Staphylococcus aureus is considered a global community and health care pathogen responsible for staphylococcal food poisoning. The aim of this study was to characterize several isolates of S. aureus recovered from different food products concerning enterotoxin genes and other virulence factors including antimicrobial resistance. In 2009, a total of 78 coagulase-positive staphylococci from 1454 food samples were identified to species level; 73 were confirmed as S. aureus. Of the S. aureus isolates 5.5% were resistant to oxacillin, 52.0% showed resistance to erythromycin, and 45.2% to tetracycline. Multidrug resistance was observed in 33.3% of the isolates (resistance to three or more antibiotics of different classes). SCCmec types IV and V were detected among methicillin-resistant S. aureus (MRSA). One MRSA isolate was pvl positive. The 52.0% of food isolates were shown to be enterotoxigenic; egc (63.0%), secbov (44.7%) were the main detected SEs. tst gene was also detected in food isolates. The present work demonstrates the presence of virulent S. aureus collected in 2009 in foods.
As an occasional foodborne pathogen in seafood, Vibrio parahaemolyticus has been responsible for gastroenteritis outbreaks worldwide. Shewanella putrefaciens coexists with V. parahaemolyticus and increases virulence factors of V
Growth and haemolytic activity of several pathogenic Vibrio species were compared in egg-fried-rice with different egg ratios. Egg-fried-rice preparations with rice-to-egg ratios of 4:1, 1:1, and 1:4 were inoculated with either Vibrio parahaemolyticus, V. cholerae, V. vulnificus, or V. alginolyticus and incubated for 24 h. Cell number, thermostable direct haemolysin (TDH) activity, and total haemolytic activity were determined. The cell number and total haemolytic activity increased in all Vibrio strains after 24 h, and these were most marked in egg-fried-rice with the highest egg content (1:4 (rice:egg) ratio; P<0.05). V. alginolyticus exhibited the maximal growth and V. parahaemolyticus the highest haemolytic activity, but only V. parahaemolyticus ATCC 33847, V. alginolyticus CAMT 21162, and V. alginolyticus HY 91101 showed TDH activity. Results suggest that lowering egg content in egg-fried-rice could reduce growth and virulence of Vibrio pathogens.
In the European Union, Staphylococcus aureus ( S. aureus ) is an important pathogenic agent of food intoxications (Denayer et al., 2017). S. aureus strains have several virulence factors such as lipases, thermonuclease, hyaluronidase, and
facilitate biofilm formation ( Abebe, 2020 ). This study was performed to investigate the microbiological quality of RTE food products and virulence factors of foodborne Enterobacteriaceae and Staphylococcus aureus isolates. Microbiological quality
health benefits. However, they may also be related to inadequate hygiene practices, and pathogenic strains are investigated deeply for virulence and antibiotic resistance ( Amidi-Fazli and Hanifian, 2022 ; Hammad et al., 2022 ). The most frequent species
to virulence factors that can be found in pathogenic microorganisms, so the microorganisms under investigation for probiotic properties are expected to be non-haemolytic strains ( FAO/WHO, 2002 ). In this study, the absence of a lysis region for MA-10
Biotechnology, Tbilisi, Georgia was also included in the experiments ( A ssamoi et al. 2008 ). Two cereal fungal pathogens, Cochliobous sativus (Cs5) and Pyrenophora garminea (Pg16) were chosen in this investigation due to their high virulence and ability
as biocontrol against Salmonella Typhi and Salmonella Typhimurium virulence via autoinducer-2 and bioﬁlm interference . Peer J., 7, e7555. Poyers , E.M . ( 1995 ): Eﬃcacy of the Ryu nonstaining KOH technique for rapidly determining gram reactions of