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Antimicrobial-resistant Staphylococcus aureus and MRSA prevalence among Korean families and household items

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dc.contributor.authorShim, Sheoung-bo-
dc.contributor.authorChung, Yun-Hee-
dc.contributor.authorLee, Kwang-Geun-
dc.date.accessioned2023-04-28T09:42:07Z-
dc.date.available2023-04-28T09:42:07Z-
dc.date.issued2018-02-
dc.identifier.issn1226-7708-
dc.identifier.issn2092-6456-
dc.identifier.urihttps://scholarworks.dongguk.edu/handle/sw.dongguk/9792-
dc.description.abstractOne-hundred-and-seventy-nine Staphylococcus aureus strains, collected from a total of 825 resident and household item samples in Korean homes nationwide, were tested, to survey the spread of antimicrobial-resistant S. aureus including the methicillin-resistant S. aureus (MRSA) strain. Antimicrobial resistance to sulfamethoxazole-trimethoprim (0.0%), teicoplanin (0.0%), tetracycline, vancomycin (0.0%,) chloramphenicol (0.0%), ciprofloxacin (1.1%), clindamycin (1.1%), amikacin (2.2%), gentamicin (8.4%), oxacillin (17.9%), erythromycin (21.8%), ampicillin (96.6%) and penicillin (96.6%), was detected by disk diffusion method and 7.3% (13/179) of the antimicrobial-resistant isolates, were multi-drug resistant (resistant to ae<yen>3 antimicrobial classes). Nine of 32 oxacillin-resistant strains, were positive for the mecA gene and identified as MRSA, in 4 residents and 4 loofah samples, by polymerase chain reaction. These findings provide public health information and contribute to preventing circulation of antimicrobial-resistant strains in community settings including healthy homes.-
dc.format.extent7-
dc.language영어-
dc.language.isoENG-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.titleAntimicrobial-resistant Staphylococcus aureus and MRSA prevalence among Korean families and household items-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.1007/s10068-017-0208-x-
dc.identifier.scopusid2-s2.0-85041342809-
dc.identifier.wosid000423566000032-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.1, pp 269 - 275-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume27-
dc.citation.number1-
dc.citation.startPage269-
dc.citation.endPage275-
dc.type.docTypeArticle-
dc.identifier.kciidART002317746-
dc.description.isOpenAccessY-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusCOMMUNITY-ASSOCIATED MRSA-
dc.subject.keywordPlusANTIBIOTIC-RESISTANCE-
dc.subject.keywordPlusSUSCEPTIBILITY-
dc.subject.keywordPlusINFECTIONS-
dc.subject.keywordPlusTRANSMISSION-
dc.subject.keywordPlusSURFACES-
dc.subject.keywordPlusCONTAMINATION-
dc.subject.keywordPlusPRODUCTS-
dc.subject.keywordPlusPORK-
dc.subject.keywordPlusHOME-
dc.subject.keywordAuthorAntimicrobial-
dc.subject.keywordAuthorHome-
dc.subject.keywordAuthorMRSA-
dc.subject.keywordAuthorResistant-
dc.subject.keywordAuthorStaphylococcus aureus-
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