Enterotoxigenic potential of Staphylococcus spp. isolates recovered from raw milk and artisanal cheese



Título del documento: Enterotoxigenic potential of Staphylococcus spp. isolates recovered from raw milk and artisanal cheese
Revista: Anais da Academia Brasileira de Ciencias
Base de datos: PERIÓDICA
Número de sistema: 000435919
ISSN: 0001-3765
Autores: 1
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Instituciones: 1Universidade do Estado de Santa Catarina, Centro de Ciencias Agroveterinarias, Lages, Santa Catarina. Brasil
2Instituto Federal de Santa Catarina, Florianopolis, Santa Catarina. Brasil
3Universidade Estadual de Maringa, Umuarama, Parana. Brasil
Año:
Volumen: 92
Número: 3
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Analítico, descriptivo
Resumen en inglés In this work, we investigated the phenotypic profile of Staphylococcus spp. isolates recovered from raw milk and artisanal cheese, and their enterotoxigenic potential through the detection of classical enterotoxin genes (sea, seb, sec, sed and see). A total of 104 isolates (58 coagulase-positive Staphylococcus – CoPS; and 46 coagulase-negative Staphylococcus- CoNS) were used, of which 33 were retrieved from raw milk and 71 from artisanal cheese produced in the Serrana region of Santa Catarina. Identification of CoPS was conducted via biochemical tests. Detection of the genes sea, seb, sec, sed, and see was carried out by multiplex PCR technique. Among the 58 CoPS analyzed, 64% were identified as S. aureus, 22% as S. scheiferi coagulans, 12% as S. hyicus and as 2% S. intermedius. In the present study was noted that 40% of CoPS isolates retrieved from milk harbored seb gene, while only one from artisanal cheese was positive for gene sea. In this study all CoNS samples investigated were negative for enterotoxins genes. The enterotoxigenic potential of CoPS, is an issue of great importance for public health. For that reason, it is necessary that cheese factories strictly follow the safety processes involved in manufacturing
Disciplinas: Química
Palabras clave: Química de alimentos,
Análisis microbiológico,
Leche cruda,
Queso,
Enterotoxinas,
Staphylococcus
Keyword: Food chemistry,
Microbiological analysis,
Raw milk,
Cheese,
Enterotoxins,
Staphylococcus
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