Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilities

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Abstract
Quaternary ammonium compounds (QACs) are the most significant disinfectants utilised to control the contamination of Staphylococcus aureus in food establishments. S. aureus is a significant pathogen that carries genes responsible for resistance to QACs, which pose a risk to public health and food safety. The objective of the study was to investigate the prevalence of QAC genes (qacA/B, qacC, qacG, qacH, qacJ, and smr) and benzalkonium minimal inhibitory concentration (MIC) values in S. aureus strains isolated from food products and food production facilities (n = 200). The analysis results indicated that the qacC gene was the most frequently detected, with a prevalence of 12%. The qacA/B, qacG, qacH, qacJ, and smr genes were identified at frequencies of 2%, 3%, 1%, 4.5%, and 5%, respectively. The highest MIC level was identified in the surface sample, which carried the qacG gene, at a concentration of 6.25 μg mL−1. The study's results highlight the potential risks associated with disinfectant resistance in food establishments. To prevent the transfer of disinfectant resistance genes, which have become a global risk, it is imperative that the rules of disinfectant usage are observed rigorously and that scientific research in this field is diversified.

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