Virulence Factors and Antibiotic Susceptibility of Staphylococcus aureus Isolates in Ready-to-Eat Foods: Detection of S. aureus Contamination and a High Prevalence of Virulence Genes

• DOI: 10.3390/ijerph13020199
• Publication Date: 2016-02-05T15:06:16Z
• Authors: Suat Puah; Kek Chua; Jin Tan
• Keywords: 2. Zero hunger; Staphylococcus aureus; 0303 health sciences; Virulence; Virulence Factors; Fishes; Microbial Sensitivity Tests; Staphylococcal Infections; Article; Anti-Bacterial Agents; Food Supply; 3. Good health; Enterotoxins; 03 medical and health sciences; antibiotic resistance; sashimi; <i>Staphylococcus aureus</i>; sushi; virulence genes; Drug Resistance, Multiple, Bacterial; Prevalence; Animals; Humans

Staphylococcus aureus is one of the leading causes food poisoning. Its pathogenicity results from possession virulence genes that produce different toxins which result in self-limiting to severe illness often requiring hospitalization. In this study 200 sushi and sashimi samples, S. contamination was confirmed 26% samples. The isolates were further characterized for antibiotic susceptibility. A high incidence identified 96.2% 20 gene profiles confirmed. DNA amplification showed 30.8% (16/52) carried at least SE staphylococcal most common enterotoxin seg (11.5%) egc cluster detected 5.8% isolates. combination hla hld prevalent coexistence accounted 59.6% all Antibiotic resistance studies tetracycline be 28.8% while multi-drug found low 3.8%. conclusion, rate sampled indicates need safety guidelines.