Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species)

2015 ◽  
Vol 18 (3) ◽  
pp. 627-634 ◽  
Author(s):  
M. Kizerwetter-Świda ◽  
D. Chrobak-Chmiel ◽  
M. Rzewuska ◽  
A. Antosiewicz ◽  
B. Dolka ◽  
...  

AbstractCoagulase-positive staphylococci (CoPS) are opportunistic veterinary pathogens, of whichStaphylococcus aureus,S. delphiniandS. intermediuscan be isolated from pigeons. The biochemical identification ofS. delphiniandS. intermediusisolates may be incorrect, because of their phenotypic similarity. The purpose of the present study was to isolate and identify CoPS from domestic and feral pigeons and to determine their genetic relatedness by PFGE. A total number of 31 isolates of CoPS were obtained, 15 were identified asS. delphinigroup B, six asS. aureus,four asS. delphinigroup A, three asS. intermediusand three asS. schleiferisubsp.coagulans. The results indicate that S.delphinigroup B is the predominant CoPS species among pigeons studied. PFGE restriction patterns ofS. delphinigroup A andS. delphinigroup B form separate clusters, demonstrating their genetic heterogeneity. Indistinguishable or very similar PFGE patterns observed amongS. delphinigroup B isolates from domestic and feral pigeons confirm the possibility of CoPS transmission between these birds.


1981 ◽  
Vol 44 (1) ◽  
pp. 4-8 ◽  
Author(s):  
ENEFIOK J. NKANGA ◽  
NDUKA URAIH

An investigation was carried out for detection and enumeration of coagulase-positive Staphylococcus aureus from fresh, fried and dried meat samples sold in the traditional markets in Benin City. Using Salt Milk Agar for presumptive detection and coagulase test for confirmation, it was found that all samples of meat from the traditional markets contained coagulase-positive staphylococci. Weekly sampling was done over a 6-month period to demonstrate the prevalence of the coagulase-positive staphylococci in both traditional market, supermarket and abattoir meat samples. The range of counts fell between 104 and 1011 cells per gram. Fresh pork from the traditional market had the highest average number, 6.4×1010/g, followed by dried beef 3.7×1010/g, fresh goat and fried chicken 6.8×109/g each and fresh beef 7.0×109/g. The supermarket meat showed that chilled beef had the highest, 4.5×105/g, followed by chilled pork 3.0×105/g and frozen chicken 2.0×104/g. The abattoir meat had 3.5×104/g. The effects of condiments on inhibition of S. aureus were determined in abattoir meat homogenates. Clove was the most active of the spices tested with 1% (w/v) preventing outgrowth of S. aureus for up to 18-h contact time. When used at 10% (w/v), clove was found to be bactericidal, reducing the S. aureus load from 2.9×103/ml of homogenate at 0 h to 1.2×101/ml after 18 h of contact time.


1975 ◽  
Vol 38 (6) ◽  
pp. 337-339 ◽  
Author(s):  
K. OSTOVAR ◽  
MARGARET J. BREMIER

The appearance of convenience food items in the supermarkets and their consumption by wide segments of population has increased in recent years, and hence a study was done on presence of Staphylococcus aureus in these items and possible growth of the organism during defrosting of the foods. Using different selective agar media (Baird-Parker, Vogel-Johnson, Tellurite-polymyxin-egg yolk. and Mannitol-salt), various commercially available food items were examined. All suspected cultures were confirmed by coagulase test and Gram stain. Their enterotoxigenicity was also examined. Thawing the products at room temperature for 12 h generally resulted in a two-log increase in S. aureus population. Presence of S. aureus was observed in 18.3% of beef and poultry products; 12.5% of seafood products; and 8.3% of ready-to-eat frozen desserts. Most isolates produced types A or B enterotoxins. Of four selective agar media used. Baird-Parker was most efficient in isolating coagulase-positive staphylococci from frozen foods.


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