conclusions in the present study, we found a high prevalence of mrsa at the hospitals studied. the findings emphasized the increased prevalence of mrsa isolates containing different toxin and adhesion genes, probably accompanied by antimicrobial resistance. infection with such isolates worsens the clinical outcomes as well as the morbidity and mortality rates in hospitalized patients in icus. m...

Staphylococcus aureus is one of the leading causes of food poisoning. Its pathogenicity results from the possession of virulence genes that produce different toxins which result in self-limiting to severe illness often requiring hospitalization. In this study of 200 sushi and sashimi samples, S. aureus contamination was confirmed in 26% of the food samples. The S. aureus isolates were further c...

Staphylococcal food poisoning is a common cause of foodborne illness. In Australia, since 2000, approximately 30% of foodborne Staphylococcus aureus outbreaks reported to OzFoodNet have been associated with foods prepared by commercial caterers. We conducted a retrospective cohort analysis of an outbreak of gastrointestinal illness among participants of an elite sporting event during which 22 i...

the evaluation of contamination rate with e.coli, staphylococcus aeureus, listeria monocytogenesis and salmonella sp. in handmade butters in urmia city h farrokh eslamlo , phd m hami , msc sh athari b haji mohammadi n hosseini jazani , phd received: 6 april, 2009 accepted: 11 aug, 2009 abstract background & aims: escherichia coli, staphylococcus aureus, listeria monocytogenesis and salmonella s...

Staphylococcal enterotoxin C (SEC) is a major cause of staphylococcal food poisoning in humans and plays role bovine mastitis. Staphylococcus aureus (S. aureus) benefits from competitive growth advantage under stress conditions encountered foods such as low pH. Therefore, understanding the stressors lactic acid on SEC production pivotal relevance to safety. However, stress-dependent cues their ...

The emergence of methicillin-resistant Staphylococcus aureus (MRSA) in food has provoked a great concern about the presence of MRSA in associated foodstuff. Although MRSA is often detected in various retailed meat products, it seems that food handlers are more strongly associated with this type of food contamination. Thus, it can be easily postulated that any food could be contaminated with thi...

OBJECTIVE The role of staphylococcal enterotoxin B (SEB) in food poisoning is well known, however its role in other diseases remains to be explored. The aim of this study is the molecular screening and characterization of the SEB gene in clinically isolated strains. MATERIALS AND METHODS In this experimentally study, 300 Staphylococcus aureus (S. aureus) strains isolated from clinical samples...

BACKGROUND Using garlic is widespread in Iran and other countries as a medicine and a natural spice. Garlic is a potential inhibitor for food pathogens. Foods contaminated with pathogens pose a potential danger to the consumer's health. The use of garlic can increase the shelf life and decrease the possibilities of food poisoning and spoilage in processed foods. OBJECTIVES The aim of this stu...