Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese

Başak Gökçe Çöl; Semiha Yalçın; Burcu Çakmak Sancar; Meryem Akhan; Kübra Sağlam; Seydi Yıkmış

doi:10.31015/2025.1.26

EN TR

Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese

Abstract

Coagulase-positive staphylococci (CPS) are the main causative bacterial agents of staphylococcal food intoxication, posing a significant public health risk and causing infections in humans and animals. In this study, a hundred Izmir Tulum Cheese samples were collected from various retail outlets in the Izmir province. CPS isolates from cheese samples were identified using standard cultural methods. The phenotypic antibiotic resistance of CPS isolates was determined using the agar disk diffusion test method, while their biofilm formation capacity was assessed using the colorimetric method. In the study, CPS was isolated from 30 out of 100 analyzed Izmir Tulum Cheese samples (30%), and it was determined that 27 of these samples (27%) had CPS levels exceeding the maximum acceptable limit of 10³ CFU/g set by the Turkish Food Codex Microbiological Criteria Regulation. Antimicrobial resistance analysis revealed that among the 30 CPS isolates, 90% were resistant to penicillin, while resistance rates to other commonly used antibiotics were 83.3% for clindamycin, 56.7% for ciprofloxacin, and 53.3% for tetracycline. Additionally, 76.7% of the isolates were multidrug-resistant, meaning they were not easily killed by different antibiotics, which limits treatment options. Furthermore, 83.3% of the CPS isolates had the capacity for biofilm formation, highlighting its impact on food safety. These findings emphasize the need for stricter hygiene protocols, controlled antibiotic use, and innovative strategies to combat biofilms in dairy production.

Keywords

Coagulase-positive Staphylococci, Antimicrobial Resistance, Biofilm Formation, Izmir Tulum Cheese, Food Safety

İzmir Tulum Peynirinde Koagülaz Pozitif Stafilokokların Yaygınlığı, Antibiyotik Direnci ve Biyofilm Oluşumu

Abstract

Koagülaz-pozitif stafilokoklar (CPS), stafilokokal gıda zehirlenmelerinde başlıca bakteriyel etkenler olup, insanlarda ve hayvanlarda enfeksiyonlara neden olarak önemli bir halk sağlığı riski oluştururlar. Bu çalışmada, İzmir ilindeki çeşitli perakende satış noktalarından toplam 100 İzmir Tulum Peyniri örneği toplanmıştır. Peynir örneklerinden standart kültürel yöntemler kullanılarak CPS izolatları elde edilmiştir. CPS izolatlarının fenotipik antibiyotik dirençleri agar disk difüzyon testi ile, biyofilm oluşturma kapasiteleri ise kolorimetrik yöntemle belirlenmiştir. Çalışmada, analiz edilen 100 İzmir Tulum Peyniri örneğinin 30'unda (%30) CPS izole edilmiş ve bu örneklerin 27’sinde (%27), Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği'nde belirtilen maksimum CPS sınırı olan 10³ CFU/g’nin üzerinde CPS düzeyleri tespit edilmiştir. Antimikrobiyal direnç testi sonucunda, 30 CPS izolatının %90’ının penisiline dirençli olduğu belirlenmiştir; diğer yaygın antibiyotiklere direnç oranları ise %83,3 klindamisin, %56,7 siprofloksasin ve %53,3 tetrasiklin olarak tespit edilmiştir. Ayrıca, izolatların %76,7’sinin çoklu ilaç direncine sahip olduğu, yani farklı antibiyotiklerle kolayca öldürülemediği ve bu durumun tedavi seçeneklerini sınırladığı belirlenmiştir. Bunun yanı sıra, CPS izolatlarının %83,3’ünün biyofilm oluşturma kapasitesine sahip olduğu tespit edilerek, bunun gıda güvenliği üzerindeki olumsuz etkisi vurgulanmıştır. Elde edilen bulgular, süt ürünlerinde biyofilm oluşumuna karşı yenilikçi stratejilerin yanı sıra daha sıkı hijyen protokolleri ve kontrollü antibiyotik kullanımının gerekliliğini ortaya koymaktadır.

