Antimicrobial resistance of Staphylococcus species isolated from Llebanese dairy-based products

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dc.contributor.authorZouhairi O.
dc.contributor.authorSaleh I.
dc.contributor.authorAlwan N.
dc.contributor.authorToufeili I
dc.contributor.authorBarbour E.
dc.contributor.authorHarakeh S.
dc.date.accessioned2024-06-03T05:38:35Z
dc.date.available2024-06-03T05:38:35Z
dc.date.issued2010-12
dc.description.abstractThe study evaluated the antimicrobial resistance of molecularly characterized strains of Staphylococcus aureus and S. saprophyticus isolated from 3 Lebanese dairy-based food products that are sometimes consumed raw: kishk, shanklish and baladi cheese. Suspected Staphylococcus isolates were identified initially using standard biochemical tests, then strains that were confirmed by polymerase chain reaction (29 S. aureus and 17 S. saprophyticus) were evaluated for their susceptibility to different antimicrobials. The highest levels of contamination with staphylococci were in baladi cheese. Resistance rates ranged from 67% to gentamicin to 94% to oxacillin and clindamycin. The results suggest that these locally made dairy-based foods may act as vehicles for the transmission of antimicrobial-resistant Staphylococcus spp. Keywords: Clindamycin. Gentamicin. Methicillin. Oxacillin, Teicoplanin, Vancomycin
dc.identifier.citationZouhairi, O., Saleh, I., Alwan, N., Toufeili, I., Barbour, E., & Harakeh, S. (2010). Antimicrobial resistance of Staphylococcus species isolated from Lebanese dairy-based products. EMHJ-Eastern Mediterranean Health Journal, 16 (12), 1221-1225, 2010.
dc.identifier.doihttps://doi.org/10.26719/2010.16.12.1221
dc.identifier.urihttps://dspace.adu.ac.ae/handle/1/5559
dc.language.isoen
dc.publisherWorld Health Organization
dc.titleAntimicrobial resistance of Staphylococcus species isolated from Llebanese dairy-based products
dc.typeArticle

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