Prevalence of the Enterotoxigenic Staphylococcus aureus Strains Isolated from Raw Milk and Cheese Produced in North Macedonia

Abstract

<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>