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The Staphylococcus aureus Complex and Its Role in Microbial Food...
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The Staphylococcus aureus Complex and Its Role in Microbial Food Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 1603

Special Issue Editors

Dr. Vincenzina Fusco

E-Mail Website
Guest Editor
National Research Council of Italy, Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
Interests: microbial food safety; foodborne pathogenic bacteria; molecular methods; genomics; milk and dairy products
Special Issues, Collections and Topics in MDPI journals
Dr. Daniele Chieffi

E-Mail Website
Guest Editor
National Research Council of Italy, Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
Interests: food safety and quality; probiotics; foodborne pathogenic bacteria; S. aureus; A. butzleri; molecular methods; genomics; milk and dairy products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The so-called Staphylococcus aureus complex comprises S. aureus and novel species that are closely genotypically and phenotypically related to S. aureus such as S. argenteus, S. schweitzeri, S. singaporensis, and S. roterodami. With the exception of S. schweitzeri, the novel species (i.e., S. argenteus, S. singaporensis, and S. roterodami) are all associated with human infections, and thus, as S. aureus, they may act as pathogenic bacteria. Moreover S. argenteus, due to its ability to produce staphylococcal enterotoxins, is able to cause staphylococcal food poisoning and it is emerging as a foodborne pathogen. However, rapid and reliable methods are needed to discriminate S. aureus from the other species of the S. aureus complex, and information about the prevalence of these novel species in foods is required. In this Special Issue, we invite researchers to send contributions concerning any aspect related to the members of the Staphylococcus aureus complex and their foodborne pathogenic potential.

Dr. Vincenzina Fusco
Dr. Daniele Chieffi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Staphylococcus aureus complex
  • food
  • microbial food safety
  • foodborne pathogenic bacteria

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Published Papers (1 paper)

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Research

16 pages, 3825 KiB  
Article
A Novel Approach Based on Real-Time PCR with High-Resolution Melting Analysis for the Simultaneous Identification of Staphylococcus aureus and Staphylococcus argenteus
by Daniele Chieffi, Dafne Bongiorno, Anna Licitra, Floriana Campanile and Vincenzina Fusco
Foods 2024, 13(18), 3004; https://doi.org/10.3390/foods13183004 - 22 Sep 2024
Viewed by 1290
Abstract
Staphylococcus (S.) aureus is a pathogenic bacterium able to cause several diseases in humans and animals as well as foodborne intoxications. S. argenteus, being phenotypically and genotypically related to S. aureus, is part of the so-called S. aureus complex [...] Read more.
Staphylococcus (S.) aureus is a pathogenic bacterium able to cause several diseases in humans and animals as well as foodborne intoxications. S. argenteus, being phenotypically and genotypically related to S. aureus, is part of the so-called S. aureus complex and recently recognized as an emerging pathogen able to cause, like S. aureus, several diseases both in humans and animals, and foodborne poisoning outbreaks. However, it has been reported that the widely used conventional PCR of Brakstad et al. [Journal of Clinical Microbiology, 30(7), 1654–1660, (1992)] targeting the thermostable nuclease gene may provide false-positive S. aureus, as it is able to amplify also S. argenteus. Here, we developed a novel two-step approach that, following the PCR of Brakstad et al. (1992), discriminates S. aureus from S. argenteus by a real-time PCR with high-resolution melting analysis (rt-PCR-HRM). In particular, targeting a polymorphic 137 bp region of the sodA gene, our developed rt-PCR-HRM method clearly discriminated S. aureus from S. argenteus, showing a remarkable difference in their amplification product melting temperatures (approximately 1.3 °C) as well as distinct melting curve shapes. The good sensitivity, reproducibility, user friendliness, and cost effectiveness of the developed method are advantageous attributes that will allow not only its easy employment to correctly identify misidentified isolates present in various collections of S. aureus, but also expand the still lacking knowledge on the prevalence and distribution of S. argenteus. Full article
(This article belongs to the Special Issue The Staphylococcus aureus Complex and Its Role in Microbial Food Safety)
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