Faculty of Veterinary Medicine
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Item type:Publication, THE ROLE OF SHELTER DOGS IN THE ECOLOGY OF ANTIMICROBIAL RESISTANCE: ESBL AND AMPC-PRODUCING ESCHERICHIA COLI IN NORTH MACEDONIA(2024-09-25) - Some of the metrics are blocked by yourconsent settings
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Item type:Publication, ANTIMICROBIAL RESISTANCE IN STAPHYLOCOCCI ISOLATED FROM DOGS IN THE REPUBLIC OF NORTH MACEDONIA(2022-09-22); ; Ljubica Rashikj - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Prevalence of the Enterotoxigenic Staphylococcus aureus Strains Isolated from Raw Milk and Cheese Produced in North Macedonia(Macedonian Veterinary Review, 2021-03-15); <jats:title>Abstract</jats:title> <jats:p> <jats:italic>Staphylococcus aureus</jats:italic> is an important foodborne pathogen due to toxin-related virulence, invasiveness and antibiotic resistance. The ability of <jats:italic>S. aureus</jats:italic> strains to produce one or more staphylococcal enterotoxins (SEs) in food has been associated with the occurrence of staphylococcal food poisoning (SFP), which is the most common foodborne intoxication worldwide. The study aimed to determine the count of <jats:italic>S. aureus</jats:italic> strains in samples of raw cow’s milk and various cheeses produced in R. North Macedonia and to detect their ability to produce enterotoxins by passive agglutination SET RPLA (OXOID, UK) and by enzyme-linked fluorescence assay (ELFA) VIDAS SET 2 (Biomerieux, France). A total of 130 <jats:italic>S. aureus</jats:italic> strains were analyzed. The ability to produce SEs was determined in 17 (13.1%) strains using the SET RPLA detection kit and in 20 (15.4%) strains using the VIDAS SET 2. The study detected enterotoxigenic strains in cheese samples, despite the low count of <jats:italic>S. aureus</jats:italic> which was below the detection limit according to the Book of rules for microbiological criteria (Off. G. of R.M no 100/2013). Based on these and similar findings, <jats:italic>S. aure</jats:italic>us must be considered as a possible cause of intoxication, despite the undetected and underreported cases of SFP in the scientific literature.</jats:p> - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Detection of Enterotoxigenic Potential of <i>Staphylococcus Aureus</i> Isolates from Cheese Samples with Two Different Methods(Macedonian Veterinary Review, 2022-03-29); ; <jats:title>Abstract</jats:title> <jats:p>The primary objective of our study was to detect the occurrence of enterotoxigenic <jats:italic>Staphylococcus aureus</jats:italic> in diverse types of cheese (cow’s milk cheese and mixed milk cheese) samples from R.N. Macedonia. Cheese samples were analyzed for enumeration and isolation of the <jats:italic>S. aureus</jats:italic> strains according to ISO 6888-1. We detected the toxigenic potential of the strains by the use of the Enzyme Link Fluorescent Assay VIDAS system, and we confirmed the presence of the SEs (<jats:italic>sea, seb, sec, sed, see</jats:italic>) genes by multiplex PCR. The results showed that out of 270 samples of cheese, coagulase-positive staphylococci (CPS) were detected in 27 (10%), and coagulase-negative staphylococci in five samples (1.8%). Biochemically, all 27 CPS samples were confirmed to be <jats:italic>Staphylococcus aureus.</jats:italic> With VIDAS SET2 test we confirmed that 11 isolates are producers of one of the toxins limited by the test. With the conventional PCR we confirmed genes in only 7 isolates. Most common detected gene was <jats:italic>seb</jats:italic> n=3 (42.8%), followed by <jats:italic>sea</jats:italic> n=2 (28.6%), and <jats:italic>sec</jats:italic> n=2 (28.6%). Additionally, <jats:italic>sed</jats:italic> and <jats:italic>see</jats:italic> genes were not detected in any of the <jats:italic>S. aureus</jats:italic> isolates. Discrepancies between the two test methods for detection of enterotoxigenic potential are not uncommon. The presence of viable <jats:italic>Staphylococcus aureus</jats:italic> cells that have enterotoxin potency demonstrates the importance of appropriate hygiene practices in the diary process and also the maintenance of the products in order to obtain a safe final product for the consumers.</jats:p>