TY - JOUR AU - Morshdy, Alaa Eldin M.A. AU - Mohieldeen, Hassan AU - Ahmed E. Tharwat, AU - Moustafa, Maha AU - Mohamed, Rehab E. AU - SaadEldin, Walaa Fathy AU - Darwish, Wageh Sobhy PY - 2022/11/16 Y2 - 2024/03/29 TI - Staphylococcus aureus and Salted Fish: Prevalence, Antibiogram, and Detection of Enterotoxin-coding Genes JF - Journal of Advanced Veterinary Research JA - JAVR VL - 12 IS - 6 SE - DO - UR - https://advetresearch.com/index.php/AVR/article/view/1097 SP - 665-669 AB - <p>This study was taken to investigate the prevalence of <em>Staphylococcus aureus </em>(<em>S. aureus</em>) in four types of salted fish, namely salted sardine, fesiekh, sahlia, and salted herrings that retailed in Zagazig city, Egypt. The antimicrobial susceptibility testing of the recovered <em>S. aureus</em> isolates was examined. Moreover, PCR was used for the detection of the coding genes of <em>S. aureus</em>-enterotoxins (SE) including SEA, SEB, SEC, and SED. The obtained results of the current investigation revealed isolation of <em>S.</em> <em>aureus</em> from the examined salted sardine, fesiekh, sahlia, and salted herrings at 15%, 40%, 30%, and 15%, respectively. Fesiekh had significantly (p&lt; 0.05) the highest total <em>S. aureus</em> count (3.17 ± 0.13 log 10 cfu/g), followed by sahlia (3.08 ± 0.13 log 10 cfu/g), sardine (2.33 ± 0.07 log 10 cfu/mL), and salted herrings (2.30 ± 0.11 log 10 cfu/g), respectively. Besides, 10%, 35%, 20%, and 5% of the examined salted sardine, fesiekh, sahlia, and salted herrings, respectively exceeded Egyptian limits of <em>S. aureus</em>. The recovered <em>S. aureus</em> isolates showed clear multidrug resistance profiling. PCR testing of selected <em>S. aureus</em> isolates for harboring <em>Staphylococcal</em> enterotoxin-coding genes revealed SEA, and SEB were not detected in any examined isolate. However, SEC was detected in 3 <em>S. aureus</em> isolates recovered from fesiekh, and in 2 isolates that recovered from sahlia. SED was only detected in 2 isolates that recovered from fesiekh. Therefore, strict hygienic measures should be adopted during handling, and processing of salted fish.</p> ER -