Antimicrobial resistance and genomic characterization of <i>Staphylococcus aureus</i> in ready-to-eat foods from Mangaung Metro Municipality.

ABSTRACT: Human staphylococcal food poisoning is caused by a range of heat-stable staphylococcal enterotoxins that are released into food by Staphylococcus aureus. Additionally, antimicrobial resistance has steadily grown into a significant global issue that endangers food safety and human health. Therefore, this study aimed to determine the frequency of S. aureus in foods sold on the streets of Mangaung Metropolitan Municipality, South Africa, and thoroughly examine the isolated strains' genetic traits, virulence, and antibiotic resistance profiles. Out of 168 samples, which included salad, pap (maize meal), chicken, and pork, all (100%) samples showed the occurrence of Staphylococcus species. Furthermore, 29.7% of isolates were subsequently identified by MALDI-TOF MS as S.

SUBMITTER: Letuka P 

PROVIDER: S-EPMC12714933 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature