Characterization for enterotoxin production, virulence factors, and antibiotic susceptibility of Staphylococcus aureus isolates from various foods in Portugal

V. Pereira, C. Lopes, A. Castro, J. Silva, P. Gibbs, P. Teixeira*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

214 Citations (Scopus)
17 Downloads

Abstract

Staphylococcus aureus represents a public health challenge worldwide. The aim of this study was the characterization of different food isolates of S. aureus on the basis of their production of enterotoxins, hemolysins and resistance to antibiotics. A total of 148 coagulase-positive staphylococcal strains isolated from different food origins were identified to the species level. By multiplex PCR, 69% of the isolates were shown to be enterotoxigenic (SEs); the most common were sea seg, sea seg sei and seg sei. According to CLSI [CLSI, Clinical and Laboratory Standards Institute, 2007. Performance Standards for Antimicrobial Susceptibility Testing; Fifteenth Informational Supplement. CLSI document M100-S15. Clinical and Laboratory Standards Institute, Wayne, PA], 38% of the isolates were resistant to oxacillin (≥6 μg/mL; MRSA positives) but only 0.68% showed the presence of mecA gene. 70 and 73% of the S. aureus strains were resistant to β-lactams, ampicillin and penicillin, respectively. The virulence pattern was demonstrated to be origin and strain dependent. These findings emphasise the need to prevent the presence of S. aureus strains and SEs production in foods.

Original languageEnglish
Pages (from-to)278-282
Number of pages5
JournalFood Microbiology
Volume26
Issue number3
DOIs
Publication statusPublished - May 2009

Keywords

  • Antibiotic susceptibilities
  • Characterization
  • Enterotoxins
  • Staphylococcus aureus
  • Virulence factors

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