Staphylococcus aureus from Minas Artisanal Cheeses: Biocide Tolerance, Antibiotic Resistance and Enterotoxin Genes

Abstract

Staphylococcus aureus is a common contaminant in artisanal raw-milk cheeses. Tolerance of S. aureus to biocides is a threat to disinfection in the cheese production environment, while antibiotic resistance and enterotoxin production are additional health concerns. This study aimed to evaluate the tolerance of S. aureus isolated from Minas artisanal cheeses to the biocides benzalkonium chloride, hexadecylpyridinium chloride, cetrimide, triclosan, hexachlorophene, and chlorhexidine, and the simultaneous occurrence of genes coding for antibiotic resistance (mecA, aacA-aphD, and tetK), efflux pumps [qacA/B and smr (qacC/D)], and enterotoxins (sea, seb, sec, sed, see, seg, seh, sei, and sej). Among the tested isolates, 38.2% were resistant to at least one biocide, and 73.1% were positive for one or more antibiotic resistance gene. Most of the biocide-tolerant and antibiotic-resistant isolates harbored efflux pump genes, and were positive for at least one staphylococcal enterotoxin gene. The study highlights the need for correct hygiene monitoring programs to ensure the safety of these products.

Food Microbiology: Dairy Products’ Microbiota

“…Once again, Minas artisanal cheese takes center stage in the study conducted by Allaion and Barrionuevo et al They investigate the hypothesis of whether the isolated Staphylococcus aureus strains exhibit tolerance to biocides, antibiotic resistance, and the presence of staphylococcal enterotoxin genes. The authors also emphasize the importance of more deeply understanding the roles of proper hygiene and manufacturing practices in safeguarding consumer health [8]. The article by Hozzein and Hisham et al illustrates that within the domain of fermented dairy products, a harmonious relationship between animal-and plant-based production is attainable.…”