Prevalence of methicillin-resistant (mecA gene) and heat-resistant Staphylococcus aureus strains in pasteurized camel milk
Hany M. Yehia, Abdulrahman Hamad AL-MASOUD, Khaloud Mohammed Alarjani, Mohamed S. Alamri
Abstract
value) was 111 s for all the 10 isolates. No difference was observed in the profile of total protein between the 10 methicillin- and heat-resistant S. aureus isolates and the S. aureus strain ATCC 29737, which was determined by sodium dodecyl sulfate-PAGE analyses. Therefore, we could conclude that a relatively high percentage of the tested pasteurized camel milk samples were contaminated with S. aureus (20%) and methicillin- and heat-resistant S. aureus (10%).
Topics & Concepts
Staphylococcus aureusCefoxitinMicrobiologyPenicillinMethicillin-resistant Staphylococcus aureusBiologyPasteurizationAntibiotic resistanceAntibioticsPenicillin binding proteinsMastitisSCCmecTeicoplaninBacteriaVancomycinFood scienceGeneticsAntimicrobial Resistance in StaphylococcusProbiotics and Fermented FoodsSalmonella and Campylobacter epidemiology