Detección por PCR de staphylococci enterotoxigénico de alimentos y manipuladores de alimentos
Vanegas López, Maria Consuelo | 2007-07
Staphylococcal food poisoning is caused by enterotoxigenic Staphylococci due to inappropriate food handling. The objective of this study was to determine the frequency of enterotoxigenic A, B, C and D Staphylococci strains isolated from food handlers and food by Polymerase Chain Reaction (PCR).150 Staphylococci strains were isolated from 40 food handlers and 75 food products. These strains were identified by traditional microbiology and submitted to PCR analysis for the detection of sea, seb, sec and sed genes. 63.33% (95) of the isolates were identified as S. aureus and 22% (33) were identified as S. intermedius; the rest of the isolates (22, 14.67%) were not identified to species due to atypical biochemical reactions. 22.66% of the 34 isolates (19 food and 15 humans) were found to be enterotoxigenic with a greater incidence of toxin A producer strains (10.66%, 13 humans and 3 food), followed by toxin C (9.33%, 3 food, 11 food) and of toxin B (2.67%, 3 humans, 1 food); 0,66% of the strains were A and C producers (1 food); toxin D producer strains were not detected in the 150 strains. The presence of Staphylcococci enterotoxigenic strains in food handlers and food was demonstrated with an overall frequency of 22.66%. Due to the quick results PCR can be used in the toxigenic characterization of Staphylococci to protect public health.