Sekulovski, Pavle

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Occurrence of aflatoxins in peanuts and peanut products determined by liquid chromatography with fluorescence detection
(National Library of Serbia, 2013)
Stojanovska-Dimzoska, Biljana
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Hajrulai-Musliu, Zehra
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Dimitrieska-Stojkovic, Elizabeta
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Uzunov, Risto
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<jats:p>Liquid chromatography with fluorescence detection using immunoaffinity column clean-up was a method described for determination of aflatoxins (AFB1, AFB2, AFG1 and AFG2) in peanuts and peanut based products. The validation of the procedure was performed. Good coefficient of correlation was found for all aflatoxins in the range of 0.9993-0.9999. Limit of detection (LOD) and limit of quantification (LOQ) ranged from 0.003-0.005 mg/kg and 0.009-0.023 mg/kg, respectively, which was acceptable. The mean recovery for total aflatoxins was 88.21%. The method also showed acceptable precision values in the range of 0.171-2.626% at proposed concentration levels for all four aflatoxins. RSDR values (within laboratory reproducibility) calculated from the results showed good correlation between two analysts for all aflatoxins and they ranged from 4.93-11.87%. The developed method was applied for the determination of aflatoxins in 27 samples of peanuts and peanut based products. The results showed that 21 peanut samples (77.7%) were below LOD of the method. Three samples had positive results over the MRL. There was one extreme value recorded for the total aflatoxins in peanut (289.2 mg/kg) and two peanut based products, peanut snack and peanut, with total content of aflatoxins being 16.3 mg/kg and 8.0 mg/kg, respectively. The obtained results demonstrated that the procedure was suitable for the de?termination of aflatoxins in peanuts and peanut based products and it could be implemented for the routine analysis.</jats:p>
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Detection of Enterotoxigenic Potential of <i>Staphylococcus Aureus</i> Isolates from Cheese Samples with Two Different Methods
(Macedonian Veterinary Review, 2022-03-29)
Manovska, Marija Ratkova
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Prodanov, Mirko
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<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>
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Prevalence of the Enterotoxigenic Staphylococcus aureus Strains Isolated from Raw Milk and Cheese Produced in North Macedonia
(Macedonian Veterinary Review, 2021-03-15)
Manovska, Marija Ratkova
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Prodanov, Mirko
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Angelovski, Ljupcho
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<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>

Sekulovski, Pavle

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