1. Contamination status and characteristics of Staphylococcus aureus in ready-to-eat foods in Guangzhou from 2009 to 2018
- Author
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ZHOU Yong, WU Xinwei, HU Yushan, WU Yejian, LIU Junhua, HOU Shuiping, ZHANG Xinqiang, and ZHANG Jian
- Subjects
ready-to-eat foods ,staphylococcus aureus ,methicillin resistant staphylococcus aureus ,enterotoxin genes ,multilocus sequence typing ,Food processing and manufacture ,TP368-456 ,Nutrition. Foods and food supply ,TX341-641 - Abstract
ObjectiveTo investigate the prevalence, antimicrobial susceptibility, and enterotoxin gene of Staphylococcus aureus (S. aureus) isolates in ready-to-eat (RTE) foods in Guangzhou from 2008 to 2019.MethodsRTE food samples were randomly collected from retail outlets and supermarkets in 11 districts of Guangzhou and the isolation and identification of S. aureus were performed. All isolated S. aureus were tested for antimicrobial susceptibility, enterotoxin genes and multilocus sequence typing (MLST). Methicillin resistant S. aureus (MRSA) isolates were further characterized by staphylococcal cassette chromosome mec (SCCmec) typing.ResultsA total of 157 S. aureus isolates(11.22%) were detected from 1 399 RTE food samples in Guangzhou from 2009 to 2018. The prevalence of S. aureus in cooked pork samples was significantly higher than those in non-meat samples (17.95% vs 9.43%, P
- Published
- 2021
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