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Medicine Advances 2023, 1(1): 53-78 https://doi.org/10.1002/med4.6
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Global prevalence of Staphylococcus aureus in food products and its relationship with the occurrence and development of diabetes mellitus

Show Author's Information Tingting Liang1,2,3,,  Zhuang Liang4,,  Shi Wu3,,  Yu Ding5( ),  Qingping Wu3 ( ),  Bing Gu1 ( )
Laboratory Medicine, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou, China
Guangdong Institute of Cardiovascular Diseases, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou, China
Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
Shaanxi University of Traditional Chinese Medicine, Xianyang, Shaanxi, China
Department of Food Science & Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China

Tingting Liang, Zhuang Liang and Shi Wu contributed equally to this work.

Keywords:
diabetes, antibiotic resistance, prevalence, food type, Staphylococcus aureus
Cite this article:
Liang T, Liang Z, Wu S, et al. Global prevalence of Staphylococcus aureus in food products and its relationship with the occurrence and development of diabetes mellitus. Medicine Advances, 2023, 1(1): 53-78. https://doi.org/10.1002/med4.6
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Abstract Full text About this article

The worldwide distribution of Staphylococcus aureus across food types is an important food safety concern. This study aimed to estimate the prevalence of S. aureus in food products and its relationship with the occurrence and development of diabetes mellitus. A total of 55 articles were included. The pooled prevalence of S. aureus was 30.2%. The highest prevalence of S. aureus was observed in cereals, followed by meat and bean products, and the lowest in confectionery, egg products, and vegetables. The prevalence in dairy and seafood products was similar. Combinations of culture and molecular methods have been used for S. aureus detection. Furthermore, the prevalence of S. aureus in developed countries (Europe and North America) was higher than that in developing countries (Asia and Africa). In addition, the prevalence was higher in the provinces of Xinjiang and Shaanxi than that in Sichuan and Shandong in China, which may be due to the difference in climate and dietary habits. The results revealed that food type, bacterial detection methods, and location can influence the prevalence of S. aureus contamination. Resistance rates to preferred antibiotics against S. aureus were the highest for cephradine, polymyxin B, and penicillin at 82.9%, 82.0%, and 81.3%, respectively. In addition, 17 studies were system reviewed that the S. aureus infections are closely associated with the development of diabetes, and the treatment of probiotic, prebiotic, FMT, and bacteriophage can prevent and control S. aureus infections. This review emphasizes the high prevalence of S. aureus contamination in food, suggesting a potential diabetic infection risk and importance of observing principles of food safety and hygiene to reduce S. aureus.


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Global prevalence of Staphylococcus aureus in food products and its relationship with the occurrence and development of diabetes mellitus

Show Author's information Tingting Liang1,2,3,, Zhuang Liang4,, Shi Wu3,, Yu Ding5( ), Qingping Wu3 ( ), Bing Gu1 ( )
Laboratory Medicine, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou, China
Guangdong Institute of Cardiovascular Diseases, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou, China
Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
Shaanxi University of Traditional Chinese Medicine, Xianyang, Shaanxi, China
Department of Food Science & Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China

Tingting Liang, Zhuang Liang and Shi Wu contributed equally to this work.

Abstract

The worldwide distribution of Staphylococcus aureus across food types is an important food safety concern. This study aimed to estimate the prevalence of S. aureus in food products and its relationship with the occurrence and development of diabetes mellitus. A total of 55 articles were included. The pooled prevalence of S. aureus was 30.2%. The highest prevalence of S. aureus was observed in cereals, followed by meat and bean products, and the lowest in confectionery, egg products, and vegetables. The prevalence in dairy and seafood products was similar. Combinations of culture and molecular methods have been used for S. aureus detection. Furthermore, the prevalence of S. aureus in developed countries (Europe and North America) was higher than that in developing countries (Asia and Africa). In addition, the prevalence was higher in the provinces of Xinjiang and Shaanxi than that in Sichuan and Shandong in China, which may be due to the difference in climate and dietary habits. The results revealed that food type, bacterial detection methods, and location can influence the prevalence of S. aureus contamination. Resistance rates to preferred antibiotics against S. aureus were the highest for cephradine, polymyxin B, and penicillin at 82.9%, 82.0%, and 81.3%, respectively. In addition, 17 studies were system reviewed that the S. aureus infections are closely associated with the development of diabetes, and the treatment of probiotic, prebiotic, FMT, and bacteriophage can prevent and control S. aureus infections. This review emphasizes the high prevalence of S. aureus contamination in food, suggesting a potential diabetic infection risk and importance of observing principles of food safety and hygiene to reduce S. aureus.

Keywords: diabetes, antibiotic resistance, prevalence, food type, Staphylococcus aureus

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Received: 21 January 2023
Accepted: 24 February 2023
Published: 21 March 2023
Issue date: March 2023

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© 2023 The Authors. Tsinghua University Press.

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ACKNOWLEDGMENTS

We would like to thank Liang Wang and Ying Feng for the comments on the content of the article and also thank all participants for their time and involvement in this study. This work was supported by the Guangdong Province Academy of Sciences Special Project for Capacity Building of Innovation Driven Development (2020GDASYL‐20200301002), National Natural Science Foundation of China (82072380), and Research foundation for advanced talents of Guangdong Provincial People's Hospital (KJ012021097).

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