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Microbiology and Biotechnology Letters

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Food, Environment, and Other Topics in Biotechnology

Microbiol. Biotechnol. Lett. 2013; 41(1): 96-104

https://doi.org/10.4014/kjmb.1208.08012

Received: August 30, 2012; Accepted: November 13, 2012

식품에서 분리한 황색포도상구균의 항생제 내성 특징 및 균막 형성

Antibiotic Resistance and Bacterial Biofilm Formation by Staphylococcus aureus Strains Isolated from Various Foods

Joo-Young Lee 1, Hae-Jin Wang 1, Dong-Bin Shin 1 and Yong-Sun Cho 1*

Food Analysis Center, Korea Food Research Institute, Gyeonggi-do 463-746, Korea

Staphylococcus aureus is a major human pathogen that produces a wide array of toxins, leading to a number of adverse symptoms. We examined 275 strains of Staphylococcus aureus isolated from various foods between 2006 and 2008 for antimicrobial susceptibility. At least 259 (94.2%) of the tested strains showed antibiotic resistant properties, and 106 (40.7%) of them showed multiple antibiotic resistance. Eleven of the tested strains were resistant to oxacillin and mec A-positive. Moreover, oxacillin-resistant strains were significantly more likely to be multi-drug resistant (p < 0.01). Of the 275 isolates tested, 24.4% were noted as being positive for slime production and 30.5% were positive for biofilm assay. Antibiotic resistance was not associated with a significantly higher prevalence of biofilm formation. Twenty strains were classified using the DiversiLab system. Most of the strains could be classified into 2 clusters and 4 unique types. All 10 mec A-positive strains (cluster I) were grouped together into the same sub-cluster. Cluster II (6 strains) was not found to be resistant to oxacillin in this study. Although the prevalence of methicillin-resistant S. aureus in food is currently low, the risk of its transmission through the food chain cannot be disregarded.

Keywords: Staphylococcus aureus, antibiotic resistance, biofilm, MRSA

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