Occurrence, enterotoxigenic properties and antimicrobial resistance of Staphylococcus aureus on beef carcasses

KEYVAN E., ÖZDEMİR H.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.63, sa.1, ss.17-23, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 63 Sayı: 1
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1501/vetfak_0000002704
  • Dergi Adı: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.17-23
  • Anahtar Kelimeler: Antimicrobial resistance, beef carcass, PCR, staphylococcal enterotoxin, S. aureus, TOXIC-SHOCK-SYNDROME, MULTIPLEX PCR, EXFOLIATIVE TOXINS, RETAIL MEAT, RAW MEAT, GENES, PREVALENCE, STRAINS, CHEESE, MILK
  • Ankara Üniversitesi Adresli: Evet

Özet

The objectives of this study were to determine the incidence, enterotoxigenic properties and antimicrobial resistance of Staphylococcus aureus. For this purpose, 120 beef carcass samples, obtained from 2 different slaughterhouses in Ankara. All samples were collected to each of carcass regions of rump, flank and brisket per 100 cm(2) (10 x 10 cm, a total of 300 cm(2)) under aseptic conditions with sponge swab technique. Results of microbiological examinations, 15 (12.5%) of the 120 beef carcasses samples were confirmed as S. auerus. 19 (86,3 %) out of 22 S. aureus isolates determined as enteotoxigenic. It was determined that these enterotoxins contained 8 (36.3%) seh, 5 (22.7%) sea, 2 (9%) seg+sei, 1 (4.5%) sei, 1 (4.5%) sed+sej, 1 (4.5%) sea+tst, 1 (4.5%) tst gene distribution, respectively. According to the disc diffusion test results, 72.7%, 54.5%, 40.9%, 22.7% of S. aureus isolates were high level resistant to ampicillin, tetracycline, erythromycin, sulphamethoxazole-trimethoprim, respectively. All of the isolates were sensitive to vancomycin. As a conclusion, it was found that beef carcasses contaminated with S. aureus 15 (12.5%) and enterotoxigenic S. aureus level is relatively high 19 (86.3%). It is therefore recommended that slaughterhouses introduce internal hygiene measures such as the HACCP system in order to produce beef meat of good quality and thus protect public health.