Antimicrobial Susceptibility of Staphylococcus aureus from Retail Ground Meats

2011 ◽  
Vol 74 (10) ◽  
pp. 1625-1629 ◽  
Author(s):  
ALINA KELMAN ◽  
YEE-ANN SOONG ◽  
NICOLE DUPUY ◽  
DANIEL SHAFER ◽  
WILLIAM RICHBOURG ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Random Sampling ◽  
Meca Gene ◽  
Meat Products ◽  
The United States ◽  
Relative Lack ◽  
Ground Pork ◽  
Retail Meat ◽  
Additional Resistance ◽  
Low Rate

The aim of this study was to characterize antimicrobial resistance in Staphylococcus aureus, including methicillin-resistant S. aureus (MRSA), recovered from raw retail meat products purchased in the Washington, D.C., area. From March to August 2008, 694 samples of ground beef (n = 198), ground pork (n = 300), and ground turkey (n = 196) were collected by random sampling from stores of three grocery chains. In total, 200 S. aureus isolates (29%) were recovered by direct plating. When tested for susceptibility to 22 antimicrobials, 69% of the S. aureus isolates were resistant to tetracycline, 26% to penicillin, 17% to ampicillin, 13% to methicillin, 8% to erythromycin, 4.5% to clindamycin, 1.5% to gentamicin, and 0.5% to chloramphenicol, oxacillin, cefoxitin, or quinupristin-dalfopristin. However, 27% of the isolates were susceptible to all tested antimicrobials. More turkey and pork isolates were resistant to ampicillin, penicillin, and tetracycline than were beef isolates (P < 0.05). Additionally, 17% of the turkey and 17% of the pork isolates were resistant to methicillin (MIC ≥ 16 μg/ml), whereas no beef isolates were resistant to the antimicrobial agent. A single MRSA (methicillin MIC > 32 μg/ml) isolate containing the mecA gene with additional resistance to erythromycin, clindamycin, oxacillin plus 2% NaCl, cefoxitin, ampicillin, penicillin, quinupristindalfopristin, tetracycline, and gentamicin was recovered from one pork sample. The presence of antimicrobial-resistant S. aureus, coupled with the relative lack of such studies in the United States, suggests that further investigations on MRSA in the food supply are needed despite the low rate of MRSA found in this particular study.

scholarly journals Molecular Detection of Staphylococcal Enterotoxins and mecA Genes Products in Selected Food Samples Collected from Different Areas in Khartoum State

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Mohammed Yahya Ahmed ◽  
Hashim Abdalbagi Ali ◽  
Babbiker Mohammed Taher Gorish ◽  
Sara Omer Ali ◽  
Eman Saif Aldein Abdalrhim ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meca Gene ◽  
Food Poisoning ◽  
Meat Products ◽  
Low Frequency ◽  
Raw Milk ◽  
Food Samples ◽  
Increased Risk ◽  
Enterotoxin B ◽  
Staphylococcus Aureus Enterotoxins

Staphylococcal food poisoning is an intoxication that results from the consumption of improperly prepared or stored foods containing sufficient amounts of one or more preformed S. aureus enterotoxins. Nowadays, many researchers worldwide noted an emergence of resistant strains such as Staphylococci particularly for the antibiotic methicillin. Therefore, this study was aimed to determine the existence of Staphylococcus aureus and its enterotoxins, mecA genes, in selected food samples. A total of 400 selected food samples were collected from different areas in Khartoum State. The selected foods included cheese, meat products, fish, and raw milk. One hundred samples from each type of food were cultivated, and the resultant growth yielded 137 (34.25%) S. aureus, 126 (31.5%) bacteria other than S. aureus, and 137 (34.25%) yielded no growth. Eighty-four of the 137 S. aureus isolates were randomly selected and tested for the presence of mecA and enterotoxin genes. The oxacillin sensitivity test showed that 15 (11%) of 137 S. aureus isolates were oxacillin resistant. The PCR assay showed that the mecA gene was detected in 15 of 84 (17%) S. aureus isolates. Simultaneously, only 2 (2.385%) out of 84 S. aureus isolates showed an enterotoxin B gene product. There was a relatively moderate prevalence of methicillin-resistant Staphylococcus aureus with very low frequency of enterotoxin B gene in different kinds of selected food samples collected from Khartoum State. These findings elucidate the increased risk on public in Khartoum being affected by Staphylococcal food poisoning upon consumption of dairy or meat products prepared in unhygienic conditions that could lead to intoxication by Staphylococcus aureus enterotoxins.

