Isolation and detection of Staphylococcus aureus Enterotoxins A and B in Some Semi Preserved Sudanese Foods

Abstract

This study was carried out to isolate Staphylococcus aureus fiom some semi preserved Sudanese foods (white cheese “jibna baida” and salted fermented fish “faseikh”) and to detect S.aureus enerotoxins A and B from 200 samples of white cheese and faseikh. Staphylococcus aureus was not isolated from cheese (0%), other isolated. microorganisms were Bacillus sp (52%), Lactobacillus sp (19%) and yeast sp (93%). While Staphylococcus aureus was isolated fiom faseikh (72%), other isolated microorganisms were Bacillus sp (19%) and yeast sp (19%). Staphylococcus aureus was isolated from salted fermented fish (faseikh) identified using recormnended culture media, some primary, and secondary tests. The pure culture were tested for the presence of S.aureus enterotoxins A and B using Polymerase Chain Reaction @CR), Staphylococcal Enterotoxin A (SEA) and Staphylococcal Enterotoxin (SEB) were detected. The gene encodeng for enterotoxin A, was detected fiom 16 specimens (38.1%), while the gene encoding for enterotoxin B was detected in 15 specimens (35.7%). These study results insures that cheese produced in Khartoum State as good quality and suitable for human consumption, but salted fermented fish (faseikh) was neither good nor suitable for consumption, and it can cause a serious illness.