Profile of the antimicrobial resistance of Staphylococcus spp. from goat milk and artisanal dairy products made on family farms of Rio de Janeiro, Brazil
DOI:
https://doi.org/10.14295/2238-6416.v76i3.860Keywords:
Staphylococcus, goat milk, artisanal dairy products.Abstract
The aim of this study was to investigate the species of Staphylococcus, and their profile, of refrigerated raw goat milk and goat dairy product samples as a way of evaluating the sanitary and pathogenic profile of these bacterial species that act as markers. A total of 25 samples were evaluated, including six of refrigerated raw goat milk, 16 of artisanal goat cheese with or without spices, and three of goat milk caramel, from a family farm located in the state of Rio de Janeiro, Brazil. Microbiological analyzes included enumeration and biochemical characterization of Staphylococcus spp.; disk diffusion test and amplification of mecA gen to scan antimicrobial susceptibility of S. aureus isolates. Only six of the 25 samples were positive for Staphylococcus aureus, being five of goat milk and one of goat artisanal cheese. Coagulase negative Staphylococcus prevalent species were S. epidermidis, S simulans, S. xylosus, and S. caprae. Five Staphylococcus aureus strains presented a multidrug resistance profile, and one isolate of raw milk sample was mecA gen positive.
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