scholarly journals Occurrence of Multi-Resistant Staphylococcus aureus in Artisan Goat Coalho Cheese in Northeastern Brazil

2021 ◽  
Vol 49 ◽  
Author(s):  
Breno Bezerra Aragão ◽  
Sabrina Cândido Trajano ◽  
Renato Amorim da Silva ◽  
Bruno Pajeú e Silva ◽  
Rodolfo De Moraes Peixoto ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Resistance ◽  
Resistance Index ◽  
Microbiological Analysis ◽  
Northeast Region ◽  
Phenotypic Resistance ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Staphylococcus Spp ◽  
Cheese Production

Background: The artisanal goat coalho cheese is one of the products obtained that stand out in 11 the dairy goat farming of the Northeast of Brazil. Despite its importance, goat cheese is often 12 made under inadequate hygienic-sanitary conditions and usually uses raw goat's milk, 13 increasing the risk of product contamination. Among the pathogens carried by goat coalho 14 cheese, Staphylococcus aureus stands out, being responsible for cases of food poisoning and 15 persistent infections that are difficult to treat. This study aimed to evaluate the contamination, 16 genotypic and phenotypic resistance of Staphylococcus aureus isolated from artisanal coalho 17 cheese made with goat milk produced in the Northeast region of Brazil.Materials, Methods & Results: This study analyzed only artisanal coalho cheeses made with  raw goat's milk and purchased directly from farms. Twelve samples of artisanal coalho cheeses  made with raw goat's milk were collected (1 sample per property) in 8 municipalities in the  state of Pernambuco, Northeast region of Brazil. For microbiological analysis of enumeration  of Colony Forming Units (CFU/g) of Staphylococcus spp. the methodology recommended by the International Organization for Standardization (2019) and recognized by the Ministry of Agriculture, Livestock and Supply was used. After enumeration, 5 colonies were selected per enumerated plate, a total of 180 Staphylococcus spp. was obtained. These were subjected to thermal extraction of genetic material to search for the nuc gene by Polymerase Chain Reaction, the isolates carrying the nuc gene were subjected to genotypic and phenotypic evaluation of  antimicrobial resistance. After the phenotypic analysis, the Multiple Antimicrobial Resistance Index was evaluated. In all samples, Staphylococcus spp. and were considered unfit for consumption, with the lowest count being 9.4x103 CFU/g and the highest 6.4x106 CFU /g. Of the 180 isolates, 28.34% (51/180) were positive for the detection of the nuc gene. All resistance  genes except mecA, mecC, and norB were detected. Of the 51 S. aureus isolates, 31.37% (16/51) were considered multi-resistant and presented a Multiple Antimicrobial Resistance Index above 0.2.Discussion: After microbiological analysis it was found that all samples of coalho cheese were out of standards and unfit for human consumption in accordance with Ordinance n° 146/1996 of the Ministry of Agriculture, Livestock and Supply of Brazil. Furthermore, the contamination of goat coalho cheeses is a risk to public health. During sample collection were found inadequate hygiene conditions in the environment used for cheese production. The presence of Staphylococcus aureus can be attributed to hygienic-sanitary failures in cheese production. From a health point of view, it is even more alarming when it comes to S. aureus carrying resistance genes. Although the 51 S. aureus isolates did not carry the mecA, mecC, norB genes and did not show phenotypic resistance to cefoxitin and oxacillin, all other genes were detected, indicating the circulation of S. aureus carrying the tet(L) genes, tet(M), tet-38, msrA, norA, and norC, which so far had not been reported in the production chain of goat coalho cheese in Brazil. Furthermore, the evaluation of the Multiple Antimicrobial Resistance Index identified the occurrence of multiple resistance to antimicrobials in 31.37% (16/51) of S. aureus at high risk to human health. The results obtained are quite worrying and serve as a warning to the scientific community and the Food Safety and Hygiene Inspection Services.Keywords: goat cheese, contamination, resistance, one health

scholarly journals Prevalence of methicillin-resistant Staphylococcus aureus and pattern of antimicrobial resistance in mastitis milk of cattle in Chitwan, Nepal

