Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers

dc.contributor.author	Simon, S.S.
dc.contributor.author	Sanjeev, S.
dc.date.accessioned	2013-12-20T06:45:59Z
dc.date.available	2013-12-20T06:45:59Z
dc.date.issued	2007
dc.description.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.	en_US
dc.identifier.citation	Food Control 2007: 18(12), 1565-1568	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1024
dc.language.iso	en	en_US
dc.publisher	Elsevier Science	en_US
dc.subject	Staphylococcus aureus	en_US
dc.subject	fishery products	en_US
dc.subject	fish processing	en_US
dc.title	Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers	en_US
dc.type	Article	en_US

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