Evaluation of Enterotoxins and Antimicrobial Resistance in Microorganisms Isolated from Raw Sheep Milk and Cheese: Ensuring the Microbiological Safety of These Products in Southern Brazil

Abstract

This study emphasizes the importance of monitoring the microbiological quality of animal products, such as raw sheep’s milk and cheese, to ensure food safety. In Brazil, there is currently no legislation governing the quality of sheep’s milk and its derivatives. Therefore, this study aimed to evaluate: (i) the hygienic-sanitary quality of raw sheep’s milk and cheese produced in southern Brazil; (ii) the presence of enterotoxins and Staphylococcus spp. in these products; and (iii) the susceptibility of the isolated Staphylococcus spp. to antimicrobial drugs and the presence of resistance genes. A total of 35 samples of sheep’s milk and cheese were examined. The microbiological quality and presence of enterotoxins were accessed using Petrifilm and VIDAS SET2 methods, respectively. Antimicrobial susceptibility tests were conducted using VITEK 2 equipment and the disc diffusion method. The presence of resistance genes tet(L), sul1, sul2, ermB, tetM, AAC(6)’, tetW, and strA were evaluated through PCR. In total, 39 Staphylococcus spp. were obtained. The resistance genes tetM, ermB, strA, tetL, sul1, AAC(6)’, and sul2 were detected in 82%, 59%, 36%, 28%, 23%, 3%, and 3% of isolates, respectively. The findings revealed that both raw sheep’s milk and cheese contained Staphylococcus spp. that exhibited resistance to antimicrobial drugs and harbored resistance genes. These results underscore the immediate need for specific legislation in Brazil to regulate the production and sale of these products.

Monitoring Changes in the Antimicrobial-Resistance Gene Set (ARG) of Raw Milk and Dairy Products in a Cattle Farm, from Production to Consumption

“…Ashraf et al detected the presence of the AAC ( 6 ′) -APH ( 2 ″) gene complex in raw milk and dairy product samples [ 49 ], which was also detected by Liu et al in various animal-origin raw milk samples [ 50 ]. Endre et al demonstrated the presence of the AAC ( 6 ′) gene in raw sheep milk and cheese samples [ 51 ]. Parry-Hanson Kunadu et al detected the AAC ( 6 ′) -Iy gene in raw cheese [ 52 ].…”

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

“…Different CNS species have been identified as part of the dominant and subdominant microflora of many kinds of traditional cheeses [33,34] (Table 1). M. sciuri, despite being mainly associated with the ripening of fermented meat products such as cured meats and sausages [95,96,121], has also been found in French smear cheeses [33], German cheeses [34], Brazilian cheeses [35], and the traditional Middle East Surk cheese [36] (Table 1).…”