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Staphylococcus aureus  is one of the leading causes of food poisoning. Its pathogenicity results from the possession of virulence genes that produce different toxins which result in self-limiting to severe illness often requiring hospitalization. In this study of 200 sushi and sashimi samples,  S. aureus  contamination was confirmed in 26% of the food samples. The  S. aureus  isolates were further characterized for virulence genes and antibiotic susceptibility. A high incidence of virulence genes was identified in 96.2% of the isolates and 20 different virulence gene profiles were confirmed. DNA amplification showed that 30.8% (16/52) of the  S. aureus  carried at least one SE gene which causes staphylococcal food poisoning. The most common enterotoxin gene was  seg  (11.5%) and the  egc  cluster was detected in 5.8% of the isolates. A combination of  hla  and  hld  was the most prevalent coexistence virulence genes and accounted for 59.6% of all isolates. Antibiotic resistance studies showed tetracycline resistance to be the most common at 28.8% while multi-drug resistance was found to be low at 3.8%. In conclusion, the high rate of  S. aureus  in the sampled sushi and sashimi indicates the need for food safety guidelines.

international journal of environmental  research and public health/international journal of environmental research and public health

Virulence Factors and Antibiotic Susceptibility of Staphylococcus aureus Isolates in Ready-to-Eat Foods: Detection of S. aureus Contamination and a High Prevalence of Virulence Genes