<p>Phenotypic and Genotypic Assessment of Antibiotic Resistance of <em>Staphylococcus aureus</em> Bacteria Isolated from Retail Meat</p>

Abstract

Background: Resistant Staphylococcus aureus (S. aureus) bacteria are determined to be one of the main causes of foodborne diseases. Purpose: This survey was done to assess the genotypic and phenotypic profiles of antibiotic resistance of S. aureus bacteria isolated from retail meat. Methods: Four-hundred and eighty-five retail meat samples were collected and examined. S. aureus bacteria were identified using culture and biochemical tests. The phenotypic profile of antibiotic resistance was examined using the disk diffusion method. The genotypic pattern of antibiotic resistance was determined using the polymerase chain reaction. Results: Forty-eight out of 485 (9.89%) raw retail meat samples were contaminated with S. aureus. Raw retail buffalo meat (16%) had the highest incidence of S. aureus, while raw camel meat (4%) had the lowest. S. aureus bacteria exhibited the uppermost incidence of resistance toward tetracycline (79.16%), penicillin (72.91%), gentamicin (60.41%), and doxycycline (41.666%). The incidence of resistance toward chloramphenicol (8.33%), levofloxacin (22.91%), rifampin (22.91%), and azithromycin (25%) was lower than other examined antibiotics. The most routinely detected antibiotic resistance genes were blaZ (58.33%), tetK (52.08%), aacA-D (33.33%), and ermA (27.08%). Cat1 (4.16%), rpoB (10.41%), msrA (12.50%), grlA (12.50%), linA (14.58%), and dfrA1 (16.66%) had the lower incidence rate. Conclusion: Raw meat of animals may be sources of resistant S. aureus which pose a hygienic threat about the consumption of raw meat. Nevertheless, further investigations are essential to understand supplementary epidemiological features of S. aureus in retail meat.

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

“…S. aureus isolates show the highest susceptibility for chloramphenicol. These findings are supported by studies in Louisiana (37) and Iran (3).…”

Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study

“…Resistant of S. aureus isolates (57.14%) from the beef burger and beef minced meat to penicillin and methicillin has also been reported in Cairo, Egypt [ 76 ]. In a similar study on raw retail meat samples collected from Isfahan province, Iran, S. aureus isolates exhibited the highest resistance to tetracycline (79.16%), penicillin (72.91%), and doxycycline (41.66%) [ 78 ].…”

“…Arafa et al [ 76 ] also reported the presence of the mecA and blaZ gene in 85.7% of S. aureus isolates from minced beef meat and burger samples, while all of the isolates (100%) were positive for the bla Z gene. In the study of Baghbaderani et al [ 78 ], the bla Z gene was detected in 58.33% of the isolates from raw retail meat samples. In the present study, these genes were detected in the S. aureus isolates from hamburger and kebab samples.…”

“…One (1) ml of sample solution was taken to Cooked-Meat broth (Merck, Germany) containing 10% NaCl and incubated at 37 °C for 24 h. Then, a loopful of culture was transferred onto Baird-Parker agar (Merck, Darmstadt, Germany) supplemented with egg yolk and tellurite emulsion (50 ml/l), and incubated at 37 °C for 24 h. Black shiny colonies surrounded by clear halo were confirmed by Gram staining and biochemical tests such as catalase activity, hemolytic activity on blood agar (Merck, Darmstadt, Germany), VP, urease, oxidation activity, fermentation of mannitol on Mannitol salt agar (Merck, Darmstadt, Germany), production of coagulase, and DNase test (Table S 1 ) [ 74 , 78 ].…”

Prevalence, Virulence Traits and Antimicrobial Resistance Pattern of Staphylococcus aureus Isolated from Chicken

“…Amruta Doiphode¹*, Vikas Waskar¹, Rahul Kolhe¹, Bapurao Kadam² and Prashant Mhase³ IntroductIon F ood-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. S. aureus, a ubiquitous food-borne pathogen, may contaminate food materials and is also responsible for the development of antimicrobial resistance (Baghbaderani et al, 2020).…”