Aims: To test some safety-related properties within 321 staphylococci strains isolated from food and food environments.
Methods and Results: The isolates were identified as Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus saprophyticus, Staphylococcus pasteuri,
Staphylococcus sciuri, Staphylococcus warneri and Staphylococcus xylosus. Decarboxylase
activity was quite common for the various Staphylococcus spp., and
tyrosine was the most frequently decarboxylated amino acid. The frequency of
antibiotic resistance was highest in Staph. pasteuri and Staph. xylosus. Several of
the isolates were tolerant to QAC compounds, and in some cases, QAC tolerance
was present in antibiotic-resistant strains. Most of the strains displayed
moderate to high adhesion rates to stainless steel and Teflon. The strains that
readily formed biofilms belonged to the species Staph. aureus, Staph. epidermidis
and Staph. pasteuri.
Conclusions: An high incidence of some safety hazards was found within the
staphylococcal strains of food origin tested in this study. In particular, amino
acid decarboxylase activity and biofilm-forming ability were common within
strains, and antibiotic resistance and tolerance to QAC-based compounds
occurred frequently as well. These characteristics are an important safety concern
for food industry.
Significance and Impact of the Study: This work gives a first picture of safety
hazards within staphylococcal species isolated from food environments. The
presence of disinfectant-resistant staphylococci is a concern because resistance
can be genetically transferred between the various Staphylococcus species. This
could lead an increase and spread of resistant enterotoxic staphylococci and . or
pathogenic staphylococci