Prevalence and characterization of methicillin susceptible Staphylococcus aureus ST398 isolates from retail foods

Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi

“…The presence of agr ‐negative strains was noted in this study and similar observations were also previously reported in food isolates (Li, Wu, Wang, & Meng, ) as well as in clinical isolates (Thompson, & Brown, ). Agr is a well‐defined quorum sensing system and plays an important role in promoting virulence and biofilm, but agr ‐negative S. aureus ( agr defective or may not contain the agr operon) has been consistently reported.…”

Virulence and resistance profile of Staphylococcus aureus isolated from food

“…Hlg (ɣ-haemolysins) contrary to PVL is infl ammatory but not necrotic in the rabbit skin model and is produced by more than 99% of S. aureus clinical strains (LINA et al, 1999). In contrast to our results (presence in 17.8% of S. aureus isolates) on retail foods in China none of S. aureus isolates had hlg gene (LI et al 2015).…”

“…S. aureus isolates were recovered from raw meat (n=3), raw fi sh (n=10), fermented and cured meat products (n=5), cheese (n=8), milk (n=14), pastry (n=7), bakery (n=2), seafood (n=3), ready-to-eat (n=19), and vegetables (n=2). S. aureus has already been isolated in similar products, namely: meat (HADJIRIN et al, 2015), milk and raw-milk products (JAMALI et al, 2015;CARFORA et al, 2016), fi sh products (VÁZQUEZ-SÁNCHEZ et al, 2012), retail food products (WANG et al, 2014) and ready-to-eat food (LI et al, 2015). Of the food isolates 5.5% (4/73) were classifi ed as MRSA as the gene mecA was detected; one strain recovered from a fermented meat product, two from ready-to-eat and one from a pastry product.…”

Prevalence of Methicillin-Resistant <i>Staphylococcus aureus</i> in Raw Hamburgers and Ready-to-Eat Sandwiches Commercialized in Supermarkets and Fast Food Outlets in Brazil

“…Van Loo et al [15] found similar results to those of Hanson et al [18]; i.e., samples of pork and beef were contaminated with MRSA, and all isolates were resistant to oxacillin and cefoxitin. Recently, Lin et al [24] found that S. aureus ST398 isolated from retail foods were most frequently resistant to penicillin (100%), followed by trimethoprim, erythromycin, ampicillin (each 86.7%), clindamycin (80.0%), and tetracycline (26.7%). All ST398 isolates were susceptible to amikacin, chloramphenicol, cefoxitin, gentamicin, oxacillin, and vancomycin.…”