Pesquisa de Staphylococcus Coagulase positiva produtor da toxina 1 da síndrome do choque tóxico (TSST-1) em amostras de Queijo Minas artesanal

Abstract

Staphylococcus aureus stands out as one of the main microorganisms causing infection, both in humans and animals. Among the animals the bovine mastitis, a disease resulting from inflammation of the mammary gland. The micro-organism has several virulence factors that contribute to your settlement, among them the Toxin production of toxic shock syndrome 1 (TSST-1). In humans can cause fever, skin rash, hypotension and multiple organ involvement. The superantigênica activity of TSST-1 may contribute to the evolution of animal mastitis compromising the quality of milk produced, raw material used in the production of dairy products, especially cheese. Thus the Artisan Minas cheese, made from raw milk, can become a potential vehicle of pathogens and thereby contribute to the spread of Staphylococcus strains producing TSST-1 between the consumer population. In order to verify such a possibility were analyzed samples of Artisan Minas cheese produced in microregions of Serro, Cerrado and Canastra. Were isolated 25 sample Staphylococcus coagulase positive from 25 producers. The ability of the isolates to produce the toxin was evaluated by the method of Optimum Sensitive Plate (OSP), as the characteristics of samples analysed, the healing time was on average 22 days and most matured under refrigeration. The analysis of the results showed that, of the 25 small producers evaluated, 21 produced Artisan Minas cheese that did not meet the maximum tolerance established by current legislation regarding coagulase positive Staphylococcus parameter (max 103 CFU/g) and , which samples did not meet the standard, 9 were potentially capable of causing food poisoning for presenting more than 105 CFU/g count of coagulase positive Staphylococcus/g. Although have obtained high count of the microorganisms, which can be as a result of the poor quality of the raw material used, the use of unpasteurized milk, as well as potential failures in good manufacturing practices, none of the isolates was producer of TSST1. This demonstrates that the cheese, samples of the micro-regions of Serro, Cerrado and Canasta low risk of dissemination of TSST-1-producing strains, among the consumer population.