Characterization of Staphylococcus aureus Isolates from White-Brined Urfa Cheese

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dc.contributor.authorKav, Kursat
dc.contributor.authorCol, Ramazan
dc.contributor.authorArdic, Mustafa
dc.date.accessioned2020-03-26T18:13:54Z
dc.date.available2020-03-26T18:13:54Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe aim of this study was to investigate the presence of Staphylococcus aureus and staphylococcal enterotoxin (SE) genes in Urfa cheese samples and to characterize the enterotoxigenic potential of these isolates. From a total of 127 Urfa cheese samples, 53 isolates (from 41.7% of the samples) were identified by a species-specific PCR assay as S. aureus. Of these isolates, 40 (75.5%) gave positive PCR results for the 3' end of the coa gene. The coa-positive S. aureus strains were characterized for their population levels and enterotoxigenic properties, including slime factor, beta-lactamase, antibiotic susceptibilities, production of the classical SEs (SEA through SEE), in both cheese and liquid cultures by enzyme-linked immunosorbent assay (ELISA) and for the presence of specific genes, including classical SE genes (sea through see), mecA, femA, and spa, by PCR. The genetic relatedness among the coa-positive S. aureus isolates was investigated by PCR-based restriction fragment length polymorphism (RFLP) analysis and the 235 rRNA gene spacer. The 23S rRNA gene spacer and coo RFLP analysis using AluI and Hin6I revealed 14 different patterns. SEB, SEC, and SEA and SEE were detected by ELISA in three cheese samples. Fourteen S. aureus strains harbored enterotoxin genes sea through see, and three strains carried multiple toxin genes. The most commonly detected toxin gene was sec (25% of tested strains). Of the 40 analyzed S. aureus strains, 3 (7.5%) were mecA positive. Based on tandem repeats, four coa and spa types were identified. The results of this study indicate that S. aureus and SEs are present at significant levels in Urfa cheese. These toxins can cause staphylococcal food poisoning, creating a serious hazard for public health.en_US
dc.identifier.doi10.4315/0362-028X.JFP-11-179en_US
dc.identifier.endpage1796en_US
dc.identifier.issn0362-028Xen_US
dc.identifier.issn1944-9097en_US
dc.identifier.issue11en_US
dc.identifier.pmid22054178en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1788en_US
dc.identifier.urihttps://dx.doi.org/10.4315/0362-028X.JFP-11-179
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26219
dc.identifier.volume74en_US
dc.identifier.wosWOS:000296756800001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherINT ASSOC FOOD PROTECTIONen_US
dc.relation.ispartofJOURNAL OF FOOD PROTECTIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleCharacterization of Staphylococcus aureus Isolates from White-Brined Urfa Cheeseen_US
dc.typeArticleen_US

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