Derke Rasool Esmaili, Rahimi Ebrahim, Shakerian Amir, Khamesipour Faham
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
Halal Research Center of the Islamic Republic of Iran (IRI), Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
BMC Infect Dis. 2025 Apr 18;25(1):554. doi: 10.1186/s12879-025-10870-1.
Seafood contamination by bacteria is a pervasive issue, contributing to foodborne illnesses. This study investigates the prevalence, virulence factors, and antibiotic resistance in Staphylococcus aureus (S. aureus) isolated from various seafood products.
A total of 460 samples, including fresh, smoked, salted, and dried fish, as well as oysters, crab, lobster, and shrimp, were collected in Shahrekord, Iran. S. aureus isolation followed ISO standards, with confirmation via PCR for 16S rRNA and nuc genes. Antibiotic susceptibility was determined via Kirby-Bauer disc diffusion, while PCR detected enterotoxin and antibiotic resistance genes.
S. aureus was prevalent in all seafood types, with 27.83% positivity. Methicillin-resistant S. aureus (MRSA) was found in most samples, except oysters and crabs. Virulence genes were common, with Sea, Seb, Sed, Sec, and See being the most prevalent. High resistance to penicillin G and ampicillin (70%- 100%) was observed. Resistance varied for other antibiotics, with linezolid showing 100% susceptibility. The mecA gene was present in over 50% of isolates, with blaZ being the most detected resistance gene.
The study underscores the need for Good Hygiene Practices (GHP) in seafood processing to mitigate S. aureus transmission. While specific comparisons between sample types were limited, the findings emphasize the prevalence of virulence factors and antibiotic resistance in seafood-associated S. aureus, highlighting the importance of vigilant food safety measures.
细菌对海鲜的污染是一个普遍存在的问题，会导致食源性疾病。本研究调查了从各种海产品中分离出的金黄色葡萄球菌的流行情况、毒力因子和抗生素耐药性。
在伊朗沙赫雷克德共采集了460份样本，包括鲜鱼、熏鱼、咸鱼、干鱼以及牡蛎、螃蟹、龙虾和虾。金黄色葡萄球菌的分离遵循ISO标准，并通过16S rRNA和nuc基因的PCR进行确认。通过 Kirby-Bauer 纸片扩散法测定抗生素敏感性，同时通过PCR检测肠毒素和抗生素耐药基因。
金黄色葡萄球菌在所有海产品类型中均普遍存在，阳性率为27.83%。除牡蛎和螃蟹外，大多数样本中都发现了耐甲氧西林金黄色葡萄球菌（MRSA）。毒力基因普遍存在，其中Sea、Seb、Sed、Sec和See最为常见。观察到对青霉素G和氨苄西林的高耐药性（70%-100%）。对其他抗生素的耐药性各不相同，利奈唑胺的敏感性为100%。超过50%的分离株中存在mecA基因，blaZ是检测到的最常见的耐药基因。
该研究强调了在海产品加工中实施良好卫生规范（GHP）以减少金黄色葡萄球菌传播的必要性。虽然样本类型之间的具体比较有限，但研究结果强调了海产品相关金黄色葡萄球菌中毒力因子和抗生素耐药性的普遍性，突出了严格食品安全措施的重要性。
