<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-9028</journal-id>
<journal-title><![CDATA[Ecosistemas y recursos agropecuarios]]></journal-title>
<abbrev-journal-title><![CDATA[Ecosistemas y recur. agropecuarios]]></abbrev-journal-title>
<issn>2007-9028</issn>
<publisher>
<publisher-name><![CDATA[Universidad Juárez Autónoma de Tabasco, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-90282024000400008</article-id>
<article-id pub-id-type="doi">10.19136/era.a11niv.4064</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización molecular de Staphylococcus aureus SARM en quesos frescos artesanales del mercado de Puerto Escondido]]></article-title>
<article-title xml:lang="en"><![CDATA[Molecular characterization of Staphylococcus aureus MRSA in fresh artisan cheeses from the Puerto Escondido market]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gurgua-Gutiérrez]]></surname>
<given-names><![CDATA[Ixayana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Galicia-Jiménez]]></surname>
<given-names><![CDATA[Mónica Marcela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nieto-Castañeda]]></surname>
<given-names><![CDATA[Irma Gisela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Garrido]]></surname>
<given-names><![CDATA[Serafín Jacobo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas-Herrera]]></surname>
<given-names><![CDATA[Rafael Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gamboa-Alvarado]]></surname>
<given-names><![CDATA[José Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Mar Maestría en Producción y Sanidad Animal División de Posgrado]]></institution>
<addr-line><![CDATA[Juquila Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Mar Instituto de Investigaciones de Ecología ]]></institution>
<addr-line><![CDATA[Juquila Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Mar Instituto de Investigación de Industrias ]]></institution>
<addr-line><![CDATA[Juquila Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Yucatán Facultad de Ingeniería Química ]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad del Mar Instituto de Investigaciones de Genética ]]></institution>
<addr-line><![CDATA[Juquila Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<volume>11</volume>
<numero>spe4</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282024000400008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282024000400008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282024000400008&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El consumo de quesos frescos artesanales es una práctica común debido a su importancia en la cultura gastronómica de México y Oaxaca. Sin embargo, el queso fresco se ha asociado directamente con el desarrollo de intoxicaciones alimentarias y representa uno de los mayores riesgos en la transmisión de agentes patógenos multirresistentes a antibióticos, principalmente debido a la presencia de Staphylococcus aureus. Esta investigación se realizó con el objetivo de caracterizar la composición y diversidad genética de los factores de virulencia y los locus del gen mecA de S. aureus en quesos frescos artesanales comercializados en el mercado de Puerto Escondido, San Pedro Mixtepec, Oaxaca. Se adquirieron 4 quesos de aro y 4 quesos en hoja en tres queserías (24 quesos), luego se realizó un muestreo aleatorio simple: técnica de cuarteo para obtener seis muestras compuestas, las cuales fueron evaluadas mediante análisis fisicoquímicos y microbiológicos por PCR-múltiplex. Las variables fisicoquímicas analizadas fueron NaCl y Ca, con valores de calcio entre 15.14±0.27 y 28.94±0.66, y de NaCl entre 4.2 y 6.5%, clasificando los quesos como muy salados. Se confirmó la presencia de Staphylococcus aureus coagulasa positiva y resistente a meticilina, con el cassette cromosómico estafilocócico SCCmec IV, en todas las muestras. Los genes detectados codifican para enterotoxina E y TSST-1, presentes en todas las muestras y en dos de las muestras, respectivamente. Se concluye que existe un microambiente idóneo para el crecimiento de S. aureus y la producción de sus toxinas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The consumption of artisanal fresh cheeses is a common practice due to their importance in the gastronomic culture of Mexico and Oaxaca. However, fresh cheese has been directly associated with the development of food poisoning and represents one of the greatest risks in the transmission of antibiotic-resistant pathogens, mainly due to the presence of Staphylococcus aureus. This research was conducted with the aim of characterizing the composition and genetic diversity of virulence factors and the mecA gene loci of S. aureus in artisanal fresh cheeses sold in the Puerto Escondido market in San Pedro Mixtepec, Oaxaca. 4 ring cheeses and 4 leaf cheeses were purchased from three cheese factories (24 cheeses), subsequently, a simple random sampling was carried out: quartering technique to obtain six composite samples, were purchased from three cheese factories and evaluated through physicochemical and microbiological analyses using multiplex PCR. The physicochemical variables analyzed were NaCl and Ca, with calcium values ranging from 15.14±0.27 to 28.94±0.66, and NaCl values ranging from 4.2% to 6.5%, classifying the cheeses as very salty. The presence of coagulase-positive, methicillin-resistant Staphylococcus aureus (MRSA) with the SCCmec IV staphylococcal chromosomal cassette was confirmed in all samples. The detected genes encode for enterotoxin E and TSST-1, present in all samples and in two of the samples, respectively. It is concluded that there is an ideal microenvironment for the growth of S. aureus and the production of its toxins.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Intoxicación alimentaria estafilocócica]]></kwd>
<kwd lng="es"><![CDATA[productos lácteos]]></kwd>
<kwd lng="es"><![CDATA[seguridad alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Staphylococcus aureus resistente a meticilina]]></kwd>
<kwd lng="en"><![CDATA[Staphylococcal food poisoning]]></kwd>
<kwd lng="en"><![CDATA[dairy products]]></kwd>
<kwd lng="en"><![CDATA[food safety]]></kwd>
<kwd lng="en"><![CDATA[methicillin-resistant Staphylococcus aureus]]></kwd>
</kwd-group>
</article-meta>
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