Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers
Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers
Date
2007
Authors
Simon, S.S.
Sanjeev, S.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Science
Abstract
Of the 168 fishery products and 87 samples from fish processing factory workers analyzed, 21 (17%) and 54 (62%) were found positive for enterotoxigenic Staphylococcus aureus, respectively. Among the products, incidence was high in frozen peeled un-deveined (PUD) prawns and frozen fish cutlets (33% each) compared to frozen peeled and deveined (PD) prawns and frozen squids (25% and 20%, respectively). 21 out of 51 strains (41%) isolated from products and in 15 out of 54 strains from processing workers (28%) were found to be enterotoxigenic. The enterotoxin type Staphylococcal enterotoxin C (SEC) (57%) was predominated followed by Staphylococcal enterotoxin A (SEA) (43%) in products and Staphylococcal enterotoxin B (SEB) (40%), Staphylococcal enterotoxin C (SEC) (40%) and Staphylococcal enterotoxin A (SEA) (20%) in workers.
Description
Keywords
Staphylococcus aureus, fishery products, fish processing
Citation
Food Control 2007: 18(12), 1565-1568