Antimicrobial resistance of Staphylococcus spp. isolated from organic and conventional Minas Frescal cheese producers in São Paulo, Brazil.

Autor:	da Silva Abreu AC; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, 13083-862, Brazil., Matos LG; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, 13083-862, Brazil., da Silva Cândido TJ; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, 13083-862, Brazil., Barboza GR; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, 13083-862, Brazil., de Souza VVMA; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, 13083-862, Brazil., Munive Nuñez KV; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, 13083-862, Brazil., Cirone Silva NC; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, 13083-862, Brazil. Electronic address: ncirone@unicamp.br.
Jazyk:	angličtina
Zdroj:	Journal of dairy science [J Dairy Sci] 2021 Apr; Vol. 104 (4), pp. 4012-4022. Date of Electronic Publication: 2021 Jan 28.
DOI:	10.3168/jds.2020-19338
Abstrakt:	The genus Staphylococcus is recognized worldwide as a cause of bacterial infections in humans and animals. Antibiotics used in dairy cattle combined with ineffective control can increase antimicrobial resistance. The objective of this study was to characterize 95 Staphylococcus strains isolated from organic and conventional Minas Frescal cheese production regarding antibiotic resistance (phenotype and genotype), presence of sanitizer-resistant genes and biofilm-formation genes, and SCCmec typing. Most strains (25.3%) showed higher resistance to penicillin, followed by oxacillin (21.1%) and clindamycin (11.6%). Among antibiotic resistance genes, the most prevalent were blaZ (25.3%), mecA (13.7%), lsaB (6.3%), msrA (4.2%), ant4 (3.2%), and tetM (2.1%); among sanitizer-resistance genes they were qacA/B (5.3%) and qacC (6.3%); and among biofilm, bap (4.2%), icaA (29.5%), icaD (41.1%). However, there was no statistically significant difference between organic and conventional dairy products, possibly due to the lack of synthetic antibiotic use on conventional farms during the sample collection period. Methicillin-resistant Staphylococcus aureus (MRSA) had their SCCmec identified as types I and IVc, and the methicillin-resistant coagulase-negative staphylococci had nontypeable SCCmec. These results suggest that there are antibiotic-resistant strains in both organic and conventional Minas Frescal cheese production in the state of São Paulo, Brazil. This supports the idea that improved quality control is needed from the milking stage up to the final product. (Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu