<abstract xmlns="http://www.w3.org/1999/xhtml"><sec id="j_jvetres-2020-0036_s_005_w2aab3b7c16b1b6b1aab1c14b1Aa"><h3>Introduction</h3><p>Contamination by <italic>Staphylococcus aureus</italic> of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise <italic>S. aureus</italic> strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.</p></sec><sec id="j_jvetres-2020-0036_s_006_w2aab3b7c16b1b6b1aab1c14b2Aa"><h3>Material and Methods</h3><p><italic>S. aureus</italic> strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patients and healthy carriers. Additionally, production of extracellular enzymes and haemolysin, biofilm formation, and antibiotic susceptibility were assessed.</p></sec><sec id="j_jvetres-2020-0036_s_007_w2aab3b7c16b1b6b1aab1c14b3Aa"><h3>Results</h3><p><italic>S. aureus</italic> was identified in 36 sausage isolates (60%). The strains positive for staphylococcal enterotoxin A were more frequently found in isolates from sausage and healthy carriers than in those from patients. All tested <italic>S. aureus</italic> strains were positive for DNase, lipase, proteinase, haemolysin, and biofilm formation; notably, strains isolated from food and healthy carriers displayed similar values. Most isolates were resistant to penicillin and ampicillin, while none were to methicillin.</p></sec><sec id="j_jvetres-2020-0036_s_008_w2aab3b7c16b1b6b1aab1c14b4Aa"><h3>Conclusions</h3><p>Thai fermented pork sausages are associated with a high risk of staphylococcal food poisoning, which may be linked to contamination caused by carriers. Dissemination of knowledge regarding best practices in sanitation and hygiene is important in local communities.</p></sec></abstract>

IntroductionContamination by Staphylococcus aureus of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise S. aureus strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.Material and MethodsS. aureus strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patients and healthy carriers. Additionally, production of extracellular enzymes and haemolysin, biofilm formation, and antibiotic susceptibility were assessed.ResultsS. aureus was identified in 36 sausage isolates (60%). The strains positive for staphylococcal enterotoxin A were more frequently found in isolates from sausage and healthy carriers than in those from patients. All tested S. aureus strains were positive for DNase, lipase, proteinase, haemolysin, and biofilm formation; notably, strains isolated from food and healthy carriers displayed similar values. Most isolates were resistant to penicillin and ampicillin, while none were to methicillin.ConclusionsThai fermented pork sausages are associated with a high risk of staphylococcal food poisoning, which may be linked to contamination caused by carriers. Dissemination of knowledge regarding best practices in sanitation and hygiene is important in local communities.

Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of <italic>Staphylococcus aureus</italic> isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of  isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand

IntroductionContamination by Staphylococcus aureus of food produced from animal sources may have diverse and multifactorial causes that depend on geographical...

Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand

Online veröffentlicht: 27. Mai 2020

Seitenbereich: 289 - 297

Eingereicht: 25. Okt. 2019

Akzeptiert: 13. Mai 2020

DOI: https://doi.org/10.2478/jvetres-2020-0036

Schlüsselwörter
food, pork, enterotoxins, Thailand

© 2020 W. Sankomkai et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand

Online veröffentlicht: 27. Mai 2020

Seitenbereich: 289 - 297

Eingereicht: 25. Okt. 2019

Akzeptiert: 13. Mai 2020

DOI: https://doi.org/10.2478/jvetres-2020-0036

Schlüsselwörterfood, pork, enterotoxins, Thailand

© 2020 W. Sankomkai et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
food, pork, enterotoxins, Thailand