Isolation and characterisation of Staphylococcus aureus strains isolated from beef, sheep and chicken meat

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ÖZDEMİR H., KEYVAN E.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.63, sa.4, ss.333-338, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 63 Sayı: 4
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1501/vetfak_0000002749
  • Dergi Adı: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.333-338
  • Anahtar Kelimeler: Enterotoxin, meat, mecA, PCR, Staphylococcus aureus, TOXIC-SHOCK-SYNDROME, ANTIMICROBIAL RESISTANCE, MICROBIOLOGICAL QUALITY, EXFOLIATIVE TOXINS, MULTIPLEX PCR, RAW MEAT, GENES, ENTEROTOXINS, MILK
  • Ankara Üniversitesi Adresli: Evet

Özet

The objective of this study was to evaluate the occurrence, enterotoxigenic properties and antibiotic resistance of Staphylococcus aureus in beef, sheep and chicken meat. For this purpose, 225 meat samples were obtained from different supermarkets in Ankara. Firstly, these samples were analysed phenotypically for coagulase-positive staphylococci and S. aureus. Then phenotypically determined S. aureus isolates were confirmed through PCR assay and investigated by multiplex PCR for enterotoxin genes and mecA gene. According to the analyses, 14.6%, 30.6% and 45.3% of the beef, sheep and chicken meat samples respectively were found to be contaminated with S. aureus. Eighty eight (77.1%) out of 114 S. aureus isolates were determined as enterotoxigenic. Also, isolates contained newly described enterotoxin like genes. These results indicated that new types enterotoxin genes could be effective in establishing food intoxication. In this study, isolates were found resistant to one or more antibiotics. None of the S. aureus isolates contain mecA gene but some of them were identified as resistant to a group of antibiotics like oxacillin and cefoxitin, which are used in determining methicillin resistance. For public health and hygienic meat production HACCP and GMP systems should be implemented effectively.