Genetic diversity and virulence potential of Staphylococcus aureus isolates from raw and processed food commodities in Shanghai.

@article{Song2015GeneticDA,
  title={Genetic diversity and virulence potential of Staphylococcus aureus isolates from raw and processed food commodities in Shanghai.},
  author={Minghui Song and Yalong Bai and Jie Xu and Michelle Qiu Carter and Chunlei Shi and Xianming Shi},
  journal={International journal of food microbiology},
  year={2015},
  volume={195},
  pages={1-8}
}
The risk of zoonotic transmission to humans highlights the need to understand the molecular ecology of Staphylococcus aureus in foods. In this study, 142 S. aureus isolates obtained from various raw and processed foods from Shanghai, China were characterized to determine their genetic diversity and virulence gene content. A total of 16 clonal complexes (CCs), 34 staphylococcal protein A (spa) types, and 6 accessory gene regulator (agr) allelic groups were identified and analyzed among the 142 S… CONTINUE READING
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