Imagem da capa

Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors

Staphylococcus aureus is a foodborne associated pathogen, mainly in dairy products due to the enterotoxin production. This study analyzed the production of classical toxins in cheese by S. aureus, in different temperatures, atmospheres, and levels of contamination. Minas Frescal Cheese were classifi...

ver descrição completa

Principais autores: Silva, Nathália Cristina Cirone, Bonsaglia, Erika Carolina Romão, Budri, Paulo Eduardo, Abreu, Anderson Clayton da Silva, Dias, Carlos Tadeu dos Santos, Fernandes Junior, Ary, Rall, Vera Lúcia Mores
Formato: Artigo
Idioma: Inglês
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2020
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/13575
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
id peri-article-13575
recordtype ojs
spelling peri-article-135752022-10-19T18:58:34Z Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors Silva, Nathália Cristina Cirone Bonsaglia, Erika Carolina Romão Budri, Paulo Eduardo Abreu, Anderson Clayton da Silva Dias, Carlos Tadeu dos Santos Fernandes Junior, Ary Rall, Vera Lúcia Mores 5.07.01.00-2 Ciência de Alimentos - 5.07.01.03-7 Microbiologia de Alimentos temperature; staphylococcal enterotoxin; microbiota; atmosphere. Staphylococcus aureus is a foodborne associated pathogen, mainly in dairy products due to the enterotoxin production. This study analyzed the production of classical toxins in cheese by S. aureus, in different temperatures, atmospheres, and levels of contamination. Minas Frescal Cheese were classified according to their microbiota. The cheese samples were classified as low or high level of contamination according to the concentration of that bacteria. An aliquot of 105 CFU of each strain (producing enterotoxin A, B, C, or D) in BHI was inoculated into two types of commercial cheeses presenting low and high contamination. Therefore, the samples were incubated at 8 °C, 15 °C, and 35 °C for 24, 48 and 72 hours in aerobic and anaerobic condition. The detection and quantification of enterotoxins were tested against toxin A, B, C and D using reverse passive latex agglutination. There was no enterotoxin production at 8 °C in all treatment, consequently, no statistically significant difference was observed. At 15 °C, the SEA production was significantly higher in BHI broth than in cheese with low contamination in all three times evaluated. Regarding SEB, in aerobic condition at 15 °C after 72 hours, the BHI broth showed significantly higher production than the low contaminated cheese. S. aureus produced a different range of enterotoxin according to the substrate. In BHI, the production was higher than in cheese, suggesting that food substrates more appropriate to analyze the real enterotoxin production. Besides, the microbiota presents can interfere in its production. Universidade Tecnológica Federal do Paraná (UTFPR) 2020-01-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/13575 10.3895/rebrapa.v11n1.13575 Brazilian Journal of Food Research; v. 11, n. 1 (2020); 122-134 Brazilian Journal of Food Research; v. 11, n. 1 (2020); 122-134 2448-3184 10.3895/rebrapa.v11n1 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/13575/pdf Direitos autorais 2021 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Inglês
format Artigo
author Silva, Nathália Cristina Cirone
Bonsaglia, Erika Carolina Romão
Budri, Paulo Eduardo
Abreu, Anderson Clayton da Silva
Dias, Carlos Tadeu dos Santos
Fernandes Junior, Ary
Rall, Vera Lúcia Mores
spellingShingle Silva, Nathália Cristina Cirone
Bonsaglia, Erika Carolina Romão
Budri, Paulo Eduardo
Abreu, Anderson Clayton da Silva
Dias, Carlos Tadeu dos Santos
Fernandes Junior, Ary
Rall, Vera Lúcia Mores
Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors
author_sort Silva, Nathália Cristina Cirone
title Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors
title_short Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors
title_full Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors
title_fullStr Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors
title_full_unstemmed Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors
title_sort analysis of enterotoxin production by staphylococcus aureus in minas frescal cheese under different intrinsic and extrinsic factors
description Staphylococcus aureus is a foodborne associated pathogen, mainly in dairy products due to the enterotoxin production. This study analyzed the production of classical toxins in cheese by S. aureus, in different temperatures, atmospheres, and levels of contamination. Minas Frescal Cheese were classified according to their microbiota. The cheese samples were classified as low or high level of contamination according to the concentration of that bacteria. An aliquot of 105 CFU of each strain (producing enterotoxin A, B, C, or D) in BHI was inoculated into two types of commercial cheeses presenting low and high contamination. Therefore, the samples were incubated at 8 °C, 15 °C, and 35 °C for 24, 48 and 72 hours in aerobic and anaerobic condition. The detection and quantification of enterotoxins were tested against toxin A, B, C and D using reverse passive latex agglutination. There was no enterotoxin production at 8 °C in all treatment, consequently, no statistically significant difference was observed. At 15 °C, the SEA production was significantly higher in BHI broth than in cheese with low contamination in all three times evaluated. Regarding SEB, in aerobic condition at 15 °C after 72 hours, the BHI broth showed significantly higher production than the low contaminated cheese. S. aureus produced a different range of enterotoxin according to the substrate. In BHI, the production was higher than in cheese, suggesting that food substrates more appropriate to analyze the real enterotoxin production. Besides, the microbiota presents can interfere in its production.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2020
url http://periodicos.utfpr.edu.br/rebrapa/article/view/13575
_version_ 1805450512238116864
score 10,814766

Registros relacionados