engleski

Presence of erm genes in staphylococci/micrococci from pasteurized cow's milk cheese

Antimicrobial resistance of foodborne pathogens is common public health issue of both veterinary and human medicine. Furthermore, commensal and indigenous food related microbiota can be also carrier of mobile resistance determinants. In this study, staphylococci/micrococci (n=26) were isolated from three types of industrially manufactured fresh cheeses produced from pasteurized cow’s milk and subjected to Matrix-assisted laser desorption/ionization mass spectrometry (MALDI- TOF MS) identification. Susceptibility to erythromycin was tested by E-test followed by PCR detection of ermA, ermB and ermC genes. MALDI-TOF MS identification of selected strains showed the predominance of Staphylococcus epidermidis (53.8 %), followed by S. warnerii (25 %), Macrococcus caseolyticus (12.5 %), S. cohnii (7.7 %) and S. hominis (3.8 %). ErmB gene was detected in 7 strains among 23 staphylococci phenotypically resistant to erythromycin (MIC> 8 µg/ml). Presence of mobile genetic elements in staphylococci from ready- to-eat food could be considered as potential threat to consumers.

erm genes; MALDI-TOF MS; PCR; staphylococci

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