Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses |
| |
| Affiliation: | 1. Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina (UFSC), 88034-001, Florianópolis, SC, Brazil;2. Departamento de Microbiologia, Imunologia e Parasitologia, UFSC, 88040-970, Florianópolis, SC, Brazil;3. Fundação Ezequiel Dias (FUNED), Laboratório de Enterotoxinas, Laboratório Central de Saúde Pública do Estado de Minas Gerais (LACEN-MG), 30510-010, Belo Horizonte, MG, Brazil;4. InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, MG, Brazil |
| |
| Abstract: | More than 30 types of artisanal cheeses are known in Brazil; however, microorganisms, such as Staphylococcus spp., can contaminate raw milk cheeses through different sources, from milking to processing. Staphylococcal food poisoning results from the consumption of food in which coagulase-positive staphylococci, mostly Staphylococcus aureus, have developed and produced enterotoxins. In addition, an emerging public health concern is the increasing antimicrobial resistance of some Staphylococcus strains. Furthermore, the ability of Staphylococcus spp. in sharing antibiotic resistance-related genes with other bacteria increases this problem. In light of these observations, this review aims to discuss the presence of, enterotoxins of, and antibiotic-resistant of Staphylococcus spp. in Brazilian artisanal cheese produced with raw milk. |
| |
| Keywords: | virulence profile artisan cheese food safety staphylococcal enterotoxin |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
