Antimicrobial Susceptibility of Coagulase-Positive and Coagulase-Negative Staphylococci in Ready-to-Eat Sashimi

作者：Moura Ana T; Saraiva Cristina; Migueis Samuel; Esteves Alexandra; Fontes Maria C

来源：Journal of Aquatic Food Product Technology, 2017, 26(1): 95-102.

DOI：10.1080/10498850.2015.1099069

• Staphylococci
• antibiotic resistance
• sashimi
• food safety

The aim of this study was to investigate the antimicrobial susceptibility pattern of Staphylococcus spp. isolated from sashimi meals collected in Japanese restaurants from northern Portugal. One hundred and thirty-six isolates of Staphylococcus spp. were recovered from sashimi samples. The antimicrobial susceptibility test showed high levels of resistance to beta-lactams, macrolides, and lincosamides. All Staphylococcus isolates were sensitive to trimethoprim-sulfamethoxazole, ciprofloxacin, and chloramphenicol. Multidrug-resistant staphylococci (25%) were found in sashimi samples. It is of the utmost need to improve the hygienic practices in handling in order to reduce the occurrence of Staphylococcus species, potentially resistant to antimicrobial agents.

• 出版日期2017