Enterotoxigenic methicillin resistant Staphylococcus aureus contamination in salted fish from Gwadar Balochistan.

N Rashid,A Samad,A Akbar,S Ullah,M S Hasni,Z U Rehman,S Ahmad,M Shafee,S Iqbal,S A Khan,G I Khan,F U Rehman

doi:10.1590/1519-6984.247701

Abstract

Staphylococcus aureus is an important foodborne pathogen associated to food intoxication and other multiple infections in human being. Its presence in salted food is a serious issue due to its salt tolerance potential. A study was conducted to analyze the presence of enterotoxins producing drug resistance S. aureus in salted sea fish from Gwadar. Freshly persevered samples (n=50) of salted fish were subjected to analyze the presence of S. aureus using 16S rRNA and Nuc genes primers. The isolates were then evaluated for drug resistance and enterotoxins producing potential using specific primers for MecA (methicillin resistance gene), (SEA) staphylococcal enterotoxin A and (SEB) staphylococcal enterotoxin B genes. Total 13/50 (26%) of the samples were found positive for the presence of S. aureus, preliminary confirmed with biochemical profiling and finally with the help of target genes presence. The isolates were found showing 100% resistant to methicillin, which were molecularly confirmed by the presence of MecA gene present in genome. The isolates 5/13 (38%) were positive for SEA and 3/13 (23%) for SEB genes, whereas 2/13 (15%) were confirmed having both SEA and SEB genes in its genome. It was also confirmed that all the isolates were capable to form biofilm over the glass surfaces. It was concluded that the study confirmed the presence of enterotoxigenic methicillin resistance Staphylococcus aurous (MRSA) in salted fish product, that poses gross food safety concern. Preventive and control measures are necessary to handle this serious food safety concern.

Highlights

Seafood including fish meat are the chief source of animal protein in the diet
A total of 50 samples were collected from Gwadar, that were subjected to analysis for the presence of S. aureus
The molecularly confirmed S. aureus subjected to antibiograms studies revealed 100% resistance of isolates (13/13) to methicillin and spectinomycin, whereas 5/13 (38%), 4/13 (31%) and 3/13 (23%) showed resistance to gentamicin, enrofloxacin and vancomycin respectively

Summary

Introduction

Consumption of seafood fish are increasing due to its health advantages over red meat and other food products (Laskowski et al, 2018). It is considered as valuable food due to the presence of protein and unsaturated fat content. Staphylococcus aureus is amongst one of the leading cause of food contamination, which can spoil the food by producing lethal enterotoxin (Akbar et al, 2014). This Gram-positive bacterium is potentially causing foodborne intoxications, and other associated infections. The release of these enterotoxins in food commodities are responsible for food poisoning (Nawrotek et al, 2005)

Methods

Results

Discussion

Conclusion