Characteristics of Staphylococcus aureus associated with meat products and meat workers

Abstract

Staphylococcus aureus strains with similar biotype characteristics occur in meat products and in the anterior nares of workers in slaughterhouses and meat‐processing plants. Such strains are rare in humans not in frequent contact with meats. The biotype is staphylokinase‐negative, β‐haemolysin‐negative, bovine plasma coagulase‐negative, crystal violet type A and Protein A‐positive. Most strains of this biotype belong to phage group II or are not typable with the international set for typing Staph. aureus of human origin.

Prevalence and Characterization of Staphylococcus aureus and Enterotoxigenic Staphylococcus aureus in Retail Raw Chicken Meat Throughout Japan

“…The reasons for this difference are not known. The simplified biotyping system of Devriese [4] for typing S. aureus has been useful in tracing the origin of this organism in animal food and in food industry [6,9,10,12,19]. The raw chicken meat examined in the present study was primarily contaminated by S. aureus belonging to the poultry biotype, suggesting that the isolates originate probably from live chickens.…”

Surveillance and Characterization of Enterotoxigenic Staphylococci in Foods of Animal Origin Collected in the Veneto Region

“…Seventy-one enterotoxigenic colonies were randomly selected to be analysed phenotypically using biotyping, and genotypically using automated ribotyping. The isolate biotypes were tested according to the protocol published by Isigidi et al (1990) and the ribotype according to Andollina et al (2004). The ribotyping profiles associated with the strains tested were submitted to cluster analysis using the Dice coefficient and unweighted pair group method with clustering of averages (UPGMA).…”

Biotyping and enterotoxigenicity of Staphylococci isolated from fresh and frozen meat marketed in Jordan

“…Devriese's system (Devriese, 1984;Isigidi et al, 1990) was used for biotyping isolated S. aureus strains. This method is based on the detection of Staphylokinase, b-haemolysin, coagulase activity on bovine plasma, and type of growth on crystal violet agar media as described by Devriese (1984).…”

“…This biotyping system is based on biochemical characteristics using four tests; presence of Staphylokinase, coagulation of bovine plasma, growth type on crystal violet and b-haemolysin production (Devriese, 1984). The protein A test was introduced by Isigidi, Devriese, Godard, and Van Hoof (1990) to create a new abattoir biovar associated with meat products and meat workers. Devriese, Yde, Godard, and Isgidi (1985) applied this system of biotyping to trace the epidemiological origin of 99 S. aureus isolates obtained from different food stuffs.…”