Chicken giblets and wastewater samples as possible sources of methicillin‐resistant <i>Staphylococcus aureus</i>: Prevalence, enterotoxin production, and antibiotic susceptibility

Darwish, Wageh Sobhy; Atia, Amira Samir; Reda, Lamiaa M.; Elhelaly, Abdelazim Elsayed; Thompson, Lesa A.; Eldin, Walaa Fathy Saad

doi:10.1111/jfs.12478

Cited by 23 publications

(13 citation statements)

References 26 publications

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“…Edible offal had significantly higher microbial load compared with the meat. This could be explained as offal usually receives less attention during washing or preparation compared with the muscle and may be kept in the wastewater until the time of marketing (Darwish et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin

Tang

Darwish

El‐Ghareeb

et al. 2020

Food Science & Nutrition

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This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated. An experimental trial to investigate the antimicrobial potentials of either nisin, gingerol, or an equal mixture of both using camel muscle as a food matrix was conducted. The achieved results declared a high microbial load in the camel meat and the offal. Duodenum and rumen had the highest microbial counts followed by lungs, kidneys, liver, and muscle, respectively.Similarly, duodenum and rumen had the highest levels of BA, including tyramine, spermine, putrescine, cadaverine, and histamine. Both of nisin and ginger showed significant antimicrobial properties in a concentration-dependent manner. Thus, efficient hygienic measures during the handling of camel meat are highly recommended.In addition, using nisin, gingerol, or a mixture of both is an efficient strategy for improving the microbiological quality of the camel meat. K E Y W O R D Scamel meat, gingerol, microbial quality, nisin, offal | 2095 TANG eT Al.

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Section: Resultsmentioning

confidence: 99%

Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin

Tang

Darwish

El‐Ghareeb

et al. 2020

Food Science & Nutrition

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“…The same high penicillin resistance rate of S. aureus among meat samples has also been reported in Turkey and other countries including Bangladesh, USA, China, Egypt . On the other hand, other (27,38,45,46,47) researchers have found resistance levels to TE (67%), E (30%), DA (18%), OX with 2% NaCl (14%), CIP (13%), CN (3%), and MXF (1%) (27), to TE (30%), E (20%), CIP (12.5%) in Turkey (45), to CIP (21.43%), E (21.43%), OX (28.57%) and SXT (14.28%) (46), to OX (92.3%), TE (66.7%), CIP (25.6%), E (59.0%), SXT (5.1%), DA (25.6%) and VA (7.7%) in methicillin-sensitive S. aureus in Bangladesh . (47) Different results among the studies might be resulted from the source of the S. aureus isolates and the frequency and type of antimicrobial agents prescribed for treating Staphylococcal infections, e.g.…”

Section: Discussionmentioning

confidence: 99%

Enterotoxin Production and Antibiotic Resistance Profile of Staphylococcus aureus Isolated from Meat Samples

Cebeci¹,

Gündoğan²

2021

Hitit Medical Journal

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Stafilokokal gıda zehirlenmesi, esas olarak enterotoksijenik Staphylococcus aureus tarafından üretilen stafilokokal enterotoksinlerle kontamine olmuş gıdanın yenmesi ile ortaya çıkan önemli bir hastalıktır. Bu çalışmanın amacı, Giresun ve Trabzon illerinde kasaplarda satılan çiğ et örneklerinde Staphylococcus aureus kontaminasyonu, izolatların enterotoksin kapasiteleri ve çeşitli antibiyotiklere direnç profilleri bakımından taşıdığı halk sağlığı risklerini değerlendirmektir. Gereç ve Yöntem: Toplam 68 çiğ et örneği, mikrokok/stafilokok ve toplam stafilokok varlığı yönünden analiz edildi. İzolatların tanımlanmaları ve antibiyotik duyarlılık testleri, VITEK 2 cihazı ile saptanmıştır. Enzim bağlı immünolojik test tekniği kullanılarak stafilokok izolatlarındaki klasik tip enterotoksin varlıkları belirlenmiş ve tiplendirilmiştir. 1 5 Bulgular: Mikrokok/stafilokok ve toplam stafilokok mikrobiyal yükleri sırasıyla 10 -10 1 5 kob/g ve 10 -10 kob/g arasında tespit edildi. Çalışılan 68 et örneğinden, toplam 171 adet stafilokok izole edildi. Elde edilen izolatlar içerisinde, çiğ tavuk etinde bir adet S. aureus (%1,03) izolatı bulundu. Bu izolatın enterotoksin üretme ve E tipi enterotoksin üretme kabiliyetine sahip olduğu bulundu. S. aureus izolatı, test edilen diğer antibiyotiklere duyarlı iken sadece benzilpenisiline dirençli olarak bulundu. Sonuç: Çalışmanın sonuçları, antibiyotiğe dirençli ve enterotoksijenik S. aureus 'un tüketiciler için önemli bir hijyenik risk oluşturduğunu göstermiştir. Stafilokokal gıda zehirlenmesi vakaları açısından risk oluşturması ve zamanla halk sağlığını tehdit etmesi nedeniyle bu konuda kapsamlı çalışmalar yapılmalıdır.

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“… References: [ 25 , 26 , 27 , 28 , 29 , 30 , 32 , 33 , 47 , 52 , 54 , 59 , 70 , 71 , 72 , 73 , 74 , 75 ]. …”

Section: Tableunclassified

Prevalence and Characteristics of Staphylococcus aureus Associated with Meat and Meat Products in African Countries: A Review

et al. 2021

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Antimicrobial resistance has been increasing globally, which negatively affects food safety, veterinary, and human medicine. Ineffective antibiotics may cause treatment failure, which results in prolonged hospitalisation, increased mortality, and consequently, increased health care costs. Staphylococcus aureus causes a diverse range of infections including septicaemia and endocarditis. However, in food, it mainly causes food poisoning by the production of enterotoxins. With the discovery of methicillin-resistant S. aureus strains that have a separate reservoir in livestock animals, which were termed as livestock-associated methicillin-resistant S. aureus (LA-MRSA) in 2005, it became clear that animals may pose another health risk. Though LA-MRSA is mainly transferred by direct contact, food transmission cannot be excluded. While the current strains are not very pathogenic, mitigation is advisable, as they may acquire new virulence genes, becoming more pathogenic, and may transfer their resistance genes. Control of LA-MRSA poses significant problems, and only Norway has an active mitigation strategy. There is limited information about LA-MRSA, MRSA in general, and other S. aureus infections from African countries. In this review, we discuss the prevalence and characteristics of antimicrobial susceptible and resistant S. aureus (with a focus on MRSA) from meat and meat products in African countries and compare it to the situation in the rest of the world.

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Chicken giblets and wastewater samples as possible sources of methicillin‐resistant Staphylococcus aureus: Prevalence, enterotoxin production, and antibiotic susceptibility

Cited by 23 publications

References 26 publications

Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin

Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin

Enterotoxin Production and Antibiotic Resistance Profile of Staphylococcus aureus Isolated from Meat Samples

Prevalence and Characteristics of Staphylococcus aureus Associated with Meat and Meat Products in African Countries: A Review

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