2021 ◽  
Vol 17 (1) ◽  
Author(s):  
Asmita Shrestha ◽  
Rebanta Kumar Bhattarai ◽  
Himal Luitel ◽  
Surendra Karki ◽  
Hom Bahadur Basnet
Keyword(s):  
Public Health ◽  
Staphylococcus Aureus ◽  
Antimicrobial Resistance ◽  
Subclinical Mastitis ◽  
World Health ◽  
Dairy Herds ◽  
Microbiological Analysis ◽  
Biochemical Tests ◽  
Methicillin Resistant ◽  
Milk Samples

Abstract Background The threat of methicillin-resistant Staphylococcus aureus (MRSA) exists globally and has been listed as a priority pathogen by the World Health Organization. One of the sources of MRSA emergence is livestock and its products, often raised in poor husbandry conditions. There are limited studies in Nepal to understand the prevalence of MRSA in dairy animals and its antimicrobial resistance (AMR) profile. A cross-sectional study was conducted in Chitwan, one of the major milk-producing districts of Nepal, from February 2018 to September 2019 to estimate the prevalence of MRSA in milk samples and its AMR profile. The collected milk samples (n = 460) were screened using the California Mastitis Test (CMT) and positive samples were subjected to microbiological analysis to isolate and identify S. aureus. Polymerase Chain Reaction (PCR) was used to identify the presence of the mecA gene and screen for MRSA. Results In total, 41.5% (191/460) of milk samples were positive in the CMT test. Out of 191 CMT positive milk samples, the biochemical tests showed that the prevalence of S. aureus was 15.2% (29/191). Among the 29 S. aureus isolates, 6.9% (2/29) were identified as MRSA based on the detection of a mecA gene. This indicates that that 1.05% (2/191) of mastitis milk samples had MRSA. The antibiotic sensitivity test showed that 75.9% (22/29) and 48.3% (14/29) S. aureus isolates were found to be sensitive to Cefazolin and Tetracycline respectively (48.3%), whereas 100% of the isolates were resistant to Ampicillin. In total 96.6% (28/29) of S. aureus isolates were multidrug-resistant (MDR). Conclusions This study revealed a high prevalence of S. aureus-mediated subclinical mastitis in dairy herds in Chitwan, Nepal, with a small proportion of it being MRSA carrying a mecA gene. This S. aureus, CoNS, and MRSA contaminated milk poses a public health risk due to the presence of a phenotype that is resistant to very commonly used antibiotics. It is suggested that dairy herds be screened for subclinical mastitis and treatments for the animals be based on antibiotic susceptibility tests to reduce the prevalence of AMR. Furthermore, future studies should focus on the Staphylococcus spp. to explore the antibiotic resistance genes in addition to the mecA gene to ensure public health.

scholarly journals UTILIZAÇÃO DE GÁS OZÔNIO NA DESINFECÇÃO DE RESÍDUOS DE SERVIÇOS DE SAÚDE

2018 ◽  
Vol 7 (2) ◽  
pp. 125-139
Author(s):  
Thais Nogueira Gonzaga ◽  
Dora Inés Kozusny-Andreani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Candida Albicans ◽  
Health Care Services ◽  
Pathogenic Bacteria ◽  
Ozone Treatment ◽  
Microbiological Analysis ◽  
Before And After ◽  
Staphylococcus Spp

