Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2017, 5(10), 750-753
DOI: 10.12691/jfnr-5-10-5
Open AccessArticle

Antimicrobial Resistance and Presence of Enterotoxins in Staphylococcus spp. Isolated from Cooked Meat and Desserts

Josi Guimarães César1, Andriele Madruga Peres2, Caroline Pereira das Neves2, Marcos Roberto Alves Ferreira3, Jozi Fagundes de Mello2, Ângela Nunes Moreira1, 4 and Kelly Lameiro Rodrigues1, 2,

1Federal University of Pelotas, Graduate Program on Nutrition and Food, Pelotas, Brazil

2Federal University of Pelotas, School of Nutrition, Pelotas, Brazil

3Federal University of Pelotas, Graduate Program on Biotechnology, Pelotas, Brazil

4Federal University of Pelotas, School of Nutrition, Pelotas, Brazil;Federal University of Pelotas, Graduate Program on Biotechnology, Pelotas, Brazil

Pub. Date: September 28, 2017

Cite this paper:
Josi Guimarães César, Andriele Madruga Peres, Caroline Pereira das Neves, Marcos Roberto Alves Ferreira, Jozi Fagundes de Mello, Ângela Nunes Moreira and Kelly Lameiro Rodrigues. Antimicrobial Resistance and Presence of Enterotoxins in Staphylococcus spp. Isolated from Cooked Meat and Desserts. Journal of Food and Nutrition Research. 2017; 5(10):750-753. doi: 10.12691/jfnr-5-10-5


The aim of this study was to isolate Staphylococcus spp. from cooked meat and desserts from restaurants and test for the presence of enterotoxins A, B, C, D, E genes and antimicrobial resistance profile. Thirty-six samples of cooked meat and thirty-six samples of desserts were collected from nine restaurants from Pelotas, Brazil. Staphylococcus spp. isolates were tested for antimicrobial susceptibility profile by disc diffusion method. Multiplex Polymerase Chain Reaction was performed to identify the presence of enterotoxins. Seven out of the 38 isolates registered the presence of any gene of traditional enterotoxins and enterotoxin E is the most frequent, with 42.8%, and five different genotypes were reported. Staphylococcus spp. isolates registered a high percentage of antimicrobial resistance to penicillin and oxacillin.

multiplex polymerase chain reaction food safety enterotoxins restaurants antimicrobial susceptibility

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