{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T03:25:00Z","timestamp":1792293900195,"version":"4.4.0"},"reference-count":102,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2021,11,24]],"date-time":"2021-11-24T00:00:00Z","timestamp":1637712000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Toxins"],"abstract":"<jats:p>Staphylococcus aureus causes a foodborne intoxication due to the production of enterotoxins and shows antimicrobial resistance, as in the case of methicillin-resistant strains (MRSA). Herein, we analyzed 207 ready-to-eat foods collected in Algeria, reporting a S. aureus prevalence of 23.2% (48\/207) and respective loads of coagulase positive staphylococci (CPS) ranging from 1.00 \u00b1 0.5 to 5.11 \u00b1 0.24 Log CFU\/g. The 48 S. aureus isolates were widely characterized by staphylococcal enterotoxin gene (SEg)-typing and 16S-23S rDNA intergenic spacer region (ISR)-PCR, as well as by detecting tst and mecA genes, genetic determinants of toxic shock syndrome toxin-1 and methicillin resistance, respectively. We found that the S. aureus isolates belonged to seven different SEg-types harboring the following combinations of genes: (1) selW, selX; (2) egc (seG, seI, seM, seN, seO), selW, selX; (3) seA, seH, seK, seQ, selW, selX; (4) seB, selW, selX; (5) seD, selJ, seR, selW, selX; (6) seH, selW, selX, selY; and (7) seA, egc, selW, selX, while among these, 2.1% and 4.2% were tst- and mecA- (staphylococcal chromosomal cassette mec-type IV) positive, respectively. Selected strains belonging to the 12 detected ISR-types were resistant towards antimicrobials including benzylpenicillin, ofloxacin, erythromycin, lincomycin, tetracyclin, kanamycin, oxacillin, and cefoxitin; 8.3% (1\/12) were confirmed as MRSA and 16.7% (2\/12) were multidrug resistant. The present study shows the heterogeneity of the S. aureus population in Algerian ready-to-eat foods as for their toxigenic potential and antimicrobial resistance, shedding the light on the quality and safety related to the consume of ready-to-eat foods in Algeria.<\/jats:p>","DOI":"10.3390\/toxins13120835","type":"journal-article","created":{"date-parts":[[2021,12,1]],"date-time":"2021-12-01T03:12:56Z","timestamp":1638328376000},"page":"835","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":48,"title":["Prevalence, Enterotoxigenic Potential and Antimicrobial Resistance of Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus (MRSA) Isolated from Algerian Ready to Eat Foods"],"prefix":"10.3390","volume":"13","author":[{"given":"Omar Amine","family":"Mekhloufi","sequence":"first","affiliation":[{"name":"Laboratory of Hygiene and Animal Pathology, Institute of Veterinary Sciences, University of Tiaret, Tiaret 14000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0532-2020","authenticated-orcid":false,"given":"Daniele","family":"Chieffi","sequence":"additional","affiliation":[{"name":"National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdelhamid","family":"Hammoudi","sequence":"additional","affiliation":[{"name":"Laboratory of Hygiene and Animal Pathology, Institute of Veterinary Sciences, University of Tiaret, Tiaret 14000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sid Ahmed","family":"Bensefia","sequence":"additional","affiliation":[{"name":"Food, Water and Environmental Bacteriology Laboratory, Pasteur Institute of Algeria, Algiers 16000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3559-3689","authenticated-orcid":false,"given":"Francesca","family":"Fanelli","sequence":"additional","affiliation":[{"name":"National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5608-7657","authenticated-orcid":false,"given":"Vincenzina","family":"Fusco","sequence":"additional","affiliation":[{"name":"National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,11,24]]},"reference":[{"key":"ref_1","first-page":"290","article-title":"Foodomics and Food Safety: Where We Are","volume":"55","year":"2017","journal-title":"Food Technol. 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