Nesta pesquisa objetivou-se avaliar a viabilidade técnica da aplicação de ozônio como bactericida e fungicida em amostras de resíduos de serviços de saúde potencialmente infectantes. Foram determinados os     micro-organismos presentes nos resíduos gerados em um hospital particular. Para realização das análises microbiológicas e o tratamento com ozônio o material foi particulado e homogeneizado. As análises microbiológicas foram realizadas antes e após a ozonização.Para os testes de desinfecção foram retirados 10,0g de amostra que foi submetida à ozonização por 5, 10, 15, 20 e 25 minutos com doses de 140,0; 280,0; 420,0; 560,0 e 700,0mg L-1 de ozônio, respectivamente. Verificou-se presença de mesófilos totais, coliformes totais e termotolerantes, Escherichia coli, Pseudomonas aeruginosa, Proteus spp., Staphylococcus aureus, Staphylococcus spp, Candida albicans e Rhizopus spp. O ozônio foi eficiente para eliminação de todos os micro-organismos em 20 minutos; nos primeiros cinco minutos de exposição ao gás verificou-se redução superior a 98%.Palavras-chave: Bactérias patogênicas. Fungos. Ozonização. USING OZONE GAS FOR DISINFECTION OF SOLID WASTE FROM HEALTH CARE SERVICES ABSTRACT: The aim of this research was to evaluate the technical viability of the application of ozone as bactericide and fungicide in samples of potentially infectious health services residues. The microorganisms present in the waste generated in a private hospital were determined. The material was particulated and homogenized to perform the microbiological analysis and to undergo ozone treatment. Microbiological analysis was performed before and after ozonization. For the disinfection tests, 10.0g of sample were removed and submitted to ozonization for 5, 10, 15, 20 and 25 minutes with 140,0; 280,0; 420,0; 560,0 and 700,0mg doses of L-1 of ozone, respectively. It was verified the presence of total mesophiles, total and thermotolerant coliforms, Escherichia coli, Pseudomonas aeruginosa, Proteus spp., Staphylococcus aureus, Staphylococcus spp, Candida albicans and Rhizopus spp. Ozone was efficient while eliminating all microorganisms in 20 minutes; in the first five minutes of gas exposure, the reduction was greater than 98%.Keywords: Pathogenic bacteria. Fungi. Ozonization.

Population Levels, Species, and Characteristics of Micrococcaceae during the Manufacturing and Ripening of Armada-Sobado Hard Goat's Milk Cheese

1996 ◽  
Vol 59 (11) ◽  
pp. 1200-1207 ◽  
Author(s):  
MARÍA E. TORNADIJO ◽  
JOSÉ M. FRESNO ◽  
JAVIER CARBALLO ◽  
ROBERTO MARTÍN SARMIENTO
Keyword(s):  
Staphylococcus Aureus ◽  
Sampling Point ◽  
Mannitol Salt Agar ◽  
Ripening Process ◽  
Staphylococcus Saprophyticus ◽  
Maximum Value ◽  
Goat’S Milk ◽  
Goat's Milk

The changes in the counts and the species of Micrococcaceae were studied throughout the manufacturing and ripening of a Spanish hard goat's milk cheese, the Armada-Sobado variety. In the milk, counts on mannitol salt agar (MSA) ranged from 2 × 104 to 5 × 104 CFU/g. These counts showed the maximum value in the curd (7 × 104 to 4 × 105 CFU/g), decreasing afterwards slowly but steadily throughout the ripening process to reach final counts on average 2 logarithmic units lower than those found in the curd. Of 280 isolates obtained from MSA during manufacturing and ripening, 66 (24%) were considered to be Micrococcaceae. Staphylococcus sciuri (22.5% of the isolates at this sampling point) and Staphylococcus saprophyticus (7.5%) were the only two species of staphylococci isolated from the milk. In the curd, S. sciuri increased its proportion (30%) whilst the percentage of S. saprophyticus remained constant. None of these species was isolated from the cheese. S. aureus was detected only in curd (7.5% of the isolates obtained at this sampling point). S. xylosus, S. capitis, S. epidermidis, and S. warneri were isolated from curd and cheese, or exclusively from cheese, but always in very low proportions. Micrococcus varians (10%) and M. roseus (5%) were the two species of micrococci isolated from the milk. M. varians increased its proportion in curd (17.5%) and could not be isolated in cheese. M. roseus appeared neither in curd nor in cheese. All the isolated staphylococcal strains were tested for production of A, B, C, and D enterotoxins. The three isolated strains of Staphylococcus aureus produced A and C enterotoxins, but neither B or D. Of 41 coagulase-negative strains only two of the Staphylococcus sciuri isolated from milk produced C enterotoxins.

