Ocurrence of Staphylococcus aureus and multiplex pcr detection of classic enterotoxin genes in cheese and meat products

Pelisser, Marcia Regina; Klein, Cátia Silene; Ascoli, K.R.; Zotti, Thaís Regina; Arisi, Ana Carolina Maisonnave

doi:10.1590/s1517-83822009000100025

Cited by 53 publications

(43 citation statements)

References 30 publications

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“…These results are consistent with the findings of Pelisser et al (2008) who identified 45.5% of S. aureus in 200 dairy and meat samples. Rall et al (2008) and Rosengren et al (2010) identified about 70% of strains as S. aureus in milk and fresh cheeses samples.…”

Section: Resultssupporting

confidence: 92%

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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Section: Resultssupporting

confidence: 92%

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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“…The rest of them consistently had a density higher than 4 log counts but none of these tested positive for enterotoxin. By investigation of mostly dairy products including cheeses, whey, butter, but also some samples from meat, meat products, sausages and eggs, S. aureus was detected in 13-20% of samples [16,17,20,52,53] or 35-45% [33,46] and even in 70-80% [42,54]. The prevalence of enterotoxigenic strains was higher than 30% in all mentioned studies.…”

Section: Source Of Contamination and Occurrence In The Environmentmentioning

confidence: 81%

“…According to references [34,45,46], the frequency of S. aureus occurrence varied from 6% to 28% in samples of raw milk. However, Rall et al [37] found that S. aureus was present in 70.4% of raw milk samples.…”

Section: Source Of Contamination and Occurrence In The Environmentmentioning

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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“…Forward and Reverse primers were selected from publications; forward 5-TGTATGTATGGAGGTGTAAC-3, Reverse 5-ATTAAC-CGAAGGTTCTGT-3. Primers were designed previously (31,32), and its detection power were optimized routinely. PCR product size is 270 bp.…”

Section: Methodsmentioning

confidence: 99%

“…Most strains of S. aureus are capable of producing enterotoxin. Staphylococcal enterotoxins are single-chain, low-molecular weight (27)(28)(29)(30)(31)(32)(33)(34) proteins. Although enterotoxins are mainly producedby some S. aureus strains, they might be produced by Staphylococcusintermedius, Staphylococcus hyicus, Staphylococcus xylosus, and Staphylococcus epidermidis.…”

Section: Introductionmentioning

confidence: 99%

Enterotoxin A Gene Barrier Staphylococcus aureus Within Traditionally Dairy Products of Tehran

Hassani¹,

Doust²,

Mobarez³

2014

Int J Enteric Pathog

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Background: Staphylococcus aureusis a serious agent that often colonize dairy products all over the world. Staphylococcal enterotoxins are the essential causes of food poisoningin human societies. Enterotoxin type A is an importantstaphylococcal exotoxin. Objectives: The aim of present study was to detect the enterotoxin producing Staphylococcus.aureus within different dairy products collected from Tehran, Iran. Materials and Methods: Two hundreds twenty dairy products samples were collected from local dealers across the city. The samples were first screened for S. aureus contaminations. All isolated strains of S. aureus were then investigated for enterotoxin a gene, usind spesific primer sets. Results: Staphylococcus aureus was isolated from 43% of dairy samples: 22% from milk and 18% from cheese samples. The SEA genes were detected in 10 isolates (22%) originated from raw milk and in two isolates (25%) from domestic cheese. Conclusions: Since, the staphylococcal enterotoxins are heat stable, heat had no effect on the toxicity of the enterotoxins within positive samples. Our primer stets confirmed previous studies that introduced PCR as rapid, sensitive, and specific method for dairy products screening system. Our data showed that routine screening and surveillance is vital for different food materials including dairy products.

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Ocurrence of Staphylococcus aureus and multiplex pcr detection of classic enterotoxin genes in cheese and meat products

Cited by 53 publications

References 30 publications

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

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

Enterotoxin A Gene Barrier Staphylococcus aureus Within Traditionally Dairy Products of Tehran

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