Laboratory Diagnostic Methods and Antibiotic Resistance Patterns of Staphylococcus aureus and Escherichia coli Strains: An Evolving Human Health Challenge

Abstract

Raw ground meat is known as a transmission vehicle for biological agents that may be harmful to human health. The objective of the present study was to assess microbiological quality of the ground meats. A total of 280 samples of local and imported chilled meats were randomly collected from retail shops in Buraydah City, Saudi Arabia. The meat samples were microbiologically analyzed using standard methods, peptide mass fingerprinting (PMF) technique, MicroScan Walkaway System (MicroScan) and qPCR System. The imported meat was more bacterially contaminated than local meat, with variable contamination degrees of Staphylococcus aureus (40.33%), Escherichia coli (36.13%), Hafnia alvei (7.56%), Pseudomonas spp. (6.72%), Salmonella spp. (5.88%) and Aeromonas spp. (3.36%). PMF verified all the isolated bacteria by 100%, compared to 75–95% achieved by MicroScan. The gene encoding flagellin (fliC) was recognized in 67.44% of E. coli strains, while the thermonuclease (nuc) and methicillin resistance (mecA) genes were detected in 100% S. aureus and 39.6% of methicillin-resistant S. aureus (MRSA) strains, respectively. The S. aureus and E. coli strains were highly resistant to multiple antibiotics (e.g., ampicillin, amoxicillin-clavulanic acid and cephalothin). For identifying various foodborne pathogens, PMF has been recognized as a powerful and precise analytical method. In light of the increasing use of PMF to detect multidrug-resistant bacteria, this study emphasizes the need for improved ways of treating and preventing pathogens, as well as setting up monitoring systems to guarantee hygiene and safety in meat production.

Using Protein Fingerprinting for Identifying and Discriminating Methicillin Resistant Staphylococcus aureus Isolates from Inpatient and Outpatient Clinics

“…Previous studies have proposed a methodical categorization based on these peaks in hospital studies, but this categorization is not always easily accessible. Furthermore, the reported characteristic peaks vary [17,28,77,78] or are limited to a particular subset of MRSA strains [22,37,79]. However, the discriminatory methods discussed here are highly predictable, accurate, and can be applied routinely in clinical practice.…”

“…Alternatively, genotypic techniques, such as polymerase chain reaction (PCR) and quantitative PCR (qPCR), reduce the duration of the incubation period. Despite the mecA PCR method being able to detect MRSA, the price and quality of the testing are dependent on the proficiency of the personnel [22]. Furthermore, a number of strains of methicillin-sensitive Staphylococcus aureus (MRSA), as well as coagulase-negative staphylococci (CNS) carrying the mecA gene, may also be misclassified as MRSA, since these two types of bacteria can produce a protein similar to the one produced by true MRSA [23].…”

Antibacterial activity and GC-MS profile of secondary metabolites of Bacillus subtilis subsp. subtilis HSFI-9 associated with Holothuria scabra

“…For example, E. coli isolated from minced meat were 100% resistant to ampicillin, amoxicillin-clavulanic acid, cephalotin and cefoxitin. Meanwhile, 100% of S. aureus was resistant to ampicillin, amoxicillin-clavulanic acid, cephalotin, and nalidixic acid (Alzaben et al 2022). Meanwhile, rifampicin, which is not a standard drug for testing M. smegmatis resistance patterns, can be used to evaluate the resistance patterns of most slow growth-mycobacteria, including Mycobacterium tuberculosis.…”

Frequency and Antimicrobial Resistance Patterns of Foodborne Pathogens in Ready-to-Eat Foods: An Evolving Public Health Challenge

“…Several types of pathogens can cause foodborne illness, including viruses, bacteria, fungi, and parasites [1,2]. The majority of pathogens transmitted through food are bacteria, which cause a wide array of illnesses in both humans and animals [1,[3][4][5][6][7]. Among the most common bacteria found in food are Salmonella, Shigella species, Listeria monocytogenes Appl. Sci.…”