Prevalence, Antibiotic Resistance, and Molecular Typing of Staphylococcus aureus Isolated from Ready-to-Eat Foods in Guangdong, South China.

IF 1.9 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Foodborne pathogens and disease Pub Date : 2025-03-01 Epub Date: 2024-02-26 DOI:10.1089/fpd.2023.0116

Chenqing Zhou, Ling Zhao, Juan Zhang, Yan Qi, Baoying Huang, Zhiyun She

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引用次数: 0

Abstract

The increasing global popularity of ready-to-eat (RTE) foods for their convenience simultaneously brings along a risk, as these products can be contaminated with various microorganisms, including potentially harmful pathogens. We aimed to investigate the food contamination of Staphylococcus aureus (S. aureus) in RTE foods in Guangdong, South China. All S. aureus isolates were subjected to characterization through antimicrobial susceptibility tests, multilocus sequence typing (MLST), and PCR analysis for detecting mec and blaZ genes. A total of 824 RTE food samples were collected from 2017 to 2022, of which 73 (8.9%) were found to be contaminated with S. aureus. Contamination levels were mostly in the range of 0.3-1.0 most probable number (MPN)/g, with 10 samples exceeding 110 MPN/g. Of the 73 S. aureus isolates, 10 were identified as methicillin-resistant S. aureus (MRSA). In MRSA, resistance was most frequently observed to penicillin (100%, 10/10), followed by erythromycin (80.0%, 8/10) and tetracycline (70%, 7/10). And in methicillin-sensitive S. aureus (MSSA), resistance was most frequently observed to penicillin (98.4%, 62/63), followed by tetracycline (30.2%, 19/63) and erythromycin (23.8%, 15/63). Overall, 98.6% (72/73) of the isolates demonstrated resistance to at least one antimicrobial agent, whereas 31.5% (23/73) were resistant to three or more antimicrobials. Fifty-seven S. aureus isolates harbored the penicillin-resistant gene blaZ, and 10 isolates carried the mec gene. In addition, 30.1% of the isolates harbored genes for classical staphylococcal enterotoxins (SEs), with seb being the most frequently detected SE gene. MLST revealed that the 73 isolates belonged to 14 different sequence types (STs), the most prevalent of which was ST7. In MRSA, the most common prevalent clone is ST6, and in MSSA, ST7 was the most common isolates. The prevalent multidrug resistance indicates that the resistance situation of foodborne S. aureus in Guangdong is severe, posing a potential threat to consumer safety and health.

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华南地区广东即食食品中金黄色葡萄球菌的流行率、抗生素耐药性和分子分型。

即食食品因其方便性在全球日益普及，但同时也带来了风险，因为这些产品可能受到各种微生物的污染，包括潜在的有害病原体。我们的目的是调查华南地区广东即食食品中金黄色葡萄球菌（S. aureus）的食品污染情况。通过抗菌药物敏感性试验、多焦点序列分型（MLST）和检测mec和blaZ基因的PCR分析，对所有金黄色葡萄球菌分离物进行鉴定。从2017年至2022年，共收集了824个即食食品样本，其中73个样本（8.9%）发现受到金黄色葡萄球菌污染。污染水平大多在 0.3-1.0 最可能菌落数（MPN）/克之间，其中 10 个样本的污染水平超过 110 MPN/克。在 73 个金黄色葡萄球菌分离物中，有 10 个被鉴定为耐甲氧西林金黄色葡萄球菌（MRSA）。在 MRSA 中，最常观察到的是对青霉素的耐药性（100%，10/10），其次是红霉素（80.0%，8/10）和四环素（70%，7/10）。而在对甲氧西林敏感的金黄色葡萄球菌（MSSA）中，最常观察到的耐药性是青霉素（98.4%，62/63），其次是四环素（30.2%，19/63）和红霉素（23.8%，15/63）。总体而言，98.6%（72/73）的分离菌株对至少一种抗菌药产生耐药性，而 31.5%（23/73）的分离菌株对三种或三种以上的抗菌药产生耐药性。57 个金黄色葡萄球菌分离物携带耐青霉素基因 blaZ，10 个分离物携带 mec 基因。此外，30.1%的分离株携带经典葡萄球菌肠毒素（SE）基因，其中seb是最常检测到的SE基因。MLST 显示，73 个分离株属于 14 种不同的序列类型（ST），其中最常见的是 ST7。在 MRSA 中，最常见的流行克隆是 ST6，而在 MSSA 中，ST7 是最常见的分离物。多药耐药性的普遍存在表明，广东地区食源性金黄色葡萄球菌的耐药性情况严重，对消费者的安全和健康构成潜在威胁。

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来源期刊

Foodborne pathogens and disease 医学-食品科技

CiteScore

5.30

自引率

3.60%

发文量

审稿时长

1 months

期刊介绍： Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.