Characterisation of Staphylococcus aureus isolated from artisanal unripened cheeses produced in São Paulo State, Brazil

The capacity for biofilm formation and slime production, the enterotoxigenic potential and the molecular typing of 20 Staphylococcus aureus isolated from Minas frescal and Porungo cheeses was evaluated. Profiles obtained by Rep-PCR enabled the isolates to be grouped into two major subgroups. All S....

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Bibliographic Details
Published in:International dairy journal 2024-02, Vol.149, p.105825, Article 105825
Main Authors: Souza, Mayara Andrade Martins, da Silva, Giarlã Cunha, Lopes, Ueslei, Rosa, Jéssica Nogueira, Bazzolli, Denise Mara Soares, Pimentel-Filho, Natan de Jesus
Format: Article
Language:English
Subjects:
biofilm
Brazil
cell adhesion
cheesemaking
enterotoxins
genes
genetic variation
hygiene
phenotype
public health
risk
Staphylococcus aureus
traditional technology
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Summary:The capacity for biofilm formation and slime production, the enterotoxigenic potential and the molecular typing of 20 Staphylococcus aureus isolated from Minas frescal and Porungo cheeses was evaluated. Profiles obtained by Rep-PCR enabled the isolates to be grouped into two major subgroups. All S. aureus isolates were capable of forming biofilms, with the majority falling under the category of strong biofilm formers. Slime production was confirmed in 80% of the isolates. A significant prevalence of genes associated with cellular adhesion and biofilm formation was identified, with icaD being the most frequently encountered (90%). Among the five genes responsible for classic enterotoxin synthesis, only the sea gene was detected. The phenotypic and genotypic diversity found in the study, mainly linked to the formation of biofilm, corroborated by the high frequency of slime producers, constitutes a potential risk to public health, highlighting the need for improved hygiene practices in the cheese production chain.
ISSN:0958-6946
DOI:10.1016/j.idairyj.2023.105825