scholarly journals Evaluation of the Quantitative Dry Culture Method (SanitakunTM SA) for the Enumeration of Staphylococcus aureus in Artificially Contaminated Food Samples

2015 ◽  
Vol 20 (4) ◽  
pp. 297-301
Author(s):  
HAJIME TERAMURA ◽  
MIHOKO IWASAKI ◽  
HIROKAZU OGIHARA
Keyword(s):  
Staphylococcus Aureus ◽  
Culture Method ◽  
Food Samples ◽  
Contaminated Food

Occurrence of Toxigenic Staphylococcus aureus in Ready-to-Eat Food in Korea

2007 ◽  
Vol 70 (5) ◽  
pp. 1153-1158 ◽  
Author(s):  
SU KYUNG OH ◽  
NARI LEE ◽  
YOUNG SUN CHO ◽  
DONG-BIN SHIN ◽  
SOON YOUNG CHOI ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Toxic Shock Syndrome ◽  
Food Contamination ◽  
Food Samples ◽  
Toxin Gene ◽  
Toxic Shock ◽  
Phenotypic Analysis ◽  
Gene Encoding ◽  
Contaminated Food ◽  
Toxigenic Strains

Toxigenic Staphylococcus aureus contamination in ready-to-eat (RTE) food is a leading cause of foodborne illness in Korea. To monitor food contamination by S. aureus, a total of 3,332 RTE food samples were selected from nationwide wholesale marts between 2003 and 2004 and examined. A total of 285 (8.6%) of the overall samples were contaminated by S. aureus. According to the analysis, 31.6% of the tested cream-cakes, 19.8% of the raw fish, and 19.3% of the rice cakes with filling were contaminated with S. aureus. Forty-seven percent of the strains isolated from the contaminated food were enterotoxigenic S. aureus. The phenotypic result of the strain isolated from food showed that 48% of the strains produced one or more toxins, such as staphylococcal enterotoxins A, B, and C (SEA, SEB, and SEC). At least one SEA was produced by over 90% of the toxigenic strains. Other toxins, such as SEB, SEC, SED, SEA+SEC, and SEC+SED, were each detected. Toxic shock syndrome toxin 1 (TSST-1), a causative agent of toxic shock syndrome, was detected in 13 strains of the toxigenic isolates from the food. As the result of genotyping, 22 strains with a toxin gene that was not detected in the phenotypic analysis were also detected. Sixty-nine percent of the toxigenic strains had at least one sea gene, and the most prevalent genotype was sea+seh (34.4%), followed by sea (18.8%) and sea+seg+sei (15.6%). The tst gene encoding TSST-1 was found in 13 strains (13.5%). The genes (eta and etb) encoding exfoliative toxins A and B were not detected in any of the samples.

scholarly journals Evaluation of a Dry, Rehydratable Film Method for Rapid Enumeration of Staphylococcus aureus

2000 ◽  
Vol 83 (5) ◽  
pp. 1096-1107 ◽  
Author(s):  
Patrick A Mach ◽  
Kathryn G Lindberg ◽  
Marlys E Lund
Keyword(s):  
Staphylococcus Aureus ◽  
Classical Method ◽  
Food Samples ◽  
Bacterial Strains ◽  
Plate Method ◽  
Rapid Enumeration ◽  
Contaminated Food ◽  
Pure Cultures ◽  
Time Required ◽  
Film Method

Abstract Results with the new 3M™ Petrifilm™ Rapid S. aureus Count (RSA) Plate method were compared with those of the classical Baird-Parker agar (BPA) method for detection and enumeration of Staphylococcus aureus. Studies on 219 bacterial strains demonstrated that the Petrifilm RSA plate is more sensitive than and as specific as the classical BPA method for confirmed identification of S. aureus. Counts of colonies from 71 pure cultures, 61 naturally contaminated food samples, and more than 750 artificially inoculated food samples showed that the Petrifilm RSA method was as effective as the classical BPA method for identification and enumeration of S. aureus. The Petrifilm RSA method gave results in one-third the time required for the classical method.

