Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos

Background: One of the most common pathogens causing alimentary toxi-infections is Staphylococcus aureus (S aureus). The presence of S aureus in food, indicates flaws during food manipulations. For this reason most sanitary norms require the detection of S aureus carriers. Aim: To determine the carr...

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Autores principales:	Figueroa G,Guillermo, Navarrete W,Paola, Caro C,Maricela, Troncoso H,Miriam, Faúndez Z,Gustavo
Lenguaje:	Spanish / Castilian
Publicado:	Sociedad Médica de Santiago 2002
Materias:	Enterotoxins Food handling Staphylococcus Staphylococcal food poisoning
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872002000800003
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spelling	oai:scielo:S0034-988720020008000032014-08-21Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentosFigueroa G,GuillermoNavarrete W,PaolaCaro C,MaricelaTroncoso H,MiriamFaúndez Z,Gustavo Enterotoxins Food handling Staphylococcus Staphylococcal food poisoning Background: One of the most common pathogens causing alimentary toxi-infections is Staphylococcus aureus (S aureus). The presence of S aureus in food, indicates flaws during food manipulations. For this reason most sanitary norms require the detection of S aureus carriers. Aim: To determine the carriage rate of enterotoxin producing S aureus strains in food handlers, and to evaluate the antibiotic susceptibility to six antimicrobial agents. Materials and Methods: A total of 102 food handlers from 19 restaurants in Santiago, were analyzed. Samples for microbiological analysis were obtained with a swab from the retropharynx. Results: S aureus grew in 35 out of the 102 samples obtained (34%). Further analysis revealed that 19/35 (54%) strains were able to produce enterotoxins. Therefore the corrected carriage rate was 19% (19/102). The most frequently detected enterotoxin was the type A (12/19). All S aureus isolates were resistant to penicillin and susceptible to oxacillin, clindamycin, kanamycin, vancomycin and linezolid. Conclusions: The carriage rate of S aureus in food handlers is similar to the rate reported in the general population in our country. These results confirm the need for education and training programs in food safety, directed to food handlers (Rev Méd Chile 2002; 130: 859-64)info:eu-repo/semantics/openAccessSociedad Médica de SantiagoRevista médica de Chile v.130 n.8 20022002-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872002000800003es10.4067/S0034-98872002000800003
institution	Scielo Chile
collection	Scielo Chile
language	Spanish / Castilian
topic	Enterotoxins Food handling Staphylococcus Staphylococcal food poisoning
spellingShingle	Enterotoxins Food handling Staphylococcus Staphylococcal food poisoning Figueroa G,Guillermo Navarrete W,Paola Caro C,Maricela Troncoso H,Miriam Faúndez Z,Gustavo Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos
description	Background: One of the most common pathogens causing alimentary toxi-infections is Staphylococcus aureus (S aureus). The presence of S aureus in food, indicates flaws during food manipulations. For this reason most sanitary norms require the detection of S aureus carriers. Aim: To determine the carriage rate of enterotoxin producing S aureus strains in food handlers, and to evaluate the antibiotic susceptibility to six antimicrobial agents. Materials and Methods: A total of 102 food handlers from 19 restaurants in Santiago, were analyzed. Samples for microbiological analysis were obtained with a swab from the retropharynx. Results: S aureus grew in 35 out of the 102 samples obtained (34%). Further analysis revealed that 19/35 (54%) strains were able to produce enterotoxins. Therefore the corrected carriage rate was 19% (19/102). The most frequently detected enterotoxin was the type A (12/19). All S aureus isolates were resistant to penicillin and susceptible to oxacillin, clindamycin, kanamycin, vancomycin and linezolid. Conclusions: The carriage rate of S aureus in food handlers is similar to the rate reported in the general population in our country. These results confirm the need for education and training programs in food safety, directed to food handlers (Rev Méd Chile 2002; 130: 859-64)
author	Figueroa G,Guillermo Navarrete W,Paola Caro C,Maricela Troncoso H,Miriam Faúndez Z,Gustavo
author_facet	Figueroa G,Guillermo Navarrete W,Paola Caro C,Maricela Troncoso H,Miriam Faúndez Z,Gustavo
author_sort	Figueroa G,Guillermo
title	Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos
title_short	Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos
title_full	Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos
title_fullStr	Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos
title_full_unstemmed	Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos
title_sort	portación de staphylococcus aureus enterotoxigénicos en manipuladores de alimentos
publisher	Sociedad Médica de Santiago
publishDate	2002
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872002000800003
work_keys_str_mv	AT figueroagguillermo portaciondestaphylococcusaureusenterotoxigenicosenmanipuladoresdealimentos AT navarretewpaola portaciondestaphylococcusaureusenterotoxigenicosenmanipuladoresdealimentos AT carocmaricela portaciondestaphylococcusaureusenterotoxigenicosenmanipuladoresdealimentos AT troncosohmiriam portaciondestaphylococcusaureusenterotoxigenicosenmanipuladoresdealimentos AT faundezzgustavo portaciondestaphylococcusaureusenterotoxigenicosenmanipuladoresdealimentos
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Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos

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