Prevalence of Staphylococcal Enterotoxins in Ready-to-Eat Foods Sold in Istanbul

Ulusoy, Beyza; Sancar, Burcu Çakmak; Öztürk, Muhsin

doi:10.4315/0362-028x.jfp-16-532

Cited by 7 publications

(4 citation statements)

References 18 publications

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“…This clearly showed that there is a need to continue research to find certain natural agents to inhibit MDR S. aureus bacteria which exist in ready-to-eat foods. The most probable cause of high microbial count in beef processed meat might be the low hygienic quality of raw meat, insufficient storage, and thawing conditions, contamination from grinder, and the time between mincing and mixing [ 6 , 24 ].…”

Section: Discussionmentioning

confidence: 99%

Inhibition of Staphylococcus aureus LC 554891 by Moringa oleifera Seed Extract either Singly or in Combination with Antibiotics

Enan

Al-Mohammadi²,

Mahgoub

et al. 2020

Molecules

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Bacterial outbreaks caused by Staphylococcus aureus (S. aureus) are interesting due to the existence of multidrug resistant (MDR) isolates. Therefore, there is a need to develop novel ways to control such MDR S. aureus. In this study, some natural agents such as honey bee (HB), extracts of either Moringa oleifera seeds (MSE), or leaves (MLE) and essential oils of garlic, clove, and moringa were studied for their inhibitory activity against this S. aureus pathogen. About 100 food samples including beef luncheon (n = 25), potato chips (n = 50), and corn flakes (n = 25) were investigated for possible pollution with the S. aureus bacteria. The isolated bacteria suspected to belong S. aureus that grew well onto Baird–Parker agar (Oxoid) and shiny halo zones and positive coagulase reaction were selected and identified by API-Kits; all of them that were approved belong to S. aureus (18 strains). The sensitivity of the obtained 18 S. aureus bacterial strains to 12 antibiotics were evaluated; all of them were resistant to ofloxacin; however, other antibiotics tested showed variable results. Interestingly, the S. aureus No. B3 isolated from beef luncheon was resistant to10 antibiotics out of 12 ones tested. Multiple antibiotic resistance index (MAR) of this S. aureus strain was about 83.3%. Therefore, its identification was confirmed by sequencing of a 16S rRNA gene which approved a successful biochemical identification carried out by API Kits and such strain was designated S. aureus LC 554891. The genome of such strain appeared to contain mecA gene encoding methicillin resistance; it was found to contain hla, hlb, tsst-1, and finbA that encode α-blood hemolysis, β-blood hemolysis, toxic shock syndrome gene, and fibrinogen-binding protein gene, respectively. In addition, the virulence factors viz. sea; seb; sec encoding enterotoxins were detected in the DNA extracted from S. aureus B3 strain. Aqueous extract of Moringa oleifera seeds (MSE) showed inhibitory activity against S. aureus LC 554891 better than that obtained by tetracycline, essential oils or HB. Minimum inhibitory concentration (MIC) of MSE was 20µg/mL. Instrumental analysis of MSE showed 14 bioactive chemical compounds. Combinations of both MSE and tetracycline showed distinctive inhibitory activity against S. aureus LC 554891 than that obtained by either tetracycline or MSE singly.

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Section: Discussionmentioning

confidence: 99%

Inhibition of Staphylococcus aureus LC 554891 by Moringa oleifera Seed Extract either Singly or in Combination with Antibiotics

Enan

Al-Mohammadi²,

Mahgoub

et al. 2020

Molecules

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“…S. aureus es una de las especies más estudiadas y conocidas de su género, dado que se encuentra comúnmente en la piel y en las mucosas del ser humano. Y pese a que varias personas son portadoras asintomáticas, ello no exime su capacidad para ocasionar una amplia variedad de infecciones y enfermedades en el organismo: desde patologías leves en la piel hasta infecciones graves a nivel sanguíneo, óseo, cardiaco, respiratorio (neumonía), entre otras (Ulusoy et al, 2017;Hennekinne et al, 2012;Torres et al, 2021).…”

Section: Introductionunclassified

Determinación de Staphylococcus aureus en ensaladas cocidas, expendidas en el Mercado 12 de abril de la Ciudad de Cuenca.

Dominguez Guapisaca,

León Galván,

Torres Segarra

2024

Tesla rev. cient.