Recovery tests of cytopathogenic viruses from artificially contaminated food samples

2009 ◽  
Vol 1 (3) ◽  
pp. 191-194
Author(s):  
R. Zoni ◽  
R. Zanelli ◽  
S. Salsi ◽  
M. E. Colucci ◽  
G. Sansebastiano
Keyword(s):  
Food Samples ◽  
Contaminated Food

scholarly journals Comparing the Yield of Staphylococcus aureus Recovery with Static versus Agitated Broth Incubation

2018 ◽  
Vol 2018 ◽  
pp. 1-3
Author(s):  
Carol E. Muenks ◽  
Patrick G. Hogan ◽  
Carey-Ann D. Burnham ◽  
Stephanie A. Fritz
Keyword(s):  
Staphylococcus Aureus ◽  
Enrichment Culture ◽  
Culture Method ◽  
Ambient Air ◽  
Built Environments ◽  
Culture Methods ◽  
Semiquantitative Assessment ◽  
Direct Plating ◽  
Static Conditions ◽  
Broth Enrichment

Given the lack of standardization of methodologies for microbial recovery from built environments, we sought to compare the yield of Staphylococcus aureus with a broth enrichment method when incubated in agitated versus static conditions. Five unique strains of S. aureus at five different concentrations were cultured to compare direct plating, agitated broth enrichment, and static broth enrichment culture methods. All samples were incubated at 35° in ambient air. The lowest concentration recovered across three replicates and five strains did not differ between culture methods (Fisher’s exact test, p=0.50); notably, recovery of S. aureus was equivalent between static and agitated broth incubation. When broth enrichment was used (both static and agitated), the burden of S. aureus growth was higher (by semiquantitative assessment of 4-quadrant streaking) compared to the direct plating culture method. Optimizing strategies for microbial recovery is essential, particularly in areas of lower biomass, given the paucity of research concerning microbial communities of built environments. The results of this study, in conjunction with other experiments investigating microbiomes of built environments, can help inform protocols for standardizing culturing methods within built environments.

scholarly journals Listeria monocytogenes: An emerging food-borne pathogen and its public health implications

2016 ◽  
Vol 10 (02) ◽  
pp. 149-154 ◽  
Author(s):  
Waffa W Reda ◽  
Khaled Abdel-Moein ◽  
Ahmed Hegazi ◽  
Yasmin Mohamed ◽  
Khaled Abdel-Razik
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Food Samples ◽  
Food Borne ◽  
Contaminated Food ◽  
Luncheon Meat ◽  
Stool Specimens ◽  
Polymerase Chain ◽  
Minced Meat

Introduction: Listeria monocytogenes is considered one of the most important food-borne pathogens transmitted to humans via contaminated food. The aim of the present study was to demonstrate the importance of L. monocytogenes as a food-borne pathogen. Methodology: A total of 340 samples were collected from different localities in El Giza Governorate, Egypt, to check the occurrence of L. monocytogenes in that area. The collected samples comprised 250 food samples, 40 swabs from food refrigerators, and 50 stool specimens from diarrheic children. L. monocytogenes was isolated from the examined samples according to the International Organization for Standardization. The isolates were tested biochemically using Listeria Microbact 12L and confirmed by polymerase chain reaction. Results: The isolation rates of L. monocytogenes were 8% in beef burger, 4% in minced meat, 4% in luncheon meat, while sausage samples were all negative. Eight percent of raw milk samples were positive for L. monocytogenes, whereas cheese samples and refrigerator swabs were negative. Only Listeria grayi was isolated from human stools (2.5%). Conclusion: The high isolation rates of L. monocytogenes among the examined food stuffs highlight the crucial role of food as an important vehicle for this pathogen. More efforts should be made to ensure safe handling and processing of these foods to reduce the transmission of L. monocytogenes to humans.

scholarly journals A survey of prevalence and phenotypic and genotypic assessment of antibiotic resistance in Staphylococcus aureus bacteria isolated from ready-to-eat food samples collected from Tehran Province, Iran

