Detection of classical enterotoxins and identification of enterotoxin genes in Staphylococcus aureus from milk and dairy products

The study was done to isolate Klebsiella spp., Staphylococcus aureus, Escherichia coli & Pseudomonas spp. from raw milk, processed milk (powdered milk & ultra-high-temperature milk) and dairy products (mango milk, and ice cream). During 3 months’ time span of study, a total of ten samples were gathered where eight of the samples powdered milk (2), ultra-high-temperature milk (2), ice cream (2) & mango milk (2) were gathered from different places of Bangladesh & other 2 samples (raw milk) were collected from a cattle farm & individual households in & around Noakhali city. The samples were gathered under aseptic safety measures and were followed by plating on non-selective media (Nutrient broth) & selective media (Mannitol Salt Agar & Macconkey agar). The presumptive Klebsiella spp., Staphylococcus aureus, Escherichia coli & Pseudomonas spp. isolates were identified by biochemical tests. Analysis of the result discovered that out of a total of 10 samples; raw milk (2), processed milk i.e. powdered milk (2), ultra-high-temperature milk (2) and dairy products i.e. mango milk (2) and ice cream (2) resulted in the isolation of 8 isolates (2.5%) of S. aureus, (12.5%) of Klebsiella spp., (2.5%) of Pseudomonas spp. & (2.5%) of Escherichia coli. Results recommended a probability of potential public health threat of Staphylococcus aureus, Klebsiella spp., Escherichia coli & Pseudomonas spp. resulting from contamination of milk and dairy products with pathogenic microorganisms is mainly due to unhygienic practices and conditions in the handling, production, and processing.

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Assessment of microbial quality of industrial and traditional creams in Alborz province, Iran

Journal of Food Safety and Hygiene ◽

10.18502/jfsh.v6i3.6947 ◽

2021 ◽

Author(s):

Monica Aghvami ◽

Gholamreza Jahed Khaniki ◽

Samira Shokri ◽

Nahideh Jalali

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Dairy Products ◽

National Standards ◽

National Standard ◽

Coliform Bacteria ◽

Microbial Quality ◽

Traditional Dairy Products ◽

Milk And Dairy Products

Milk and dairy products play an important role in the human diet and society's health. The aim of this study was the assessment of the microbial quality of industrial and traditional breakfast cream in Alborz province, Iran. In this study, 40 different samples of breakfast cream (20 samples of traditional breakfast cream and 20 samples of industrial pasteurized breakfast cream) were collected randomly in Alborz province in 2018. Microbial quality tests were performed according to Iran National Standards on Coliforms, Escherichia coli, and Staphylococcus aureus, and then the collected data were analyzed. The microbiological examinations revealed that 43% of the samples were contaminated with coliform bacteria that 12 samples (60%) out of 20 samples of traditional cream, 5 samples (25%) out of 20 samples of industrial cream were higher than the allowable microbial limit of the national standard of Iran. About 15% of samples of traditional creams and 10% of industrial creams were contaminated with Escherichia coli. 10% of samples of traditional cream were contaminated with Staphylococcus aureus, which was not observed in industrial creams. High contamination with bacteria, needs using different methods to control microbial growth, including the promotion of sanitary awareness among laborers, the codification of microbial standards for traditional dairy products, training to staff for preparing the cream and disinfection of tools.

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Study of milk and dairy products Staphylococcus contamination and antimicrobial susceptibility sold in local markets around Kabul University

International Journal of Innovative Research and Scientific Studies ◽

10.53894/ijirss.v4i1.51 ◽

2021 ◽

Vol 4 (1) ◽

pp. 20-24

Author(s):

Sayed Arif Ahmadi ◽

Mohammad Zaher Sakha ◽

Sohaila Ebadi ◽

Ashok Kumar Panda

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Susceptibility ◽

Dairy Products ◽

Diffusion Method ◽

Disk Diffusion Method ◽

Maximum Resistance ◽

Antimicrobial Sensitivity ◽

Sensitivity Reaction ◽

Milk And Dairy Products

This research aimed to evaluate Staphylococcus aureus contamination from milk and its derivatives available in local dairy sale centers around the Kabul University located in Kabul city. Samples were included caw`s raw and pasteurized milk, cheese, ice cream, yogurt, custard, and dough (native product). The mentioned products were collected and then using the conventional method was tested in the laboratory. 70 samples were tested, from tested only 18 samples were presented Staphylococcus aureus, as these isolates had a positive reaction for coagulase. The disk diffusion method plus 8 antibiotics which are commonly used in the Veterinary section were used for antimicrobial sensitivity reaction. Staphylococcus isolated samples showed resistance against more than 3 antibiotics, maximum resistance was to Nalidixic acid (50%) followed by Ciprofloxacin (44.44%), Norfloxacin (27.77%), Erythromycin and Methicillin (27.77%), and Tetracycline (22.22%). All the isolates susceptibility was high to Polymaxine and resistant to Ampicillin (100%). As we found in our study the biological quality of tested samples sold around Kabul University were notsatisfactory as well as resistance against the mentioned antibiotics except two antibiotics. The contaminated products could be a potential risk to humans .

