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    Investigation into toxin and slime genes in staphylococci isolated from goat milk and goat cheese in southern Turkey
    (Chulalongkorn Univ, 2018) Onen, Sevda Pehlivanlar; Cantekin, Zafer; Mebkhout, Faiza; Aygun, Osman; Ergun, Yasar
    The aim of this study was to investigate the presence of Staphylococcus aureus and coagulase-negative staphylococci (CNS) isolated from goat milk and cheese, as well as their toxin genes and slime genes. S. aureus and CNS isolates were subjected to polymerase chain reaction (PCR) analyses to determine the prevalence of enterotoxin (sea, seb, sec, sed, see), toxic shock syndrome (TSS) toxin (tst), exfoliative toxin (eta and etb) and slime genes (icaA and icaD). sec, sed and tst genes together were detected in 4 (33.3%), sec + tst genes in 2 (16.7%) and tst gene in 1 (8.3%) of the 12 S. aureus isolates. However, see gene was detected in 6 (9.7%), sed gene and tst gene were detected in 1 (1.6%) and 7 (11.3%) of the 62 CNS isolates, respectively. No sea, seb, see, eta or etb genes were detected in the S. aureus isolates, whereas no sea, seb, sec, eta or etb genes were detected in the CNS isolates. At least one ica gene was present in all S. aureus isolates and in 36 of the 62 CNS isolates. The presence of icaA and icaD genes in the S. aureus isolates was clearly higher than those in the CNS isolates. In conclusion, toxin and slime genes were detected in the S. aureus and CNS isolates from goat milk and goat cheese. The potential risk of enterotoxigenic CNS should not be ignored as well as S. aureus in food safety and public health.
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    A survey on occurrence of Tyrophagus putrescentiae (Acari: Acaridae) in Surk, a traditional Turkish dairy product
    (Elsevier Sci Ltd, 2007) Aygun, Osman; Yaman, Mehmet; Durmaz, Hisamettin
    Four hundred-fifty samples of mouldy Surk, a Turkish traditional skim milk cheese, were collected at retail markets, small dairy plants and houses in Hatay province of Turkey, and were examined for the presence of storage mites. Only one species of storage mite, Tyrophagus putrescentiae (Schrank) was found in 38 of 450 samples (8.44%). The moisture and salt contents and pH value of the mouldy Surk cheese samples studied were determined as 44.59%, 5.88% and 5.31, respectively. In conclusion, in order to avoid storage mites, the production and storage stages of Surk cheese should be carried out under hygienic and right environmental conditions and it should be consumed freshly. (c) 2006 Elsevier Ltd. All rights reserved.