scholarly journals Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

PLoS ONE ◽  
2021 ◽  
Vol 16 (7) ◽  
pp. e0254431
Author(s):  
Magda Filipczak-Fiutak ◽  
Agnieszka Pluta-Kubica ◽  
Jacek Domagała ◽  
Iwona Duda ◽  
Władysław Migdał
Keyword(s):  
Fatty Acids ◽  
Ph Value ◽  
Small Ruminants ◽  
Matter Content ◽  
Cow’S Milk ◽  
Dry Matter Content ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Cheese Production

The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow’s milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat’s milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

Characterization of Staphylococcus aureus Strains Isolated from Raw Milk Utilized in Small-Scale Artisan Cheese Production

2011 ◽  
Vol 74 (8) ◽  
pp. 1353-1358 ◽  
Author(s):  
DENNIS J. D'AMICO ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Resistance ◽  
Phenotypic Diversity ◽  
Raw Milk ◽  
Staphylococcal Enterotoxin ◽  
Small Scale ◽  
Enterotoxin Production ◽  
Type C ◽  
Cheese Production

Staphylococcus aureus is an important agent of bacterial mastitis in milking animals and of foodborne intoxication in humans. The purpose of this study was to examine the genetic and phenotypic diversity, enterotoxigenicity, and antimicrobial resistance of S. aureus strains isolated from raw milk used for the production of artisan cheese in Vermont. Cross-tabulations revealed that the 16 ribotypes identified among the 90 milk isolates examined were typically associated with a specific animal species and that more than half of these ribotypes were unique to individual farms. In general, specific EcoRI ribotypes were commonly associated with specific phenotypical characteristics, including staphylococcal enterotoxin production or the lack thereof. Limited antimicrobial resistance was observed among the isolates, with resistance to ampicillin (12.51%) or penicillin (17.04%) most common. Two isolates of the same ribotype obtained from the same farm were resistant to oxacillin with 2% NaCl. More than half (52.22%) of isolates produced toxin, and 31 of the 32 isolates solely produced staphylococcal enterotoxin type C. Although these data demonstrate that S. aureus strains found in raw milk intended for artisan cheese manufacture are capable of enterotoxin production, staphylococcal enterotoxin C is not typically linked to foodborne illness. Because S. aureus is a common contaminant of cheese, an understanding of the ecology of this pathogen and of the antimicrobial susceptibility and toxigenicity of various strains will ultimately contribute to the development of control practices needed to enhance the safety of artisan and farmstead cheese production.

scholarly journals Antimicrobial resistance trends in methicillin-resistant and methicillin-susceptible Staphylococcus aureus and Staphylococcus epidermidisisolates obtained from patients admitted to intensive care units. 2010-2015

2019 ◽  
Vol 67 (3) ◽  
pp. 221-228
Author(s):  
Raimundo Castro-Orozco ◽  
Claudia Consuegra-Mayor ◽  
Gloria Mejía-Chávez ◽  
Jacqueline Hernández-Escolar ◽  
Nelson Alvis-Guzmán
Keyword(s):  
Staphylococcus Aureus ◽  
Intensive Care ◽  
Antimicrobial Resistance ◽  
Intensive Care Units ◽  
Staphylococcus Epidermidis ◽  
Methicillin Resistant ◽  
Staphylococcus Spp

