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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Spanu, Vincenzo Spanu, Carlo Virdis, Salvatore Cossu, Francesca Scarano, Christian De Santis, Enrico Pietro Luigi |
| Spatial Coverage | Italy |
| Description | Country affiliation: Italy Author Affiliation: Spanu V ( Inspection of Food of Animal Origin, Department of Animal Biology, University of Sassari, Via Vienna 2, 07100, Sassari, Italy.) |
| Abstract | Contamination of dairy products with Staphylococcus aureus can be of animal or human origin. The host pathogen relationship is an important factor determining genetic polymorphism of the strains and their potential virulence. The aim of the present study was to carry out an extensive characterization of virulence factors and to study the genetic variability of S. aureus strains isolated from raw ewe's milk cheese. A total of 100 S. aureus strains isolated from cheese samples produced in 10 artisan cheese factories were analyzed for the presence of enterotoxins (sea-see) and enterotoxins-like genes (seh, sek, sel, sem, seo, sep), leukocidins, exfoliatins, haemolysins, toxic shock syndrome toxin 1 (TSST-1) and the accessory gene regulator alleles (agr). Strains were also typed using pulsed-field gel electrophoresis (PFGE). AMOVA analysis carried out on PFGE and PCR data showed that the major component explaining genetic distance between strains was the dairy of origin. Of the total isolates 81% had a pathogenicity profile ascribable to 'animal' biovar while 16% could be related to 'human' biovar. The biovar allowed to estimate the most likely origin of the contamination. Minimum inhibitory concentrations (MICs) of nine antimicrobial agents and the presence of the corresponding genes coding for antibiotic resistance was also investigated. 18 strains carrying blaZ gene showed resistance to ampicillin and penicillin and 6 strains carrying tetM gene were resistant to tetracycline. The presence of mecA gene and methicillin resistance, typical of strains of human origin, was never detected. The results obtained in the present study confirm that S. aureus contamination in artisan cheese production is mainly of animal origin. |
| File Format | HTM / HTML |
| ISSN | 01681605 |
| Issue Number | 1-2 |
| Volume Number | 153 |
| e-ISSN | 18793460 |
| Journal | International Journal of Food Microbiology |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2012-02-01 |
| Publisher Place | Netherlands |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Research Support, Non-u.s. Gov't Microbiology Food Contamination Humans Virulence Cheese Food Microbiology Journal Article Genetic Variation Microbial Sensitivity Tests Toxins, Biological Staphylococcus Aureus Genetics Female Milk Discipline Microbiology Isolation & Purification Pharmacology Virulence Factors Drug Effects Anti-bacterial Agents Pathogenicity Animals Analysis Dairying Italy Sheep Discipline Nutritional Sciences |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine Microbiology Safety, Risk, Reliability and Quality Food Science |
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