{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T22:45:51Z","timestamp":1777070751925,"version":"3.51.4"},"reference-count":47,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2018,8,13]],"date-time":"2018-08-13T00:00:00Z","timestamp":1534118400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"University Malaya Research Fund Assistance (BKP) Grant","award":["UM.TNC2\/IPPP\/PPGP\/638\/BK071-2015"],"award-info":[{"award-number":["UM.TNC2\/IPPP\/PPGP\/638\/BK071-2015"]}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,9]]},"abstract":"\n Abstract<\/jats:title>\n \n Staphylococcus aureus<\/jats:italic>\n is able to form multilayer biofilms embedded within a glycocalyx or slime layer. Biofilm formation poses food contamination risks and can subsequently increase the risk of food poisoning. Identification of food\u2010related\n S. aureus<\/jats:italic>\n strains will provide additional data on staphylococcal food poisoning involved in biofilm formation. A total of 52\n S. aureus<\/jats:italic>\n strains isolated from sushi and sashimi was investigated to study their ability for biofilm formation using crystal violet staining. The presence of accessory gene regulator (\n agr<\/jats:italic>\n ) groups and 15 adhesion genes was screened and their associations in biofilm formation were studied. All 52\n S. aureus<\/jats:italic>\n strains showed biofilm production on the tested hydrophobic surface with 44% (23\/52) strains classified as strong, 33% (17\/52) as moderate, and 23% (12\/52) as weak biofilm producers. The frequency of\n agr<\/jats:italic>\n \u2010positive strains was 71% (\n agr<\/jats:italic>\n group 1 = 21 strains;\n agr<\/jats:italic>\n group 2 = 2 strains;\n agr<\/jats:italic>\n group 3 = 12 strains;\n agr<\/jats:italic>\n group 4 = 2 strains) whereas\n agr<\/jats:italic>\n \u2010negative strains were 29% (15\/52). Twelve adhesion genes were detected and 98% of the\n S. aureus<\/jats:italic>\n strains carried at least one adhesion gene. The\n ebps<\/jats:italic>\n was significantly (\n p<\/jats:italic>\n < .05) associated with strong biofilm producing strains. In addition,\n eno<\/jats:italic>\n ,\n clfA<\/jats:italic>\n ,\n icaAD, sasG<\/jats:italic>\n ,\n fnbB<\/jats:italic>\n ,\n cna<\/jats:italic>\n , and s\n asC<\/jats:italic>\n were significantly higher in the\n agr<\/jats:italic>\n \u2010positive group compared to the\n agr<\/jats:italic>\n \u2010negative group. The results of this study suggest that the presence of\n ebps<\/jats:italic>\n ,\n eno<\/jats:italic>\n ,\n clfA<\/jats:italic>\n ,\n icaAD, sasG<\/jats:italic>\n ,\n fnbB<\/jats:italic>\n ,\n cna<\/jats:italic>\n , and s\n asC<\/jats:italic>\n may play an important role in enhancing the stage of biofilm\u2010related infections and warrants further investigation.\n <\/jats:p>\n <\/jats:sec>\n \n Practical Application<\/jats:title>\n \n This work contributes to the knowledge on the biofilm formation and the distribution of\n agr<\/jats:italic>\n groups in\n S. aureus<\/jats:italic>\n strains as well as microbial surface components in recognizing adherence matrix molecules of organisms isolated from ready\u2010to\u2010eat sushi and sashimi. The findings provide valuable information to further study the roles of specific genes in causing biofilm\u2010related infections.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1111\/1750-3841.14300","type":"journal-article","created":{"date-parts":[[2018,8,13]],"date-time":"2018-08-13T05:34:13Z","timestamp":1534138453000},"page":"2337-2342","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Diverse Profiles of Biofilm and Adhesion Genes in\n Staphylococcus Aureus<\/i>\n Food Strains Isolated from Sushi and Sashimi"],"prefix":"10.1111","volume":"83","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1346-3787","authenticated-orcid":false,"given":"Suat Moi","family":"Puah","sequence":"first","affiliation":[{"name":"Dept. of Biomedical Science, Faculty of Medicine Univ. of Malaya Malaya Kuala Lumpur Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jin Ai Mary Anne","family":"Tan","sequence":"additional","affiliation":[{"name":"Academic of Sciences Malaysia Kuala Lumpur Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1466-7389","authenticated-orcid":false,"given":"Ching Hoong","family":"Chew","sequence":"additional","affiliation":[{"name":"School of Biomedicine, Faculty of Health Sciences Univ. Sultan Zainal Abidin Kuala Nerus Terengganu Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kek Heng","family":"Chua","sequence":"additional","affiliation":[{"name":"Dept. of Biomedical Science, Faculty of Medicine Univ. of Malaya Malaya Kuala Lumpur Malaysia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2018,8,13]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00203-014-0983-1"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1099\/mic.0.057018-0"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph120910254"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meegid.2013.05.002"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.ppat.1000052"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.micinf.2004.02.003"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13765-012-3253-4"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2010.07.025"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1126\/science.284.5418.1318"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1128\/IAI.67.10.5427-5433.1999"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.10.048"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1074\/jbc.M107621200"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/path.1700920113"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12917-015-0319-7"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/1469-0691.12429"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms4040041"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1038\/nrmicro3161"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2015.00841"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-94-007-0940-9_7"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1574-6976.2011.00311.x"},{"key":"e_1_2_9_22_1","first-page":"827965","article-title":"Staphylococcus aureus and staphylococcal food\u2010borne disease: An ongoing challenge in public health","author":"Kadariya J.","year":"2014","journal-title":"Biomed Research International"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.resmic.2005.11.003"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.2217\/fmb.13.7"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2014.12.002"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.69.1.18-23.2003"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.3389\/fcimb.2014.00178"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1186\/1471-2180-9-202"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.06.025"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2008.03791.x"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.70.12.6951-6956.2004"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-med-042711-140023"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1074\/jbc.271.26.15803"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2014.08.004"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph13020199"},{"issue":"1","key":"e_1_2_9_36_1","first-page":"45","article-title":"Prevalence of Staphylococcus aureus and Salmonella enterica in ready\u2010to\u2010eat sushi and sashimi","volume":"34","author":"Puah S. 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