Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/171717
Title: Occurrence and patterns of enterotoxin genes, spa types and antimicrobial resistance patterns in Staphylococcus aureus in food and food contact surfaces in Singapore
Authors: Lim, Ker Li
Khor, Wei Ching
Ong, Kar Hui
Timothy, Lois
Aung, Kyaw Thu
Keywords: Science::Biological sciences
Issue Date: 2023
Source: Lim, K. L., Khor, W. C., Ong, K. H., Timothy, L. & Aung, K. T. (2023). Occurrence and patterns of enterotoxin genes, spa types and antimicrobial resistance patterns in Staphylococcus aureus in food and food contact surfaces in Singapore. Microorganisms, 11(7), 1785-. https://dx.doi.org/10.3390/microorganisms11071785
Journal: Microorganisms 
Abstract: Staphylococcus aureus contamination of food and food contact surfaces is a public health concern given its virulent and antimicrobial-resistant properties worldwide. In this study, a total of 181 MSSA isolates were analyzed for SE genes, antimicrobial resistance patterns, and spa types. Overall, 24.9% of isolates were positive for SE gene detection, with sea being the most prevalent classical SE (18.8%). The most predominant sample sources for SE gene contamination were hand swabs for sea (6/48), meat dishes for seb (3/14) and seafood dishes for sec (2/24). Antimicrobial resistance was also observed at relatively high frequencies for the clinically important antibiotics penicillin G and ampicillin (both 54.7%), followed by tetracycline (14.9%) and azithromycin (8.8%). In addition, characterization of spa types revealed spa type t5078 to be the most predominant (40.3%), with significant associations between spa types t127 and t5521 and the sea gene. This study offers insights into the enterotoxin gene and antimicrobial resistance profiles of S. aureus in cooked or ready-to-eat food to inform future surveillance and epidemiological studies.
URI: https://hdl.handle.net/10356/171717
ISSN: 2076-2607
DOI: 10.3390/microorganisms11071785
Schools: School of Biological Sciences 
Organisations: Singapore Food Agency 
Rights: © 2023 The authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SBS Journal Articles

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