| Full text | |
| Author(s): |
Allaion, Josisleine Recalde
[1]
;
Barrionuevo, Karina Ghougassian
[1]
;
Grande Burgos, Maria Jose
[2]
;
Galvez, Antonio
[2]
;
Franco, Bernadette Dora Gombossy de Melo
[1]
Total Authors: 5
|
| Affiliation: | [1] Univ Sao Paulo, Fac Ciencias Farmaceut, Food Res Ctr, Dept Alimentos & Nutr Expt, BR-05508080 Sao Paulo - Brazil
[2] Univ Jaen, Fac Ciencias Expt, Dept Ciencias Salud, Jaen 23071 - Spain
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | PPLIED SCIENCES-BASE; v. 12, n. 3 FEB 2022. |
| Web of Science Citations: | 0 |
| Abstract | |
Staphylococcus aureus is a common contaminant in artisanal raw-milk cheeses. Tolerance of S. aureus to biocides is a threat to disinfection in the cheese production environment, while antibiotic resistance and enterotoxin production are additional health concerns. This study aimed to evaluate the tolerance of S. aureus isolated from Minas artisanal cheeses to the biocides benzalkonium chloride, hexadecylpyridinium chloride, cetrimide, triclosan, hexachlorophene, and chlorhexidine, and the simultaneous occurrence of genes coding for antibiotic resistance (mecA, aacA-aphD, and tetK), efflux pumps {[}qacA/B and smr (qacC/D)], and enterotoxins (sea, seb, sec, sed, see, seg, seh, sei, and sej). Among the tested isolates, 38.2% were resistant to at least one biocide, and 73.1% were positive for one or more antibiotic resistance gene. Most of the biocide-tolerant and antibiotic-resistant isolates harbored efflux pump genes, and were positive for at least one staphylococcal enterotoxin gene. The study highlights the need for correct hygiene monitoring programs to ensure the safety of these products. (AU) | |
| FAPESP's process: | 19/03176-9 - Characterization of biocide-tolerant bacteria isolated from artisanal cheeses |
| Grantee: | Josisleine Recalde Allaion Ferreira |
| Support Opportunities: | Scholarships abroad - Research Internship - Master's degree |
| FAPESP's process: | 18/02630-5 - Microbiological characterization of ripened Minas artisanal cheese marketed in São Paulo: safety, hygiene and microbial diversity |
| Grantee: | Josisleine Recalde Allaion Ferreira |
| Support Opportunities: | Scholarships in Brazil - Master |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |
| FAPESP's process: | 18/17862-9 - Genes encoding enterotoxins and antimicrobial resistance in coagulase positive staphylococci isolated from artisanal cheeses, marketed in São Paulo |
| Grantee: | Karina Ghougassian Barrionuevo |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |