Whole-genome analysis of methicillin-resistant and methicillin-sensitive Staphylococcus aureus in dry-fermented salami

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Whole-genome analysis of methicillin-resistant and methicillin-sensitive Staphylococcus aureus in dry-fermented salami

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Whole-genome analysis of methicillin-resistant and methicillin-sensitive Staphylococcus aureus in dry-fermented salami

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/QK1910121" target="_blank" >QK1910121: Perzistence vybraných původců alimentárních onemocnění, hygienických indikátorů a možnosti jejich eliminace z prostředí potravinářských podniků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

170

Číslo periodika v rámci svazku

1 December 2022

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

"114042"

Kód UT WoS článku

000867651100008

EID výsledku v databázi Scopus

2-s2.0-85139429198