Abstract
Staphylococcus species are considered as one of the major pathogens causing outbreaks of food poisoning. The aim of this work was to assess the toxinogenic and antibiotic susceptibility profiles of the strains of Staphylococcus spp isolated from three types of fermented dairy products (yoghourt, millet dêguê, and couscous dêguê). The isolation of the Staphylococcus strains was performed on selective media, and their identification was done using biochemical and molecular methods. The susceptibility at 15 antibiotics tested was assessed using the disc diffusion method. The immunodiffusion method was used to evaluate the toxin (luk-E/D, luk-S/F, ETA, and ETB) production. Biofilm formation was qualitatively researched on microplates. Less than half (42.77%) of the collected samples were contaminated with Staphylococcus spp. The yoghourt and millet dêguê samples collected in the afternoon were more contaminated than those collected in the morning. The S. aureus, S. capitis, and S. xylosus strains, respectively, were the most present. S. aureus was the only coagulase-positive species identified in our samples. The highest resistance to antibiotics was observed with penicillin (100%) irrespective of the nature of the sample. S. aureus strains were highly (71.4%) resistant to methicillin. The S. aureus strains were the most biofilm-forming (27.6%), followed by S. capitis strains. Panton and Valentine's leukocidin (luk-S/F) was produced by only S. aureus strains at a rate of 8.33%. Only coagulase-negative Staphylococcus (CNS) produced Luk-E/D. The high rates of Staphylococci contamination indicate bad hygiene quality during the production and distribution of dairy products. It is, therefore, necessary to improve the quality of fermented milk products.
Highlights
Milk and its derivative products are very important in children’s diets
Enumeration of Staphylococcus spp Germs in the Fermented Dairy Products Analyzed. e results of germ enumeration in fermented dairy products collected, expressed in CFU/ml, are presented in Table 1. ey represent the microbial load of the various microorganisms sought in the yoghourt, the millet degue, and the couscous degue analyzed. e analysis of this table shows that the microbial loads vary according to sample types. e most contaminated samples were those of millet degue and the least contaminated were those of yoghourt (754.3 ∗ 103 CFU/ml)
S. aureus was the only coagulase-positive species identified in our samples. e three most represented species were S. aureus (36.36%), S. xylosus (19.48%), and S. capitis (18.18%)
Summary
Milk and its derivative products are very important in children’s diets. Foodborne infections are very common and are related to the consumption of many foods including drinks sold in Journal of Pathogens catering and contaminated with certain bacteria or their toxins. Milk products derived from dairy cows milk can harbor a variety of microorganisms [7] and can be important sources of foodborne pathogen [8]. Various bacteria strains (Clostridium botulinum, Clostridium perfringens, Campylobacter, Escherichia coli, Salmonella, and Staphylococcus aureus) can cause food poisoning [9]. Staphylococcus aureus is a major bacterial pathogen responsible for a broad and divergent range of human and animal infections, including toxin-mediated foodborne diseases [10, 11]. S. aureus is reported to be one of the important causes of bovine mastitis and one of the most cost-intensive diseases in the dairy industry [12,13,14]
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