Toxin gene profiles, genetic diversity, antimicrobial resistance, and coagulase type of from cream-filled bakery products.

We determined the toxin gene profile, toxin production, antibiotic resistance coagulase serotype, and genetic diversity of 42 coagulase-positive (CPS) isolates collected from 1,464 cream-filled bakery products in Korea. Among the CPS isolates, 37 (88.1%) produced enterotoxin genes in combination with another toxin; 26 (61.9%) of the strains were positive for , 1 (2.4%) for , and 4 (9.5%) for . Among the strains showing antibiotic resistance, 28 (66.7%) showed resistance to only one antibiotic, whereas nine (21.4%) showed resistance to multiple antibiotics: 4 (9.5%) strains were both A-positive and oxacillin-resistant. Most strains are resistant to at least one antibiotic-benzyl penicillin. The CPS isolates were classified into eight coagulase serotypes. This information will be valuable for assessing the capability risks of CPS food poisoning, contributing a better known of the epidemiology result associated with CPS contamination in bakery products.