Resumen de Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos
Guillermo Figueroa G, Paola Navarrete W, Maricela Caro C, Miriam Troncoso H, Gustavo Faúndez Z
Background: One of the most common pathogens causing alimentary toxi-infections is Staphylococcus aureus (S aureus). The presence of S aureus in food, indicates flaws during food manipulations. For this reason most sanitary norms require the detection of S aureus carriers. Aim: To determine the carriage rate of enterotoxin producing S aureus strains in food handlers, and to evaluate the antibiotic susceptibility to six antimicrobial agents. Materials and Methods: A total of 102 food handlers from 19 restaurants in Santiago, were analyzed. Samples for microbiological analysis were obtained with a swab from the retropharynx. Results: S aureus grew in 35 out of the 102 samples obtained (34%). Further analysis revealed that 19/35 (54%) strains were able to produce enterotoxins. Therefore the corrected carriage rate was 19% (19/102). The most frequently detected enterotoxin was the type A (12/19). All S aureus isolates were resistant to penicillin and susceptible to oxacillin, clindamycin, kanamycin, vancomycin and linezolid. Conclusions: The carriage rate of S aureus in food handlers is similar to the rate reported in the general population in our country. These results confirm the need for education and training programs in food safety, directed to food handlers (Rev Méd Chile 2002; 130: 859-64)
