PREVALENCE AND CHARACTERIZATION OF Staphylococcus aureus ISOLATED FROM RETAIL VEGETABLES

V. FULARA¹, J.K. SINGH², S. VERMA³, A. TYAGI⁴, A. CHATTERJI⁵*
¹Department of Life Sciences, Institute of Applied Medicines and Research, Ghaziabad, 201206, Chaudhary Charan Singh University, Meerut, 250001, Uttar Pradesh, India
²Department of Life Sciences, Institute of Applied Medicines and Research, Ghaziabad, 201206, Chaudhary Charan Singh University, Meerut, 250001, Uttar Pradesh, India
³Department of Life Sciences, Institute of Applied Medicines and Research, Ghaziabad, 201206, Chaudhary Charan Singh University, Meerut, 250001, Uttar Pradesh, India
⁴Department of Life Sciences, Institute of Applied Medicines and Research, Ghaziabad, 201206, Chaudhary Charan Singh University, Meerut, 250001, Uttar Pradesh, India
⁵Department of Life Sciences, Institute of Applied Medicines and Research, Ghaziabad, 201206, Chaudhary Charan Singh University, Meerut, 250001, Uttar Pradesh, India
* Corresponding Author : arjun.chatterji@iamr.ac.in

Received : 16-04-2020     Accepted : 07-05-2020     Published : 30-05-2020
Volume : 12     Issue : 5       Pages : 1828 - 1831
Int J Microbiol Res 12.5 (2020):1828-1831

Keywords : PCR, SFD, Bacterium
Academic Editor : Takemi Otsuki, Dr M.G. Rathod, Kumar D Shiva, Nishant Bhanu, Savita Kate
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Life Sciences, Institute of Applied Medicines and Research, Ghaziabad, 201206, Chaudhary Charan Singh University, Meerut, 250001, Uttar Pradesh, India
Author Contribution : All authors equally contributed

Foodborne diseases are a major global health concern. There are many bacteria which cause toxicity and create major health issues. It can even destroy one’s immune system and result in death. Out of all these bacteria, “Staphylococcus aureus” is one of the most prevalent bacterium which causes major foodborne diseases in vegetables and food from plant origins. S. aureus forms complex communities with unwanted bacteria in multispecies biofilms. To enhance the safety of the food products we need to work on improving hygiene conditions, especially in the food sectors. Particularly we need the removal of bacterial biofilms which adhere to food. Symptoms of Staphylococcus aureus food diseases (SFD) include nausea, vomiting, and abdominal cramps with or without diarrhoea. Preventive measures include safe food handling and processing practice, maintaining cold chain, adequate cleaning and disinfection of equipment and prevention of cross-contamination in home and in the kitchen This study aims to evaluate the presence and contamination rate of Staphylococcal aureus in fresh food and vegetables in the markets of our country, along with providing a brief overview of SFD, contributing factors and the threat that it imposes on the consumers. The genes encoding for toxins will be identified by Polymerase Chain Reaction (PCR), however there is a limitation in using this technique as it does not show the expression of genes that encode for new toxins.

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