文章基本信息

标题：Antimicrobial Resistance and Presence of Enterotoxins in Staphylococcus spp. Isolated from Cooked Meat and Desserts
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作者：Josi Guimarães César ; Andriele Madruga Peres ; Caroline Pereira das Neves 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2017
卷号：5
期号：10
页码：750-753
DOI：10.12691/jfnr-5-10-5
出版社：Science and Education Publishing
摘要：The aim of this study was to isolate Staphylococcus spp. from cooked meat and desserts from restaurants and test for the presence of enterotoxins A, B, C, D, E genes and antimicrobial resistance profile. Thirty-six samples of cooked meat and thirty-six samples of desserts were collected from nine restaurants from Pelotas, Brazil. Staphylococcus spp. isolates were tested for antimicrobial susceptibility profile by disc diffusion method. Multiplex Polymerase Chain Reaction was performed to identify the presence of enterotoxins. Seven out of the 38 isolates registered the presence of any gene of traditional enterotoxins and enterotoxin E is the most frequent, with 42.8%, and five different genotypes were reported. Staphylococcus spp. isolates registered a high percentage of antimicrobial resistance to penicillin and oxacillin.
关键词：multiplex polymerase chain reaction; food safety; enterotoxins; restaurants; antimicrobial susceptibility