Isolamento de Staphylococcus spp. Resistente à meticilina de queijos fundidos requeijão e especialidade láctea tipo requeijão comercializados no Brasil

• Autor(a) principal: Hachiya, Jamile de Oliveira [UNESP]
• Data de Publicação: 2017
• Outros Autores: Rossi, Gabriel Augusto Marques [UNESP], Ribeiro, Laryssa Freitas [UNESP], Sato, Rafael Akira [UNESP], Silva, Higor Oliveira [UNESP], Vidal, Ana Maria Centola [UNESP], do Amaral, Luiz Augusto [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/0103-8478cr20170008; http://hdl.handle.net/11449/174708
• topic: Antimicrobial resistance; Cheese; Food safety; MRS; Staphylococcus spp

This study focused on counting Staphylococcus spp. in curd cheeses “requeijão” and “especialidade láctea type requeijão” sold in Brazil, assessing the presence of mecA gene in obtained isolates and establishing antimicrobial resistance profile of the mecA gene positive isolates. To this, a set of 200 samples of these dairy products were evaluated. Low counts of Staphylococcus spp. were observed in these dairy products. All the isolates were determined as coagulase-negative strains using coagulase test and PCR. However, two isolates (3.70%) were carriers of mecA gene and they can be considered as risk for public health. These isolates presented resistance to penicillin, oxacillin and erythromycin. In conclusion, low counts of Staphylococcus were detected in curd cheese “requeijão” and “especialidade láctea type requeijão” sold in Brazil. However, coagulase-negative methicillin-resistant Staphylococcus spp. was detected in these dairy products. This is the first report of the detection of methicillin-resistant Staphylococcus spp. in heat-treated dairy products in Brazil. Results served as a warning to public sanitary authorities to control multidrug-resistant strains in veterinary and human medicine.