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Introducción: Staphylococcus aureus es un microorganismo responsable de ocasionar patologías en la piel, infecciones entre otras. Puede crecer en entornos con o sin presencia de oxígeno, lo que permite su fácil proliferación en los alimentos. Objetivo: Determinar la presencia o ausencia de Staphylococcus aureus en las ensaladas cocidas que se expenden en el mercado 12 de abril de la ciudad de Cuenca. Metodología: El estudio fue cuantitativo, observacional, descriptivo, de campo y de corte transversal. El universo estuvo conformado por 7 puestos expendedores de ensaladas cocidas del Mercado 12 de abril, de los cuales se recolectaron 32 muestras en el mes de julio del 2023. Así, por medio de placas Compact Dry SA fue posible cuantificar unidades formadoras de S. aureus. Resultados: El 5% de las muestras de ensaladas cocidas inoculadas no presentaron un crecimiento de UFC/mg en el alimento, cumpliendo con los parámetros requeridos, mientras que un 95% de las muestras presentan un crecimiento considerable superando los valores normales permisibles según la Norma Sanitaria Peruana NTS N° -N-MINSA/DIGESA-V.XIV.1. Conclusión: Se determinó la presencia de S. aureus en ensaladas cocidas expendidas en el Mercado 12 de abril de la ciudad de Cuenca, por medio de placas Compact Dry SA.

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“…The increasing consumption of ready-to-eat (RTE) foods, in places other than the home, in recent years may pose a food safety problem if RTE foods are prepared improperly since they have suitable internal factors for the growth of spoilage, pathogenic and toxin-producing bacteria [7].…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Virulent and Antibiotic Resistant Staphylococcus aureus in Selected Ready-To-Eat Foods in Obio/Akpor, Rivers State, Nigeria

Okoye,

Eruteya

2023

EJNFS

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Aims: Ready-to-eat (RTE) foods contaminated with Staphylococcus aureus or its heat-stable toxins have been implicated in food-borne illnesses lately and are now a public health concern. This study is aimed at determining the microbial safety of RTE snacks (meat-pie, Egg-roll, Doughnut, Burns and Puff-puff) sold in Obio/Akpor LGA, Rivers State. Study Design: This work is based on a completely randomized design with two replications and the average values calculated for the mean comparison. Place and Duration of Study: Imadavistic Laboratory, Osaks House, East-West Road Port Harcourt, Nigeria, between December 2021 and November, 2022. Methodology: A total of 100 samples of RTE food Snacks were randomly purchased and examined for proximate composition, microbial quality, and occurrence of antibiotic-resistant and virulent genes using standard conventional and molecular methods. Results: Puff-puff had the highest moisture, fiber and ash content while egg-roll had the highest crude fat, also meat-pie had the highest carbohydrate and protein content. Microbial counts ranged from 3.5×103 to 1.5×106cfu/g with 44 samples unsatisfactory and 39 at borderline by food regulatory standard. Presumptive S. aureus count ranged from 1.4×103 to 4.6×106 cfu/g, with 5 classified as potentially hazardous, 14 as unsatisfactory and 49 as borderline, 16 as satisfactory, and 16 with no detection. The 34 confirmed S. aureus showed varying resistance to cloxacillin 31(91.18%), cefuroxime 28 (82.35%), ceftazidime and erythromycin 25 (73.53%), gentamicin 18 (52.94%) and augmentin 13 (38.24%). Multi-drug resistance ranged from 3 to 5 antibiotic classes. Nine isolates produced the expected band of 250bp with SEA while 3 produced the band of 400bp with SEB. Conclusion: There is a correlation of statistically significant difference (p<0.5) between the four types of RTE food and enterotoxin A, therefore confirming that RTE foods serve as a reservoir of antibiotic resistant and virulence gene bearing S. aureus.

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Prevalence of Staphylococcal Enterotoxins in Ready-to-Eat Foods Sold in Istanbul

Cited by 7 publications

References 18 publications

Inhibition of Staphylococcus aureus LC 554891 by Moringa oleifera Seed Extract either Singly or in Combination with Antibiotics

Inhibition of Staphylococcus aureus LC 554891 by Moringa oleifera Seed Extract either Singly or in Combination with Antibiotics

Determinación de Staphylococcus aureus en ensaladas cocidas, expendidas en el Mercado 12 de abril de la Ciudad de Cuenca.

Occurrence of Virulent and Antibiotic Resistant Staphylococcus aureus in Selected Ready-To-Eat Foods in Obio/Akpor, Rivers State, Nigeria

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