Staphylococcus : actualités taxonomiques et identification

Bes, Michèle; Brun, Y.

doi:10.1016/s0338-9898(02)80217-7

Cited by 3 publications

(1 citation statement)

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“…With regard to the Staphylococcus sp. isolated in this study, except for S. caseolitycus, which is commonly found in dairy products, all other isolated species from equipment and surfaces may be part of human microbiota ( Cohen, 1986 ; Bes and Brun, 2002 ). The handlers’ hands can be vehicles of contamination, so care with personal hygiene is essential in the production of meals ( Shojaei et al , 2006 ; Rodriguez et al , 2011 ).…”

Section: Discussionmentioning

confidence: 80%

Sanitary quality, occurrence and identification of Staphylococcus sp: in food services

Mello¹,

Rocha²,

Lopes³

et al. 2014

Braz. J. Microbiol.

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Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121 Staphylococcus isolates tested. Staphylococci coagulase-negative species were predominant in the foods, equipment and surfaces. In food handlers and foods, the predominant species was Staphylococcus epidermidis. Twelve different genotypes were found after PCR for the classical enterotoxin genes. The seb gene (19.8%) was the most prevalent among all Staphylococcus sp. Both coagulase-positive and coagulase-negative Staphylococci showed some of the genes of the enterotoxins tested. We conclude that there are hygienic and sanitary deficiencies in the food services analyzed. Although coagulase-positive Staphylococci have not been present in foods there is a wide dispersion of enterotoxigenic coagulase-negative Staphylococci in the environment and in the foods analyzed, indicating a risk to consumer health.

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Section: Discussionmentioning

confidence: 80%