Study of the Prevalence of Staphylococcus Aureus in Marine and Farmed Shrimps in Iran Aiming the Future Development of a Prophylactic Vaccine

Arfatahery, Noushin; Mirshafiey, Abbas; Abedimohtasab, Taranehpeimaneh; Zeinolabedinizamani, M.

doi:10.1016/j.provac.2015.05.008

Cited by 20 publications

(23 citation statements)

References 13 publications

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“…The result from this study was also higher than samples of shrimp in Brazil (66.7%) [2] and Switzerland (9%) [5]. Differences in these results may be due to sampling size, different facilities, and maintenance of processing [3]. According to Arfatahery et al, [3] the authors were mentioned that contamination of S. aureus in shrimp could be influenced by the handling sanitary by food handlers, contact with contaminated surfaces and also environmental contamination before consumption.…”

Section: Discussionmentioning

confidence: 50%

“…In this study, S. aureus and E. coli were showed a resistance rate of 85% and 86%, respectively. Most of the identified bacteria were against penicillin G from the β-lactam group which was similar to S. aureus isolates from China (88%) [34], but higher than Iran (79%) [3] and imported shrimp in Switzerland (56%) [5]. The findings of antibiotic susceptibility patterns of E. coli isolated from shrimps showed that E. coli strains were most resistant to penicillin G (86%) which was similar to E. coli strains that were isolated from seafood in India [19].…”

Section: Resistance Rate Of S Aureus and E Colimentioning

confidence: 89%

“…Differences in these results may be due to sampling size, different facilities, and maintenance of processing [3]. According to Arfatahery et al, [3] the authors were mentioned that contamination of S. aureus in shrimp could be influenced by the handling sanitary by food handlers, contact with contaminated surfaces and also environmental contamination before consumption. In addition, fresh samples contamination may be accumulated with microbial growth when food hygiene standards are not practiced by workers prolong of product transport and improper storage condition [3].…”

Section: Discussionmentioning

confidence: 99%

“…All E. coli isolates were sensitive towards CN and CIP. According to Arfatahery et al, [3], the authors were mentioned that antimicrobial resistance (AMR) genes spread from antibiotic residue in food products by transferring of a resistant foodborne pathogen or ingesting natural microflora of resistant bacterial strains. Resistant bacteria obtain resistance genes from mobile elements such as plasmids, transposons, and integrons from other resistant microorganism strains [23].…”

Section: Resistance Rate Of S Aureus and E Colimentioning

confidence: 99%

See 3 more Smart Citations

Antimicrobial Resistance of Staphylococcus aureus and Escherichia Coli Isolated from Local Shrimp

Syuhada¹,

Syifa²,

M.A.R.³

et al. 2019

IJET

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Staphylococcus aureus and Escherichia coli are pathogens that can cause foodborne illnesses due to their ability to produce toxin. These bacteria are not naturally found in seafood, but recent studies have shown the prevalence of this microorganism in shrimp and its antibiotic resistance properties. In this study, shrimp from two species; Litopenaeus vannamei and Penaeus monodon were obtained to assess the prevalence of S. aureus and E. coli and to test their antibiotics susceptibility. The result obtained by isolation indicated that 87% and 58% of shrimp samples were contaminated with S. aureus and E. coli, respectively. S. aureus and E. coli occurrence in shrimps from retail for twelve weeks fluctuated in range between 2.00 to 4.94 log10 CFU/g and 2.00 to 6.39 log10 CFU/g, respectively. The identified bacteria were subjected to antibiotic susceptibility test. The result showed that most of S. aureus and E. coli isolates were resistant to penicillin G from β-lactam antibiotic group. Multidrug-resistant organism was identified in two isolates of S. aureus and seven isolates of E. coli. This indicated the need of improving handling of shrimp by food handlers and monitoring activities for S. aureus and E. coli contamination in shrimp as a preventive measure to ensure the safety of public health.

