Abstract—Throughout the world, food processing and handling is a major problem leading to food poisoning and infection. A total of 480 samples was analyzed for Staphylococcus aureus contamination which resulted from food processing. Most of the isolates were taken from food-handlers using nasal swabs. The most contaminated food was chicken pastries, followed by egg sandwiches and spring rolls. Isolates from all samples produced virulence factors hemolysin, coagulase, DNase and enterotoxins. Five different enterotoxins (SEs) were isolated and identified from different samples. The detected SEs are SEA to SEE. Most the isolates secreted SEA followed by SEB. The strains were multiple-resistant to several antibiotics. Ampicillin and penicillin were the most resisted antibiotics. The value of this investigation is to generate awareness about the dangers of food processing and handling leading to infections by foodborne microbes which constitute a potential health risk for the consumers.
Index Terms—Staphylococcus aureus, contamination, food products, food handlers.
Al-Bahry S. N. and Sivakumar N. are with the Department of Biology, College of Science, Sultan Qaboos University, Oman (e-mail: snbahry@squ.edu.om, apnsiva@squ.edu.om)
Mahmoud I. Y. is with the Department of Biological Sciences and Chemistry, University of Nizwa, Oman (e-mail: ibrahim.younis@unizwa.edu.om)
Al-Musharafi S. K. is with the Department of Applied Biotechnology, Sur College of Applied Sciences, Sur, Oman (e-mail: salma.sur@cas.edu.om).
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Cite: Al-Bahry S. N., Mahmoud I. Y., Al-Musharafi S. K., and Sivakumar N., "Staphylococcus aureus Contamination during Food Preparation, Processing and Handling," International Journal of Chemical Engineering and Applications vol. 5, no. 5, pp. 388-392, 2014.
