Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets

Foodborne bacteria, with a high degree of antibiotic resistance, play an important role in the morbidity and mortality of gastrointestinal diseases worldwide. Among 250 disease-causing bacteria, Staphylococcus aureus is one of the major causes of food poisoning, and its resistance to multiple antimi...

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Autores principales:	Fermín Mejía, Nohelia Castro-del Campo, Arleny García, Katerine Rodríguez, Humberto Cornejo, Sara Ahumada-Ruiz, Marcela Soto-Beltrán, Maricela Castillo, Jordi Querol-Audi, Cristobal Chaidez-Quiroz, Alex O. Martínez-Torres
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi-Wiley 2021
Materias:	Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/1e1713e0220f488e930ded967fcfb53b
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spelling	oai:doaj.org-article:1e1713e0220f488e930ded967fcfb53b2021-11-22T01:11:18ZPrevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets1745-455710.1155/2021/9923855https://doaj.org/article/1e1713e0220f488e930ded967fcfb53b2021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/9923855https://doaj.org/toc/1745-4557Foodborne bacteria, with a high degree of antibiotic resistance, play an important role in the morbidity and mortality of gastrointestinal diseases worldwide. Among 250 disease-causing bacteria, Staphylococcus aureus is one of the major causes of food poisoning, and its resistance to multiple antimicrobials remains of crucial concern. Cheese is often contaminated when proper sanitary procedures are not followed during its production and marketing. This work aimed to evaluate the microbiological quality of pasteurized white cheese commercialized in Panama City. Cheese from five different brands sold in local supermarkets were selected to determine the presence of S. aureus as well as its antibiotic resistance profile. The results showed significant contamination of S. aureus with a geometric median sample of 104–107 CFU/g. Four out of five (4/5) cheese brands analyzed presented risk of food poisoning by exceeding the allowed range of consumption with a geometric median sample of 1,8 × 106–1,4 × 107 CFU/g. Fourteen different resistance phenotypes were found. Fifty-five percent (55%) of the analyzed strains were resistant to erythromycin. The data confirm a relatively high prevalence and high levels of S. aureus, most likely originated during handling in Panama City retail markets. Further studies are needed to reduce bacterial contamination and to decrease the risk of food poisoning in the consumption of pasteurized cheese.Fermín MejíaNohelia Castro-del CampoArleny GarcíaKaterine RodríguezHumberto CornejoSara Ahumada-RuizMarcela Soto-BeltránMaricela CastilloJordi Querol-AudiCristobal Chaidez-QuirozAlex O. Martínez-TorresHindawi-WileyarticleNutrition. Foods and food supplyTX341-641ENJournal of Food Quality, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641
spellingShingle	Nutrition. Foods and food supply TX341-641 Fermín Mejía Nohelia Castro-del Campo Arleny García Katerine Rodríguez Humberto Cornejo Sara Ahumada-Ruiz Marcela Soto-Beltrán Maricela Castillo Jordi Querol-Audi Cristobal Chaidez-Quiroz Alex O. Martínez-Torres Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets
description	Foodborne bacteria, with a high degree of antibiotic resistance, play an important role in the morbidity and mortality of gastrointestinal diseases worldwide. Among 250 disease-causing bacteria, Staphylococcus aureus is one of the major causes of food poisoning, and its resistance to multiple antimicrobials remains of crucial concern. Cheese is often contaminated when proper sanitary procedures are not followed during its production and marketing. This work aimed to evaluate the microbiological quality of pasteurized white cheese commercialized in Panama City. Cheese from five different brands sold in local supermarkets were selected to determine the presence of S. aureus as well as its antibiotic resistance profile. The results showed significant contamination of S. aureus with a geometric median sample of 104–107 CFU/g. Four out of five (4/5) cheese brands analyzed presented risk of food poisoning by exceeding the allowed range of consumption with a geometric median sample of 1,8 × 106–1,4 × 107 CFU/g. Fourteen different resistance phenotypes were found. Fifty-five percent (55%) of the analyzed strains were resistant to erythromycin. The data confirm a relatively high prevalence and high levels of S. aureus, most likely originated during handling in Panama City retail markets. Further studies are needed to reduce bacterial contamination and to decrease the risk of food poisoning in the consumption of pasteurized cheese.
format	article
author	Fermín Mejía Nohelia Castro-del Campo Arleny García Katerine Rodríguez Humberto Cornejo Sara Ahumada-Ruiz Marcela Soto-Beltrán Maricela Castillo Jordi Querol-Audi Cristobal Chaidez-Quiroz Alex O. Martínez-Torres
author_facet	Fermín Mejía Nohelia Castro-del Campo Arleny García Katerine Rodríguez Humberto Cornejo Sara Ahumada-Ruiz Marcela Soto-Beltrán Maricela Castillo Jordi Querol-Audi Cristobal Chaidez-Quiroz Alex O. Martínez-Torres
author_sort	Fermín Mejía
title	Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets
title_short	Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets
title_full	Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets
title_fullStr	Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets
title_full_unstemmed	Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets
title_sort	prevalence and characterization of antibiotic-resistant staphylococcus aureus recovered from pasteurized cheese commercialized in panama city markets
publisher	Hindawi-Wiley
publishDate	2021
url	https://doaj.org/article/1e1713e0220f488e930ded967fcfb53b
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Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets

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