Enterotoxigenic and Antimicrobic Susceptibility Profile of <i>Staphylococcus aureus</i> Isolates from Fresh Cheese in Croatia
Certain <i>Staphylococcus aureus</i> strains harbour staphylococcal enterotoxin genes and hence can produce enterotoxin during their growth in food. Therefore, food can be a source of staphylococcal food poisoning, one of the most common food-borne diseases worldwide. Epidemiological dat...
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MDPI AG
2023-12-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/11/12/2993 |
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| author | Ivana Ljevaković-Musladin Lidija Kozačinski Marija Krilanović Marina Vodnica Martucci Mato Lakić Luca Grispoldi Beniamino T. Cenci-Goga |
| author_facet | Ivana Ljevaković-Musladin Lidija Kozačinski Marija Krilanović Marina Vodnica Martucci Mato Lakić Luca Grispoldi Beniamino T. Cenci-Goga |
| author_sort | Ivana Ljevaković-Musladin |
| collection | DOAJ |
| description | Certain <i>Staphylococcus aureus</i> strains harbour staphylococcal enterotoxin genes and hence can produce enterotoxin during their growth in food. Therefore, food can be a source of staphylococcal food poisoning, one of the most common food-borne diseases worldwide. Epidemiological data show that <i>S. aureus</i> is often present in raw milk cheeses, and consequently, cheeses are often the source of staphylococcal food poisoning outbreaks. The aim of this study was to determine the phenotypic characteristics of <i>S. aureus</i> isolates from fresh cheese, including antibiotic susceptibility; the presence of classical sea-see enterotoxin genes through molecular methods; and the isolate’s ability to produce SEA-SEE enterotoxins in vitro through reversed passive latex agglutination. A total of 180 coagulase-positive staphylococci were isolated from 18 out of 30 cheese samples, and 175 were confirmed as <i>S. aureus</i> through latex agglutination and API STAPH tests. All isolates possessed phenotypic characteristics typical for <i>S. aureus</i>, with certain variations in the egg yolk reaction (18.3% of the isolates showed a weak reaction and 28% no reaction at all) and haemolysis pattern (36.6% of the isolates produced double-haemolysis and 4.6% were non-haemolytic). Antibiotic resistance was observed in 1.1% of the isolates and to mupirocin only. Real-time PCR detected the <i>sec</i> gene in 34 (19.4%) isolates, but most isolates (80.6%) were not enterotoxigenic. For all 34 (19.4%) strains that carried the <i>sec</i> gene, the RPLA method detected the production of the SEC enterotoxin in vitro. For those enterotoxigenic strains, the possibility of enterotoxin production in fresh cheese could not be ruled out. |
| first_indexed | 2024-03-08T20:31:30Z |
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| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-08T20:31:30Z |
| publishDate | 2023-12-01 |
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| spelling | doaj.art-faf9de2a28864b26a684fcbe3b3667982023-12-22T14:26:19ZengMDPI AGMicroorganisms2076-26072023-12-011112299310.3390/microorganisms11122993Enterotoxigenic and Antimicrobic Susceptibility Profile of <i>Staphylococcus aureus</i> Isolates from Fresh Cheese in CroatiaIvana Ljevaković-Musladin0Lidija Kozačinski1Marija Krilanović2Marina Vodnica Martucci3Mato Lakić4Luca Grispoldi5Beniamino T. Cenci-Goga6Environmental Health Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. Šercera 4A, HR-20000 Dubrovnik, CroatiaDepartment of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine University of Zagreb, Heinzelova 55, HR-10000 Zagreb, CroatiaMicrobiology Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. Šercera 2C, HR-20000 Dubrovnik, CroatiaMicrobiology Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. Šercera 2C, HR-20000 Dubrovnik, CroatiaEnvironmental Health Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. Šercera 4A, HR-20000 Dubrovnik, CroatiaLaboratorio di Ispezione Degli Alimenti di Origine Animale, Department of Veterinary Medicine, University of Perugia, 06126 Perugia, ItalyLaboratorio di Ispezione Degli Alimenti di Origine Animale, Department of Veterinary Medicine, University of Perugia, 06126 Perugia, ItalyCertain <i>Staphylococcus aureus</i> strains harbour staphylococcal enterotoxin genes and hence can produce enterotoxin during their growth in food. Therefore, food can be a source of staphylococcal food poisoning, one of the most common food-borne diseases worldwide. Epidemiological data show that <i>S. aureus</i> is often present in raw milk cheeses, and consequently, cheeses are often the source of staphylococcal food poisoning outbreaks. The aim of this study was to determine the phenotypic characteristics of <i>S. aureus</i> isolates from fresh cheese, including antibiotic susceptibility; the presence of classical sea-see enterotoxin genes through molecular methods; and the isolate’s ability to produce SEA-SEE enterotoxins in vitro through reversed passive latex agglutination. A total of 180 coagulase-positive staphylococci were isolated from 18 out of 30 cheese samples, and 175 were confirmed as <i>S. aureus</i> through latex agglutination and API STAPH tests. All isolates possessed phenotypic characteristics typical for <i>S. aureus</i>, with certain variations in the egg yolk reaction (18.3% of the isolates showed a weak reaction and 28% no reaction at all) and haemolysis pattern (36.6% of the isolates produced double-haemolysis and 4.6% were non-haemolytic). Antibiotic resistance was observed in 1.1% of the isolates and to mupirocin only. Real-time PCR detected the <i>sec</i> gene in 34 (19.4%) isolates, but most isolates (80.6%) were not enterotoxigenic. For all 34 (19.4%) strains that carried the <i>sec</i> gene, the RPLA method detected the production of the SEC enterotoxin in vitro. For those enterotoxigenic strains, the possibility of enterotoxin production in fresh cheese could not be ruled out.https://www.mdpi.com/2076-2607/11/12/2993<i>Staphylococcus aureus</i>cheeseenterotoxigenicitystaphylococcal enterotoxinsantimicrobic susceptibility |
| spellingShingle | Ivana Ljevaković-Musladin Lidija Kozačinski Marija Krilanović Marina Vodnica Martucci Mato Lakić Luca Grispoldi Beniamino T. Cenci-Goga Enterotoxigenic and Antimicrobic Susceptibility Profile of <i>Staphylococcus aureus</i> Isolates from Fresh Cheese in Croatia Microorganisms <i>Staphylococcus aureus</i> cheese enterotoxigenicity staphylococcal enterotoxins antimicrobic susceptibility |
| title | Enterotoxigenic and Antimicrobic Susceptibility Profile of <i>Staphylococcus aureus</i> Isolates from Fresh Cheese in Croatia |
| title_full | Enterotoxigenic and Antimicrobic Susceptibility Profile of <i>Staphylococcus aureus</i> Isolates from Fresh Cheese in Croatia |
| title_fullStr | Enterotoxigenic and Antimicrobic Susceptibility Profile of <i>Staphylococcus aureus</i> Isolates from Fresh Cheese in Croatia |
| title_full_unstemmed | Enterotoxigenic and Antimicrobic Susceptibility Profile of <i>Staphylococcus aureus</i> Isolates from Fresh Cheese in Croatia |
| title_short | Enterotoxigenic and Antimicrobic Susceptibility Profile of <i>Staphylococcus aureus</i> Isolates from Fresh Cheese in Croatia |
| title_sort | enterotoxigenic and antimicrobic susceptibility profile of i staphylococcus aureus i isolates from fresh cheese in croatia |
| topic | <i>Staphylococcus aureus</i> cheese enterotoxigenicity staphylococcal enterotoxins antimicrobic susceptibility |
| url | https://www.mdpi.com/2076-2607/11/12/2993 |
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