Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers

被引：73

作者：

Simon, Sneha Susan ^{[1
]}

Sanjeev, S.

机构：

[1] Cent Inst Fisheries Technol, Cochin 682029, Kerala, India

[2] CIFT, Qual Assurance & Management Div, Cochin 682029, Kerala, India

来源：

FOOD CONTROL | 2007年 / 18卷 / 12期

关键词：

Staphylococcus aureus; Staphylococcal enterotoxins; fishery products;

D O I：

10.1016/j.foodcont.2006.12.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Of the 168 fishery products and 87 samples from fish processing factory workers analyzed, 21 (17%,) and 54 (62%) were found positive for enterotoxigenic Staphylococcus aureus, respectively. Among the products, incidence was high in frozen peeled un-deveined (PUD) prawns and frozen fish cutlets (33% each) compared to frozen peeled and deveined (PD) prawns and frozen squids (25% and 20%, respectively). 21 out of 51 strains (41%) isolated from products and in 15 out of 54 strains from processing workers (28%) were found to be enterotoxigenic. The enterotoxin type Staphylococcal enterotoxin C (SEC) (57%) was predominated followed by Staphylococcal enterotoxin A (SEA) (43%) in products and Staphylococcal enterotoxin B (SEB) (40%), Staphylococcal enterotoxin C (SEC) (40%) and Staphylococcal enterotoxin A (SEA) (20%) in workers. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1565 / 1568

页数：4

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