Molecular characterisation and typing the methicillin resistance of Staphylococcus spp. isolated from raw milk and cheeses in northwest Spain: A mini survey

Alnakip, Mohamed E.; Quintela-Baluja, Marcos; Böhme, Karola; Caamaño-Antelo, Sonia; Bayoumi, Mohamed A.; Kamal, Rania M.; Merwad, Abdallah M. A.; Calo-Mata, Pilar; Barros‐Velázquez, Jorge

doi:10.1016/j.idairyj.2018.09.006

Cited by 17 publications

(18 citation statements)

References 64 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For the 10 relevant antibiotics investigated, all staphylococci isolates were resistant to more than three antibiotics. The rate of multi‐resistance seems to be higher than that determined in many previous studies on food‐related MRSA isolates in Greece (Papadopoulos et al ), Egypt (Kamal et al ), Thailand (Bunnueang et al ), Italy (Traversa et al ) and Spain (Alnakip et al ), but comparable to the results noted in China (Wu et al ).…”

Section: Resultssupporting

confidence: 76%

“…In this setting, the resistance rates were as follows: 100% for penicillin, 30Á94% for ciprofloxacin, 7Á96% for ofloxacin, 4Á84% for gentamicin and 2Á78% for trimethoprim-sulfamethoxazole (Safarpoor Dehkordi et al 2017). However, they were higher than those obtained by the same authors on 2018 (Safarpoor Dehkordi et al 2018) and to those determined by other authors in United States, Poland, India, China and Spain (Hanson et al 2011;Fijałkowski et al 2016;Alnakip et al 2019;Wu et al 2019;Zehra et al 2019). This high resistance in food staphylococci samples may be due to both the abuse and incorrect use of disinfectants and antibiotics (Li and Webster 2018).…”

Section: Resultscontrasting

confidence: 52%

“…15 (100) 15 (100) 15 (100) 3 (20) Hand carriage 20 20 (100) 3 (15Á0) 20 (100) 10 (50) 19 (95) 17 (85) 7 (3) 19 (95) 20 (100) 20 ( Additionally, the most prevalent resistance pattern in food samples was P, FD, OXA and FOX (penicillin G, oxacillin, acid fusidic and cefoxitin). This result can be explained by the fact that the beta-lactams are widely used as routine factors for growth in veterinary medicine (specially penicillins) (Hudson et al 2017;Sergelidis and Angelidis 2017;Alnakip et al 2019;Zehra et al 2019).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Prevalence and antibiotic resistance profiles ofStaphylococcussp. isolated from food, food contact surfaces and food handlers in a Moroccan hospital kitchen

Touimi

Bennani

Berrada

et al. 2020

Lett Appl Microbiol

View full text Add to dashboard Cite

Food poisoning risk related to the consumption of contaminated food with known foodborne pathogens or antibiotic‐resistant bacteria is currently a serious threat for public health. Thus, pathogenic methicillin‐resistant Staphylococcus strains are considered as one of the major cause of foodborne diseases in hospitals. The present study aims to determine the prevalence and the antibiotic resistance patterns of Staphylococcus in various types of hospital food samples, work surfaces and its carriage by food handlers. A total of 608 collected samples including 300 food samples, 238 food contact surfaces and 70 nasal and hand samples were tested. The identified Staphylococcus and their antibiotic resistance patterns were analysed using the agar disk‐diffusion and PCR method was used for mecA resistance gene amplification. The prevalence of S. aureus and the coagulase‐negative staphylococci were 17·33 and 23·33%, respectively. The antibiotic resistance reached 100% towards oxacillin and Penicillin G for both S. aureus and CoNs. The mecA gene was detected in 5·71% (4/70) and 7·69% (4/52) of S. aureus and CoNs strains, respectively. The outcome of this study enlightens isolation of MRSA strains and resistant CoNs from food, food contact surfaces and food handlers. The presence of this resistant species in this critical setting, where products were intended to vulnerable and immunocompromised patients, represents a serious threat to this community. It can be a source of nosocomial infection and more precautions must be taken to prevent staphylococci food contamination mainly in hospitals. Significance and Impact of the Study This is the first study describing the antibiotic resistance patterns of Staphylococcus aureus and coagulase‐negative Staphylococcus isolated from hospital food, food contact surfaces and food handlers samples in a Moroccan hospital kitchen. High levels of multi‐resistance were reported. The alarming outcome of this study emphasizes the crucial need of implementing an approach to fight multidrug‐resistant staphylococci mainly in healthcare settings, where the community have already compromised health issues.

show abstract

Section: Resultssupporting

confidence: 76%

Section: Resultscontrasting

confidence: 52%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Prevalence and antibiotic resistance profiles ofStaphylococcussp. isolated from food, food contact surfaces and food handlers in a Moroccan hospital kitchen

Touimi

Bennani

Berrada

et al. 2020

Lett Appl Microbiol

View full text Add to dashboard Cite

show abstract

“…The OTUs assigned to this bacterial group showed the highest relative abundances at the beginning of the ripening period (especially in cheese samples from producer C and also in one of the batches from producers A and F). The presence of Aeromonas in milk and dairy products has been reported in several culture-dependent studies, e.g., in raw herd's milk samples from Switzerland [48], in raw cow's milk, local plain yoghurt and Domiati cheese from Egypt [52], in Anthotyros and Manouri Greek cheeses [53], in Turkish Urfa cheese [54] and in Spanish Villalón cheese [55]. Aeromonas spp.…”

Section: Discussionmentioning

confidence: 98%

“…Recent studies reported the presence of methicillin-resistant S. aureus (MRSA) in Doble Crema cheese (a fresh cheese similar to mozzarella and other stretched curd cheeses, traditionally made from raw cow's milk in small dairies in Colombia) [44] and in artisanal cheeses from Mexico [45], Brazil [46] and Egypt [47], among others. Furthermore, cheeses may also contain species of coagulase-negative Staphylococcus and these bacteria may carry antimicrobial resistance and enterotoxin production traits as well [48][49][50][51].…”

Section: Discussionmentioning

confidence: 99%

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing

et al. 2020

View full text Add to dashboard Cite

Background: Paipa cheese is a traditional, semi-ripened cheese made from raw cow’s milk in Colombia. The aim of this work was to gain insights on the microbiota of Paipa cheese by using a culture-independent approach. Method: two batches of Paipa cheese from three formal producers were sampled during ripening for 28 days. Total DNA from the cheese samples was used to obtain 16S rRNA gene sequences by using Illumina technology. Results: Firmicutes was the main phylum found in the cheeses (relative abundances: 59.2–82.0%), followed by Proteobacteria, Actinobacteria and Bacteroidetes. Lactococcus was the main genus, but other lactic acid bacteria (Enterococcus, Leuconostoc and Streptococcus) were also detected. Stapylococcus was also relevant in some cheese samples. The most important Proteobacteria were Enterobacteriaceae, Aeromonadaceae and Moraxellaceae. Enterobacter and Enterobacteriaceae (others) were detected in all cheese samples. Serratia and Citrobacter were detected in some samples. Aeromonas and Acinetobacter were also relevant. Other minor genera detected were Marinomonas, Corynebacterium 1 and Chryseobacterium. The principal coordinates analysis suggested that there were producer-dependent differences in the microbiota of Paipa cheeses. Conclusions: lactic acid bacteria are the main bacterial group in Paipa cheeses. However, other bacterial groups, including spoilage bacteria, potentially toxin producers, and bacteria potentially pathogenic to humans and/or prone to carry antimicrobial resistance genes are also relevant in the cheeses.

show abstract

Meta-analysis of the global occurrence of S. aureus in raw cattle milk and artisanal cheeses

Gajewska

Zakrzewski

Chajęcka‐Wierzchowska

et al. 2023

Food Control

View full text Add to dashboard Cite

Molecular characterisation and typing the methicillin resistance of Staphylococcus spp. isolated from raw milk and cheeses in northwest Spain: A mini survey

Cited by 17 publications

References 64 publications

Prevalence and antibiotic resistance profiles ofStaphylococcussp. isolated from food, food contact surfaces and food handlers in a Moroccan hospital kitchen

Prevalence and antibiotic resistance profiles ofStaphylococcussp. isolated from food, food contact surfaces and food handlers in a Moroccan hospital kitchen

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing

Meta-analysis of the global occurrence of S. aureus in raw cattle milk and artisanal cheeses

Contact Info

Product

Resources

About