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Molecular characteristics of antimicrobial resistance and virulence determinants of Staphylococcus aureus isolates from clinical infection and food
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Medical Microbiology & Diagnosis

ISSN: 2161-0703

Open Access

Molecular characteristics of antimicrobial resistance and virulence determinants of Staphylococcus aureus isolates from clinical infection and food


Joint Event on 14th International Conference on Microbial Interactions & Microbial Ecology & 11th Edition of International Conference on Advances in Microbiology and Public Health

August 19-20, 2019 Vienna, Austria

Kui Luo

Zhengzhou University, China

Posters & Accepted Abstracts: J Med Microb Diagn

Abstract :

Background: Staphylococcus aureus (S. aureus) is an important human etiologic agent. Researching the characteristics of popular genotype of S. aureus, relating to the pathogenicity and antibiotic resistance, can provide reference for the prevention.

Methods: This study collected 275 S. aureus isolates from Zhengzhou city of China, including 148 isolates from patients and 127 isolates from ready-to-eat food. Antimicrobial susceptibility testing was performed using the broth dilution method. Molecular characteristics of antimicrobial resistance, virulence and genotypes were identified by PCR.

Results: 34.18% (94/275) of S. aureus isolates were MRSA. Compared with food isolates, clinical isolates had significantly higher antibiotic resistance rates, the carriage rates of resistance genes including acc(6')/aph(2'), aph(3')- III, ermA, ermB and virulence genes including tetM, sea, seb, pvl and etb. MRSA-t030-agrII-SCCmeclll and MSSAt002- agrII were the most common types among the clinical strains, and MRSA-t002-agrII-SCCmecIII and MSSAt002- agrII among food strains. Besides, some strains found in agr group were also spa type-specific, suggesting that there may be phenotypic consistency.

Conclusion: The clinical isolates contained more resistance genes and had higher antibiotic resistance, while the two sources strains all had high toxicity. It indicates that the bacteria from different origins may have different evolution process. Since resistance and virulence factors in food bacteria can be transmitted to humans, food handlers should strictly follow hygienic measures during the process of food production in order to ensure the safety of human consumers.

Biography :

E-mail: luokui960002318@163.com

 

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Citations: 14

Medical Microbiology & Diagnosis received 14 citations as per Google Scholar report

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