scholarly journals Molecular detection of Staphylococcal enterotoxins and mecA genes products in food samples collected from different areas in Khartoum state

2020 ◽  
Author(s):  
Mohammed Yahya ◽  
Hashim Abdalbagi Ali ◽  
Babbiker Mohammed Taher Gorish ◽  
Sara Omer Ali ◽  
Eman Saif Aldein Abdalrhim ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meca Gene ◽  
Food Poisoning ◽  
Meat Products ◽  
Low Frequency ◽  
Raw Milk ◽  
Food Samples ◽  
Enterotoxin Genes ◽  
Resistant Strains ◽  
Enterotoxin B

Abstract Background Staphylococcal Food Poisoning is an intoxication that results from the consumption of improperly prepared or stored foods containing sufficient amounts of one or more preformed S. aureus enterotoxins. Now days many researchers worldwide noted an emerging of resistant strains Staphylococci especially for the antibiotic Methicillin. Therefore, this study was aimed to determine the existence of Staphylococcus aureus and its enterotoxins, mecA genes in food samples. Results A total of 400 samples were collected from different areas in Khartoum state. The type of foods included Cheese, Meat products, Fish and Raw milk, 100 samples for each. out of 400 samples cultivated 137 (34.25%) isolates were identified as S. aureus, 126 (31.5%) were identified as bacteria other than S. aureus and 137 (34.25%) were yield no growth. Of 137 S.aureus isolates, 84 were randomly selected and examined for the presence mecA and enterotoxin genes products. Oxacillin sensitivity test showed that 15(11%) of 137 S.aureus isolates were Oxacillin resistant. The PCR assay showed that mecA gene was detected in 15 of 84 (17%) S. aureus isolates. While only 2 (2.385%) out of 84 S. aureus isolates were show an enterotoxin B gene product. Conclusion There was a relatively moderate prevalence of Methicillin resistant staphylococcus aureus with very low frequency of enterotoxin B gene in different kinds of food samples which collected from Khartoum state. These findings highlight the high potential risk for consumers of meat and dairy products especially in the absence of strict hygienic and preventive measures to avoid Staphylococcus aureus enterotoxins production in foods.

scholarly journals Molecular detection of Staphylococcal enterotoxins and mecA genes products in food samples collected from different areas in Khartoum state.

2020 ◽  
Author(s):  
Mohammed Yahya ◽  
Hashim Abdalbagi Ali ◽  
Babbiker Mohammed Taher Gorish ◽  
Sara Omer Ali ◽  
Eman Saif Aldein Abdalrhim ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meca Gene ◽  
Food Poisoning ◽  
Meat Products ◽  
Low Frequency ◽  
Raw Milk ◽  
Food Samples ◽  
Enterotoxin Genes ◽  
Resistant Strains ◽  
Enterotoxin B

Abstract Background: Staphylococcal Food Poisoning is an intoxication that results from the consumption of improperly prepared or stored foods containing sufficient amounts of one or more preformed S. aureus enterotoxins. Now days many researchers worldwide noted an emerging of resistant strains Staphylococci especially for the antibiotic Methicillin. Therefore, this study was aimed to determine the existence of Staphylococcus aureus and its enterotoxins, mecA genes in food samples.Results: A total of 400 samples were collected from different areas in Khartoum state. The type of foods included Cheese, Meat products, Fish and Raw milk, 100 samples for each. out of 400 samples cultivated 137 (34.25 %) isolates were identified as S. aureus, 126 (31.5%) were identified as bacteria other than S. aureus and 137 (34.25%) were yield no growth. Of 137 S. aureus isolates, 84 were randomly selected and examined for the presence mecA and enterotoxin genes products. Oxacillin sensitivity test showed that 15(11%) of 137 S.aureus isolates were Oxacillin resistant. The PCR assay showed that mecA gene was detected in 15 of 84 (17%) S. aureus isolates. While only 2 (2.385%) out of 84 S. aureus isolates were show an enterotoxin B gene product. Conclusion: There was a relatively moderate prevalence of Methicillin resistant staphylococcus aureus with very low frequency of enterotoxin B gene in different kinds of food samples which collected from Khartoum state. These findings highlight the high potential risk for consumers of meat and dairy products especially in the absence of strict hygienic and preventive measures to avoid Staphylococcus aureus enterotoxins production in foods.

