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|Title: ||Virulence Markers of Staphylococcus aureus Isolated from Food Sold in Jos, Nigeria|
|Authors: ||Mawak, J.D|
|Issue Date: ||2010|
|Publisher: ||International Journal of Pure and Applied Sciences and Technology|
|Series/Report no.: ||Vol,3;No.5;Pp 102-106|
|Abstract: ||Staphylococcal food poisoning ranks as one of the most prevalent causes of
gastroenteritis worldwide. The etiological agent of Staphylococcal food poisoning are
members of the genus Staphylococcus aureus which have been extensively characterized.
A total of 100 food samples (rice) were obtained from different restaurants and eateries
in Jos, Nigeria. They were examined for staphylococuss spp using standard microscopy
and culture. A total of 104 isolates were recovered and subjected to various biochemical
tests which included catalase. coagulase, DNAse and Haemolysis tests. Of the 104
isolates tested, 82 (78.85%) were identified as Saureus of which 53 (64.60%) were
isolatedfrom garnished rice. The remaining 29 (35.40%) were from white rice and stew.
All the 104 gram positive cocci isolated were catalase positive. Coagulase test showed 82
(78.85%) to be coagulase positive while 80 (76.92%) produced the enzyme DNAse. The
haemolysis test showed 72 (59.76%) of these were fJ- haemolytic. 23 (28.05%) were ahaemolytic.
The fJ- haemolytic are more of animal strains and less toxigenic to man while
the a-haemolytic are of human biotype and more toxigenic. The isolation of these
toxigenic strains is of health significance since there is the possibility that they could
multiply in the food releasing toxins if not consumed soon after preparation. The high
level of contamination observed is probably as a result of poor sanitary conditions. The
need for proper sanitary conditions is therefore indicated.|
|Appears in Collections:||Microbiology|
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