Methicillin-resistant Staphylococcus spp. isolated from curd cheese “requeijão” and “especialidade láctea type requeijão” sold in Brazil

• Main Authors: Jamile de Oliveira Hachiya, Gabriel Augusto Marques Rossi, Laryssa Freitas Ribeiro, Rafael Akira Sato, Higor Oliveira Silva, Ana Maria Centola Vidal, Luiz Augusto do Amaral
• Format: Article
• Language: English
• Published: Universidade Federal de Santa Maria
• Series: Ciência Rural
• Subjects: resistência antimicrobiana; segurança alimentar; MRS; queijos; Staphylococcus spp
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000700451&lng=en&tlng=en

ABSTRACT: This study focused on counting Staphylococcus spp. in curd cheeses “requeijão” and “especialidade láctea type requeijão” sold in Brazil, assessing the presence of mecA gene in obtained isolates and establishing antimicrobial resistance profile of the mecA gene positive isolates. To this, a set of 200 samples of these dairy products were evaluated. Low counts of Staphylococcus spp. were observed in these dairy products. All the isolates were determined as coagulase-negative strains using coagulase test and PCR. However, two isolates (3.70%) were carriers of mecA gene and they can be considered as risk for public health. These isolates presented resistance to penicillin, oxacillin and erythromycin. In conclusion, low counts of Staphylococcus were detected in curd cheese “requeijão” and “especialidade láctea type requeijão” sold in Brazil. However, coagulase-negative methicillin-resistant Staphylococcus spp. was detected in these dairy products. This is the first report of the detection of methicillin-resistant Staphylococcus spp. in heat-treated dairy products in Brazil. Results served as a warning to public sanitary authorities to control multidrug-resistant strains in veterinary and human medicine.