Bacteria Staphylococcus spp. izolated from mastitis of sheep and their enterotoxigenic properties

Authors

  • František Zigo Department of Nutrition, Dietetics and Animal Husbandry, Institute of Animal Husbandry, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice
  • Milan Vasiľ Department of Nutrition, Dietetics and Animal Husbandry, Institute of Animal Husbandry, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice
  • Marián Kadáši Department of Nutrition, Dietetics and Animal Husbandry, Institute of Animal Husbandry, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice
  • Juraj Elečko Department of Nutrition, Dietetics and Animal Husbandry, Institute of Animal Husbandry, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice
  • Zuzana Farkašová Department of Nutrition, Dietetics and Animal Husbandry, Institute of Animal Husbandry, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice

DOI:

https://doi.org/10.5219/171

Keywords:

Staphylococcus spp., sheep mastitis, staphylococcal enterotoxin, SE

Abstract

In our study was followed occurrence of staphylococcal mastitis in herd of 350 sheep during one lactation season. We found, the bacteria S. schleiferi was identified in 88 from all 204 isolates. In high number were identified also S. caprae (33), S. chromogenes (21), S. aureus (19), S. epidermidis (17), respectively. Important was occurrence S. intermedius, S. simulans, S. xylosus S. warneri, too. The Staphylococcuss spp. caused latent and subclinical forms of mastitis predominantly, showed into subacute mastitis (26.5%). Acute mastitis was determined in 7.8 %. Eight bacteria S. aureus, two S. chromogenes, and two S. epidermidis produced staphylococcal enterotoxins.

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Published

2011-12-01

How to Cite

Zigo, F. ., Vasiľ, M. ., Kadáši, M. ., Elečko, J. ., & Farkašová, Z. . (2011). Bacteria Staphylococcus spp. izolated from mastitis of sheep and their enterotoxigenic properties. Potravinarstvo Slovak Journal of Food Sciences, 5(4), 70–72. https://doi.org/10.5219/171

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