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- W2940434211 abstract "Abstract Staphylococcus aureus (S. aureus) is one of the most concerning foodborne pathogens due to its ability to produce wide varieties of heat-stable enterotoxins. Hence, this study was designed to investigate the prevalence of the enterotoxigenic S. aureus strains and their enterotoxins in milk and in some representative artisanal Egyptian dairy products. Additionally, the prevalence of Methicillin-Resistant S. aureus (MRSA; antibiotic resistant strain) was considered throughout the study. Three-hundred and fifty samples (n = 350) were randomly collected from Assuit city in upper Egypt, including market cow's milk, yoghurt, Domiati cheese, Kareish cheese, Ras cheese, cooking butter and small-scale ice cream. The identification of the S. aureus strains was done using conventional biochemical method (catalase test, egg yolk reaction test, anaerobic utilization of mannitol and coagulase test) and PCR. Furthermore, Staphylococcal enterotoxins genes (SEA and SED) were detected by PCR while the classical enterotoxins were examined in 30 samples of Ras cheese and small-scale ice cream using ELISA technique. S. aureus was isolated from 142 out of 350 (41%) [95% CI: 35.4–45.7%] examined samples at levels of up to 5.79 log10 cfu/ml or g. The prevalence of S. aureus was significantly (P" @default.
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- W2940434211 date "2019-10-01" @default.
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- W2940434211 title "Incidence of enterotoxigenic Staphylococcus aureus in milk and Egyptian artisanal dairy products" @default.
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- W2940434211 doi "https://doi.org/10.1016/j.foodcont.2019.04.017" @default.
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