Prevalence, characterization and antibiotic resistance ofStaphylococcus aureusisolated from traditional cheeses in Turkey

Kayili E., ŞANLIBABA P.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.23, sa.1, ss.1441-1451, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1080/10942912.2020.1814323
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.1441-1451
  • Anahtar Kelimeler: Staphylococcus aureus, characterization, traditional cheese, prevalence, antibiotic resistance, STAPHYLOCOCCUS-AUREUS, ANTIMICROBIAL SUSCEPTIBILITY, DAIRY-PRODUCTS, RAW-MILK, MOLECULAR CHARACTERIZATION, ESCHERICHIA-COLI, DIVERSITY, GENES
  • Ankara Üniversitesi Adresli: Evet

Özet

This study aimed to provide information about the characteristics ofStaphylococcus aureusstrains isolated from traditional Turkish cheese samples in Ankara (Turkey), focusing on their prevalence, phenotypic and genotypic characteristics, and antibiotic resistance. To this end, 387 cheese samples were randomly collected from various local bazaars and supermarkets. A total of 85S. aureusisolates were identified by morphological, biochemical and molecular methods. In addition, the strains were screened for enterotoxin production. None of the strains was confirmed as being enterotoxigenic. The strains were tested for resistance to 29 different antimicrobial agents using the phenotyping agar diffusion method. The strains showed a high level of resistance (60-84.71%) to penicillin, ampicillin, and oxacillin. Furthermore, resistance to lincomycin, cefoxitin, clindamycin was also observed, although at slightly lower levels (50.59-57.65%). Additionally, low-level resistance (1.4-48.8%) was observed against gentamicin, methicillin, kanamycin, streptomycin, cefepime, erythromycin, teicoplanin, rifampicin, vancomycin, cefazolin, netilmicin, sulfadimethoxazole, ofloxacin, enrofloxacin, tetracycline, ciprofloxacin, azithromycin, trimethoprim, and norfloxacin. None of the strains was resistant to doxycycline, linezolid, furazolidone, and chloramphenicol. About 72.94% ofS. aureusstrains were resistant to multiple drugs. Our results suggest that the presence of a high level of multidrug-resistantS. aureusstrains in traditional Turkish cheese is not safe for human consumption. Therefore, uncontrolled use of antibiotics should be prevented in veterinary medicine.