Staphylococcus aureus Enterotoxin A Gene Isolated From Raw Red Meat And Poultry in Tehran, Iran

Zargar, Sahar Sarrafzadeh; Doust, Reza Hosseini; Mobarez, Ashraf Mohebati

doi:10.17795/ijep16085

Cited by 9 publications

(8 citation statements)

References 26 publications

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“…Only a few reports on the frequency of S. aureus in clinical and meat samples from Iran have been published. According to the previous reports from Iran, 3.7–15.6% of the meat samples [ 26 ] and 20.8% of clinical specimens [ 27 ] were positive for the presence of this pathogen. Raw meat contamination with S. aureus has been reported 24% in Italy yielding positive cultures [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

High frequency of enterotoxin encoding genes of Staphylococcus aureus isolated from food and clinical samples

Haghi

Zeighami

Hajiloo

et al. 2021

J Health Popul Nutr

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Background Staphylococcus aureus is recognized as an important cause of food poisoning related to the consumption of raw, undercooked, or mishandled foods worldwide. Methods A total of 90 individual meat samples and 200 clinical specimens were collected and investigated the frequency of S. aureus and classical enterotoxin genes. The samples were cultured on Baird-Parker and Mannitol salt agar and subjected for confirmatory biochemical tests and molecular detection of femA, sea, seb, sec, sed, and see genes. Results A total of 31 (34.5%) meat samples and 81 (40.5%) clinical specimens were positive for the presence of S. aureus. These isolates were detected with slightly higher frequency in clinical specimens than food samples (P> 0.05). Furthermore, the frequency of S. aureus in raw meat (23.4%) was higher than that in cooked meat samples (11.1%) (P< 0.05). Staphylococcal enterotoxin (SE) genes were identified in 18 (58.1%) of 31 meat isolates and 42 (51.8%) of 81 clinical isolates. The frequency of SE genes (except see) in meat isolates was slightly higher than that in clinical isolates (P> 0.05). We found sea and see genes with higher frequency than others in both meat and clinical samples. Furthermore, 55.5% of meat isolates and 38.1% of clinical isolates possessed more than one se gene. Conclusion Detection of enterotoxigenic S. aureus in clinical and raw meat samples shows a probable risk for public health. Therefore, intensive and continuous monitoring of potentially pathogenic S. aureus is strongly recommended in order to evaluate the human health risk arising from food consumption.

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Section: Discussionmentioning

confidence: 99%

High frequency of enterotoxin encoding genes of Staphylococcus aureus isolated from food and clinical samples

Haghi

Zeighami

Hajiloo

et al. 2021

J Health Popul Nutr

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“…S. aureus es muy resistente al ambiente y vive por periodos prolongados, principalmente en la piel y vías respiratorias del humano 18 . Las intoxicaciones estafilocócicas están asociadas a muchos alimentos derivados de la leche y productos cárnicos como el pollo 19,20 .…”

Section: Introductionunclassified

Contaminación microbiológica de la carne de pollo en 43 supermercados de El Salvador

López¹,

Burgos²,

Díaz³

et al. 2018

ALERTA

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Introducción: La Organización Mundial de la Salud considera las Enfermedades Trasmitidas por Alimentos (ETA) un serio problema de salud pública a nivel mundial, especialmente en países en desarrollo. Se estima que 600 millones de personas se enferman cada año por ingerir alimentos contaminados y las muertes ascienden a 420 000. En El Salvador, el sistema de salud registró entre el 2012 – 2015, 1 397 intoxicaciones por alimentos, 2 381 casos de posible fiebre tifoidea y 1 064,606 de casos de diarreas y gastroenteritis. El presente estudio tiene como objetivo determinar la presencia de Salmonella spp, E. coli y S. aureus en la carne fresca de pollo que se comercializa en supermercados. Metodología: Estudio descriptivo de corte transversal. Se colectaron muestras de carne de pollo en los supermercados autorizados de los municipios de San Salvador y Mejicanos. Se tomaron un total de 302 muestras de carne de pollo en un total de 43 establecimientos, con un error estadístico estimado de +/-5.9%. El levantamiento de datos y toma de muestra se realizó entre mayo a noviembre del año 2015. Resultados: La presencia total de Salmonella spp fue del 56%, E. coli del 14% y de S. aureus del 13% en la carne fresca de pollo. Conclusiones: Existe una importante contaminación microbiológica de la carne de pollo, que evidencia posibles fallas en la cadena de manipulación del alimento desde la producción, traslado, hasta la comercialización. La presencia de los tres microorganismos representa riesgo para la salud de los consumidores y evidencia la necesidad de mejorar las buenas prácticas de manipulación de los alimentos en todas las etapas. Alerta Año 2018, Vol. 1 No. 2: 45-53 Palabras Claves: Salmonella spp, E. coli, S. aureus, Carne de pollo, Supermercados.

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“…In Algeria a study conducted in the region of Biskra, carried out on 60 chicken carcasses revealed a prevalence similar to that obtained in the present study (Alloui et al, 2013). However, lower prevalence rates of S.aureus were found by others studies (Khallaf et al, 2014;Sarrafzadeh Zargar et al, 2014).…”

Section: Discussionmentioning

confidence: 65%

Prevalence and distribuion of staphylococcal enterotoxin genes among Staphylococcus aureus isolates from chicken and turkey carcasses in Algeria

Mebkhout

Mezali

Hamdi

et al. 2019

J Hellenic Vet Med Soc

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This study is aimed to determine the prevalence of staphylococcus aureus (S.aureus) by biochemical tests in poultry carcasses. It is also intend to detect the distribution of genes for classical staphylococcal enterotoxins A, B, C, D and E (sea, seb, sec, sed and see) and for gene femA, specific for S.aureus species, using multiplex PCR. A total of 385 samples of neck skins from fresh poultry carcasses were collected during the period 2012-2013 from 16 different slaughterhouses located in the region of Algiers, Algeria. The overall prevalence of S.aureus in freshly slaughtered poultry carcasses was 41.56%, with an individual prevalence of 40.63% and 45.71% for chicken and turkey respectively. From the 95 strains of S.aureus identified by biochemical tests, 82 (86.32%) isolates were femA positive using multiplex PCR. The investigation has also revealed the presence of both enterotoxins B and D, with a predominance of seb (13.33%) followed by sed (1.67%), in the chicken carcasses while in turkey only sed was detected (4.55%) It has been found that strains of S.aureus of poultry origin can be enterotoxigenic with the predominance of genes encoding for enterotoxins seb in chicken and sed in turkey. As enterotoxins can be produced in adequate amounts to induce foodborne illnesses, these potential dangers must be considered in terms of a real risk to public health.

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Staphylococcus aureus Enterotoxin A Gene Isolated From Raw Red Meat And Poultry in Tehran, Iran

Cited by 9 publications

References 26 publications

High frequency of enterotoxin encoding genes of Staphylococcus aureus isolated from food and clinical samples

High frequency of enterotoxin encoding genes of Staphylococcus aureus isolated from food and clinical samples

Contaminación microbiológica de la carne de pollo en 43 supermercados de El Salvador

Prevalence and distribuion of staphylococcal enterotoxin genes among Staphylococcus aureus isolates from chicken and turkey carcasses in Algeria

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