Risk from Staphylococcus aureus in informally marketed raw cow milk

Abstract

This study aimed to investigate the presence of Staphylococcus spp. and Staphylococcus aureus in raw cow milk samples taken from peddlers of five regions in Bulgaria. The results showed that all 44 samples tested were positive for Staphylococcus spp. All isolates were tested for coagulase production and subjected to PCR analysis. PCR amplification of 16S rRNA and nuc genes found the presence of Staphylococcus aureus in 23 (52.3%) of a total of 44 raw milk samples. The number of Staphylococcus spp. ranged from 3x102 to 1.08x106 cfu/ml, and that of Staphylococcus aureus from 1.5x102 to 3.19x105 cfu/ml. It is concluded that control over the hygiene of handling and processing raw milk is essential for its safety.

The role of food in the spread of the Methicillin – resistant Staphylococcus aureus (MRSA)

“…In Southern Bulgaria 44 raw milk samples were studied and were found that 52.3% to be contaminated with S. aureus. The authors did not analyse the presence methicillin resistance, but concluded that poor hygiene practices throughout the food chain and large number of Staphylococcus aureus (3.4 × 10 4 cfu/g) could be a risk to human health (Bangieva and Rusev 2019). The artisanal cheese sold in informal markets in Kosovo also showed a high prevalence of coagulase positive Staphylococcus aureus (Studenica et al 2022).…”