OCCURRENCE AND CHARACTERIZATION OF STAPHYLOCOCCUS AUREUS ISOLATED FROM MEAT AND DAIRY PRODUCTS CONSUMED IN TURKEY

Abstract

A total of 413 samples of milk, dairy products, meat and meat products were analyzed for the presence of Staphylococcus aureus in a 2‐year survey (2004–2006). One hundred thirty‐eight samples were (33.4%) contaminated with S. aureus. A total of 138 S. aureus strains were isolated and identified. Enterotoksin profiles were determined by Staphylococcal Enterotoxin Test Reversed Passive Latex Agglutination. Their resistance to nine antibiotics were tested. The contamination rate of the meat product samples (48.7%) was significantly higher than milk and dairy products (23.2%). Most of the strains (60.1%) produced staphylococcal enterotoxins. Four strains produced staphylococcal enterotoxin C and staphylococcal enterotoxin D. All of the strains tested were resistant to many of the nine antibiotics. One strain isolated from feta cheese was resistant to all of the antibiotics tested. Penicillin G resistance was the highest (92.7%) among the antibiotics. Seventy‐one strains choosen randomly were compared by the DNA macrorestriction patterns obtained from pulsed field gel electrophoresis following Sma I digestion and 33 pulsotypes were determined. Seventy‐three strains were characterized by automated ribotyping using Eco RI and 8 ribotypes were determined. The same, as well as different pulsotypes, were identified among strains with the identical ribotyping profile. The presence of enterotoxigenic and antimicrobial resistant strains of S. aureus has become remarkably wide spread in the foods examined and poor sanitary conditions during processing may create a health risk for the consumers. The results of genotyping showed high diversity among the strains. PRACTICAL APPLICATIONS These results suggests that the contamination of various food samples by Staphylococcus aureus indicates poor personel hygiene and/or cross contamination in Turkey. Potential of S. aureus strains to produce enteroxins represent a health hazard to the consumers. Prevalence of multiple resistance to the antibiotics of the strains suggests the restricted use of them in animal and human therapy and growth promotion in animals. Genotyping with pulsed field gel electrophoresis (PFGE) revealed more subtypes of S. aureus strains isolated from different food sources than automated ribotyping. Therefore, although both methods could be applied to demonsrate the source and route of the contamination, PFGE should be preferred in future studies of epidemiology of the S. aureus contamination.

Prevalence of staphylococcal enterotoxins, toxin genes and genetic-relatedness of foodborne Staphylococcus aureus strains isolated in the Marmara Region of Turkey

“…1). Similar results were reported by Guven et al (2010). They isolated 138 S. aureus strains from 413 food samples collected in the Table 1 The presence of enterotoxin genes in S. aureus isolates.…”

“…Illness is caused by enterotoxin-producing S. aureus (Cha et al, 2006;Sudagidan and Aydin, 2009;Wieneke et al, 1993). Raw meat (Pereira et al, 2009), meat products, including fermented products such as sucuk (Guven et al, 2010), raw milk (Rall et al, 2008), dairy products (Normanno et al, 2007) and ready-to-eat foods, including bakery products (Oh et al, 2007) are among the foods reported to be associated with S. aureus enterotoxin-induced food poisoning.…”

Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat

“…The presence of S. aureus in foods commonly indicates contamination that may be directly introduced into the food by workers who have skin lesions containing S. aureus, or by sneesing or coughing. Other contamination sources of S. aureus are soil, water, dust, and air (Gundogan et al 2005;Güven et al 2010). Table 1 shows the antibiotic resistance of enterococci strains isolated from chicken meat samples.…”

Prevalence of Staphylococcus aureus Isolated From Various Foods of Animal Origin in Kırşehir, Turkey and Their Enterotoxigenicity

“…The raw meat group was the second source of contamination in this study. In contrast, Guven et al (2010) reported that the meat products contamination rate (48.7%) was significantly higher than milk and dairy products (23.2%) in Eskişehir and Kütahya region of Turkey. Although the rate of raw milk sample contamination was similar to their study, the controversy was originated from sample region.…”