Isolation of Staphylococcus aureus from Cooked Food Samples around Campus and the Detection of Staphylococcal Enterotoxin Genes
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Abstract:
The contamination of Staphylococcus aureus and the distribution of staphylococcal enterotoxin genes in cooked food around campus were investigated in this study. A total of 89 food samples were collected from food markets and roadside stalls around campus. The distribution of 21 staphylococcal enterotoxin genes was detected by polymerase chain reaction (PCR) for all S. aureus food isolates. The results showed that seventy-one S. aureus strains were isolated and identified, with the total isolation rate of 79.78%. For market samples, the isolation rate was 80.70%; for roadside food stall samples, the isolation rate was 78.12%. Among 21 staphylococcal enterotoxin genes, sec, see, seh, sel, sep and ses genes were not detected. Other 15 types of genes, including 3 classical enterotoxin genes and 12 new enterotoxin genes, were detected. Forty-six (64.78%) S. aureus isolates carried one or more enterotoxin genes. Among them, 23 strains carried two or more enterotoxin genes, accounting for 50%. The detection rates of 21 staphylococcal enterotoxin genes in 46 enterotoxigenic S. aureus food isolates were as follows: sex (86.96%); sei and sem (32.61%); sen and seo (30.43%); set (21.74%); seg (13.04%); sea、ser and seb (10.87%), sej and seu (6.52%), sek and seq (4.34%), sed (2.17%). This study showed that the isolation rates of S. aureus strains and the detection rates of staphylococcal enterotoxin genes were very high in cooked food samples around campus. The genotypes of new enterotoxin were more than those of classical enterotoxins. This study provides a reference for staphylococcal food safety.
