characterisation of staphylococcus aureus strains isolated from food for human consumption
Clicks: 273
ID: 190372
2011
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Popular Article
72.6
/100
257 views
210 readers
Trending
AI Quality Assessment
Not analyzed
Abstract
An investigation was conducted to evaluate Staphylococcus aureus contamination in various types of food of animal origin. Of the 350 samples examined, 14.0% were found to be contaminated with S. aureus. Prevalence rates varied according to type, namely: 19.3% for fresh meat products, 13.3% for fresh cheeses, 3.6% for bakery products and 7.7% for deli products. The isolated S. aureus strains then underwent 16S rDNA polymerase chain reaction (PCR) followed by reverse latex agglutination tests to identify enterotoxigenic strains. The results were compared with data obtained by subjecting the same strains to tests for the genes coding for the S. aureus enterotoxins (SEs) sea, seb, sec, sed, see, seg, seh, sei and toxic shock syndrome toxin—1 (TSST—1). Reversed passive latex agglutination (RPLA) testing revealed that 16.3% of strains (8/49) produced enterotoxins, while on PCR, 48.97% (24/49) were found to carry one or more genes for the production of SEs, and were therefore potentially enterotoxigenic.
| Reference Key |
giannatale2011veterinariacharacterisation
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Elisabetta Di Giannatale;Vincenza Prencipe;Alfreda Tonelli;Cristina Marfoglia;Giacomo Migliorati |
| Journal | pain research & management |
| Year | 2011 |
| DOI |
DOI not found
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.