Virulence Factors and Antibiotic Susceptibility of Staphylococcus aureus Isolates in Ready-to-Eat Foods: Detection of S. aureus Contamination and a High Prevalence of Virulence Genes

Staphylococcus aureus is one of the leading causes of food poisoning. Its pathogenicity results from the possession of virulence genes that produce different toxins which result in self-limiting to severe illness often requiring hospitalization. In this study of 200 sushi and sashimi samples, S. aur...

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Detalles Bibliográficos
Autores principales: Puah, Suat Moi, Chua, Kek Heng, Tan, Jin Ai Mary Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4772219/
https://www.ncbi.nlm.nih.gov/pubmed/26861367
http://dx.doi.org/10.3390/ijerph13020199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4772219/
https://www.ncbi.nlm.nih.gov/pubmed/26861367
http://dx.doi.org/10.3390/ijerph13020199

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