Staphylococcus aureus in food safety: antimicrobial resistance, detection technologies, and future perspectives.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-07-18 DOI:10.1080/10408398.2025.2528165

Joselene C Nunes Nascimento, Verônica O Alvarenga, Bruno N Paulino, Adriana B de Cerqueira E Silva, Juliana R Matos, Iuri L Dos Santos Rosário, Ivo Henrique P Andrade, José Givanildo Silva, Marion Costa

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引用次数: 0

Abstract

Staphylococcus aureus is an important zoonotic pathogen associated with severe infections in both humans and animals. Food contaminated with staphylococcal enterotoxins can lead to food poisoning, characterized by symptoms such as nausea, vomiting, and diarrhea. This review examines a broad spectrum of S. aureus and its enterotoxins in food, with particular attention to the implications for public health. While the review includes a focus on methicillin-resistant S. aureus (MRSA) in foodborne illnesses, it also discusses other challenges posed by this pathogen, including antimicrobial resistance and its role in food contamination. The review highlights strategies for prevention and control, such as hygiene practices, temperature management, and advancements in detection technologies. Furthermore, innovations in natural antimicrobial agents and thermal/non-thermal technologies are improving food safety without compromising quality. Despite advancements, challenges remain in combating S. aureus contamination. Ongoing research focuses on developing new technologies to deactivate the pathogen and its toxins. In conclusion, addressing these challenges requires sustained efforts to enhance food safety protocols, alongside identifying future research needs in technology development.

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食品安全中的金黄色葡萄球菌：抗菌素耐药性、检测技术和未来展望。

金黄色葡萄球菌是一种重要的人畜共患病原体，与人类和动物的严重感染有关。被葡萄球菌肠毒素污染的食物可导致食物中毒，其特征是恶心、呕吐和腹泻。本文审查了食品中金黄色葡萄球菌及其肠道毒素的广谱，特别关注对公共卫生的影响。虽然这篇综述的重点是食源性疾病中的耐甲氧西林金黄色葡萄球菌（MRSA），但它也讨论了这种病原体带来的其他挑战，包括抗菌素耐药性及其在食品污染中的作用。该综述强调了预防和控制战略，如卫生习惯、温度管理和检测技术的进步。此外，天然抗菌剂和热/非热技术的创新在不影响质量的情况下改善了食品安全。尽管取得了进展，但在对抗金黄色葡萄球菌污染方面仍然存在挑战。目前的研究重点是开发使病原体及其毒素失活的新技术。总之，应对这些挑战需要持续的努力来加强食品安全协议，同时确定未来在技术开发方面的研究需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.