Toxin gene profiles, genetic diversity, antimicrobial resistance, and coagulase type of Staphylococcus aureus from cream-filled bakery products.
Yong Sun ChoMyung Ki LeeSun Hye HwangPublished in: Food science & nutrition (2019)
We determined the toxin gene profile, toxin production, antibiotic resistance coagulase serotype, and genetic diversity of 42 coagulase-positive Staphylococcus aureus (CPS) isolates collected from 1,464 cream-filled bakery products in Korea. Among the CPS isolates, 37 (88.1%) produced enterotoxin genes in combination with another toxin; 26 (61.9%) of the strains were positive for sea, 1 (2.4%) for sea-seb, and 4 (9.5%) for sea-sec. Among the strains showing antibiotic resistance, 28 (66.7%) showed resistance to only one antibiotic, whereas nine (21.4%) showed resistance to multiple antibiotics: 4 (9.5%) strains were both mecA-positive and oxacillin-resistant. Most strains are resistant to at least one antibiotic-benzyl penicillin. The CPS isolates were classified into eight coagulase serotypes. This information will be valuable for assessing the capability risks of CPS food poisoning, contributing a better known of the epidemiology result associated with CPS contamination in bakery products.
Keyphrases
- genetic diversity
- escherichia coli
- staphylococcus aureus
- antimicrobial resistance
- biofilm formation
- klebsiella pneumoniae
- genome wide
- human health
- copy number
- risk assessment
- risk factors
- gene expression
- healthcare
- cystic fibrosis
- dna methylation
- genome wide analysis
- zika virus
- transcription factor
- multidrug resistant
- pseudomonas aeruginosa
- health risk