Genotyping of Staphylococcus aureus Collected from Food Preparation Facilities Using Random Amplified Polymorphic DNA Analysis, Biased Sinusoidal Field Gel Electrophoresis and Pulsed-Field Gel Electrophoresis
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- KISHIMOTO Michiru
- Nagoya College of Nutrition, Shinsakae
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- SUZUKI Masahiro
- Aichi Prefectural Institute of Public Health
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- MORITA Kimiko
- Nagoya College of Nutrition, Shinsakae
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- Goto Juri
- Nagoya College of Nutrition, Shinsakae
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- KASIO Hajime
- Nagoya College of Nutrition, Shinsakae
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- HIOKI Yuichi
- Performance Chemicals Research Laboratories
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- OKANO Tetsuya
- Performance Chemicals Research Laboratories
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- KONUMA Hirotaka
- Tokai University
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- TAKAMIZAWA Kazuhiro
- Gifu University
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- KASUGA Fumiko
- National Institute of Health Sciences
Bibliographic Information
- Other Title
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- 調理施設から採取された黄色ブドウ球菌のRAPD‐PCR,BSFGEおよびPFGEによる遺伝子多型解析
- 調理施設から採取された黄色ブドウ球菌のRAPD-PCR, BSFGEおよびPFGEによる遺伝子多型解析
- チョウリ シセツ カラ サイシュ サレタ キイロ ブドウ キュウキン ノ RAPD PCR BSFGE オヨビ PFGE ニ ヨル イデンシ タケイ カイセキ
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Abstract
Sixty-four Staphylococcus aureus isolates from the hands of study participants, foodstuff, prepared food, cooking utensils, and cooking equipment at food preparation facilities were genotyped by Randomly Amplified Polymorphic DNA (RAPD) analysis, Biased Sinusoidal Field Gel Electrophoresis (BSFGE) and Pulsed-Field Gel Electrophoresis (PFGE).<BR>The results of the genotyping revealed that diffusion of S. aureus had occurred. S. aureus originating from the hands of a study participant was transmitted to a cooking knife and to prepared food (salad). Furthermore, another transmission was found by an unknown person between a frying pan and a faucet.<BR>The strains were divided into 11 different genetic types by RAPD analysis based on two primers, and 12 different genetic types by BSFGE. The PFGE types were completely consistent with the BSFGE types. The types obtained by both techniques were similar for all strains examined. However, in RAPD typing, 8 types (73%) were consistent with the PFGE types, but the other 3 types were not consistent. RAPD provided less discrimination than PFGE.
Journal
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- Japanese Journal of Food Microbiology
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Japanese Journal of Food Microbiology 21 (3), 193-200, 2004
Japanese Society of Food Microbiology
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Details 詳細情報について
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- CRID
- 1390001204426530560
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- NII Article ID
- 130004103553
- 10013725968
- 120006340192
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- NII Book ID
- AN10552871
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- ISSN
- 18825982
- 13408267
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- HANDLE
- 20.500.12099/29603
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- NDL BIB ID
- 7132413
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed