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Antibiotic Resistance and Bacterial Biofilm Formation by Staphylococcus aureus Strains Isolated from Various Foods

식품에서 분리한 황색포도상구균의 항생제 내성 특징 및 균막 형성

  • Lee, Joo-Young (Food Analysis Center, Korea Food Research Institute) ;
  • Wang, Hae-Jin (Food Analysis Center, Korea Food Research Institute) ;
  • Shin, Dong-Bin (Food Analysis Center, Korea Food Research Institute) ;
  • Cho, Yong-Sun (Food Analysis Center, Korea Food Research Institute)
  • 이주영 (한국식품연구원 식품분석센터) ;
  • 왕해진 (한국식품연구원 식품분석센터) ;
  • 신동빈 (한국식품연구원 식품분석센터) ;
  • 조용선 (한국식품연구원 식품분석센터)
  • Received : 2012.08.30
  • Accepted : 2012.11.13
  • Published : 2013.03.28

Abstract

Staphylococcus aureus is a major human pathogen that produces a wide array of toxins, leading to a number of adverse symptoms. We examined 275 strains of Staphylococcus aureus isolated from various foods between 2006 and 2008 for antimicrobial susceptibility. At least 259 (94.2%) of the tested strains showed antibiotic resistant properties, and 106 (40.7%) of them showed multiple antibiotic resistance. Eleven of the tested strains were resistant to oxacillin and mec A-positive. Moreover, oxacillin-resistant strains were significantly more likely to be multi-drug resistant (p < 0.01). Of the 275 isolates tested, 24.4% were noted as being positive for slime production and 30.5% were positive for biofilm assay. Antibiotic resistance was not associated with a significantly higher prevalence of biofilm formation. Twenty strains were classified using the DiversiLab system. Most of the strains could be classified into 2 clusters and 4 unique types. All 10 mec A-positive strains (cluster I) were grouped together into the same sub-cluster. Cluster II (6 strains) was not found to be resistant to oxacillin in this study. Although the prevalence of methicillin-resistant S. aureus in food is currently low, the risk of its transmission through the food chain cannot be disregarded.

Keywords

Staphylococcus aureus;antibiotic resistance;biofilm;MRSA

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