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Incidence of Staphylococcus aureus and analysis of bacterial-associated communities on food industry surfaces

AuthorsGutiérrez, Diana ; Delgado, Susana ; Vázquez-Sánchez, Daniel ; Martínez Fernández, Beatriz ; López Cabo, Marta ; Rodríguez González, Ana ; Rodríguez Herrera, Juan José ; García Suárez, María Pilar
Issue Date28-Sep-2012
PublisherAmerican Society for Microbiology
CitationApplied and Environmental Microbiology 78(24): 8547-8554 (2012)
AbstractBiofilms are a common cause of food contamination with undesirable bacteria, such as pathogenic bacteria. Staphylococcus aureus is one of the major bacteria causing foodborne diseases in humans. A study aimed to determine the presence of S. aureus on food-contact surfaces in dairy, meat and seafood environments and identify co-existing microbiota has been therefore carried out. A total of 442 samples were collected and the presence of S. aureus was confirmed in 6.1% of samples. Sixty three S. aureus isolates were recovered and typed by random amplification of polymorphic DNA (RAPD). Profiles were clustered into 4 groups which were quite related to specific food environments. All isolates harboured some potential virulence factors such as enterotoxin production genes, biofilm forming-associated genes, antibiotic resistance or lysogeny. PCR-denaturing gradient gel electrophoresis (PCR-DGGE) fingerprints of bacterial communities co-existing with S. aureus revealed the presence of bacteria either involved in food spoilage or of concern for food safety in all food environments. Food industry surfaces could thus be a reservoir for S. aureus forming complex communities with undesirable bacteria in multi-species biofilms. Uneven microbiological conditions were found in each food sector, which indicates the need to improve hygienic conditions in food processing facilities, particularly the removal of bacterial biofilms, to enhance the safety of food products.
Publisher version (URL)http://dx.doi.org/10.1128/AEM.02045-12
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