In 1878, Robert Koch (the discoverer of the tuberculosis bacillus) discovered Staphylococcus aureus from pus in boils and isolated the bacteria.
There are three types of staphylococci: Staphylococcus epidermidis, Staphylococcus saprophyticus, and Staphylococcus aureus, with Staphylococcus aureus causing the most diseases: skin infections (folliculitis, boils, subcutaneous abscesses resulting in pain, fever, swelling, and redness of the skin); mastitis in breastfeeding mothers; pneumonia; pleuropneumonia; pulmonary abscesses; purulent meningitis; food poisoning and acute enteritis; causing blistering syndrome and skin peeling in children; toxic shock syndrome in menstruating women and individuals with infected wounds; osteomyelitis; myocarditis; endocarditis…, these are acute, severe diseases that can be fatal; the most severe is septicemia, which has a high mortality rate due to multiple organ failure if not diagnosed and treated promptly.
Septicemia caused by Staphylococcus aureus usually arises from some infection site on the body (abscesses, boils, impetigo, or infected surgical wounds, trauma, burns, infections after abortions, retained placenta after childbirth – commonly referred to as postpartum fever…). Approximately 25-30% of people carry Staphylococcus aureus on their skin, nose, and throat. When the skin or respiratory tract is damaged or the body is weakened, Staphylococcus aureus can invade tissues or enter the bloodstream causing disease or respiratory issues.
Additionally, infections can occur from Staphylococcus aureus entering the body through injuries, as it has been found everywhere in nature. Staphylococcus aureus secretes various types of toxins, such as those that disrupt cell membranes, causing rupture of red blood cells, white blood cells, and platelets; destroying the extracellular matrix of tissues allowing bacteria to spread; enterotoxins; pyogenic toxins; and toxins that damage the epidermis (causing blisters and ulcers).
The toxins of Staphylococcus aureus are quite heat resistant: A temperature of 100 degrees Celsius for 15 minutes does not destroy them. Therefore, cooked food, while the bacteria may be killed, still retains the toxins. To completely eliminate the toxins of Staphylococcus aureus, it must be boiled continuously for at least 2 hours.
The foods most susceptible to Staphylococcus aureus contamination are eggs, beef, poultry (chicken), tuna, salads, potatoes, cream-filled pastries, and dairy products…
The incubation period after consuming food contaminated with Staphylococcus aureus is very short, ranging from 1 to 6 hours, with an average of 3 hours. Staphylococcus aureus does not cause outbreaks, but food poisoning incidents affecting many people still frequently occur.
Foods most susceptible to Staphylococcus aureus contamination include eggs, beef, poultry…
Antibiotic Resistance
Although Staphylococcus aureus causes many severe diseases, it has developed resistance to many types of antibiotics, including powerful new-generation antibiotics.
Initially, in the 1960s, it was discovered that Staphylococcus aureus was resistant to Penicillin, later to Ampicillin, Amoxicillin, Oxacillin… and the situation of antibiotic resistance truly worsened in the mid-1980s. Medicine discovered that Staphylococcus aureus could produce the enzyme penicillinase (or betalactamase), which destroys the betalactam ring – the basic structure of the aforementioned antibiotics – rendering these antibiotics ineffective.
This “rebellious ability” is due to a hereditary gene, passed down through generations of Staphylococcus aureus that medicine has identified, which produces enzymes to defend against the destruction of other bacteria; these enzymes “accidentally” counteract antibiotics or pharmaceuticals…
To combat the antibiotic resistance of Staphylococcus aureus, Methicillin was developed, a semi-synthetic Penicillin that effectively kills Methicillin-resistant Staphylococcus aureus, but after a while, Methicillin-resistant strains appeared.
Currently, hospital-acquired infections – infections in hospitalized patients – pose a significant global health issue and a major challenge in treating bacterial infections. Most hospital-acquired infections are caused by antibiotic-resistant bacteria, with a significant role played by Staphylococcus aureus.
In 2005, approximately 19,000 people died from hospital-acquired infections in the United States. In Vietnam, the Ministry of Health’s antibiotic surveillance program reported that Methicillin-resistant Staphylococcus aureus reached 41.7%; studies from the National Tropical Diseases Hospital: 40%; and from Bach Mai Hospital in Hanoi and Cho Ray Hospital in Ho Chi Minh City: 50%.
A study across 7 hospitals (Da Nang; Can Tho; An Binh, Nguyen Tri Phuong, Nhan Dan Gia Dinh, Nhi Dong 1, and Trauma and Orthopedics Hospital Tran Hung Dao in Ho Chi Minh City) showed that out of 235 isolated strains of Staphylococcus aureus (clearly identified by name, type, and DNA), 110 strains were Methicillin-resistant: 46.8%…
To “keep up” with antibiotic-resistant bacteria (not just Staphylococcus aureus), continuous research and development of potent antibiotics such as Vancomycin, Colistin, Telavancin, and Linezolid are considered “treasures” for treating stubborn bacteria.
However, these “treasures” are limited and sooner or later, bacteria will develop resistance against them. Recently, the U.S. reported 3 cases of Vancomycin resistance and 24 other cases worldwide where Vancomycin was less effective against Staphylococcus aureus.
The harm is that antibiotic-resistant Staphylococcus aureus not only causes disease in hospitals but has also led to many community-acquired cases of antibiotic-resistant Staphylococcus aureus, meaning in healthy individuals. The first community-acquired case of Staphylococcus aureus was reported in the U.S. in 1982, after which many countries reported similar situations, with increasing incidence and severity.
At Bach Mai Hospital in Hanoi, annually, 13.9% of cases of Staphylococcus aureus infection are admitted among all bacterial infection cases. Some patients, when doctors used second-generation antibiotics from the cephalosporin class (the strongest group in the betalactam category currently), still experienced high fevers after 5 days, requiring a third-generation antibiotic to be effective.
Newborns, diabetic patients, and those with chronic kidney failure are most vulnerable to Staphylococcus aureus infections, followed by individuals who misuse antibiotics. The source of Staphylococcus aureus infection stems from poor hygiene when cooking or storing food; from expired food and injuries on the hands of food handlers harboring pathogens.
Prevention of Staphylococcus aureus: Wash hands thoroughly with soap or disinfectant before and after handling food; limit or avoid contact with stair railings, faucet handles, doorknobs… especially in hospitals and crowded places is the best way to prevent infection.
To avoid food poisoning caused by Staphylococcus aureus, it is essential to ensure food safety hygiene, avoid consuming undercooked foods such as blood pudding, salads, fermented pork, raw spring rolls; do not eat raw vegetables or drink unboiled water. It is necessary to maintain a clean environment, especially the hospital environment and the living environment in each household.
