Abstract
Prevalence of sea, seb, tsst, and mecA Genes in Staphylococcus aureus Isolated from Shrimps Sold in Seafood Retailers in Tehran, Iran
Highlights
Staphylococcus aureus, as a prevalent Gram-positive food-borne bacterium, produces heat-resistant staphylococcal enterotoxins such as Staphylococcal Enterotoxin A (SEA) and Staphylococcal Enterotoxin B (SEB) which result in gastroenteritis, fever, nausea, diarrhea, dysentery, and colitis (Hennekinne et al, 2011)
Prevalence of sea, seb, tsst and mecA genes in Staphylococcus aureus isolated from shrimps sold in seafood retailers in Tehran, Iran
It was indicated by Soltan Dallal et al (2015) that 30% of marine as well as 20% of farmed shrimps sold in Iran were contaminated with S. aureus which is similar with our findings
Summary
Staphylococcus aureus, as a prevalent Gram-positive food-borne bacterium, produces heat-resistant staphylococcal enterotoxins such as Staphylococcal Enterotoxin A (SEA) and Staphylococcal Enterotoxin B (SEB) which result in gastroenteritis, fever, nausea, diarrhea, dysentery, and colitis (Hennekinne et al, 2011). These highly stable enterotoxins are the reasons of a majority of food poisonings caused by S. aureus. Prevalence of sea, seb, tsst and mecA genes in Staphylococcus aureus isolated from shrimps sold in seafood retailers in Tehran, Iran. Conclusion: High prevalence rates of enterotoxigenic and antibiotic resistance genes in S. aureus isolated from shrimp samples in the current study highlighted worries about risk of staphylococcal food poisoning in Iranian shrimp consumers
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