Keywords

Koagülaz-pozitif Stafilakok, Gıda Güvenliği, Antimikrobiyal Direnç, Biyofilm Oluşumu, İzmir Tulum Peyniri

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Details

Primary Language

English

Subjects

Food Microbiology, Veterinary Food Hygiene and Technology

Journal Section

Research Article

Authors

Başak Gökçe Çöl ^*
0000-0002-7627-9867
Türkiye

Semiha Yalçın
0000-0002-9344-0472
Türkiye

Burcu Çakmak Sancar
0000-0002-0737-7009
Türkiye

Meryem Akhan
0000-0001-8065-8635
Türkiye

Kübra Sağlam
0000-0002-3564-7934
Türkiye

Seydi Yıkmış
0000-0001-8694-0658
Türkiye

Publication Date

March 17, 2025

Submission Date

December 7, 2024

Acceptance Date

March 14, 2025

Published in Issue

Year 2025 Volume: 9 Number: 1

DOI

https://doi.org/10.31015/2025.1.26

IZ

https://izlik.org/JA67RY88XC

APA

Çöl, B. G., Yalçın, S., Çakmak Sancar, B., Akhan, M., Sağlam, K., & Yıkmış, S. (2025). Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese. International Journal of Agriculture Environment and Food Sciences, 9(1), 239-251. https://doi.org/10.31015/2025.1.26

AMA

1.Çöl BG, Yalçın S, Çakmak Sancar B, Akhan M, Sağlam K, Yıkmış S. Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese. int. j. agric. environ. food sci. 2025;9(1):239-251. doi:10.31015/2025.1.26

Chicago

Çöl, Başak Gökçe, Semiha Yalçın, Burcu Çakmak Sancar, Meryem Akhan, Kübra Sağlam, and Seydi Yıkmış. 2025. “Prevalence, Antibiotic Resistance, and Biofilm Formation of Coagulase-Positive Staphylococci in Izmir Tulum Cheese”. International Journal of Agriculture Environment and Food Sciences 9 (1): 239-51. https://doi.org/10.31015/2025.1.26.

EndNote

Çöl BG, Yalçın S, Çakmak Sancar B, Akhan M, Sağlam K, Yıkmış S (March 1, 2025) Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese. International Journal of Agriculture Environment and Food Sciences 9 1 239–251.

IEEE

[1]B. G. Çöl, S. Yalçın, B. Çakmak Sancar, M. Akhan, K. Sağlam, and S. Yıkmış, “Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese”, int. j. agric. environ. food sci., vol. 9, no. 1, pp. 239–251, Mar. 2025, doi: 10.31015/2025.1.26.

ISNAD

Çöl, Başak Gökçe - Yalçın, Semiha - Çakmak Sancar, Burcu - Akhan, Meryem - Sağlam, Kübra - Yıkmış, Seydi. “Prevalence, Antibiotic Resistance, and Biofilm Formation of Coagulase-Positive Staphylococci in Izmir Tulum Cheese”. International Journal of Agriculture Environment and Food Sciences 9/1 (March 1, 2025): 239-251. https://doi.org/10.31015/2025.1.26.

JAMA

1.Çöl BG, Yalçın S, Çakmak Sancar B, Akhan M, Sağlam K, Yıkmış S. Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese. int. j. agric. environ. food sci. 2025;9:239–251.

MLA

Çöl, Başak Gökçe, et al. “Prevalence, Antibiotic Resistance, and Biofilm Formation of Coagulase-Positive Staphylococci in Izmir Tulum Cheese”. International Journal of Agriculture Environment and Food Sciences, vol. 9, no. 1, Mar. 2025, pp. 239-51, doi:10.31015/2025.1.26.

Vancouver

1.Başak Gökçe Çöl, Semiha Yalçın, Burcu Çakmak Sancar, Meryem Akhan, Kübra Sağlam, Seydi Yıkmış. Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese. int. j. agric. environ. food sci. 2025 Mar. 1;9(1):239-51. doi:10.31015/2025.1.26

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Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese

Prevalence, antibiotic resistance, and biofilm formation of coagulase-positive staphylococci in Izmir Tulum Cheese

Abstract

Keywords

İzmir Tulum Peynirinde Koagülaz Pozitif Stafilokokların Yaygınlığı, Antibiyotik Direnci ve Biyofilm Oluşumu

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