论文部分内容阅读
Staphylococcus aureus is the most important pathogen isolated from food poisoning as well as community-and hospital-acquired infection.Fishery products are frequently involved in outbreak of staphylococcal food poisoning.We investigated the occurrence and characteristics of S.aureus in fishery products,such as raw fish and Sushi.A total of 1,008 fishery products including 308 raw fish and 700 Sushi were examined and the isolates from the samples were identified as S.aureus by Gam staining,the catalase test,the coagulase test,API Staph,and VITEK.The toxin genotype and antimicrobial resistance of S.aureus isolated from contaminated samples were determined by multiplex-PCR,VITEK,and E test..Ninety one (9%) of the overall samples were contaminated by S.aureus.The detection rate of S aureus was much higher in raw fish (61 samples,20%) than in Sushi (30 samples,4%).Thirty five (61%) of all isolates were toxigenic S.aureus that had one or more of nineteen toxin gene including sea-see,seg-ser,seu,and tst.