S. aureus in the cheese production chain are considered to be the brining process, the utensils used, and the type of milk (raw, pasteurized, or both; da Silva Cândido et al, 2020). Additionally, Mehli et al (2017) analyzed several dairy products and identified in 72 S. aureus isolates that 87.5% (63) harbored genes encoding SEC, SEG, and SEH.…”

Section: Staphylococcal Enterotoxin Characteristics and Enterotoxigen...mentioning

confidence: 99%

Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

Aguiar

Ferreira²,

Dias

et al. 2022

Journal of Dairy Science

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More than 30 types of artisanal cheeses are known in Brazil; however, microorganisms, such as Staphylococcus spp., can contaminate raw milk cheeses through different sources, from milking to processing. Staphylococcal food poisoning results from the consumption of food in which coagulase-positive staphylococci, mostly Staphylococcus aureus, have developed and produced enterotoxins. In addition, an emerging public health concern is the increasing antimicrobial resistance of some Staphylococcus strains. Furthermore, the ability of Staphylococcus spp. in sharing antibiotic resistancerelated genes with other bacteria increases this problem. In light of these observations, this review aims to discuss the presence of, enterotoxins of, and antibioticresistant of Staphylococcus spp. in Brazilian artisanal cheese produced with raw milk.

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“…After complete solubilization of the powder, the reconstituted whey powder was heat treated (72 °C for 20 s), cooled to room temperature and inoculated under sterile conditions with the mixed culture of S. aureus standardized to 10 6 CFU•mL -1 . Was predicted an initial S. aureus population of 10 6 CFU•mL -1 in the reconstituted whey powder based on works describing a population of S. aureus between 10 3 and 10 8 CFU•g -1 in cheeses (Borelli et al, 2011;Jakobsen et al, 2011;Verraes et al, 2015;da Silva Cândido et al, 2020;De Leon et al, 2020).…”

Section: Simulation Of Whey Powder Production With Contamination Of S...mentioning

confidence: 99%

“…Despite the flaws in epidemiological data from Brazil, S. aureus was the third pathogen described as the cause of foodborne diseases outbreaks and highly associated with dairy products (Brazil, 2019b;SVS, 2019). Although the microorganism does not cause any disease when ingested in its vegetative form, counts greater than 10 5 CFU•mL -1 in whey can produce heat-resistant enterotoxins that cause food poisoning (Necidová et al, 2012;da Silva Cândido et al, 2020). A systematic efficacy evaluation of the whey powder processing in reducing the S. aureus population has not yet been described in previous studies.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the development of Staphylococcus aureus during the production of soro on a laboratory scale

Emiliano

Martins

Freitas

et al. 2022

RSD

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The aim of this study was to evaluate the multiplication of S. aureus during whey powder production in laboratory scale. Whey was inoculated with 106 CFU∙ mL-1 of the S. aureus mixed culture at the beginning of the processing and the persistence of the microorganism after pasteurization, vacuum evaporation and drying was evaluated. The recontamination of whey by biofilms was also evaluated. Population of 102 CFU∙mL-1 of S. aureus was found after vacuum evaporation. The microorganism was able to multiply in concentrated whey during the crystallization of lactose, which infers that it is possible to form a biofilm during this stage. Confocal microscopy analysis confirmed the presence of adhered cells after 4 h of process (103 CFU∙cm2). After 12 h of incubation, the number of adhered cells was approximately 105 CFU∙cm2. Sessile cells of S. aureus in stainless steel were able to return to the planktonic phase. After spray drying, it was verified that the S. aureus population in the powder was 103 CFU∙g-1. The results obtained in laboratory scale points to the need of quality assurance systems to control the steps of industrial whey powder production.

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Enterotoxigenic potential and molecular typing of Staphylococcus sp. isolated from organic and conventional fresh minas cheese in the state of São Paulo, Brazil

Cited by 14 publications

References 52 publications

Occurrence and Characteristics of Staphylococcus aureus Strains along the Production Chain of Raw Milk Cheeses in Poland

Occurrence and Characteristics of Staphylococcus aureus Strains along the Production Chain of Raw Milk Cheeses in Poland

Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

Assessment of the development of Staphylococcus aureus during the production of soro on a laboratory scale

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