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Table 6 Detection of resistance genes among S. aureus isolates

From: Prevalence, virulence factors, and antibiotic resistance of Staphylococcus aureus in seafood products

Resistance genes

Percentage of positive isolates (%) (n)

MRSA (n = 73)

MSSA (n = 56)

Total (n = 129)

blaZ

70(95.9%)

51(91.07%)

121(93.8%)

mecA

24(32.88%)

16(28.57%)

40(31.01%)

ermA

33(45.21%)

23(41.07%)

56(43.41%)

ermB

24(32.88%)

19(33.93%)

43(33.3%)

ermC

24(32.88%)

15(26.79%)

39(30.23%)

aacA-aphD

17(23.29%)

9(16.07%)

26(20.16%)

tetK

26(35.62%)

10(17.86%)

36(27.91%)

tetM

69(94.52%)

8(14.29%)

77(59.69%)

msrA

29(39.73%)

22(39.29%)

51(39.53%)

vatA

10(13.7%)

6(10.71%)

16(12.40%)

vatB

4(5.48%)

1(1.79%)

5(3.88%)

vatC

2(2.74%)

0(0%)

2(1.55%)

linA

9(12.33%)

5(8.93%)

14(10.85%)