{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T02:44:02Z","timestamp":1760150642931,"version":"build-2065373602"},"reference-count":72,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2023,12,15]],"date-time":"2023-12-15T00:00:00Z","timestamp":1702598400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Certain Staphylococcus aureus strains harbour staphylococcal enterotoxin genes and hence can produce enterotoxin during their growth in food. Therefore, food can be a source of staphylococcal food poisoning, one of the most common food-borne diseases worldwide. Epidemiological data show that S. aureus is often present in raw milk cheeses, and consequently, cheeses are often the source of staphylococcal food poisoning outbreaks. The aim of this study was to determine the phenotypic characteristics of S. aureus isolates from fresh cheese, including antibiotic susceptibility; the presence of classical sea-see enterotoxin genes through molecular methods; and the isolate\u2019s ability to produce SEA-SEE enterotoxins in vitro through reversed passive latex agglutination. A total of 180 coagulase-positive staphylococci were isolated from 18 out of 30 cheese samples, and 175 were confirmed as S. aureus through latex agglutination and API STAPH tests. All isolates possessed phenotypic characteristics typical for S. aureus, with certain variations in the egg yolk reaction (18.3% of the isolates showed a weak reaction and 28% no reaction at all) and haemolysis pattern (36.6% of the isolates produced double-haemolysis and 4.6% were non-haemolytic). Antibiotic resistance was observed in 1.1% of the isolates and to mupirocin only. Real-time PCR detected the sec gene in 34 (19.4%) isolates, but most isolates (80.6%) were not enterotoxigenic. For all 34 (19.4%) strains that carried the sec gene, the RPLA method detected the production of the SEC enterotoxin in vitro. For those enterotoxigenic strains, the possibility of enterotoxin production in fresh cheese could not be ruled out.<\/jats:p>","DOI":"10.3390\/microorganisms11122993","type":"journal-article","created":{"date-parts":[[2023,12,15]],"date-time":"2023-12-15T11:26:52Z","timestamp":1702639612000},"page":"2993","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Enterotoxigenic and Antimicrobic Susceptibility Profile of Staphylococcus aureus Isolates from Fresh Cheese in Croatia"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2744-056X","authenticated-orcid":false,"given":"Ivana","family":"Ljevakovi\u0107-Musladin","sequence":"first","affiliation":[{"name":"Environmental Health Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. \u0160ercera 4A, HR-20000 Dubrovnik, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7534-7362","authenticated-orcid":false,"given":"Lidija","family":"Koza\u010dinski","sequence":"additional","affiliation":[{"name":"Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine University of Zagreb, Heinzelova 55, HR-10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marija","family":"Krilanovi\u0107","sequence":"additional","affiliation":[{"name":"Microbiology Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. \u0160ercera 2C, HR-20000 Dubrovnik, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marina","family":"Vodnica Martucci","sequence":"additional","affiliation":[{"name":"Microbiology Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. \u0160ercera 2C, HR-20000 Dubrovnik, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mato","family":"Laki\u0107","sequence":"additional","affiliation":[{"name":"Environmental Health Department, Public Health Institute of Dubrovnik-Neretva County, Dr. A. \u0160ercera 4A, HR-20000 Dubrovnik, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6887-3383","authenticated-orcid":false,"given":"Luca","family":"Grispoldi","sequence":"additional","affiliation":[{"name":"Laboratorio di Ispezione Degli Alimenti di Origine Animale, Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3993-6258","authenticated-orcid":false,"given":"Beniamino T.","family":"Cenci-Goga","sequence":"additional","affiliation":[{"name":"Laboratorio di Ispezione Degli Alimenti di Origine Animale, Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Nia, Y., Mutel, I., Assere, A., Lombard, B., Auvray, F., and Hennekinne, J.-A. 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