DOI QR코드

DOI QR Code

A Foodborne Outbreak of Staphylococcus aureus Associated with Fried Chicken in Republic of Korea

  • Hyeon, Ji-Yeon (Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health, Korea Centers for Disease Control and Prevention) ;
  • Chung, Gyung-Tae (Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health, Korea Centers for Disease Control and Prevention) ;
  • Bing, Sun-Hye (Division of Infectious Disease, Research Institute of Public Health and Environment) ;
  • Kwon, Kyung-Sook (Division of Infectious Disease, Research Institute of Public Health and Environment) ;
  • Lee, Hyeon-Hee (Seo-gu Daejon Health Center) ;
  • Kim, Soo-Jin (Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health, Korea Centers for Disease Control and Prevention) ;
  • Jeon, Se-Eun (Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health, Korea Centers for Disease Control and Prevention) ;
  • Kang, Yeon-Ho (Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health, Korea Centers for Disease Control and Prevention) ;
  • Kim, Junyoung (Division of Enteric Diseases, Center for Infectious Diseases, Korea National Institute of Health, Korea Centers for Disease Control and Prevention)
  • Received : 2012.10.10
  • Accepted : 2012.10.18
  • Published : 2013.01.28

Abstract

An outbreak of Staphylococcus aureus infections occurred in a university with an enrollment of 80 students in the city of Daejon, Republic of Korea. All nine S. aureus isolates from patients (n = 7), staff members (n = 1), and the fried chicken served as the lunch (n = 1) harbored the enterotoxin A gene and showed an identical antibioticresistant profile, PFGE banding pattern (STAS16.001), and sequence type, ST 6. These results suggested that the outbreak was associated with eating the fried chicken that had been handled by an infected staff member. This case report demonstrated a practical approach to identifying the source and transmission of an infection.

Keywords

References

  1. Babouee, B., R. Frei, E. Schultheiss, A. F. Widmer, and D. Goldenberger. 2011. Comparison of the DiversiLab repetitive element PCR system with spa typing and pulsed-field gel electrophoresis for clonal characterization of methicillin-resistant Staphylococcus aureus. J. Clin. Microbiol. 49: 1549-1555. https://doi.org/10.1128/JCM.02254-10
  2. Balaban, N. and A. Rasooly. 2000. Staphylococcal enterotoxins. Int. J. Food Microbiol. 61: 1-10. https://doi.org/10.1016/S0168-1605(00)00377-9
  3. Cha, J. O., J. K. Lee, Y. H. Jung, J. I. Yoo, Y. K. Park, B. S. Kim, and Y. S. Lee. 2006. Molecular analysis of Staphylococcus aureus isolates associated with staphylococcal food poisoning in South Korea. J. Appl. Microbiol. 101: 864-871. https://doi.org/10.1111/j.1365-2672.2006.02957.x
  4. Hennekinne, J. A., M. L. De Buyser, and S. Dragacci. 2012. Staphylococcus aureus and its food poisoning toxins: Characterization and outbreak investigation. FEMS Microbiol. Rev. 36: 815-836. https://doi.org/10.1111/j.1574-6976.2011.00311.x
  5. McDougal, L. K., C. D. Steward, G. E. Killgore, J. M. Chaitram, S. K. McAllister, and F. C. Tenover. 2003. Pulsedfield gel electrophoresis typing of oxacillin-resistant Staphylococcus aureus isolates from the United States: Establishing a national database. J. Clin. Microbiol. 41: 5113-5120. https://doi.org/10.1128/JCM.41.11.5113-5120.2003
  6. Melles, D. C., W. B. van Leeuwen, S. V. Snijders, D. Horst- Kreft, J. K. Peeters, H. A. Verbrugh, and A. van Belkum. 2007. Comparison of multilocus sequence typing (MLST), pulsedfield gel electrophoresis (PFGE), and amplified fragment length polymorphism (AFLP) for genetic typing of Staphylococcus aureus. J. Microbiol. Methods 69: 371-375. https://doi.org/10.1016/j.mimet.2007.01.013
  7. Oh, S. K., N. Lee, Y. S. Cho, D. B. Shin, S. Y. Choi, and M. Koo. 2007. Occurrence of toxigenic Staphylococcus aureus in ready-to-eat food in Korea. J. Food Prot. 70: 1153-1158.
  8. Rhee, C. H. and G. J. Woo. 2010. Emergence and characterization of foodborne methicillin-resistant Staphylococcus aureus in Korea. J. Food Prot. 73: 2285-2290.
  9. Sung, J. Y., J. Lee, E. H. Choi, and H. J. Lee. 2012. Changes in molecular epidemiology of community-associated and health care-associated methicillin-resistant Staphylococcus aureus in Korean children. Diagn. Microbiol. Infect. Dis. 74: 28-33. https://doi.org/10.1016/j.diagmicrobio.2012.05.018
  10. Yan, X., B. Wang, X. Tao, Q. Hu, Z. Cui, J. Zhang, et al. 2012. Characterization of the Staphylococcus aureus strains associated with food poisoning in Shenzhen, China. Appl. Environ. Microbiol. 78: 6637-6642.

Cited by

  1. Combination of extracts from Aristolochia cymbifera with streptomycin as a potential antibacterial drug vol.2, pp.1, 2013, https://doi.org/10.1186/2193-1801-2-430
  2. 농산물우수관리를 위한 황기(Astragalus membranaceus Bunge)의 미생물학적 위해요소 분석 vol.29, pp.3, 2014, https://doi.org/10.13103/jfhs.2014.29.3.181
  3. Staphylococcus aureus ST6-t701 Isolates from Food-Poisoning Outbreaks (2006-2013) in Xi'an, China vol.12, pp.3, 2015, https://doi.org/10.1089/fpd.2014.1850
  4. Preliminary study on hazards and critical control points of kokoro, a Nigerian indigenous fermented maize snack vol.4, pp.None, 2015, https://doi.org/10.1186/s40064-015-1026-3
  5. Cross‐priming amplification targeting the coagulase gene for rapid detection of coagulase‐positive Staphylococci vol.119, pp.1, 2015, https://doi.org/10.1111/jam.12836
  6. The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver vol.4, pp.3, 2013, https://doi.org/10.1002/fsn3.305
  7. Characterization of Toxin Genes and Antimicrobial Susceptibility of Staphylococcus aureus from Retail Raw Chicken Meat vol.81, pp.4, 2018, https://doi.org/10.4315/0362-028x.jfp-17-309
  8. Toxin gene profiles, genetic diversity, antimicrobial resistance, and coagulase type of Staphylococcus aureus from cream‐filled bakery products vol.7, pp.5, 2013, https://doi.org/10.1002/fsn3.1011
  9. The Prevalence, Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus in Bulk Ready-To-Eat Foods vol.9, pp.10, 2013, https://doi.org/10.3390/biom9100524
  10. Characteristics and Lytic Activity of Phage-Derived Peptidoglycan Hydrolase, LysSAP8, as a Potent Alternative Biocontrol Agent for Staphylococcus aureus vol.29, pp.12, 2013, https://doi.org/10.4014/jmb.1908.08021
  11. Nationwide Surveillance on Antimicrobial Resistance Profiles of Staphylococcus aureus Isolated from Major Food Animal Carcasses in South Korea During 2010-2018 vol.18, pp.6, 2013, https://doi.org/10.1089/fpd.2020.2899