Introducción. La aparición y la diseminación de cepas resistentes en hospitales, principalmente en unidades de cuidado intensivo (UCI), se han convertido en un serio problema de salud pública.Objetivo. Analizar la tendencia de los fenotipos de resistencia de Staphylococcus aureus y Staphylococcus epidermidis resistentes y susceptibles a meticilina aislados en pacientes atendidos en UCI de un hospital de alta complejidad de Cartagena, Colombia, del 2010 al 2015.Materiales y métodos. Estudio analítico transversal realizado entre enero de 2010 y diciembre de 2015. Se utilizaron aislamientos de S. aureus y S. epidermidis meticilino-susceptibles y meticilino-resistentes (SARM, SASR, SERM y SESM). La técnica de susceptibilidad empleada fue el método microdilución en caldo para la detección de la concentración mínima inhibitoria.Resultados. Se identificaron 313 aislamientos de Staphylococcus spp., la mayoría resistentes a meticilina (63.6%). Las cepas SARM y SERM correspondieron al 13.7% y al 27.8% del total de aislamientos, respectivamente. Los mayores porcentajes de resistencia en SARM y SERM correspondieron a eritromicina (57.6% y 81.2%, respectivamente), clindamicina (54.6% y 71.0%), ciprofloxacina (48.4% y 36.4%) y trimetoprima-sulfametoxazol (36.4% y 51.4%).Conclusión. Los resultados encontrados sugieren el replanteamiento de las estrategias de control de la resistencia antimicrobiana en el hospital objeto de estudio.

scholarly journals Hallumi Type Cheese Production Technology and its Nutritive Value

2018 ◽  
Vol 7 (4.7) ◽  
pp. 420
Author(s):  
Zarina Kapshakbayeva ◽  
Aleksandr Mayorova ◽  
Zhanar Moldabayeva ◽  
Sholpan Baitukenova ◽  
Asiya Utegenova ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Material ◽  
Optimal Process ◽  
Goat’S Milk ◽  
Whole Milk ◽  
Goat's Milk ◽  
Cheese Production ◽  
Made In

Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of  goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.  

scholarly journals Molecular Identification of Staphylococcus spp Isolated from Clinical samples

2018 ◽  
Vol 12 (1) ◽  
pp. 14-24
Author(s):  
Taghreed Khudhur Mohammad
Keyword(s):  
Staphylococcus Aureus ◽  
Staphylococcus Epidermidis ◽  
Cultural Analysis ◽  
Clinical Samples ◽  
Microbiological Analysis ◽  
Sequencing Analysis ◽  
Staphylococcus Haemolyticus ◽  
Golden Yellow ◽  
Staphylococcus Spp ◽  
16Srrna Gene

The analysis of 16S rRNA gene sequences has been the technique generally used to study and confirm the identification and taxonomy of staphylococci. However, bacterial species cannot always be distinguished from each other using cultural methods. Thus,   clinical samples were collected from 190 cases only 31 positive for staphylococcal infections with Urinary Tract Infection, Wounds, Burns, Otitis media, diarrhea infections, were applied for microbiological analysis which include: cultures on Manitol salt agar and  HiCrome UTI Agar medium all the isolates gave positive golden yellow and identify as Staphylococcus spp. DNA was extracted from Staphylococcus spp and the 16srRNA gene were amplified by using specific primer, then sequencing of nucleic acid of genes was performed by machine is AB13730XL, Applied Biosystem, Macro gen company, the DNA sequencing results of flank sense of 16srRNA gene from 31 strains of Staphylococcus  was confirm the identification into species level: Staphylococcus haemolyticus, Staphylococcus aureus, Staphylococcus epidermidis And   Staphylococcus sciuri. Analysis of the sequences appeared that there two substitution(Transversion, Transition) in the Staphylococcus aureus strains with  Sequence ID LC090540.1 location at Range of nucleotide from 4 to 636, 100% compatibility with NCBI while no substitution appeared in the  Staphylococcus haemolyticus strains which have the sequence ID LN998078.1, 99% compatibility with NCBI also the sequence ID KR812401.1 which related to the strain Staphylococcus sciuri not appeared any substitution after sequencing analysis. Types of substitution detected in partial 16srRNA gene in Staphylococcus epidermidis strains 13  Transversion  and 5 transition substitution location at range of nucleotide from 6 to 1026 have the  Sequence ID KF575160.1 compared with data obtained from Gene Bank, these finding lead to conclusion, our assay allows rapid and confirm the detection to avoid possibility of misidentification of Staphylococcus species based on cultural analysis, the study aimed to  propose the partial sequencing of the gene as an alternative molecular tool for the analysis of Staphylococcus species and for decreasing the possibility of misidentification. New submission of local Iraqi Staphylococcus clinical isolated during the current study show successfully record of four isolate Staphylococcus sciuri, Staphylococcus epidermidis, Staphylococcus aureus and Staphylococcus haemolyticus with GenBank accession number: KY938530.1 ,KY938529.1, ,KY938528.1, and  GenBank: KY938527.1respectivelly.

