Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
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We surveyed the contamination of 315 Japanese- and western-style desserts and 247 human hands by <I>Staphylococcus aureus</I> and other staphylococcal bacteria. The most frequently isolated staphylococcal bacterium was <I>S. warneri</I>, followed by <I>S. aureus</I>. Only 1.9% of western-style desserts were contaminated by <I>S. aureus</I> strains, while 19.4% and 13.0% of Japanese-style desserts and human hands respectively were contaminated. Ninety-four isolates of <I>S. aureus</I> were characterized as to their biological properties and enterotoxigenicity. Although staphylococcal enterotoxins (SEs) were detected by enzyme-linked immunosorbent assay in the cultured broth of all <I>S. aureus</I> isolates, the reversed passive latex agglutination method and the polymerase chain reaction showed only 39 (41.5%) and 40 (42.6%) samples respectively as SE-positive. The predominant type of SE was SEB (67.5%), and eight strains produced SEA. None of the <I>S. aureus</I> strains had penicillin-binding protein 2′, showing that methicillin-resistant <I>S. aureus</I> was not present in the samples.
- Agricultural and Biological Chemistry
Agricultural and Biological Chemistry 70(7), 1571-1577, 2006-07-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry