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|Title:||Occurrence and characterization of enterotoxigenic potential of staphylococcus isolated from dairy products|
|Author:||Martins, Isabela Mateus|
Kabuki, Dirce Yorika
Miya, Norma Teruko Nago
Pereira, José Luiz
|Abstract:||Staphylococcus deserves our close attention because of its ability to produce a large amount of enterotoxins, which, if ingested, cause staphylococcal food poisoning. Cross‐contamination after milk pasteurization, caused especially by improper handling, is considered the most recurrent source of contamination of dairy products. Therefore, this research aimed to quantify and analyze the presence of coagulase‐positive and coagulase‐negative staphylococci from 104 dairy products samples to identify phenotypically the species and to evaluate the in vitro production of classical enterotoxins (SEA, SEB, SEC, SED and SEE) and the presence of possible coding genes of these enterotoxins. The average staphylococcal count values in different food groups ranged from 3.7 to 6.15 log colony‐forming units (cfu)/g. Among the staphylococcal strains, 74.3% (110/148) were coagulase‐negative Staphylococcus and 25.7% (38/148) were coagulase‐positive Staphylococcus, and 13 species were identified. From the 111 selected isolates, one (0.9%) strain produced enterotoxin, which was identified as S. aureus, coagulase positive, isolated from “Minas” half‐cured cheese, whose count was 6.28 log cfu/g. Contrary to expectations, no coding genes were present in the isolate analyzed. For this research, the analyzed samples showed high staphylococcal concentrations that do not exclude a possible risk of producing the already described enterotoxins. They also demonstrated poor hygiene during the production and commercialization of dairy products|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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