Prevalence of Staphylococcus aureus and Its Enterotoxin Genes in Raw Milk and Dairy Products of Isfahan Province

Document Type : Research Paper

Authors

1 Department of Food Hygiene, Faculty of Veterinaty Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

2 Department of Food Hygiene, Faculty of Veterinaty Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.

Abstract

Staphylococcus aureus is a major causative agent of severe hospital-acquired infections. Recently, the role it plays in massive foodborne illness outbreaks has become apparent.  This study aimed to quantitatively evaluate the incidence and distribution of Staphylococcus aureus, as well as the occurrence of its enterotoxin-encoding genes, among resistant Staphylococcus aureus isolates recovered from milk and dairy products. A total of 485 samples of raw milk and traditional dairy products (produced from cow's milk) were collected from Isfahan province. Staphylococcus aureus presence was confirmed through microbial culturing. The prevalence of Staphylococcus aureus in milk and dairy products was 17.20% and 20.42%, respectively, with cow's milk (25%) and cheese (44.44%) showing the highest contamination rates. The Staphylococcus aureus strains exhibited the greatest frequency of enterotoxins SEA (44.68%) and SEB (36.17%). The study clearly demonstrated the involvement of milk and dairy products in the transmission of highly pathogenic and resistant strains to humans.

Keywords

Main Subjects

References

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History

  • Receive Date: 09 December 2023
  • Revise Date: 10 July 2024
  • Accept Date: 03 November 2024

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