Ocorrência de genes de enterotoxinas estafilocócicas clássicas em queijo de coalho artesanal.

Abstract

In the Chapter I, the objective of this study is to review the national and international literature to describe the characteristics of enterotoxigenic Staphylococcus (ES) within the production of enterotoxins in cheeses. Was also highlighted the description of these toxins, analytical methodologies used to identify the causal agent and quantify the toxins involved in food poisoning and reports outbreaks in the world caused by these microorganisms. Exploring the complex enterotoxigenesis mechanism for the production of cheeses was also highlighted. In Chapter II, was evaluated the presence of Coagulase Positive Staphylococcus (CPS) and Coagulase Negative (CNS) enterotoxigenic in artisanal coalho cheese produced in the Sertão region of Paraíba State; 20 samples were collected during the rainy and dry season. The CPS counting and identification were performed according to the Bacteriological Analytical Manual (BAM) from Food and Drug Administration (FDA) and for the presence of the classical enterotoxins genes (sea, seb, sec, sed e see) and the femA gene by Polymerase Chain Reaction (PCR). In the rainy season, CPS counts ranged from 1,2 x 104 to 2,6 x 105 CFU/g and in the dry season ranged from 1 x 102 to 2,6 x 105 CFU/g; 40 (CPS 29 and 11 CNS) were selected and three (7.5 %) had enterotoxin genes. The sec gene was found in one CPS sample (rainy season) and sea and sed was found in one CPS sample and also in a CNS sample (dry season). In the artisanal coalho cheese samples, 80 % (16/20) were considered unfit for consumption, due to high counting of CPS.