Prevalence and Characterization of<i>Staphylococcus aureus</i>Strains in the Pork Chain Supply in Chile

Velasco, Valeria; Vergara, José L.; Bonilla, Ana; Muñoz, Javier; Mallea, Alejandra; Vallejos, Diego; Quezada-Aguiluz, Mario; Campos, Jorge; Rojas-García, Pedro

doi:10.1089/fpd.2017.2381

Cited by 24 publications

(17 citation statements)

References 43 publications

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“…In fact, the genetic similarity between clones from humans and meat suggests the risk of spread of S. aureus in the food supply chain (Velasco et al 2015). In addition, MRSA and multidrug-resistant (MDR) S. aureus strains have been detected in food-producing animals, such as: pigs, cows and poultry; and food of animal origin, such as meat and milk (Buyukcangaz et al 2013;Friese et al 2013;Rajkhowa et al 2016;Khemiri et al 2018;Velasco et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Antibiotic‐resistantStaphylococcus aureusstrains of swine origin: molecular typing and susceptibility to oregano (Origanum vulgareL.) essential oil and maqui (Aristotelia chilensis(Molina) Stuntz) extract

et al. 2019

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Aim The molecular typing and the susceptibility of Staphylococcus aureus strains of swine origin to antibiotics, oregano (Origanum vulgare L.) essential oil (EO) and Chilean blackberry maqui (Aristotelia chilensis (Molina) Stuntz) extract were determined. Methods and Results Twenty S. aureus strains of swine origin were subjected to molecular typing, of which six strains were selected for antimicrobial susceptibility testing. The epsilon test (Etest) was used to determine the antibiotic susceptibility. The susceptibility to natural antimicrobials (NAs): oregano EO, maqui extract, thymol (Thy) and carvacrol (Carv), was carried out using the disk diffusion method. The S. aureus strains were genetically diverse. All strains were resistant to at least one class of antibiotic, and two strains were multidrug‐resistant. The minimum inhibitory concentration of oregano EO, Thy and Carv was 0·01–0·04%. Maqui extract did not show antistaphylococcal activity. Conclusions Natural antimicrobials extracted from oregano have an inhibitory activity against S. aureus strains from swine origin, with no effect using maqui extract. Significance and Impact of the Study This study provides information about the characteristics of S. aureus strains of swine origin, and about the potential use of NAs from oregano to enhance the control of antibiotic‐resistant S. aureus strains in the pork supply chain.

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Section: Introductionmentioning

confidence: 99%

Antibiotic‐resistantStaphylococcus aureusstrains of swine origin: molecular typing and susceptibility to oregano (Origanum vulgareL.) essential oil and maqui (Aristotelia chilensis(Molina) Stuntz) extract

et al. 2019

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“…of chromosomal DNA or 10 bacterial CFU cells. In the study carried out by Velasco et al [23], an agreement of 75% between the biochemical test API® Staph and the PCR technique (detection of nuc gene) was determined in confirmation of S. aureus. A higher agreement could be reached considering a criterion of a higher probability of detection in API® Staph test.…”

Section: Methods Of Detection and Identification Of Staphylococcus Aumentioning

confidence: 99%

“…Moreover, multidrug-resistant (MDR) S. aureus strains have been detected in animals and meat [20,22,23], and MRSA serotype (ST) 398 has been detected primarily in pigs associated also with infections in humans [12,24].…”

Section: Introductionmentioning

confidence: 99%

“…The food poisoning is caused by eating foods contaminated with heat-stable enterotoxins produced by Staphylococcus aureus. Enterotoxin-producing S. aureus strains have been isolated from different food samples [23,25,26].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the ability of S. aureus to colonize humans and animals and the detection of MRSA, MDR, enterotoxin-producing, and other emerging S. aureus strains in meat-producing animals and retail meat have increased the concern about the spread of those strains into the food supply chain [23,26,27]. At present, the international trade of products of animal origin is an important aspect to consider in the global dissemination of this pathogen.…”

Section: Introductionmentioning

confidence: 99%

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Staphylococcus aureusin the Meat Supply Chain: Detection Methods, Antimicrobial Resistance, and Virulence Factors

