埃及部分奶酪品种的化学和微生物质量评估:突出耐多药葡萄球菌的发病率

Mostafa Shawki, Eman Abdel-Latif, Samah Darwish, Adel Saudi, Zeinab Ali
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引用次数: 0

摘要

硬质和半硬质奶酪在埃及是很受欢迎的乳制品,但由于其卫生质量和安全性较差,可能会给消费者带来健康风险。消费者在埃及市场上购买这些奶酪时面临的一个常见问题是,即使奶酪是冷藏的,购买后不久也会产生异味。这一问题可能表明奶酪中细菌数量较多或存在不良微生物。因此,本次研究旨在评估埃及市场上销售的一些零售奶酪的卫生质量和安全性。对本地生产的 100 个硬质和半硬质奶酪样本(包括 34 个拉斯奶酪样本、33 个切达奶酪样本和 33 个高达奶酪样本)进行了微生物和化学质量分析。结果表明,拉斯奶酪样品的细菌计数、盐分和脂肪含量最高,而切达奶酪样品的酸度、水分含量最高,微生物量最低。高达奶酪样品的脂肪/总固形物比率最低,细菌数量也不尽相同。从奶酪样品中分离出 45 株金黄色葡萄球菌,其中 25 株凝固酶阳性。对 20 株分离菌株的抗生素敏感性进行了表型和基因型评估。所有分离菌株都对头孢克肟、奥沙西林和甲硝唑耐药,而对阿莫西林/克拉维酸和利奈唑胺敏感。不同分离株对其他抗生素的耐药性各不相同。抗生素耐药性基因是通过聚合酶链反应(PCR)检测的。结果表明,许多市场上出售的硬质和半硬质奶酪的卫生质量和安全性较差,由于存在耐多种药物的葡萄球菌,对消费者的健康构成了威胁。在大多数质量和安全参数方面,拉斯奶酪是最差的奶酪类型。˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙ ˙
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessment of the Chemical and Microbiological Quality of Some Cheese Assortment in Egypt: Highlighting the incidence of multidrug-resistant Staphylococcus Species
Hard and semi-hard cheeses are popular dairy products in Egypt, but they may convey a health risk for consumers due to their poor hygienic quality and safety. One of the common problems that consumers face when buying these cheeses from the Egyptian market is the bad odour that shortly develops after purchase even though they are refrigerated. This problem may indicate a high bacterial count in the cheese or the presence of undesirable microorganisms. Therefore, the current study aimed to assess the hygienic quality and safety of some retailed cheese sold in Egyptian markets. One hundred hard and semi-hard cheese samples locally manufactured (including 34 Ras, 33 Cheddar, and 33 Gouda) were analyzed for their microbiological and chemical quality. The results indicated that the Ras cheese samples had the highest bacterial counts, salt, and fat content, while the Cheddar cheese samples had the highest acidity, moisture content and the lowest microbial load. The Gouda cheese samples had the lowest fat/total solids ratio and a variable bacterial count. Forty-five Staphylococcus aureus strains were isolated from the cheese samples; 25 of them were coagulase-positive. The antibiotic susceptibility of twenty isolates was phenotypically and genotypically evaluated. All isolates were resistant to Cefixime, Oxacillin, and Metronidazole, while sensitive to Amoxicillin/Clavulanic Acid and Linezolid. The resistance to other antibiotics varied among the isolates. The antibiotic resistance genes were detected by polymerase chain reaction (PCR). The obtained results indicate that the hard and semi-hard cheeses sold in many markets were poor in hygienic quality and safety and posed a health risk for consumers due to the presence of multidrug-resistant Staphylococcus species. Ras cheese was the worst cheese type in most quality and safety parameters. ـــــــــــــــــــــــــــــــــــــــــ
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CiteScore
1.10
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