Indentification and Characterrization of Staphylococcus Aureus Bacteria In Fresh Pork At Public Markets In The North of Vietnam

摘要

Background: Food infected with disease-causing micro-organisms is one of thecommon causes of poisoning all over the world, in under-developed countries as well asin countries with science and medical development (Wieneke A. A et al, 1993).Nowadays, the human race is facing the risk of contracting more than 200 foodbornediseases. Clinical symptoms vary from stomach and intestinal infection to more severeinfection and poison with high mortality risk or complex complications, which affectthe life of the patients. The consequences and economic loss due to foodborne diseasesare significant and tend to increase. For instance, each year in the United States ofAmerica, there are around 76 million cases of infection due to contaminated food, with325,000 people hospitalized and 5,000 deaths. Medical expenses are estimated at 6,5billion dollars per year, and loss due to medical leave is estimated at 34,9 billion dollarsper year (Mead, P.S et al, 1999).The bacteria which cause meat and food poisoning tohuman include Listeria monocytogenes, Staphylococcus aureus, Escherichia coli,Vibrio cholera, Salmonella, and Campylobacter. Of which, Staphylococcus aureushave drawn special attention, for besides the ability to cause food poisoning, they arealso common causes of diseases on human and animals (Nema V et al, 2007). Foodpoisoning due to Staphylococcus aureus was first noticed in 1880. Dack et al (1930)identified the bacteria’s enterotoxin in the culture fluid. Therefore, it is highlyimportant to examine whether Staphylococcal Enterotoxin B (SEB) would cause bloodinfection and blood poisoning from the infected food in order to eliminate the riskfactor and to design measures for proper management of the slaughter houses and foodprocessing houses to make sure that they comply with hygiene standards. In Vietnam,the types of infected foods and their types of poisons vary greatly. Of which, the mostcommon ones are street takes-away (46,6%), sausagess (96,6%), gateaux (85%), andPate (83,3%). It is noticeable that Salmonella and Staphylococcus aureus (S. aureus)are usually found in infected food (Do Ngoc Thuy, 2006).