No 1 (2019)
Articles

Comparison of sample preparation methods for the identification of Staphylococcus Aureus by MALDI-FOF MS

Published May 23, 2019
Brigitta Horváth
1Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen
Ferenc Peles
1Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen
László Bereczki
MikroMikoMed Ltd. H-1036 Budapest Lajos str. 74-76. Hungary
András Széll
MikroMikoMed Ltd. H-1036 Budapest Lajos str. 74-76. Hungary
Rita Sipos
BIOMI Ltd. H-2100 Gödöllő Szent-Györgyi Albert str. 4 Hungary
Ágnes Erős
BIOMI Ltd. H-2100 Gödöllő Szent-Györgyi Albert str. 4 Hungary
Csaba Lovász
WESSLING Hungary Ltd. H-1045 Budapest Anonymus str. 6. Hungary
Adrienn Micsinai
WESSLING Hungary Ltd. H-1045 Budapest Anonymus str. 6. Hungary
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How to Cite

APA

Horváth, B., Peles, F., Bereczki, L., Széll, A., Sipos, R., Erős, Ágnes, Lovász, C., & Micsinai, A. (2019). Comparison of sample preparation methods for the identification of Staphylococcus Aureus by MALDI-FOF MS . Acta Agraria Debreceniensis, (1), 9-14. https://doi.org/10.34101/actaagrar/1/2362

Abstract

Coagulase-positive staphylococci include 3 species, Staphylococcus aureus, S. hyicus and S. intermedius. Of these three species, S. aureus is the most well-known human pathogen. S. aureus is part of the human and animal normal microbiota, however, it is capable of producing several staphylococcal enterotoxins (SEs) that cause intoxication symptoms of varying intensity in humans after consuming contaminated food. Selective media which are used for the determination of coagulase-positive staphylococci from foods are not able to identify isolates at a species. With the MALDI-TOF MS technique, we can identify S. aureus cheaper and faster than by using molecular methods. This paper describes the results of the study of the presence of coagulase-positive staphylococci and S. aureus in many food products, and the application of three sample preparation methods: direct sample preparation, formic acid suspension and ethanol extraction.

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