2026-10-28T02:39:40Zhttps://kostu-rdlopen.rawdatalibrary.net/oai/requestoai:kostu-rdlopen.rawdatalibrary.net:kostu/106632026-10-27T23:53:21Zopenairedrivercom_kostu_10000col_kostu_10001com_kostu_10010col_kostu_10063Investigation of quaternary ammonium compound resistance in Staphylococcus aureus strains isolated from several foods and food production facilitiesBayrakal, G.M.Aydin, A.Issa, G.Dumen, E.Sudagidan, M.food production facilitiesfoodsqac genesquaternary ammonium disinfectantStaphylococcus aureusQuaternary 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.Akademiai Kiado ZRt.2025Articlehttps://rdlopen.rawdatalibrary.net/r/kostu/10663https://doi.org/10.1556/066.2024.002510139-3006enActa Alimentariainfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://kostu-rdlopen.rawdatalibrary.net/tr/items/kostu/10663