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Prevalence of enterotoxigenic Staphylococcus aureus in organic milk and cheese in Tabriz, Iran.

Rahbar Saadat Y, Imani Fooladi AA, Shapouri R, Hosseini MM, Deilami Khiabani Z - Iran J Microbiol (2014)

Bottom Line: Results of PCR showed that 12.96% of S. aureus isolates possessed sea gene.It suggested the potential public health threat of S. aureus resulting from contamination of dairy products.So, efforts are required to improve safety standards for preventing staphylococcal food poisoning.

View Article: PubMed Central - PubMed

Affiliation: Department of Microbiology, Faculty of Basic and Medical Science, Islamic Azad University, Zanjan Branch, Zanjan, Iran.

ABSTRACT

Background and objectives: Staphylococcal food poisoning is a gastrointestinal disease, which is caused by consumption of contaminated food with enterotoxins produced by Staphylococcus aureus (SEs). Milk and its products are known sources of food borne diseases. This study was carried out to evaluate the prevalence of enterotoxigenic S. aureus strains in organic milk and cheese in Tabriz - Iran.

Materials and methods: A total of 200 samples (100 milk samples and 100 cheese samples) were collected from farms and milk collection points in Tabriz - Iran. The samples were cultured and identified by standard bacteriological methods, then PCR was performed to detect sea gene.

Results and conclusion: Staphylococcus aureus was found in 27% of all samples (milk and cheese). Results of PCR showed that 12.96% of S. aureus isolates possessed sea gene. It suggested the potential public health threat of S. aureus resulting from contamination of dairy products. So, efforts are required to improve safety standards for preventing staphylococcal food poisoning.

No MeSH data available.


Related in: MedlinePlus

1% Agarose electrophoresis patterns showing PCR products. Lane M, standard molecular size marker (100 bp).Lanes 1, 1’: positive control.Lanes 2, 2’: nuc and sea positive isolate.Lanes 3: negative control.
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Figure 1: 1% Agarose electrophoresis patterns showing PCR products. Lane M, standard molecular size marker (100 bp).Lanes 1, 1’: positive control.Lanes 2, 2’: nuc and sea positive isolate.Lanes 3: negative control.

Mentions: Final confirmation of the strains was carried out using PCR with nuc gene. PCR reactions were performed in reaction buffer (10x), MgCl2 (50mM) in a total volume of 25 μl, containing 5 μl of template DNA, 0.75 μl of each primers (10 pm), 0.25 μl of dNTP (10 mM), 0.2 μl of Taq DNA polymerase (5 unit/μl) and 14.05 μl of ddH2O. PCR was performed under the following conditions: initial denaturation at 94°C for 5 min, subsequently followed by 30 cycles of 94°C for 1 min, 55°C for 1 min and 72°C for 1 min with a final extention of 5 min at 72°C. The amplified products were shown by electrophoresis on 1% gel agarose containing ethidium bromide. Gels were viewed by UV Transillumination and photographed (Fig. 1).


Prevalence of enterotoxigenic Staphylococcus aureus in organic milk and cheese in Tabriz, Iran.

Rahbar Saadat Y, Imani Fooladi AA, Shapouri R, Hosseini MM, Deilami Khiabani Z - Iran J Microbiol (2014)

1% Agarose electrophoresis patterns showing PCR products. Lane M, standard molecular size marker (100 bp).Lanes 1, 1’: positive control.Lanes 2, 2’: nuc and sea positive isolate.Lanes 3: negative control.
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4385576&req=5

Figure 1: 1% Agarose electrophoresis patterns showing PCR products. Lane M, standard molecular size marker (100 bp).Lanes 1, 1’: positive control.Lanes 2, 2’: nuc and sea positive isolate.Lanes 3: negative control.
Mentions: Final confirmation of the strains was carried out using PCR with nuc gene. PCR reactions were performed in reaction buffer (10x), MgCl2 (50mM) in a total volume of 25 μl, containing 5 μl of template DNA, 0.75 μl of each primers (10 pm), 0.25 μl of dNTP (10 mM), 0.2 μl of Taq DNA polymerase (5 unit/μl) and 14.05 μl of ddH2O. PCR was performed under the following conditions: initial denaturation at 94°C for 5 min, subsequently followed by 30 cycles of 94°C for 1 min, 55°C for 1 min and 72°C for 1 min with a final extention of 5 min at 72°C. The amplified products were shown by electrophoresis on 1% gel agarose containing ethidium bromide. Gels were viewed by UV Transillumination and photographed (Fig. 1).

Bottom Line: Results of PCR showed that 12.96% of S. aureus isolates possessed sea gene.It suggested the potential public health threat of S. aureus resulting from contamination of dairy products.So, efforts are required to improve safety standards for preventing staphylococcal food poisoning.

View Article: PubMed Central - PubMed

Affiliation: Department of Microbiology, Faculty of Basic and Medical Science, Islamic Azad University, Zanjan Branch, Zanjan, Iran.

ABSTRACT

Background and objectives: Staphylococcal food poisoning is a gastrointestinal disease, which is caused by consumption of contaminated food with enterotoxins produced by Staphylococcus aureus (SEs). Milk and its products are known sources of food borne diseases. This study was carried out to evaluate the prevalence of enterotoxigenic S. aureus strains in organic milk and cheese in Tabriz - Iran.

Materials and methods: A total of 200 samples (100 milk samples and 100 cheese samples) were collected from farms and milk collection points in Tabriz - Iran. The samples were cultured and identified by standard bacteriological methods, then PCR was performed to detect sea gene.

Results and conclusion: Staphylococcus aureus was found in 27% of all samples (milk and cheese). Results of PCR showed that 12.96% of S. aureus isolates possessed sea gene. It suggested the potential public health threat of S. aureus resulting from contamination of dairy products. So, efforts are required to improve safety standards for preventing staphylococcal food poisoning.

No MeSH data available.


Related in: MedlinePlus