Virulence Factors Associated with Staphylococcus Spp. Isolated from Fish and Fishery Products

Abstract

Forty-eight isolates of Staphylococcus obtained from fish and fishery products [Staphylococcus aureus (25), Staphylococcus hysicus subsp. chromogens (7), Staphylococcus simulans (7), Staphylococcus epidermidis (7) and Staphylococcus warneri (2)] were used to study the virulence factors associated with these organisms. The virulence factors studied were lipase, phospolipase, phosphatase, thermo nuclease, enterotoxins and haemolysins. Lipase, phospholipase, and urease were produced by all the strains, where as thermo nuclease was produced by S.aureus strains only. In the case of other factors like haemolysins, proteases, phosphatases and enterotoxins, considerable strain-to-strain variation was observed. Most of the isolates produced more than one virulent factor. Enterotoxins were produced by 76% of S.aureus isolates. None of the coagulase negative staphylococci could produce enterotoxins. The study also shows that most of the isolates are capable of producing potential virulent enzymes and enterotoxins, which can cause infection and intoxication.