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Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses
Korean J. Food Sci. An. 2018;38:203-208
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Kyeonga Jang1,2, Jeeyeon Lee1,2, Heeyoung Lee1,2, Sejeong Kim1,2, Jimyeong Ha1,2, Yukyung Choi1,2, Hyemin Oh1,2, Yohan Yoon1*, and Soomin Lee2*

1Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
2Risk Analysis Research Center, Sookmyung Women’s University, Seoul 04310, Korea
Correspondence to: Soomin Lee
Risk Analysis Research center, Sookmyung Women's University, Seoul 04310, Korea
Tel: +82-2-2077-7585
Yohan Yoon
Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
Tel: +82-2-2077-7585
Fax: +82-2-710-9479
Received January 24, 2018; Revised January 30, 2018; Accepted January 30, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this study was to investigate the pathogenicity and antimicrobial resistance of foodborne pathogens isolated from farmstead cheeses. Twenty-seven isolates, including 18 Bacillus cereus, two Escherichia coli, and seven Staphylococcus aureus, were subjected to polymerase chain reaction (PCR) to detect virulence genes and toxin genes, and the antibiotic resistances of the isolates were determined. All E. coli isolates were determined by PCR to be non-pathogenic. Among the 18 B. cereus isolates, 17 isolates (94.4%) were diarrheal type, as indicated by the presence of nheA, entFM, hbIC, cytK and bceT genes, and one isolate (5.6%) was emetic type, based on the presence of the CER gene. Among the seven S. aureus isolates, three (42.9%) had the mecA gene, which is related to methicillin-resistance. Most B. cereus isolates (94.7%) showed antibiotic resistance to oxacillin and penicillin G, and some strains also showed resistance to ampicillin (26.3%), erythromycin (5.3%), tetracycline (10.5%), and vancomycin (5.3%). These results indicate that microbial food safety measures for farmstead cheese must be implemented in Korea because antibiotic resistant foodborne pathogens, with resistance even to vancomycin, harboring virulence genes were found to be present in the final products of farmstead cheese.
Keywords : characteristics, bacterial isolates, farmstead cheeses

April 2018, 38 (2)