scholarly journals Hallumi Type Cheese Production Technology and Its Nutritive Value

2018 ◽  
Vol 7 (4.36) ◽  
pp. 363
Author(s):  
Zarina Kapshakbayeva ◽  
Aleksandr Mayorov ◽  
Zhanar Moldabayeva ◽  
Sholpan Baitukenova ◽  
Asiya Utegenova ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Material ◽  
Optimal Process ◽  
Goat’S Milk ◽  
Whole Milk ◽  
Goat's Milk ◽  
Cheese Production ◽  
Made In

Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of  goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.  

scholarly journals Occurrence and antimicrobial resistance of enterococci isolated from goat’s milk

2021 ◽  
Vol 65 (4) ◽  
pp. 449-455
Author(s):  
Marlena Gołaś-Prądzyńska ◽  
Jolanta G. Rola
Keyword(s):  
Antimicrobial Resistance ◽  
Food Chain ◽  
Antimicrobial Agents ◽  
Bacterial Flora ◽  
Resistant Bacteria ◽  
Human Populations ◽  
Milk Samples ◽  
Goat’S Milk ◽  
Route Of Transmission ◽  
Goat's Milk

Abstract Introduction Enterococci are widespread, being part of the bacterial flora of humans and animals. The food chain can be therefore considered as the main route of transmission of antibiotic resistant bacteria between the animal and human populations. Milk in particular represents a source from which resistant bacteria can enter the human food chain. The aim of the study was to determine the occurrence and resistance to antimicrobial agents of Enterococcus spp. strains isolated from raw goat’s milk samples. Material and Methods A total of 207 goat’s milk samples were collected. Samples were cultivated on selective media and confirmed as E. faecium or E. faecalis and screened for selected resistance genes by PCR. Drug susceptibility determination was performed by microdilution on Sensititre EU Surveillance Enterococcus EUVENC Antimicrobial Susceptibility Testing (AST) Plates and Sensititre US National Antimicrobial Resistance Monitoring System Gram Positive CMV3AGPF AST Plates. Results Enterococcal strains totalling 196 were isolated, of which 40.8% were E. faecalis and 15.3% were E. faecium. All tested isolates were susceptible to linezolid, penicillin and tigecycline. For most other antimicrobials the prevalence of resistance was 0.5–6.6% while high prevalence of quinupristin/dalfopristin (51.5%), tetracycline (30%) and lincomycin (52%) resistance was observed. Conclusion This study affords better knowledge concerning the safety of raw goat’s milk in terms of the enterococci possible to isolate from this foodstuff. It seems that enterococci in milk are still mostly susceptible to antimicrobials of major concern as multiply resisted drugs, such as gentamycin and vancomycin. However, the presence of multi-resistant strains in goat milk is cause for apprehension.

Sign in / Sign up

Export Citation Format

Share Document