Prevalence, antimicrobial susceptibility and characterization of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus isolated from dairy industries in north-central and north-eastern Greece

Papadopoulos, Panagiotis; Papadopoulos, T.; Angelidis, Apostolos S.; Kotzamanidis, Christos; Ζdragas, Αntonios; Papa, Anna; Filioussis, George; Sergelidis, Daniel

doi:10.1016/j.ijfoodmicro.2018.11.007

Cited by 43 publications

(31 citation statements)

References 65 publications

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“…In the present study, 4 MRSA were isolated from 3 pig samples and 1 chicken sample, but not other animals. The prevalence of MRSA in our studywas lower than most researches, both in China [1,29,33] and foreign countries [14,34]. However, the study developed in Chongqing did not detect mecA gene in all 32 identified goat-originated S. aureus [31].…”

Section: Discussioncontrasting

confidence: 83%

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Prevalence, antimicrobial resistance and staphylococcal toxin gene of blaTEM-1a-producing Staphylococcus aureus isolated from animals in Chongqing, China

Wang

Yao

Jia

et al. 2019

Preprint

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Background Livestock-associated Staphylococcus aureus is one of the most important etiological agents in both human and animals. It has been reported with high antimicrobial resistance and multiple staphylococcal superantigen genes in many countries and several provinces of China. However, large-scale investigation of this organism has not been documented in Chongqing, China. The aim of this study is to demonstrate the prevalence, antimicrobial susceptibility and some molecular characteristics of S. aureus acquired from animals in Chongqing. Results A total of 89 S. aureus isolates were cultured from 1371 samples picked up from March 2014 to December 2017. The isolates were originated from pigs (25), cattle (6), goats (10), rabbits (16) and chicken (32). Four MRSA strains were identified from 3 pig samples and 1 chicken sample. The isolates showed high resistance to penicillin (93.3%) and ampicillin (92.1%), but were more susceptible to amikacin and ofloxacin, since the resistance rates of these two drugs were less than 10%. Meanwhile, 74.2% isolates exhibited varying degree of MDR. Almost all strains, except for 3 chicken-originated isolates, were positive for blaTEM-1a, but did not harbor other ESBL genes. Nineteen staphylococcal SE/SEl/TSST-1 genes, except seq, were detected in isolates. The predominant genes were sei (58.4%), tst-1 (56.2%) and seg (51.7%). Conclusions The high antimicrobial resistance and prevalence of blaTEM-1a seriously reminded that it was urgent to standardize and cut down the usage of antimicrobials. The universal existence of staphylococcal toxin genes in isolated strains implied a potential threat of public health from animals to human through the food chain.

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Section: Discussioncontrasting

confidence: 83%

“…The reason might be different sampling time and different counties. However, some studies reported that sec gene was the most prevalent and widespread in SEs [34,37,38], especially in Europe [34,37,38]. Though we did not detect sep gene, it could be found in other provinces in China [1,39,40], ever much higher.…”

Section: Discussioncontrasting

confidence: 80%

Prevalence, antimicrobial resistance and staphylococcal toxin gene of blaTEM-1a-producing Staphylococcus aureus isolated from animals in Chongqing, China

Wang

Yao

Jia

et al. 2019

Preprint

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“…For the 10 relevant antibiotics investigated, all staphylococci isolates were resistant to more than three antibiotics. The rate of multi‐resistance seems to be higher than that determined in many previous studies on food‐related MRSA isolates in Greece (Papadopoulos et al ), Egypt (Kamal et al ), Thailand (Bunnueang et al ), Italy (Traversa et al ) and Spain (Alnakip et al ), but comparable to the results noted in China (Wu et al ).…”

Section: Resultssupporting

confidence: 76%

“…In our study, it was noted a low correlation between phenotypic and genotypic detection of resistance to methicillin. This finding was also reported in Greece (Papadopoulos et al ), Poland (Chajecka‐Wierzchowska et al ; Fijałkowski et al ) and Algeria (Achek et al ). According to some studies, the non‐concordance of phenotypic resistance against ß‐lactam and the mecA gene presence may be a result of possible unknown resistance genes or it may constitute an intrinsic resistance.…”

Section: Resultssupporting

confidence: 74%

Prevalence and antibiotic resistance profiles ofStaphylococcussp. isolated from food, food contact surfaces and food handlers in a Moroccan hospital kitchen