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The prevalence of Staphylococcus aureus and Methicillin Resistant Staphylococcus aureus in Milk and Dairy Products in Riyadh, Saudi Arabia

Saudi Journal of Biological Sciences ◽

10.1016/j.sjbs.2021.08.004 ◽

2021 ◽

Author(s):

Mashael Alghizzi ◽

Ashwag Shami

Keyword(s):

Staphylococcus Aureus ◽

Saudi Arabia ◽

Dairy Products ◽

Methicillin Resistant Staphylococcus Aureus ◽

Methicillin Resistant ◽

Milk And Dairy Products

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DETECTION OF ENTEROTOXIN GENES OF Staphylococcus aureus ISOLATES FROM FOOD CONTACT SURFACES IN THE DAIRY INDUSTRY OF JALISCO, MEXICO

Biotecnia ◽

10.18633/biotecnia.v20i2.602 ◽

2018 ◽

Vol 20 (2) ◽

pp. 72-78 ◽

Cited By ~ 1

Author(s):

María Guadalupe Avila-Novoa ◽

Maricarmen Iñiguez-Moreno ◽

Jean Pierre González-Gómez ◽

Eduardo Zacarías-Castillo ◽

Pedro Javier Guerrero-Medina ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Dairy Industry ◽

Foodborne Illnesses ◽

Safety Practices ◽

Food Contact ◽

Food Contact Surfaces ◽

Enterotoxin Genes ◽

Contact Surfaces ◽

Encoding Genes ◽

Milk And Dairy Products

Staphylococcus aureus is widely distributed in nature, and two of the main sources of S. aureus contamination in the food industry are food handlers and Food Contact Surfaces (FCS). This pathogen is responsible for outbreaks of foodborne illnesses associated with the consumption of milk and dairy products. The aim of this study was to determine the prevalence of toxin-encoding genes in S. aureus isolates from FCS in the Jalisco dairy industry. The presence of enterotoxin genes was investigated by PCR. In this study, we identify 84 S. aureus isolates. Overall, 35.7% of the isolates tested positive for at least one of the nine studied enterotoxin genes, and 15.4% harbored 2-4 enterotoxin genes. The most predominant genes were sej and sed. This study demonstrates that FCS are a source of contamination for this food rotation and that there is a diversity of enterotoxin genes in S. aureus isolates. Therefore, vigilant food safety practices need to be implemented regarding FCS to prevent foodborne infections and intoxications due to S. aureus contamination.

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Occurrence of Enterotoxic Staphylococcus aureus in Raw Milk from Yaks and Cattle in Mongolia

Journal of Food Protection ◽

10.4315/0362-028x-70.7.1726 ◽

2007 ◽

Vol 70 (7) ◽

pp. 1726-1729 ◽

Cited By ~ 8

Author(s):

URANCHIMEG TSEGMED ◽

GIOVANNI NORMANNO ◽

MARIT PRINGLE ◽

KAREL KROVACEK

Keyword(s):

Staphylococcus Aureus ◽

Dairy Products ◽

Food Poisoning ◽

Raw Milk ◽

Latex Agglutination ◽

Animal Origin ◽

Foodborne Illnesses ◽

First Report ◽

Milk Samples ◽

Milk And Dairy Products

Staphylococcal food poisoning is considered one of the leading foodborne illnesses in humans worldwide and is associated with contaminated foods of animal origin, such as milk and dairy products. In this study, we investigated the occurrence of staphylococci and the enterotoxigenic properties of Staphylococcus aureus isolated from raw milk from yaks (Bos mutus) and cattle in Mongolia. Staphylococci were isolated from 72 (74%) of the 97 raw milk samples. Of the samples containing staphylococci, 69% (50 of 72) were from yaks and 30.5% (22 of 72) were from cattle. S. aureus was detected in 10% of yak (7 of 72) and 21% of cattle (15 of 72) milk samples. Staphylococcal enterotoxin C was detected in 23% (5 of 22) of the S. aureus strains investigated, based on the reverse passive latex agglutination technique. Three of the five enterotoxigenic strains were from yaks and two were from cattle. None of the S. aureus strains tested produced staphylococcal enterotoxins A, B, or D. To our knowledge, this is the first report of the occurrence of staphylococci and enterotoxigenic S. aureus in milk from yaks and cattle in Mongolia.

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