Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

David Pérez-Boto1, Matilde D'Arrigo2, Ana García-Lafuente2

  • 1Department of Food Technology, INIA-CSIC, Carretera de La Coruña Km 7, 28040 Madrid, Spain.

Foods (Basel, Switzerland)
|June 10, 2023
PubMed
Summary

Staphylococcus aureus, a potential food hazard, was found on surfaces in dry-cured meat facilities, especially during processing. Multidrug-resistant strains, including MRSA ST398, pose a consumer health risk despite cleaning efforts.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Clindamycin susceptibility and virulence characterization of <i>Listeria monocytogenes</i> strains isolated from meat and meat-processing environments.

Frontiers in microbiology·2026
Same author

Malignant transformation of a testosterone-secreting ovarian steroid cell tumor: a case report.

Gynecologic oncology reports·2026
Same author

Bioremediation of cadmium using cadmium-tolerant bacteria in cacao farms in Arauca, Colombia.

3 Biotech·2026
Same author

Integrating natural gradients and controlled assays to reveal bacterial responses to cadmium in Theobroma cacao L., soils.

PloS one·2026
Same author

Cadmium in fertilisers used for cacao production: a case study in Colombia.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment·2025
Same author

Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds.

Foods (Basel, Switzerland)·2025

Area of Science:

  • Food microbiology
  • Public health
  • Antimicrobial resistance

Background:

  • Staphylococcus aureus is a significant pathogen in food production.
  • Dry-cured meat products are susceptible to microbial contamination.
  • Understanding S. aureus prevalence and characteristics in processing environments is crucial for food safety.

Purpose of the Study:

  • To investigate the presence and characteristics of Staphylococcus aureus in dry-cured meat-processing facilities.
  • To assess the effectiveness of cleaning and disinfection procedures.
  • To identify potential health hazards associated with S. aureus isolates.

Main Methods:

  • Surface sampling in six dry-cured meat-processing facilities.
  • Detection and quantification of S. aureus.
Keywords:
MRSAantibiotic resistanceenterotoxinvirulence

Related Experiment Videos

  • Molecular typing using Pulsed-Field Gel Electrophoresis (PFGE) and Multilocus Sequence Typing (MLST).
  • Detection of enterotoxin and toxic shock syndrome toxin genes.
  • Antimicrobial susceptibility testing.

    • Main Results:

    • S. aureus was detected on 3.8% of surfaces, with higher prevalence during processing (4.8%) than post-disinfection (1.4%).
    • Eleven sequence types (STs) were identified, with ST30 and ST12 being most common.
    • Virulence genes (sea, seb, sec, egc, tst) were present in 53% and 82% of isolates, respectively.
    • 31.6% of isolates were susceptible to all tested antibiotics, while 15.8% were multidrug-resistant, including MRSA ST398.

    Conclusions:

    • While cleaning and disinfection procedures were generally effective, S. aureus persists in processing environments.
    • The presence of S. aureus strains with virulence factors and antimicrobial resistance, especially MRSA ST398, represents a potential consumer health risk.
    • Continued monitoring and robust hygiene practices are essential in dry-cured meat production.