Methicillin-Resistant Staphylococcus aureus in Seafood: Prevalence, Laboratory Detection, Clonal Nature, and Control in Seafood Chain

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dc.contributor.authorVaiyapuri, Murugadas
dc.contributor.authorJoseph, Toms Cheriyath
dc.contributor.authorRao, Badireddy Madhusudana
dc.contributor.authorLalitha, Kuttanapilly Velayudhan
dc.contributor.authorPrasad, Mothadaka Mukteswar
dc.date.accessioned2021-03-16T08:11:37Z
dc.date.available2021-03-16T08:11:37Z
dc.date.issued2019
dc.description.abstractMethicillin-resistant Staphylococcus aureus (MRSA), a versatile pathogen bearing multiple virulence determinants, is increasingly being detected in various food-producing animals, including fish. In addition, it is a potential food poisoning agent. MRSA is not an inherent microbiota of fish; its presence is attributed to pre- or postharvest contamination through fish handlers, water, ice, and processing equipment. Several reviews have been written on MRSA in clinical as well as the food animal-producing sector, but information specific to MRSA in seafood is scant. This review puts forth insights on MRSA detection in seafood, antibiotic resistance, diversity of clones in seafood, and possible control measures in seafood production chain. Emphasis has been given on assessing the variations in the protocols employed for isolation and identification in different food matrices and lay the foundation for researchers to develop optimized procedure.en_US
dc.identifier.citationdoi: 10.1111/1750-3841.14915en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4774
dc.language.isoenen_US
dc.publisherJournal of Food Scienceen_US
dc.subjectclonesen_US
dc.subjectcontrolen_US
dc.subjectmolecular typingen_US
dc.subjectMRSAen_US
dc.subjectseafooden_US
dc.titleMethicillin-Resistant Staphylococcus aureus in Seafood: Prevalence, Laboratory Detection, Clonal Nature, and Control in Seafood Chainen_US
dc.typeArticleen_US
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