Whole-genome analysis of methicillin-resistant and methicillin-sensitive Staphylococcus aureus in dry-fermented salami
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F22%3AN0000162" target="_blank" >RIV/00027162:_____/22:N0000162 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S002364382200977X?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S002364382200977X?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2022.114042" target="_blank" >10.1016/j.lwt.2022.114042</a>
Alternative languages
Result language
angličtina
Original language name
Whole-genome analysis of methicillin-resistant and methicillin-sensitive Staphylococcus aureus in dry-fermented salami
Original language description
Dry-fermented salami is a popular and frequently consumed ready-to-eat food product. The safety of these products are typically ensured by the addition of well-defined starter cultures and subsequent fermentation processes. Nevertheless, cases of staphylococcal poisoning arising from this type of food have been described. This study aimed to evaluate the prevalence of Staphylococcus aureus in dry-fermented salami, investigate antimicrobial resistance and virulence determinants of the isolates obtained, and estimate the possible source of S. aureus contamination in the final products based on their detailed characteristics. A total of five multidrug-resistant methicillin-resistant (MRSA) and sixteen methicillin-sensitive S. aureus (MSSA) isolates were characterised by whole genome sequencing. A total of eight different ST types and nine spa types were identified, with ST398-t011 predominating in MRSA and ST7-t091 in MSSA isolates. Methicillin-resistant ST398 isolates were classified as livestock-associated MRSA (LA-MRSA), and we hypothesized that the source of product contamination was raw pork. Various genes encoding staphylococcal enterotoxins, virulence factors, and factors mediating host invasion and immune evasion were identified exclusively in MSSA isolates, their origin may therefore be seen in human carriers. The results suggest the importance of high standards of Good Hygienic Practices and Good Manufacturing Practices in food processing.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
<a href="/en/project/QK1910121" target="_blank" >QK1910121: Persistence of selected foodborne-diseases agents, hygienic indicators and the possibilities of their elimination from the environment of food processing plants</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN
0023-6438
e-ISSN
1096-1127
Volume of the periodical
170
Issue of the periodical within the volume
1 December 2022
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
"114042"
UT code for WoS article
000867651100008
EID of the result in the Scopus database
2-s2.0-85139429198