Determination of some virulence factors in staphylococci isolated from milk and meat products

被引：3
|
作者：
Gundogan, Neslihan [1 ]
Ataol, Ozlem [1 ]
Gunal, Safiye [1 ]
机构：
[1] Gazi Univ, Fac Sci, Dept Biol, Teknikokullar, TR-06500 Ankara, Turkey
来源：
ARCHIV FUR LEBENSMITTELHYGIENE | 2012年 / 63卷 / 06期
关键词：
Staphylococcus; virulence factors; COAGULASE-NEGATIVE STAPHYLOCOCCI; ANTIBIOTIC-RESISTANCE; SLIME PRODUCTION; DNASE ACTIVITY; AUREUS; STRAINS; FOOD;
D O I：
10.2376/0003-925X-63-182
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this work is to characterize Staphylococcus spp. isolated from meat and milk products in Ankara, Turkey. A total of 232 isolates were isolated from raw calf meat (minced), chicken drumsticks, raw milk, ice cream, and white cheese samples. The isolates were identified as S. aureus (10.3 %), S. intermedius (7.8 %), S. hyicus (1.7 %), S. cohnii (23.2 %), S. hominis (18.1 %), S. xylosus (8.1 %), S. simulans (7.8 %), S. capitis (6 %), S. epidermidis (5.6 %), S. haemolyticus (4.3 %), S. auricularis (3.9 %), S. wameri (2.1 %) and S. saprophyticus (0.9 %). A high proportion of Staphylococcus isolates had virulence factors such as slime formation (42.7 %), biofilm formation (35.3 %), DNase activity (32.8 %) and hemolytic activity (31 %). Our findings indicate that meat, milk and their products represent potential hazardous sources of virulent Staphylococcus species.
引用
收藏
页码：182 / 186
页数：5
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