Touimi

Bennani

Berrada

et al. 2020

Lett Appl Microbiol

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Food poisoning risk related to the consumption of contaminated food with known foodborne pathogens or antibiotic‐resistant bacteria is currently a serious threat for public health. Thus, pathogenic methicillin‐resistant Staphylococcus strains are considered as one of the major cause of foodborne diseases in hospitals. The present study aims to determine the prevalence and the antibiotic resistance patterns of Staphylococcus in various types of hospital food samples, work surfaces and its carriage by food handlers. A total of 608 collected samples including 300 food samples, 238 food contact surfaces and 70 nasal and hand samples were tested. The identified Staphylococcus and their antibiotic resistance patterns were analysed using the agar disk‐diffusion and PCR method was used for mecA resistance gene amplification. The prevalence of S. aureus and the coagulase‐negative staphylococci were 17·33 and 23·33%, respectively. The antibiotic resistance reached 100% towards oxacillin and Penicillin G for both S. aureus and CoNs. The mecA gene was detected in 5·71% (4/70) and 7·69% (4/52) of S. aureus and CoNs strains, respectively. The outcome of this study enlightens isolation of MRSA strains and resistant CoNs from food, food contact surfaces and food handlers. The presence of this resistant species in this critical setting, where products were intended to vulnerable and immunocompromised patients, represents a serious threat to this community. It can be a source of nosocomial infection and more precautions must be taken to prevent staphylococci food contamination mainly in hospitals. Significance and Impact of the Study This is the first study describing the antibiotic resistance patterns of Staphylococcus aureus and coagulase‐negative Staphylococcus isolated from hospital food, food contact surfaces and food handlers samples in a Moroccan hospital kitchen. High levels of multi‐resistance were reported. The alarming outcome of this study emphasizes the crucial need of implementing an approach to fight multidrug‐resistant staphylococci mainly in healthcare settings, where the community have already compromised health issues.

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“…As a result, the farmstead dairy industry is under increasing pressure to generate profits from surplus milk; however, the safety of farmstead dairy products has not been clearly verified in Korea (Lee & Yoon, 2017). Several food‐borne pathogens, such as Listeria monocytogenes , Escherichia coli , Staphylococcus aureus , and Salmonella , have been detected in cheeses (Coroneo et al., 2016; Doménech, Jimenez‐Belenguer, Amoros, Ferrus, & Escriche, 2015; Gould, Mungai, & Barton Behravesh, 2014; Iannetti et al., 2016; Jang et al., 2018; Kabuki, Kuaye, Wiedmann, & Boor, 2004; Kim, Yoo, Ham, & Oh, 2018; Kramarenko et al., 2013; Ombarak, Hinenoya, Elbagory, & Yamasaki, 2018; Papadopoulos et al., 2019; Traversa et al., 2015; Van Kessel, Karns, Gorski, McCluskey, & Perdue, 2004). Coliforms have been isolated from bulk tank milk in the United States, and, in one study, 95% of samples were found to be contaminated with coliforms (Van Kessel et al., 2004).…”

Section: Introductionmentioning

confidence: 99%

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening

Lee

Seo

et al. 2020

Food Science & Nutrition

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This study aimed to compare the three strains of Listeria monocytogenes survival in raw milk cheese and pasteurized milk cheese and to suggest the effect of milk microbiota on survival. L. monocytogenes cell counts decreased in all cheese as ripening time increased, and the survival rate was different for the strains of L. monocytogenes. Furthermore, L. monocytogenes survived longer in raw milk cheese than in pasteurized milk cheese. The difference of bacterial survival in each cheese was independent of Aw or the Lactobacillus spp. populations in cheeses; there was no difference in Aw or Lactobacillus spp. populations in all cheeses. The richness of microbiota in raw milk was little higher than in pasteurized milk, and five phyla (Chloroflexi, Cyanobacteria, Deinococcus–Thermus, Lentisphaerae, and Verrucomicrobia) were present only in raw milk. Also, organic acid‐producing bacteria were presented more in pasteurized milk compared with raw milk; thus, the growth of L. monocytogenes was slower in pasteurized milk. In conclusion, differences in the microbial community of milk can affect the growth of L. monocytogenes. Making cheese using raw milk is a risk of L. monocytogenes infection; thus, efforts to prevent growth of L. monocytogenes such as the use of appropriate food additives are required.

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Prevalence, antimicrobial susceptibility and characterization of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus isolated from dairy industries in north-central and north-eastern Greece

Cited by 43 publications

References 65 publications

Prevalence, antimicrobial resistance and staphylococcal toxin gene of blaTEM-1a-producing Staphylococcus aureus isolated from animals in Chongqing, China

Prevalence, antimicrobial resistance and staphylococcal toxin gene of blaTEM-1a-producing Staphylococcus aureus isolated from animals in Chongqing, China

Prevalence and antibiotic resistance profiles ofStaphylococcussp. isolated from food, food contact surfaces and food handlers in a Moroccan hospital kitchen

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening

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