scholarly journals Characterisation of Staphylococcus aureus isolated from meat processing plants – a preliminary study

2016 ◽  
Vol 60 (4) ◽  
pp. 441-446 ◽  
Author(s):  
Magdalena Kizerwetter-Świda ◽  
Dorota Chrobak-Chmiel ◽  
Magdalena Rzewuska ◽  
Joanna Pławińska-Czarnak ◽  
Marian Binek
Keyword(s):  
Staphylococcus Aureus ◽  
Genetic Relatedness ◽  
Clonal Complex ◽  
Meca Gene ◽  
Meat Products ◽  
Multidrug Resistant ◽  
Meat Processing ◽  
Zoonotic Infections ◽  
Enterotoxin Genes ◽  
Processing Plants

Abstract Introduction: Livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA) belonging to the clonal complex 398 (CC398) emerged recently in livestock as a new type of MRSA, which may cause zoonotic infections. This study presents data on the characterisation of S. aureus isolated from the meat processing plants. Material and Methods: S. aureus was isolated from 90 samples collected in the raw meat warehouse, from devices and surfaces of meat processing plants, and from finished meat products. The isolates were subjected to molecular analysis in order to investigate the presence of enterotoxin genes, the mecA gene, and to verify whether they belong to the clonal complex 398. The genetic relatedness of the isolates was determined using pulsed-field electrophoresis. Likewise, antimicrobial susceptibility was tested. Results: From 21 S. aureus strains isolated, five belonged to the CC398, two of which were recognised as MRSA and three as methicillin-sensitive Staphylococcus aureus (MSSA). The most prevalent enterotoxin genes were seg and sei. Two MRSA CC398 isolates, three MSSA CC398, and one MSSA were classified as multidrug-resistant. Conclusion: The first isolation of MSSA CC398 from beef in Poland indicates contamination of beef by strains belonging to this clonal complex. The occurrence of multidrug-resistant enterotoxigenic S. aureus isolates in the finished meat products constitutes a potential risk for the consumers.

Validation of Bacon Processing Conditions To Verify Control of Clostridium perfringens and Staphylococcus aureus

2005 ◽  
Vol 68 (9) ◽  
pp. 1831-1839 ◽  
Author(s):  
PETER J. TAORMINA ◽  
GENE W. BARTHOLOMEW
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Thermal Conditions ◽  
Laboratory Scale ◽  
Vegetative Cells ◽  
Liquid Smoke ◽  
Ground Pork ◽  
Fully Cooked ◽  
And Staphylococcus Aureus

It is unclear how rapidly meat products, such as bacon, that have been heat treated but not fully cooked should be cooled to prevent the outgrowth of spore-forming bacterial pathogens and limit the growth of vegetative cells. Clostridium perfringens spores and vegetative cells and Staphylococcus aureus cells were inoculated into ground cured pork bellies with and without 1.25% liquid smoke. Bellies were subjected to the thermal profiles of industrial smoking to 48.9°C (120°F) and normal cooling of bacon (3 h) as well as a cooling phase of 15 h until the meat reached 7.2°C (45°F). A laboratory-scale bacon smoking and cooling operation was also performed. Under normal smoking and cooling thermal conditions, growth of C. perfringens in ground pork bellies was <1 log regardless of smoke. Increase of S. aureus was 2.38 log CFU/g but only 0.68 log CFU/g with smoke. When cooling spanned 15 h, both C. perfringens and S. aureus grew by a total of about 4 log. The addition of liquid smoke inhibited C. perfringens, but S. aureus still achieved a 3.97-log increase. Staphylococcal enterotoxins were detected in five of six samples cooled for 15 h without smoke but in none of the six samples of smoked bellies. In laboratory-scale smoking of whole belly pieces, initial C. perfringens populations of 2.23 ± 0.25 log CFU/g were reduced during smoking to 0.99 ± 0.50 log CFU/g and were 0.65 ± 0.21 log CFU/g after 15 h of cooling. Populations of S. aureus were reduced from 2.00 ± 0.74 to a final concentration of 0.74 ± 0.53 log CFU/g after cooling. Contrary to findings in the ground pork belly system, the 15-h cooling of whole belly pieces did not permit growth of either pathogen. This study demonstrates that if smoked bacon is cooled from 48.9 to 7.2°C (120 to 45°F) within 15 h, a food safety hazard from either C. perfringens or S. aureus is not likely to occur.

