Presence of S. aureus and Enterococcus spp. in goat´s cheese and their antibiotic resistance

Authors

  • Lucia Poľáková Department of Food Hygiene and Technology, Institute of Milk Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice
  • Eva Dudrikova Department of Food Hygiene and Technology, Institute of Milk Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice
  • Juraj Gallo Department of Food Hygiene and Technology, Institute of Milk Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice

DOI:

https://doi.org/10.5219/144

Keywords:

Staphylococcus spp., Enterococcus spp., antibiotic resistance, goat´s cheese

Abstract

The aim of this study was to isolate strains of Staphylococcus spp. and Enterococcus spp. from artisanal goat`s cheese during 30 days of ripening, and to determine their antibiotic resistance. Of the total received isolates, 53 (72.60 %) isolates were confirmed  as Staphylococcus spp., from which was only 5.66% (n = 3) detected as S. aureus; and 91 (82.72 %) isolates were confirmed as Enterococcus spp. by multiplex PCR. Antibiotic resistance was tested by disc diffusion method. The 69.81% (n = 37) of staphylococci and 56.04% (n = 51) Enterococcus spp. as resistant were detected to one and more antibiotic drugs. Staphylococci were resistant to penicillin 69.81%, ampicillin 49.06%, oxacillin 39.62%, erythromycin 20.75%, and gentamycin 16.68 %. The highest resistance of enterococci was to cephalothin 42.86% and clindamycin 23.08%.

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Published

2011-06-25

How to Cite

Poľáková, L. ., Dudrikova, E. ., & Gallo, J. . (2011). Presence of S. aureus and Enterococcus spp. in goat´s cheese and their antibiotic resistance. Potravinarstvo Slovak Journal of Food Sciences, 5(3), 33–37. https://doi.org/10.5219/144

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Vol. 5 No. 3 (2011): Potravinarstvo

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