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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

Author

Listed:
  • Suat Moi Puah

    (Department of Biomedical Science, Faculty of Medicine, University of Malaya, Kuala Lumpur 50603, Malaysia)

  • Kek Heng Chua

    (Department of Biomedical Science, Faculty of Medicine, University of Malaya, Kuala Lumpur 50603, Malaysia)

  • Jin Ai Mary Anne Tan

    (Department of Biomedical Science, Faculty of Medicine, University of Malaya, Kuala Lumpur 50603, Malaysia)

Abstract

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

Suggested Citation

  • Suat Moi Puah & Kek Heng Chua & Jin Ai Mary Anne Tan, 2016. "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," IJERPH, MDPI, vol. 13(2), pages 1-9, February.
    • Handle: RePEc:gam:jijerp:v:13:y:2016:i:2:p:199-:d:63568
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    References listed on IDEAS

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    1. Muyiwa Ajoke Akindolire & Olubukola Oluranti Babalola & Collins Njie Ateba, 2015. "Detection of Antibiotic Resistant Staphylococcus aureus from Milk: A Public Health Implication," IJERPH, MDPI, vol. 12(9), pages 1-22, August.
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    Cited by:

    1. Nicole Foxcroft & Edmore Masaka & Jacques Oosthuizen, 2024. "Prevalence Trends of Foodborne Pathogens Bacillus cereus , Non-STEC Escherichia coli and Staphylococcus aureus in Ready-to-Eat Foods Sourced from Restaurants, Cafés, Catering and Takeaway Food Premise," IJERPH, MDPI, vol. 21(11), pages 1-27, October.

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