Occurrence, enterotoxin production and antimicrobic susceptibility of Staphylococcus aureus isolates from domestic cheeses in the Dubrovnik area

Staphylococcus aureus is a well-known op¬portunistic pathogen that causes wide range of acute and chronic diseases in both humans animals. Staphylococcal food poisoning just one many caused by this bacterium. The causative agents are entero¬toxins produced enterotoxigenic strains S. during its growth favourable conditions food. Epidemiological data show often found raw milk cheeses accordingly, implicated outbreaks. Since there no on the nature isolated from cheese Croatia, aim study was to determine occur¬rence, enterotoxin production capability antimicrobic susceptibility iso¬lates domestic Dubrovnik area. A total 30 samples were analysed, 18 (60%) highly contaminated with strains. contamination level ranged 3.94 6.26 log10 cfu/g. Such high contami¬nation supported an inappropriate temperature regime above 8°C market sale. Although contaminated, staphy¬lococcal enterotoxins not detected any samples. 180 coagu¬lase-positive isolates collected samples, 175 which confirmed as latex agglutination test. En¬terotoxin 35 (20%), these 32 staphylococcal C. other three presumably E. Antibiotic resistance 1.1% only mupirocin. However, full comprehensive conclusion cannot be achieved with¬out determining genotype characteristics for presence genes molecular typing, origin isolates.