scholarly journals Phenotypic and Genotypic Characteristics of Methicillin-Resistant Staphylococcus aureus Isolated from Dairy and Meat Products in Iran

2020 ◽  
Author(s):  
M.M. Soltan Dallal ◽  
Z. Salehipour ◽  
M.K. Sharifi Yazdi ◽  
R. Bakhtiari ◽  
M. Abdi
Keyword(s):  
Staphylococcus Aureus ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Meca Gene ◽  
Meat Products ◽  
Gastrointestinal Diseases ◽  
Multidrug Resistant ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Methicillin Resistant ◽  
Genotypic Characteristics

Background: Methicillin-Resistant Staphylococcus aureus (MRSA) plays an important role in gastrointestinal diseases. The goal of this research was to determine phenotypic and genotypic characteristics of MRSA isolated from dairy and meat products in Iran. Methods: Ninety-three S. aureus isolates were prepared which had been obtained in our previous study. Antimicrobial susceptibility testing was done using disk diffusion method. The isolates were further analyzed by mecA gene detection. Staphylococcal Enterotoxins (SEs) and Toxic Shock Syndrome Toxin 1 (TSST1) were screened. Biotyping and molecular typing were done by short sequence repeats of spa and coa genes. Results: Five out of 93 S. aureus isolates (5.37%) included mecA. All five MRSA isolates were sensitive to at least six tested antibiotics and none were resistant to vancomycin. Furthermore, two isolates were multidrug resistant. Four isolates produced SEs and TSST1. Three out of 5 isolates were related to human biotype and two belonged to non-host-specific biotype. Conclusion: Presence of MRSA in dairy and meat products may be an important hygienic risk for the Iranian consumers, especially for immunocompromised people.

scholarly journals Whole-Genome Sequencing and Machine Learning Analysis of Staphylococcus aureus from Multiple Heterogeneous Sources in China Reveals Common Genetic Traits of Antimicrobial Resistance

mSystems ◽  
2021 ◽  
Author(s):  
Wei Wang ◽  
Michelle Baker ◽  
Yue Hu ◽  
Jin Xu ◽  
Dajin Yang ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meat Products ◽  
Foodborne Diseases ◽  
Whole Genome ◽  
Genetic Traits ◽  
Content Type ◽  
Retail Meat ◽  
Learning Analysis

Little information is available on the epidemiology and characterization of Staphylococcus aureus in China. The role of food is a cause of major concern: staphylococcal foodborne diseases affect thousands every year, and the presence of resistant Staphylococcus strains on raw retail meat products is well documented.

scholarly journals Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products

2012 ◽  
Vol 29 (Special Issue) ◽  
pp. S17-S22
Author(s):  
Z. Šťástková ◽  
R. Karpíšková ◽  
K. Koukalová ◽  
K. Bogdanovičová
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Materials ◽  
Meat Products ◽  
Food Contamination ◽  
Gene Encoding ◽  
Food Borne ◽  
Retail Meat ◽  
Toxigenic Strains ◽  
Probable Origin ◽  
Fatal Sepsis

Staphylococcus aureus is a saprophyte and commensal of the skin and mucous membranes in both animals and humans. As a pathogen, it can cause a number of diseases ranging from minor skin infections to fatal sepsis. Toxigenic strains of S. aureus are currently among the leading causes of food-borne intoxication (staphylococcal enterotoxicosis). Food contamination sources can be humans, raw materials, environment, technological equipment, etc. The identification of the origin of S. aureus would be helpful in the detection of the sources and routes of contamination. The aim of our study was to determine the probable origin of the selected S. aureus isolates coming from retail meat products intended for direct consumption with the use of phenotypic and genotypic methods. A set of 45 S. aureus isolates producing staphylococcal enterotoxins (SEs) with the potential to cause food-borne intoxication were selected for the study. These isolates were producers of the following enterotoxins: SEA (n = 10), SEB (n = 8), SEC (n = 10), SED (n = 7), SEH (n = 9), and SEB along with SED (n = 1). The phenotypic method used was based on the assessment of the growth on crystal violet agar (CV agar). A PCR-based genotypic method enabled the screening of the isolates for the sak gene encoding the enzyme staphylokinase typically found in human S. aureus isolates. As can be inferred from the type of growth on CV agar and the presence of the sak gene, all the isolates analysed were probably of human origin. These results confirm that humans are a major source of the bacteria S. aureus in both the food industry and retail sale of food products.

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