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

2009Journal article Open access
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dc.contributor.authorPereira, V.
dc.contributor.authorLopes, C.
dc.contributor.authorCastro, A.
dc.contributor.authorSilva, J.
dc.contributor.authorGibbs, P.
dc.contributor.authorTeixeira, P.
dc.date.accessioned2010-10-07T13:59:45Z
dc.date.available2010-10-07T13:59:45Z
dc.date.issued2009
dc.description.abstractStaphylococcus 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 mg/mL; MRSA positives) but only 0.68% showed the presence of mecA gene. 70 and 73% of the S. aureus strains were resistant to b-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 foodspor
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citation"Food Microbiology". ISSN 0740-0020. 26: 3 (2009) 278–282por
dc.identifier.doi10.1016/j.fm.2008.12.008
dc.identifier.urihttp://hdl.handle.net/10400.14/2682
dc.language.isoengpor
dc.publisherElsevierpor
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectStaphylococcus aureuspor
dc.subjectCharacterizationpor
dc.subjectEnterotoxinspor
dc.subjectVirulence factorspor
dc.subjectAntibiotic susceptibilitiespor
dc.titleCharacterization for enterotoxin production, virulence factors, and antibiotic susceptibility of Staphylococcus aureus isolates from various foods in Portugalpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameLopes
person.familyNameCastro
person.familyNameSilva
person.familyNameGibbs
person.familyNameTeixeira
person.givenNameCarla
person.givenNameAna Isabel
person.givenNameJoana
person.givenNamePaul
person.givenNamePaula
person.identifier.ciencia-id7516-365B-3D1F
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.orcid0000-0003-1524-852X
person.identifier.orcid0000-0001-9069-5851
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-6580-4363
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridU-9327-2017
person.identifier.ridM-3493-2017
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7103222291
person.identifier.scopus-author-id7402832529
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication.latestForDiscovery42069f79-2050-47f2-a42b-fab5c301e9a3

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