2021 ◽  
Vol 49 (1) ◽  
Author(s):  
Arash Mesbah ◽  
Zohreh Mashak ◽  
Zohreh Abdolmaleki
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Antibiotic Resistance Genes ◽  
Food Samples ◽  
Contamination Rate ◽  
Biochemical Tests ◽  
Antibiotic Resistance Profile ◽  
Resistance To Penicillin ◽  
Tehran Province ◽  
Antibiotic Agents

Abstract Background Resistant Staphylococcus aureus (S. aureus) bacteria are considered among the major causes of foodborne diseases. This survey aims to assess genotypic and phenotypic profiles of antibiotic resistance in S. aureus bacteria isolated from ready-to-eat food samples. Methods According to the previously reported prevalence of S. aureus in ready-to-eat food samples, a total of 415 ready-to-eat food samples were collected from Tehran province, Iran. S. aureus bacteria were identified using culture and biochemical tests. Besides, the phenotypic antibiotic resistance profile was determined by disk diffusion. In addition, the genotypic pattern of antibiotic resistance was determined using the PCR. Results A total of 64 out of 415 (15.42%) ready-to-eat food samples were contaminated with S. aureus. Grilled mushrooms and salad olivieh harbored the highest contamination rate of (30%), while salami samples harbored the lowest contamination rate of 3.33%. In addition, S. aureus bacteria harbored the highest prevalence of resistance to penicillin (85.93%), tetracycline (85.93%), gentamicin (73.43%), erythromycin (53.12%), trimethoprim-sulfamethoxazole (51.56%), and ciprofloxacin (50%). However, all isolates were resistant to at least four antibiotic agents. Accordingly, the prevalence of tetK (70.31%), blaZ (64.06%), aacA-D (57.81%), gyrA (50%), and ermA (39.06%) was higher than that of other detected antibiotic resistance genes. Besides, AacA-D + blaZ (48.43%), tetK + blaZ (46.87%), aacA-D + tetK (39.06%), aacA-D + gyrA (20.31%), and ermA + blaZ (20.31%) were the most frequently identified combined genotypic patterns of antibiotic resistance. Conclusion Ready-to-eat food samples may be sources of resistant S. aureus, which pose a hygienic threat in case of their consumption. However, further investigations are required to identify additional epidemiological features of S. aureus in ready-to-eat foods.

scholarly journals Isolation of Enterococcus Species from Food Sources and Its Antibacterial Activity against Staphylococcus Aureus

2020 ◽  
pp. 3164-3171
Author(s):  
Andalus S. Atiyah ◽  
Marwa H. Alkhafaji
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Dairy Products ◽  
Food Samples ◽  
Food Sources ◽  
Enterococcus Spp ◽  
Microbial Defense ◽  
Prevalent Species ◽  
Different Sources ◽  
By Products

The microbial production of substances that have the ability to inhibit the growth of other microorganisms is possibly the most common defense strategy developed in nature. Microorganisms produce a variable collection of microbial defense systems, which include antibiotics, metabolic by-products, lytic agents, bacteriocins and others. The aim of the present study was to isolate and identify Enterococcus spp. and  its most prevalent species from food samples and determine its antibacterial activity against Staphylococcus aureus isolates. A total of 50 food samples from different sources (dairy products (20 samples) and vegetables and fish (15 samples each)) were collected from different local markets in Baghdad and cultured. Enterococcus spp were isolated from only 32 food samples. E. faecium was the most predominant species which was recovered from 20 samples (62.5 %), 10 dairies, 7 vegetables, and 2 fish. E. faecalis was found in 8 samples (25 %), 5 vegetables and 3 fish.  E. avium was recovered 6.25% as well as E. gallinarium (2 samples for each) Enterococcus avium were all isolated from dairy products but Enterococcus gallinarium one sample isolated from dairies and the other from fish. This study indicates the presence of Enterococcus spp. in the food samples and the ability of these bacteria to produce antibacterial substances which are active against closely related clinical isolates.

Sign in / Sign up

Export Citation Format

Share Document