ANTIMICROBIAL RESISTANCE OF STAPHYLOCOCCUS AUREUS ISOLATED IN FRESH HANDMADE CHEESES MADE IN RURAL ZONES OF RIOBAMBA-ECUADOR
DOI:
https://doi.org/10.47187/perf.v2i20.36Keywords:
antimicrobial resistance, fresh artisanal cheese, staphylococcus aureusAbstract
The aim of this research was to evaluate the microbiological quality of fresh handmade cheeses through the quantification of staphylococcus aureus and, isolate theirs strains from these cheeses for measuring their resistance to antibiotics. The handmade cheese factories where the samples were taken are located in rural areas of Riobamba-Ecuador (san Juan, pungalá and punín). The sampling process was carried out based on the national regulation (NTE iNEN 1529-2-2013), and the national regulation NTE. INEN 1528-2012 was used for the quantification of these microorganisms. The isolation and identification of the bacterial strains were performed through microbiology techniques, these results were corroborated with biochemical tests. The Kirby–bauer disk diffusion test was used to determine antimicrobial susceptibility of isolated staphylococcus aureus strains. Prevalence of staphylococcus aureus was 83.33%. They were resistant to penicillin (100%), cefoxitin (33.33%) and Erythromycin (80% intermediate resistance). these results showed that the fresh artisanal cheeses analyzed exceeded the national reference levels and, the high levels of resistance to antibiotics are a potential problem in public health safety.
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