Prevalence, virulence factors, and antibiotic resistance of Staphylococcus aureus in seafood products
The study underscores the need for Good Hygiene Practices (GHP) in seafood processing to mitigate S. aureus transmission. While specific comparisons between sample types were limited, the findings emphasize the prevalence of virulence factors and antibiotic resistance in seafood-associated S. aureus, highlighting the importance of vigilant food safety measures.
Authors
- Amir Shakerian (ORCID: https://orcid.org/0000-0003-4154-5456)
- Ebrahim Rahimi (ORCID: https://orcid.org/0000-0002-6451-2297)
- Faham Khamesipour (ORCID: https://orcid.org/0000-0003-0678-2528)
- Rasool Esmaili Derke
Institutions
- Ministry of Health and Medical Education (IR)
- Islamic Azad University of Shahrekord (IR)
Publication Details
- Journal
- BMC Infectious Diseases
- Published
- 2025-04-18
- DOI
- https://doi.org/10.1186/s12879-025-10870-1
- Citations
- 4
- Primary Topic
- Microbial Metabolism and Applications
- Type
- article
- Field-Weighted Citation Impact
- 4.93