Prevalence and biofilm-formation ability of Staphylococcus aureus isolated from livestock, carcasses, the environment, and workers of three abattoirs in Greece

Komodromos, Dimitrios; Kotzamanidis, Christos; Giantzi, Virginia; Angelidis, Apostolos S.; Zdragas, Antonios; Sergelidis, Daniel

doi:10.12681/jhvms.26469

Cited by 3 publications

(1 citation statement)

References 38 publications

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“…It is particularly dangerous at slaughterhouses because of its potential for transmission from animals to slaughter operators and vice versa [35]. The high prevalence of S. aureus in pig meat may be related to a lack of skinning of pigs during slaughter; therefore, it is important to minimize skin contamination during slaughter [36].…”

Section: Prevalence Of Foodborne Bacteria In Raw Pork and Beef Meatmentioning

confidence: 99%

Antibiogram of food borne pathogenic bacteria isolated from raw pork and beef meat

Christiana Chika Nwankwo,

Blessing Amaka Ezeonuegbu,

Mabel Doubara Owei

2024

Magna Sci. Adv. Res. Rev.

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Meat is an ideal medium of growth for many organisms because it is high in moisture, rich in nitrogenous compounds (amino acids, peptides, and proteins), minerals, and accessory growth factors. This study isolated foodborne bacteria pathogens from raw pork and beef meat sold in some selected slaughter markets (Alakahia, Rumuosi, and Rumuokoro). We subjected the meat samples to a total viable count (TVC) and a total coliform count (TCC). The highest TVC and TCC for pork meat were log10 7.29 CFU/g and log10 8.66 CFU/g, respectively. For beef meat, TVC and TCC were log10 7.45 CFU/g and log10 6.25 CFU/g, respectively. In this study, most log TVC and TCC counts exceeded the permissible level (log10 ≥6 CFU/g). The most common bacteria found were Escherichia coli, Salmonella enterica, Staphylococcus aureus, and Proteus mirabilis. These bacteria were found in 35.2% of pork meat, 23.6% of beef meat, 35.8% of pork meat, and 7.4% of beef meat, respectively. The rates of antibiotic resistance of the pathogens ranged from 10–87.8% for pork and 14.3–88.5% for beef samples. Ampiclox, amoxicillin, streptomycin, and gentamycin exhibited higher antibiotic resistance. We observed the lowest resistance for ciclopirox, olamine, and cephaloridine. Also, the Multiple Antibiotic Resistance (MAR) index of bacterial isolates ranged from 0.5 to 0.9. This study confirmed an elevated prevalence of Escherichia coli, Salmonella enterica, and Staphylococcus aureus in raw meat products and found the bacterial strains to be resistant to multiple commonly employed antibiotics. Hence, the occurrence and presence of multidrug-resistant foodborne bacterial isolates is an indication that fresh beef meat products may act as reservoirs of drug-resistant bacteria. Careful handling of meat products and effective use of antibiotics are essential to controlling and preventing the spread of these pathogens.

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Section: Prevalence Of Foodborne Bacteria In Raw Pork and Beef Meatmentioning

confidence: 99%

Antibiogram of food borne pathogenic bacteria isolated from raw pork and beef meat

Christiana Chika Nwankwo,

Blessing Amaka Ezeonuegbu,

Mabel Doubara Owei

2024

Magna Sci. Adv. Res. Rev.

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Prevalence and characteristics of foodborne pathogens from slaughtered pig carcasses in Korea

et al. 2023

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The introduction of bacteria into slaughterhouses can lead to microbial contamination in carcasses during slaughter, and the initial level of bacteria in carcasses is important because it directly affects spoilage and the shelf life. This study was conducted to investigate the microbiological quality, and the prevalence of foodborne pathogens in 200 carcasses from 20 pig slaughterhouses across Korea. Distribution of microbial counts were significantly higher for aerobic bacteria at 3.01–4.00 log10 CFU/cm2 (42.0%) and 2.01–3.00 log10 CFU/cm2 (28.5%), whereas most of Escherichia coli showed the counts under 1.00 log10 CFU/cm2 (87.0%) (P < 0.05). The most common pathogen isolated from 200 carcasses was Staphylococcus aureus (11.5%), followed by Yersinia enterocolitica (7.0%). In total, 17 S. aureus isolates from four slaughterhouses were divided into six pulsotypes and seven spa types, and showed the same or different types depending on the slaughterhouses. Interestingly, isolates from two slaughterhouses carried only LukED associated with the promotion of bacterial virulence, whereas, isolates from two other slaughterhouses carried one or more toxin genes associated with enterotoxins including sen. In total, 14 Y. enterocolitica isolates from six slaughterhouses were divided into nine pulsotypes, 13 isolates belonging to biotype 1A or 2 carried only ystB, whereas one isolate belonging to bio-serotype 4/O:3 carried both ail and ystA. This is the first study to investigate microbial quality and the prevalence of foodborne pathogens in carcasses from slaughterhouses nationally, and the findings support the need for ongoing slaughterhouse monitoring to improve the microbiological safety of pig carcasses.

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The Importance of the Slaughterhouse in Surveilling Animal and Public Health: A Systematic Review

García‐Díez

Saraiva

Moura

et al. 2023

Veterinary Sciences

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From the point of public health, the objective of the slaughterhouse is to guarantee the safety of meat in which meat inspection represent an essential tool to control animal diseases and guarantee the public health. The slaughterhouse can be used as surveillance center for livestock diseases. However, other aspects related with animal and human health, such as epidemiology and disease control in primary production, control of animal welfare on the farm, surveillance of zoonotic agents responsible for food poisoning, as well as surveillance and control of antimicrobial resistance, can be monitored. These controls should not be seen as a last defensive barrier but rather as a complement to the controls carried out on the farm. Regarding the control of diseases in livestock, scientific research is scarce and outdated, not taking advantage of the potential for disease control. Animal welfare in primary production and during transport can be monitored throughout ante-mortem and post-mortem inspection at the slaughterhouse, providing valuable individual data on animal welfare. Surveillance and research regarding antimicrobial resistance (AMR) at slaughterhouses is scarce, mainly in cattle, sheep, and goats. However, most of the zoonotic pathogens are sensitive to the antibiotics studied. Moreover, the prevalence at the slaughterhouse of zoonotic and foodborne agents seems to be low, but a lack of harmonization in terms of control and communication may lead to underestimate its real prevalence.

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Prevalence and biofilm-formation ability of Staphylococcus aureus isolated from livestock, carcasses, the environment, and workers of three abattoirs in Greece

Cited by 3 publications

References 38 publications

Antibiogram of food borne pathogenic bacteria isolated from raw pork and beef meat

Antibiogram of food borne pathogenic bacteria isolated from raw pork and beef meat

Prevalence and characteristics of foodborne pathogens from slaughtered pig carcasses in Korea

The Importance of the Slaughterhouse in Surveilling Animal and Public Health: A Systematic Review

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