Velasco¹,

Quezada-Aguiluz²,

Bello-Toledo³

2020

Staphylococcus and Streptococcus

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Staphylococcus aureus (S. aureus) can cause a wide variety of infections in humans, such as skin and soft tissue infections, bacteremia, pneumonia, and food poisoning. This pathogen could be carried on the nares, skin, and hair of animals and humans, representing a serious problem at the hospital and the community level as well as in the food industry. The pathogenicity of S. aureus is given by bacterial structures and extracellular products, among which are toxins, which could cause staphylococcal diseases transmitted by food (SFD). S. aureus has the ability to develop resistance to antimicrobials (AMR), highlighting methicillinresistant strains (MRSA), which have resistance to all beta-lactam antibiotics, except to the fifth-generation cephalosporins. Methicillin resistance is primarily mediated by three mechanisms: production of an altered penicillin-binding protein PBP2' (or PBP2a), encoded by the mecA gene; high production of β-lactamase in borderline oxacillin-resistant Staphylococcus aureus (BORSA); and mutations in the native PBPs, called modified S. aureus (MODSA). Emerging strains have been isolated from meat-producing animals and retail meat, such as MRSA, MRSA ST398 (associated with livestock), multidrug-resistant (MDR) S. aureus, and enterotoxinproducing S. aureus. Therefore, there is a risk of contamination of meat and meat products during the different processing stages of the meat supply chain.

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Characterization of Staphylococcus aureus and methicillin‐resistant S. aureus from yak

Zhao

Huang

Bai

et al. 2023

Food Safety and Health

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Staphylococcus aureus, particularly methicillin-resistant S. aureus (MRSA), is an important zoonotic pathogen which not only causes significant economic loss in livestock production but also emerges as a potential threat to public health. Compared with bovines, the information on the colonization of S. aureus and MRSA in yaks, the only bovine species providing meat and other necessities for Tibetans living at high altitude, is very limited. Therefore, in the current study, S. aureus and MRSA prevalence, virulence genes, and antibiotic and antiseptic resistance properties in yaks from 18 counties of Ganzi Prefecture, Sichuan province, China were investigated. The results revealed that the overall prevalence of S. aureus during yak breeding was 7.10% among 1281 samples (91/1281), containing 9.44% from nasal (62/657) and 4.65% from anus (29/624). Nearly all of the S. aureus isolates carried at least one staphylococcal enterotoxin (SE) gene and the predominant enterotoxin gene was selx (51.65%).In addition, virulence genes (hlα, hlβ, pvl, and tsst-1), antiseptic resistance genes (qacA/ B, qacC, and qacG), and heavy metal resistance genes (copA, arsB, cadD, and arsA) were also found. Furthermore, 24 MRSA strains were identified. SCCmec, spa, and multilocus sequence typing typing revealed that the predominant types of MRSA were ST59-IVa-t437 and ST59-III-t437. It was noteworthy that all these methicillinresistant strains were resistant to two or more antibiotics and possessed virulence genes. The minimal inhibitory concentration (MIC) values of antiseptic peroxyacetic acid, sodium hypochlorite, and benzalkonium bromide against these MRSA strains were measured and the MIC values of benzalkonium bromide (1.22-9.77 μg/mL) were relatively low. Furthermore, the challenge with 1/4 MIC of oxacillin sodium or ofloxacin or benzalkonium bromide for 216 h increased the resistance of the MRSA strain YB786 to these antibiotics but decreased the MIC value of benzalkonium bromide. The results provide an indication of the health risks associated with these S. aureus strains, especially methicillin-resistant strains from yaks and new approaches are needed to treat these strains.

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Prevalence and Characterization ofStaphylococcus aureusStrains in the Pork Chain Supply in Chile

Cited by 24 publications

References 43 publications

Antibiotic‐resistantStaphylococcus aureusstrains of swine origin: molecular typing and susceptibility to oregano (Origanum vulgareL.) essential oil and maqui (Aristotelia chilensis(Molina) Stuntz) extract

Antibiotic‐resistantStaphylococcus aureusstrains of swine origin: molecular typing and susceptibility to oregano (Origanum vulgareL.) essential oil and maqui (Aristotelia chilensis(Molina) Stuntz) extract

Staphylococcus aureusin the Meat Supply Chain: Detection Methods, Antimicrobial Resistance, and Virulence Factors

Characterization of Staphylococcus aureus and methicillin‐resistant S. aureus from yak

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