Methicillin‐resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese

This study aimed to evaluate the presence of Staphylococcus aureus from the production chain of artisanal Coalho cheese, and to analyse the phenotypic profile of the strains, virulence factors and antimicrobial susceptibility profile. From the 52 samples collected, typical colonies of Staphylococcus spp. were isolated. From these positive S. aureus isolates, the genes encoding for enterotoxin production and antibiotic resistance were characterised. Additionally, agr locus typing was also performed. A significant presence of the sea enterotoxin producing gene, a higher incidence of the mec A gene and agr III group was identified. There was multiple resistance to penicillin, oxacillin, erythromycin and clindamycin in 79% of isolates. These results indicate that the artisanal Coalho cheese production process is associated with high contamination levels and significant potential for the isolated strains to produce enterotoxins. Therefore, there is cause for concern regarding the quality of the artisanal Coalho cheese produced.