Microarray based genetic profiling of Staphylococcus aureus isolated from abattoir byproducts of pork origin

Abstract

Many parts of pork meat processing are currently not used for human consumption in Switzerland, although they are of great nutritional value. Therefore, data on the occurrence of pathogenic organisms on byproducts is extremely scarce and the prevalence and population structure of Staphylococcus aureus on meat processing sidestreams is unknown. Hence, abattoir byproducts of pork origin including ear, forefoot, heart, intestine, liver, rib bone, sternum, bladder, stomach, hind foot and tongue originating from six abattoirs were screened for S . aureus . The obtained isolates were investigated by spa typing and DNA microarray analysis to reveal their genomic profile and population structure. The prevalence of S . aureus was generally low with a mean of 8%. In total, 40 S . aureus strains were detected and assigned to 12 spa types (t015, t1491, t1778, t091, t337, t899, t2922, t7439, t1333, t208, t4049, t034) and seven clonal complexes (CC1, CC7, CC9, CC30, CC45, CC49, CC398). Detected enterotoxin genes included sea , seb , sec , seh , sel and egc encoded toxin genes seg , sei , sem , sen , seo , and seu . None of the isolates harbored genes conferring methicillin resistance, but blaZ/I/R genes causing penicillin resistance were frequently found. In addition, strains from CC398 exhibited tetM and tetK , conferring tetracycline resistance. Similarity calculations based on microarray profiles revealed no association of clonal complexes with particular body parts, but revealed a certain correspondence of clonal complex and originating abattoir.

Towards understanding the antagonistic activity of phytic acid against common foodborne bacterial pathogens using a general linear model

“…The infection is mainly linked to the consumption of contaminated ready-to-eat foods, such as cheese and other dairy products, processed meats, salads, seafood, and raw eggs [8,9]. Another bacterium, S. aureus, which belongs to the Gram-positive Micrococcaceae family, is considered to be one of the most common causes of foodborne disease in the world [10]. This bacterium causes gastrointestinal illness by secreting a range of toxins, including staphylococcal enterotoxins [10][11][12].…”

“…Another bacterium, S. aureus, which belongs to the Gram-positive Micrococcaceae family, is considered to be one of the most common causes of foodborne disease in the world [10]. This bacterium causes gastrointestinal illness by secreting a range of toxins, including staphylococcal enterotoxins [10][11][12]. S. aureus is also able to form biofilms on food-contact surfaces, which highly increases its stress tolerance and, thus, its persistence in food-related environments [13][14][15][16].…”

Staphylococcus aureus Population Structure and Genomic Profiles in Asymptomatic Carriers in Switzerland

“…Intensive contact to animals has been shown to increase the risk of LA-MRSA carriage among farmers, veterinarians, and animal owners ( Graveland et al, 2011 ; Davis et al, 2012 ; Fluit, 2012 ). Several studies have investigated S. aureus colonization of veterinarians ( Huber et al, 2011 ; Rosenkranz Wettstein et al, 2014 ), on-farm and food-chain epidemiology ( Kraemer et al, 2017 ; Leuenberger et al, 2019 ; Morach et al, 2019 ), or colonization in the general population in Switzerland ( Mégevand et al, 2010 ; Olearo et al, 2016 ). Here, we aim to provide insight into colonization patterns in asymptomatic carriers with varying animal exposure.…”

Contamination of Retail Meat Samples with Multidrug-Resistant Organisms in Relation to Organic and Conventional Production and Processing: A Cross-Sectional Analysis of Data from the United States National Antimicrobial Resistance Monitoring System, 2012–2017

“…2019 ; Marault et al. 2014 ; Morach et al. 2019 ); and to our knowledge, no studies have compared MDRO prevalence in meat samples processed at conventional, split, and organic facilities.…”