Presence of Staphylococcus aureus, staphylococcal enterotoxins and antimicrobial resistance in traditionally produced raw milk cheeses

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dc.contributor.authorGurbuz, Semra
dc.contributor.authorKeskin, Oktay
dc.contributor.authorGurbilek, Sevil Erdenlig
dc.contributor.authorTel, Osman Yasar
dc.contributor.authorYigin, Akin
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorDemir, Cemil
dc.date.accessioned2024-03-13T10:33:10Z
dc.date.available2024-03-13T10:33:10Z
dc.date.issued2018
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractThe objectives of this study was to investigate the presence of Staphylococcus aureus, distribution of classical staphylococcal enterotoxin (SE) SEA to SEE, relevant gene/s and antimicrobial resistance pattern of S. aureus isolated from traditionally produced raw milk cheeses. A total of 106 fresh white cheese samples were examined. The 25 (23.6 %) of 106 cheese samples were found to be contaminated with coagulase positive staphylococci (CPS). From 52 isolates identified as S. aureus, one or more SEs was detected in 38.4 % of the isolates by ELISA whereas one or more se genes were detected in 50 % of the isolates by RT PCR. SEE (75 %) and see gene (61.5 %) were detected most frequently, whereas SED and sed gene were not detected in any isolates. Overall, 63.5 % of isolates were resistant to antimicrobial agents with 59.6 %, 13.5 %, 5.8 %, 5.8 % and 3.8 % of the isolates were resistant to penicillin, erythromycin, tetracycline, cefoxitin and kanamycin, respectively. The results of this study have revealed that cheeses made from raw milk were highly contaminated with S. aureus, therefore, creates a risk for public health due to the presence of enterotoxins as well as resistant strains against antimicrobial agents.en_US
dc.description.sponsorshipUniversity of Mardin Artuklu Scientific Research Project Department [MAU-BAP-15-TIOYO-17]en_US
dc.description.sponsorshipThis study was supported by University of Mardin Artuklu Scientific Research Project Department with grant number of MAU-BAP-15-TIOYO-17.en_US
dc.identifier.doi10.2376/0003-925X-69-171
dc.identifier.endpage176en_US
dc.identifier.issn0003-925X
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85064833615en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage171en_US
dc.identifier.urihttps://doi.org/10.2376/0003-925X-69-171
dc.identifier.urihttps://hdl.handle.net/20.500.12662/3811
dc.identifier.volume69en_US
dc.identifier.wosWOS:000457204000002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherM H Schaper Gmbh Co Kgen_US
dc.relation.ispartofJournal Of Food Safety And Food Quality-Archiv Fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectS. aureusen_US
dc.subjectstaphylococcal enterotoxinsen_US
dc.subjectenterotoxin genesen_US
dc.subjectantimicrobial resistanceen_US
dc.subjectraw milk cheeseen_US
dc.titlePresence of Staphylococcus aureus, staphylococcal enterotoxins and antimicrobial resistance in traditionally produced raw milk cheesesen_US
dc.typeArticleen_US

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