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Methicillin‐Resistant Staphylococcus aureus in Seafood: Prevalence, Laboratory Detection, Clonal Nature, and Control in Seafood Chain
Author(s) -
Vaiyapuri Murugadas,
Joseph Toms Cheriyath,
Rao Badireddy Madhusudana,
Lalitha Kuttanapilly Velayudhan,
Prasad Mothadaka Mukteswar
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14915
Subject(s) - staphylococcus aureus , isolation (microbiology) , food chain , fish <actinopterygii> , food safety , biology , foodborne pathogen , food contaminant , food microbiology , methicillin resistant staphylococcus aureus , pathogen , food processing , microbiology and biotechnology , food science , fishery , bacteria , ecology , listeria monocytogenes , genetics
Methicillin‐resistant Staphylococcus aureus (MRSA), a versatile pathogen bearing multiple virulence determinants, is increasingly being detected in various food‐producing animals, including fish. In addition, it is a potential food poisoning agent. MRSA is not an inherent microbiota of fish; its presence is attributed to pre‐ or postharvest contamination through fish handlers, water, ice, and processing equipment. Several reviews have been written on MRSA in clinical as well as the food animal‐producing sector, but information specific to MRSA in seafood is scant. This review puts forth insights on MRSA detection in seafood, antibiotic resistance, diversity of clones in seafood, and possible control measures in seafood production chain. Emphasis has been given on assessing the variations in the protocols employed for isolation and identification in different food matrices and lay the foundation for researchers to develop optimized procedure.