Detection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses

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dc.authoridCelik, Tarik Haluk/0000-0003-4856-334X
dc.contributor.authorCan, H. Yesim
dc.contributor.authorCelik, T. Haluk
dc.date.accessioned2024-09-18T19:54:33Z
dc.date.available2024-09-18T19:54:33Z
dc.date.issued2012
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractStaphylococcus aureus is a very common microorganism present on the skin and mucosae of humans and animals, and in the environment. Contamination of milk and dairy products may occur directly from infected food producing animals or may result from poor hygiene during production processes or at the retail and storage stage. This study reports the results of an investigation on the presence of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheeses. A total of 200 unpackaged cheese samples were examined and 19 of them (9.5%) were found to contain coagulase positive Staphylococci (CPS). In 12 samples (6%) S. aureus the mean was 4.31 log cfu/g. Three out of 12 S. aureus strains were found to be enterotoxigenic and two of the three produced only SEC type, one of them produced SEC and SED together. Two of the 12 S. aureus strains were mecA positive. Methicillin-resistant Staphylococcus aureus (MRSA) strains were found to be enterotoxigenic; one strain synthesisedsynthesised SEC and one SEC + SED. In this study, 10 out of 12 strains were found to be resistant to one or more antibiotics tested by the disk diffusion method. All strains were susceptible to vancomycin, gentamicin and imipenem. The results indicate that the presence of enterotoxigenic and antimicrobial resistant strains of S. aureus in cheese constitute a potential risk for public health. This calls for better control of cheese contamination sources and taking hygienic measures is necessary for food safety. (C) 2011 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipAnkara Universityen_US
dc.description.sponsorshipThis work is supported by Ankara University as part of the Scientist Training Project. The authors wish to thank Associate Professor Bans Sareyyupoglu for his important technical collaboration at the molecular stage of the study.en_US
dc.identifier.doi10.1016/j.foodcont.2011.09.009
dc.identifier.endpage103en_US
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.issue1-2en_US
dc.identifier.scopus2-s2.0-80055074291en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage100en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2011.09.009
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7793
dc.identifier.volume24en_US
dc.identifier.wosWOS:000297659100015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntimicrobial resistanceen_US
dc.subjectCheeseen_US
dc.subjectStaphylococcal enterotoxinen_US
dc.subjectS. aureusen_US
dc.titleDetection of enterotoxigenic and antimicrobial resistant S. aureus in Turkish cheesesen_US
dc.typeArticleen_US

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