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Enterotoxin Production by Staphylococcal Isolates from Nigerian Fermented Milk Products
V J Umoh1, A A Adesiyun1, N E Gomwalk1
1Department of Microbiology, Faculty of Science and Department of Veterinary Public Health and Preventive Medicine, Ahmadu Bello University, Zaria, Nigeria.
Journal of Food Protection
|April 18, 2019
Summary
Enterotoxigenic Staphylococcus bacteria were found in Nigerian nono and fura samples. Most strains produced enterotoxin A, indicating a potential food safety risk.
Area of Science:
- Food Microbiology
- Food Safety
- Bacteriology
Background:
- Traditional fermented dairy products like nono and fura are popular in Nigeria.
- Staphylococcus species are known foodborne pathogens capable of producing enterotoxins.
- Assessing the microbiological safety of these products is crucial for public health.
Purpose of the Study:
- To determine the prevalence of enterotoxigenic Staphylococcus in nono, furanono, and manshanu sold in Zaria, Nigeria.
- To characterize the enterotoxins produced by the isolated Staphylococcus strains.
- To investigate potential correlations between toxin production and other bacterial characteristics.
Main Methods:
- Collection of 369 samples of nono, furanono, and manshanu from markets in Zaria, Nigeria.
- Isolation and identification of Staphylococcus species from the samples.
- Detection of enterotoxin production using appropriate assays.
- Measurement of staphylococcal count, pH, and titratable acidity.
Main Results:
- A total of 568 Staphylococcus isolates were obtained, with 37 (6.5%) identified as enterotoxigenic.
- Enterotoxigenic strains were found in 10.7% of nono and 17.2% of fura samples.
- Enterotoxin A was the most prevalent (73.0%), followed by B (10.8%) and C (10.8%).
- No correlation was found between enterotoxin production and coagulase, thermonuclease, or hemolysin activity.
Conclusions:
- Enterotoxigenic Staphylococcus strains are present in Nigerian nono and fura, posing a potential food safety concern.
- Enterotoxin A is the predominant toxin produced by these strains.
- Further research and control measures are needed to mitigate the risk associated with these products.
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