Food Safety and Fish Production the Case of <i>Staphylococcus aureus</i>: A Review

Cortés-Sánchez, Alejandro De Jesús; Díaz‐Ramírez, Mayra; Salgado‐Cruz, Ma. de la Paz; Hernández-Nava, Rocio Guadalupe

doi:10.3844/ojbsci.2020.291.306

Cited by 4 publications

(2 citation statements)

References 19 publications

(46 reference statements)

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“…Moreover, a similar value of < 2 log CFU/g has been reported by Herrera et al (2006) but Stratev et al (2021) stated a high count of 4.5 log CFU/g S. aureus in fish. Among the bacteria, S. aureus is a product of contamination of the aquatic environment where they come from and/or the poor production and handling conditions in the matter of hygiene (Hernández-Nava et al, 2020). The difference in S. aureus count and incidence rates found in this study and other studies may be a result of differences in the processing and hygienic practices of fish handlers.…”

Section: Resultsmentioning

confidence: 46%

Prevalence and antibiotic resistance of Staphylococcus aureus isolated from Pangasius fish and fish processing handlers in the Mekong Delta, Viet Nam

Phan,

Takahisa,

Tong

2023

CTU J. of Inn. & Sus. Dev.

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This study aimed to investigate the prevalence and antibiotic resistance of Staphylococcus aureus isolates from Pangasius fish (Pangasianodon hypophthalmus) and the hands of fish processors in fish processing plants. The results showed that 16 of 90 Pangasius fish (18%) and 6 of 54 fish processing handlers’ samples (11%) harbored coagulase-positive for S. aureus. A high antibiotic resistance (68%) was observed for ampicillin, while 100% susceptibility for oxacillin, cefazolin, cefmetazole, flomoxef, imipenem, arbekacin, fosfomycin, and sulfamethoxazole-trimethoprim were recorded for both fish and hand samples. Remarkably, only one isolates from the fish was classified as methicillin-resistant S. aureus, whereas no isolates from the handlers were found. Among the total S. aureus isolates, the multidrug resistance rate was nearly 41%, posing a hazard to public health concerns. The obtained results may provide valuable information about the actual state of S. aureus contamination for efficient control in fish processing plants.

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Section: Resultsmentioning

confidence: 46%

Prevalence and antibiotic resistance of Staphylococcus aureus isolated from Pangasius fish and fish processing handlers in the Mekong Delta, Viet Nam

Phan,

Takahisa,

Tong

2023

CTU J. of Inn. & Sus. Dev.

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“…Among S. aureus these virulence cytotoxins, nucleases, proteases, lipases, hyaluronidase, catalase, coagulase, collagenase, leucocidin, Toxic Shock syndrome (TSST-1), enterotoxins and exfoliative toxins are the most common virulence factors that S. aureus can produce in order to affect the host tissues. Other virulence factors are: -peptidoglycan, protein A, adhesion factors, teichoic acids, capsular polysaccharides and biofilms are the structural components that produce different toxin in the host cell (Figure 1) [42,43].…”

Section: Mechanism Of Disease Developmentmentioning

confidence: 99%

Review on Antimicrobial Susceptibility of Staphylococcus aureus from Raw Meat and Its Public Health Importance

2022

Microbiol Immunol Pathol

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development of microorganisms. Due to its chemical composition and biological characteristics, meats are highly perishable foods providing a good source of nutrients for the growth of different microbial, that can leads infection in humans and also can lead to economic loss due to spoilage [5].Staphylococcal food intoxication is happen due to the consumption of staphylococcal enterotoxins that preformed in the food. The main clinical manifestation of Staphylococcal food poisoning is vomiting, sudden onset of nausea, abdominal cramps and diarrhea. This condition is common in developing countries, because poor hygienic practices and low level of awareness. The staphylococcal enterotoxins are highly heat stable and are thought to be more heat resistant in food stuffs than in a laboratory culture medium. Due to this reason, even though we heating at normal cooking temperature, the bacteria may be killed but the toxins remain active. About half strains of staphylococcal strain are able to produce enterotoxins associated with food poisoning. Because of this condition enterotoxins producing Staphylococcus aureus are most dangerous and harmful for the human health [6]. Currently, Antimicrobial resistance is one

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Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia

Cortés-Sánchez

Espinosa-Chaurand

Díaz‐Ramírez

et al. 2021

The Scientific World Journal

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Fish and fish products are considered a fundamental part of the human diet due to their high nutritional value. Food-borne diseases are considered a major public health challenge worldwide due to their incidence, associated mortality, and negative economic repercussions. Food safety is the guarantee that foods will not cause harm to the health of those who consume them, and it is a fundamental property of food quality. Food safety can be at risk of being lost at any stage of the food chain if the food is contaminated by pathogenic microorganisms. Many diverse bacteria are present in the environment and as part of the microbiota of food that can be transmitted to humans during the handling and consumption of food. Plesiomonas shigelloides has been mainly associated with outbreaks of gastrointestinal diseases due to the consumption of fish. This bacterium inhabits the environment and aquatic animals and is associated with the microbiota of fish such as tilapia, a fish of importance in fishing, aquaculture, commercialization, and consumption worldwide. The purpose of this document is to provide, through a bibliographic review of databases (Scopus, Web of Science, and Google Scholar, among others), a general informative perspective on food-borne diseases and, in particular, the consumption of fish and tilapia. Diseases derived from contamination by Plesiomonas shigelloides are included, and control and prevention actions and sanitary regulations for fishery products established in several countries around the world are discussed to promote the safety of foods of aquatic origin intended for human consumption and to protect public health.

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Food Safety and Fish Production the Case of Staphylococcus aureus: A Review

Abstract: This open access article is distributed under a Creative Commons Attribution (CC-BY) 3.0 license.

Cited by 4 publications

References 19 publications

Prevalence and antibiotic resistance of Staphylococcus aureus isolated from Pangasius fish and fish processing handlers in the Mekong Delta, Viet Nam

Prevalence and antibiotic resistance of Staphylococcus aureus isolated from Pangasius fish and fish processing handlers in the Mekong Delta, Viet Nam

Review on Antimicrobial Susceptibility of Staphylococcus aureus from Raw Meat and Its Public Health Importance

Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia

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