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_____%2F23%3AN0000094" target="_blank" >RIV/00027162:_____/23:N0000094 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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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

Background: Dry-fermented salami (DFS) belong to popular and frequently consumed ready-to-eat food products. Their microbiological safety is ensured by the addition of well-defined starter cultures and subsequent fermentation processes resulting in high acidity, high salinity and low water activity of the product. However, some pathogens can survive and even grow in these conditions. Objectives: Evaluation of the prevalence of Staphylococcus aureus (S. aureus) in DFS from Czech retail, investigation of antimicrobial resistance and selected virulence genes in obtained isolates and estimation the possible source of S. aureus contamination in the final products. Methods: 54 DFS samples from Czech retail were examined on the presence of S. aureus. Obtained isolates were confirmed with PCR, tested for antibiotic resistance, whole-genome-sequenced and analysed. Results: The prevalence of S. aureus in DFS was 27.8 %. A total of five multidrug-resistant methicillin-resistant (MRSA) and sixteen methicillin-sensitive S. aureus (MSSA) isolates were characterized 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. Different genes encoding staphylococcal enterotoxins, virulence factors, and factors mediating host invasion and immune evasion were identified exclusively in MSSA isolates, therefore the product contamination may occurred via human carriers. The obtained 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

Background: Dry-fermented salami (DFS) belong to popular and frequently consumed ready-to-eat food products. Their microbiological safety is ensured by the addition of well-defined starter cultures and subsequent fermentation processes resulting in high acidity, high salinity and low water activity of the product. However, some pathogens can survive and even grow in these conditions. Objectives: Evaluation of the prevalence of Staphylococcus aureus (S. aureus) in DFS from Czech retail, investigation of antimicrobial resistance and selected virulence genes in obtained isolates and estimation the possible source of S. aureus contamination in the final products. Methods: 54 DFS samples from Czech retail were examined on the presence of S. aureus. Obtained isolates were confirmed with PCR, tested for antibiotic resistance, whole-genome-sequenced and analysed. Results: The prevalence of S. aureus in DFS was 27.8 %. A total of five multidrug-resistant methicillin-resistant (MRSA) and sixteen methicillin-sensitive S. aureus (MSSA) isolates were characterized 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. Different genes encoding staphylococcal enterotoxins, virulence factors, and factors mediating host invasion and immune evasion were identified exclusively in MSSA isolates, therefore the product contamination may occurred via human carriers. The obtained results suggest the importance of high standards of Good Hygienic Practices and Good Manufacturing Practices in food processing.

Druh

O - Ostatní výsledky

CEP obor

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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

2023

Kód důvěrnosti údajů

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