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Section: Discussionmentioning

confidence: 50%

Section: Resistance Rate Of S Aureus and E Colimentioning

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Section: Resistance Rate Of S Aureus and E Colimentioning

confidence: 99%

See 2 more Smart Citations

Antimicrobial Resistance of Staphylococcus aureus and Escherichia Coli Isolated from Local Shrimp

Syuhada¹,

Syifa²,

M.A.R.³

et al. 2019

IJET

View full text Add to dashboard Cite

show abstract

“…Its pathogenicity is mostly related to genetic characteristics that mediate virulence, immune evasion, invasive capacity, and antibiotic resistance [ 6 ]. It is the third most common reason for foodborne disease worldwide and is the most common factor in food poisoning outbreaks [ 7 ]. The prohibition on antibiotics as feed additives has hastened research and resulted in extensive studies on alternative feed additives in aquaculture diets.…”

Section: Introductionmentioning

confidence: 99%

Boswellia serrata Resin Extract in Diets of Nile Tilapia, Oreochromis niloticus: Effects on the Growth, Health, Immune Response, and Disease Resistance to Staphylococcus aureus

Montaser

El-Sharnouby

El-Noubi

et al. 2021

Animals

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The influences of Boswellia serrata resin extract (BSRE) as a feed additive on the growth performance, immune response, antioxidant status, and disease resistance of Nile tilapia, Oreochromis niloticus L. were assessed. One hundred-forty four fingerlings (initial weight: 21.82 ± 0.48 g) were randomly allotted into four groups with three replicates where they were fed on one of four treatments with four levels of Boswellia serrata resin extract 0, 5, 10, or 15 g kg−1, BSRE0, BSRE5, BSRE10, BSRE15, respectively for eight weeks. After the end of the feeding trial, the fish were challenged with Staphylococcus aureus, and mortalities were noted. The final body weight, total body weight gain, and the total feed intake were quadratically increased in BSRE5 treatment (p < 0.01). The protein productive efficiency (PPE) was linearly and quadratically increased in all BSRE supplemented treatments (p < 0.01). Dietary addition of BSRE raised the fish crude protein content and reduced the fat content in a level-dependent manner (p < 0.01). The ash content was raised in the BSRE15 group (p < 0.01). Dietary BSRE supplementation decreased the serum levels of glucose, total cholesterol, triglycerides, and nitric oxide. It increased the serum levels of total protein, albumin, total globulins, α1 globulin, α2 globulin, ß globulin, ɣ globulin, Catalase, and SOD (superoxide dismutase) activity, GSH (reduced glutathione), lysozyme activity, and MPO (myeloperoxidase) in a level-dependent manner (p < 0.05). The BSRE15 diet increased the serum level of ALT (alanine aminotransferase) and decreased creatinine serum level (p < 0.05). Dietary BSRE supplementation increased the relative percentage of survival % (RPS) of S. aureus challenged fish. The histoarchitecture of the gills and kidney was normal in the BSRE5 treatment and moderately changed in BSRE10 and BSRE15 treatments. The splenic lymphoid elements were more prevalent, and the melano-macrophage centers (MMC) were mild to somewhat activated in BSRE supplemented treatments. Dietary BSRE supplementation improved the intestinal histomorphology. It can be concluded that BSRE addition can enhance the antioxidant activity, immune status, and disease resistance of O. niloticus to S. aureus infection. The level of 5 g kg−1 BSRE can improve fish growth without causing harmful effects on fish health. The highest levels of BSRE are not recommended as they badly affected the histoarchitecture of many vital organs.

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Bioengineered gold nanoparticles from marine seaweed Acanthophora spicifera for pharmaceutical uses: antioxidant, antibacterial, and anticancer activities

Baskaran

Palanisamy

Vinosha

et al. 2020

Bioprocess Biosyst Eng

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Study of the Prevalence of Staphylococcus Aureus in Marine and Farmed Shrimps in Iran Aiming the Future Development of a Prophylactic Vaccine

Cited by 20 publications

References 13 publications

Antimicrobial Resistance of Staphylococcus aureus and Escherichia Coli Isolated from Local Shrimp

Antimicrobial Resistance of Staphylococcus aureus and Escherichia Coli Isolated from Local Shrimp

Boswellia serrata Resin Extract in Diets of Nile Tilapia, Oreochromis niloticus: Effects on the Growth, Health, Immune Response, and Disease Resistance to Staphylococcus aureus

Bioengineered gold nanoparticles from marine seaweed Acanthophora spicifera for pharmaceutical uses: antioxidant, antibacterial, and anticancer activities

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