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Korean J Food Sci Anim Resour. 2018 Feb;38(1):203-208. doi: 10.5851/kosfa.2018.38.1.203. Epub 2018 Feb 28.

Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses.

Jang K1,2, Lee J1,2, Lee H1,2, Kim S1,2, Ha J1,2, Choi Y1,2, Oh H1,2, Yoon Y1, Lee S2.

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Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea.


The objective of this study was to investigate the pathogenicity and antimicrobial resistance of foodborne pathogens isolated from farmstead cheeses. Twenty-seven isolates, including 18 Bacilluscereus, two Escherichiacoli, and seven Staphylococcusaureus, were subjected to polymerase chain reaction (PCR) to detect virulence genes and toxin genes, and the antibiotic resistances of the isolates were determined. All E. coli isolates were determined by PCR to be non-pathogenic. Among the 18 B. cereus isolates, 17 isolates (94.4%) were diarrheal type, as indicated by the presence of nheA, entFM, hbIC, cytK and bceT genes, and one isolate (5.6%) was emetic type, based on the presence of the CER gene. Among the seven S. aureus isolates, three (42.9%) had the mecA gene, which is related to methicillin-resistance. Most B. cereus isolates (94.7%) showed antibiotic resistance to oxacillin and penicillin G, and some strains also showed resistance to ampicillin (26.3%), erythromycin (5.3%), tetracycline (10.5%), and vancomycin (5.3%). These results indicate that microbial food safety measures for farmstead cheese must be implemented in Korea because antibiotic resistant foodborne pathogens, with resistance even to vancomycin, harboring virulence genes were found to be present in the final products of farmstead cheese.


bacterial isolates; characteristics; farmstead cheeses

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