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Screening of MRSA (Methicilline Resistant Staphylococcus Aureus) and seb Gene in Producing Strains Isolated from Food Service Environment of Elementary Schools  

하광수 (식품의약품안전청)
박선자 (상대학교 농업생명과학원)
심원보 (경상대학교 농과대학 식품공학과)
정덕화 (식품의약품안전청)
Publication Information
Journal of Food Hygiene and Safety / v.18, no.2, 2003 , pp. 79-86 More about this Journal
Abstract
Most of food poisoning is frequently raised from mass catering. Especially, staphylococci takes the large part of pathogenic agents which are related to the hygienic condition. Among total 98 samples, four staphylococci were isolated from food service environment such as drinking water (A), hands (D), refrigerator and apron (E) of 5 elementary school (A, B, C, D, E) in Gyeongnam Province. These isolated strains are characterized as 1 MRCNS (Methicilline Resistant Coagulase Negative Staphylococcus aureus) and 3 MSCPS (Methicilline Sensitive Coagulase positive Staphylococcus aureus). Also, production of enterotoxin B (sob gene) were examined by PCR which has known as a big problem because of their temperature resistance. Hence, PCR was performed on isolated 4 staphylococci. The all 4 isolated Staphylococcus aureus have 477 bp of seb gene. Antibiotics susceptibility test was completed on PCR detected strains. All strains were fully resistance to ampicillin and penicillin. The drinking water of A place has resistance to oxacilline, therefore this strain turned out to be MRSA (Methicilline Resistant Staphylococcus Aureus).
Keywords
MRSA; seb; PCR; school food service;
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