The presence of methicillin-resistant Staphylococcus aureus (MRSA) strains in food products is a major issue for food safety. The present study was conducted to evaluate the occurrence and antimicrobial resistance profile of S. aureus, focusing on MRSA isolates, in ready-to-eat sashimi from Japanese restaurants in Salvador, Brazil. A total of 127 sashimi samples were collected directly from the take-out service in 16 restaurants. The staphylococcal isolates were identified morphologically and biochemically with standard laboratory procedures. S. aureus isolates were tested with a disk diffusion assay against seven antibiotics, and the cefoxitin and oxacillin were used to identify MRSA strains. Isolates with the MRSA phenotype were confirmed with a PCR assay. S. aureus was found in 73% of the sashimi samples, including sashimi from tuna (75.5% of samples) and salmon (72.5% of samples). Among those positive samples, 37% were contaminated with MRSA strains, found among 38.8% of salmon sashimi and 34.0% of tuna sashimi. Penicillin resistance was the most common type of antimicrobial resistance, found in 65.5% of the sashimi samples, followed by resistance to tetracycline (22.5%), erythromycin (16.0%), and ciprofloxacin (3.2%). Only two S. aureus isolates collected from different fish samples and restaurants had presumed resistance to vancomycin. The high prevalence of S. aureus and MRSA in these sashimi samples indicates a potential risk for foodborne disease, especially MRSA, spreading in the community. HIGHLIGHTS
Non-edible by-products of animal origin are slaughter waste from slaughter animals that after processing give rise to animal meal which in turn is used as ingredients in the preparation of animal feed such as farm animals. Although this practice has its advantages in reducing environmental impact and meeting the nutritional needs of animals, it can serve as a vehicle for microorganisms such as Salmonella spp. Since food can play an important role in the dissemination of pathogens in the poultry production chain through feeding, the objective of the present study was to investigate the presence of Salmonella spp. samples of non-edible flours of animal origin used in the formulation of feed and also of feed produced from these by-products in slaughterhouses received from Bahia and Pernambuco states, Brazil and that are used in the industrial poultry farms of these States. Out of 649 samples of animal origin flours and feed were analyzed, of which 110 (16.9%) presented Salmonella spp. Statistical analysis, through descriptive analysis and Pearson’s chi-squase association test (X2) showed an association between the presence of Salmonella spp. and the different types of inedible foods analyzed (p<0.05).This contamination in the analyzed samples indicates failure in the microbiological control during and/or after processing of animal origin flours, making them the sources of pathogen dissemination in the poultry chain.
Animal origin flours is the non-edible by-product resulting from the processing of waste from the slaughter of animals, not intended for human consumption. In addition to taking advantage of waste, this process aims to reduce environmental damage. However, during some stage of the process of its elaboration may occur contamination by antimicrobials resistant microorganisms such as Salmonella spp. When serving as food for these animals, these products can spread pathogens on farms, causing flock infection. Food contaminated with Salmonella spp. antimicrobial resistant has a direct negative impact on poultry performance, as well as a risk to consumer health through carcass consumption. Thus, the aim of the present study was to investigate the antimicrobial resistance profile in Salmonella spp. isolated from non-edible animal from slaughterhouses located in Bahia and Pernambuco states, Brazil. From biochemical tests for isolation and identification of Salmonella spp., 81 isolates were randomly selected to be submitted to antimicrobial susceptibility testing using the plate diffusion method. Most of the isolates was sensitive to the antimicrobials tested. Nalidixic acid showed the highest percentage among those that were resistant, one of the antimicrobials used in the treatment of salmonellosis. This fact can be considered worrying, since the food production chain of animal origin can be an important carrier of resistant strains, especially since it is at the beginning of the production process.
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