National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Staphylococcus aureus, is ranked as the third most important cause of food borne illnesses in the world. This organism is considered as a pathogen of great concern due to various factors like high frequency of acquisition of antibiotic resistance, ability to cause a diverse array of life threatening infections and capacity to adapt to different environmental conditions. In the current study Staphylococcus aureus cultures were isolated from milk heat treated at processes severer than pasteurization (720C for either two or three minutes) and were evaluated for their response pattern towards ten antibiotics. Five typical colonies were selected from Baird-Parker agar and confirmed as S. aureus through biochemical and molecular level tests. All the five isolates obtained were found to be sensitive/intermediate to three cell wall synthesis inhibitors: amoxycillin, ceflazidime, cefepime and two protein synthesis inhibitors: erythromycin, and tetracycline. Three isolates each were found to be resistant to the cell wall synthesis inhibitor ampicillin, and the protein synthesis inhibitor, gentamicin. Further, minimum inhibitory concentrations of three antibiotics, ampicillin, erythromycin and tetracycline for the isolates were determined. The values ranged from 0.001µg/ml to 4µg/ml, 0.001µg/ml to 8µg/ml and 0.1µg/ml to 8µg/ml for ampicillin, erythromycin and tetracycline respectively. The high heat resistance and antibiotic resistance exhibited by S aureus cultures isolated from milk necessitate further studies to delineate their mechanisms of resistance. The study also underscores the need for re-considering the current time temperature combinations recommended for ensuring safe milk.
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