Determination of the prevalence of Salmonella spp. and S. aureus in meat products by Real-Time PCR and testing their antibiotic susceptibility

Abstract

From a public health point of view meat products contain high pathogenic risk factors. This is because they can be contaminated with Salmonella spp. and Staphylococcus aureus microorganisms, and, more importantly, antibiotic resistance has been reported in these microorganisms at an increasing frequency. To examine the presence of Salmonella spp. and Staphylococcus aureus in samples of raw and semi-cooked (chicken doner, meat doner, chicken, beef, and lamb products) meat from markets of Izmir and Balikesir, Turkey were analysed. The presence of microorganisms in the samples was determined by Real-Time PCR method using Salmonella spp. and S. aureus specific primers. Following Real-Time PCR, microorganisms were isolated by selective culture methods and biochemical tests from the positive meat samples and tested for their antibiotic susceptibility using the Kirby-Bauer Disk Diffusion Method. The antibiotic disc diffusion method showed that S. aureus was resistant to penicillin G, oxytetracycline, sulfamethoxazole, tetracycline, erythromycin, and ampicillin, whereas Salmonella spp. was resistant to penicillin G, sulfamethoxazole, erythromycin, and ampicillin. As these products are consumed frequently, their contamination with S. aureus (≥ 5 × 103 cfu/g) and Salmonella spp. can be a risk factor for food poisoning. The contamination of meat products’ with S. aureus and Salmonella spp. can be a risk factor for public health and the antibiotics to be preferred in illness treatment are of critical importance.

Antimicrobial susceptibility of Salmonella spp and Staphylococcus aureus isolated from beef sold in Campo Grande, Mato Grosso do Sul, Brazil

“…Other studies also report the resistance of S. aureus isolates to β-lactam antibiotics, including penicillin (33,36) as well as sensitivity to aminoglycosides, quinolones and tetracyclines. (34,37) Most isolates (87.5%) were sensitive to chloramphenicol (30 µg), which is in agreement with results described in the study conducted by Irkin et al, (37) in which all S. aureus isolates obtained from meat products were sensitive to this antibiotic.…”

Suscetibilidade antimicrobiana de Salmonella spp e Staphylococcus aureus isolados de carnes bovinas comercializadas em Campo Grande, Mato Grosso do Sul, Brasil

“…Do total de isolados, o índice de múltipla resistência antimicrobiana (RAM) variou entre 0,16 a 1,6. Alguns trabalhos também evidenciaram resistência de isolados S. aureus aos β-lactâmicos, dentre eles a penicilina (33,36) e sensibilidade às classes dos aminoglicosídeos, quinolonas e tetraciclinas (34,37) . A maioria dos isolados (87,5%) apresentou sensibilidade ao Cloranfenicol (30 µg), corroborando com os resultados encontrados no estudo de Irkin et al (37) , no qual todos os isolados de S. aureus obtidos de produtos cárneos foram sensíveis a esse antibiótico.…”