COAGULASE POSITIVE ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS COUNT IN PARAGUAY SEMI-HARD CHEESE

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-09-18 DOI:10.15436/JFST.1.4.4

V. Brusa, Bigeon Giselda, Brusa Victoria, Pellicer Karina, C. Julio, Sift Desk Journals Open Access Journals

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Abstract

Background: One of the foodborne diseases of high incidence in the Latin American region is Staphylococcal intoxication, due to food contaminated with enterotoxins produced mainly by Staphylococcus aureus. The aim of this study was to enumerate, isolate and characterize S. aureus enterotoxigenic in Paraguay cheeses obtained at markets in Paraguayan cities. Methods: Three hundred eighty-two cheese samples were analyzed according to ISO 6888-1. Biochemical test, enterotoxin production ability and genotype characterization by PCR multiplex were performed to isolate. Results: Eight point thirty-seven percent of samples contained typical colonies of coagulase-positive S. aureus. Fourteen strains had the gene encoding enterotoxin A. Conclusion: The presence of coagulase-positive S. aureus in the cheese samples revealed a latent state of staphylococcal food poisoning outbreaks in Paraguay. Type A enterotoxigenic S. aureus is the most frequent isolation in this type of products, and multiplex PCR method is an effective and fast identification technique.

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巴拉圭半硬干酪中产肠毒素金黄色葡萄球菌凝固酶阳性计数

背景:葡萄球菌中毒是拉丁美洲地区高发的食源性疾病之一，是由于食物被主要由金黄色葡萄球菌产生的肠毒素污染所致。本研究的目的是枚举、分离和鉴定在巴拉圭城市市场上获得的巴拉圭奶酪中的产肠毒素金黄色葡萄球菌。方法:按ISO 6888-1标准对382份奶酪样品进行分析。对分离菌株进行生化试验、产肠毒素能力及多重PCR基因型鉴定。结果:8.37%的样品含有典型的凝固酶阳性金黄色葡萄球菌菌落。结论:凝固酶阳性金黄色葡萄球菌在巴拉圭奶酪样品中存在，显示出葡萄球菌食物中毒暴发的潜伏状态。A型产肠毒素金黄色葡萄球菌是这类产品中最常见的分离株，多重PCR法是一种有效、快速的鉴定技术。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.