Capozzi, Loredana

Caruso, Marta

Difato, Laura

Normanno, Giovanni

Parisi, Antonio

Requena, Teresa

Spinelli, Elisa

Food Science & Nutrition

English

A known amount (107 cfu/ml) of animal origin Methicillin-resistant Staphylococcus aureus (MRSA) ST398/t011/V and of human origin MRSA ST1/t127/IVa strains were individually inoculated into ricotta cheese and hamburger samples. The pH of each food matrix was gradually decreased from 6.0 down to 2.0 during a period of about 2 hr, under conditions simulating the mechanical digestion of the human stomach. Afterward, the MRSA strains were recovered by using a MRSA-specific plating medium. Although both strains showed a certain acidic resistance, they showed different responses at low pH values during the experiment: ST398 survived unharmed during the course of the experiments to the last stage at pH 2 where counts of 6.4 cfu/g for the hamburger and 7.5 log cfu/g for ricotta cheese assays were obtained. In contrast, the ST1 population was no longer detectable at pH 3 in the hamburger and at pH 2 in the ricotta cheese assays. To the best of our knowledge, this is the first study that investigates the ability of MRSA to overcome the acidic conditions of the human stomach and that adds new evidence that might contribute to expand the scientific knowledge on the significance of MRSA in the food safety debate

Difato, Laura Maria

Hochschulbibliothekszentrum des Landes Nordrhein-Westfalen (hbz)

Fate of Methicillin-resistant Staphylococcus aureus (MRSA) under simulated acidic conditions of the human stomach

Open Access Repository

Fate of Methicillin‐resistant
            Staphylococcus aureus
            (MRSA) under simulated acidic conditions of the human stomach

A known amount (107 cfu/ml) of animal origin Methicillin‐resistant Staphylococcus aureus (MRSA) ST398/t011/V and of human origin MRSA ST1/t127/IVa strains were individually inoculated into ricotta cheese and hamburger samples. The pH of each food matrix was gradually decreased from 6.0 down to 2.0 during a period of about 2 hr, under conditions simulating the mechanical digestion of the human stomach. Afterward, the MRSA strains were recovered by using a MRSA‐specific plating medium. Although both strains showed a certain acidic resistance, they showed different responses at low pH values during the experiment: ST398 survived unharmed during the course of the experiments to the last stage at pH 2 where counts of 6.4 cfu/g for the hamburger and 7.5 log cfu/g for ricotta cheese assays were obtained. In contrast, the ST1 population was no longer detectable at pH 3 in the hamburger and at pH 2 in the ricotta cheese assays. To the best of our knowledge, this is the first study that investigates the ability of MRSA to overcome the acidic conditions of the human stomach and that adds new evidence that might contribute to expand the scientific knowledge on the significance of MRSA in the food safety debate.Peer reviewe

Digital.CSIC

Fate of Methicillin‐resistant Staphylococcus aureus (MRSA) under simulated acidic conditions of the human stomach

https://www.openaccessrepository.it/record/30936/files/fulltext.pdf

Fate of Methicillin‐resistant Staphylococcus aureus (MRSA) under simulated acidic conditions of the human stomach

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Hochschulbibliothekszentrum des Landes Nordrhein-Westfalen (hbz)

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Digital.CSIC