Question

The presence of Staphylococcus aureus in processed seafood is an indication of which of the following?

• A. Faecal contamination
• B. Personal hygiene
• C. Discolouration
• D. Black spot formation

Hint:

Microbiological Indicator Organisms:
Staphylococcus aureus $\rightarrow$ POOR PERSONAL HYGIENE of food handlers.
E. coli Coliforms $\rightarrow$ FAECAL CONTAMINATION.
Clostridium botulinum $\rightarrow$ Anaerobic canning failure.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Seafood quality assurance and microbial hygiene indicators: Staphylococcus aureus is an index of poor human food-handler personal hygiene, unwashed hands, and post-processing manual recontamination.

Step 2: Detailed Explanation:
In seafood hygiene, HACCP, and food microbiological safety:
1. Staphylococcus aureus (B): A Gram-positive facultative coccus that is a natural commensal residing on human skin, hands, hair, nasal passages, and open sores/wounds. Its presence in processed or cooked seafood serves as a direct microbiological indicator of poor personal hygiene and improper handling by seafood processing workers (manual touch post-cooking/post-cleaning).
2. Faecal Contamination Indicators: Escherichia coli, Faecal Coliforms, Streptococcus faecalis.
3. Black Spot Formation (Melanosis): Enzymatic oxidation mediated by polyphenol oxidase (PPO).

Step 3: Final Answer:
Therefore, presence of Staphylococcus aureus indicates poor Personal hygiene, corresponding to option (B).