Characterization of bacteria of the genus Staphylococcus isolated from the eggs of Japanese quail (Coturnix coturnix japonica)

Abstract

The study attempted to analyse and characterize bacteria of the genus Staphylococcus isolated from the surface and contents of quail eggs, taking into account their phenotypic properties, biochemical reactions, antibiotic sensitivity patterns, and PCR to test for the presence of the mecA gene, which is responsible for resistance to methicillin. The study included 45 strains of the genus Staphylococcus isolated from the whites, yolks and shells of table quail eggs. The results obtained indicate that a fairly high percentage of the retail quail eggs tested were contaminated with Staphylococcus bacteria. Among the species isolated (11 in total), the most frequently occurring strains were of Staphylococcus hominis (26.7%), followed by Staphylococcus aureus (15.6%), S. xylosus and S. lentus (13.3% each), while percentages of the other Staphylococcus species were under 10%. The Staphylococcus strains tested had highly differentiated biochemical and enzymatic properties. As many as 7 biotypes were distinguished among the 7 S. aureus isolates, 6 biotypes within the species S. xylosus (6 strains tested), 5 biotypes among the 6 strains of S. lentus, but only 4 biotypes among the 12 S. hominis strains. The antibiotic sensitivity testing showed 15.5% of the strains to be resistant to one or more of the therapeutic agents tested. Moreover, some isolates exhibited intermediate sensitivity to the drugs, particularly to gentamicin (24.4%), neomycin (31.1%), streptomycin (46.7%) and Linco-Spectin (48.9%).

Characterisation of Staphylococcus aureus and Staphylococcus aureus – like strains isolated from table eggs

“…Taking these criteria into account, the presence of pathogenic bacteria in food, including table chicken eggs, may pose a serious health problem (food poisoning and foodborne infections), considering the fact that many foods containing eggs or egg products undergo no thermal treatment, or thermal treatment insufficient to neutralise these pathogens (3,21). The present study revealed a moderately high rate of Staphylococcus contamination of table chicken eggs, with S. aureus accounting for 7.6% of isolates and 9.5% strains, which showed extremely close correlation to S. aureus with the exception of coagulase production.…”

Diversity of Staphylococcus aureus Isolates in European Wildlife

“…Fowl/poultry including domestic chickens [58,59,60,61,62], turkeys [61,63], Japanese quails ( Coturnix coturnix japonica , [64,65])…”

Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria

“…Only two species, S. aureus and S. haemolyticus were detected at the final step of the frozen line, whereas S. epidermidis disappeared. also result from protein sources such as fresh beef, soybean curd, shells, and the yolk of quail eggs used to prepare fillings (Ananchaipattana et al, 2012;Goja, Ahmed, Saeed, & Dirar, 2013;Pyzik & Marek, 2012). Staphylococci are normally found in the air, dust, water, food, humans and animals, and on environmental surfaces (Hait, Tallent, Melka, Keys, & Bennett, 2014).…”

“…Staphylococci sp. also result from protein sources such as fresh beef, soybean curd, shells, and the yolk of quail eggs used to prepare fillings (Ananchaipattana et al, 2012;Goja, Ahmed, Saeed, & Dirar, 2013;Pyzik & Marek, 2012). Therefore, special care should be taken of these raw materials with strong control procedures.…”