Virulence genes and antimicrobial resistance profiles of Staphylococcus aureus isolated from chicken meat in Isfahan province, Iran

Abstract

The objectives of the current study were to detect virulence factors and determine antimicrobial susceptibility of Staphylococcus aureus by using 360 fresh raw chicken meats, collected from 133 chicken shops in Isfahan, Iran, from January 2011 to March 2012. The Staph. aureus isolates were identified using culture and phenotypical methods. The PCR assays were developed with specific primers for the detection of different virulence and antibiotic resistance genes of Staph. aureus. The agar disk diffusion method was used for evaluation of antibiotic susceptibility of Staph. aureus isolated from chicken meat samples. In this survey, 101 out of 360 samples were positive for Staphylococcus (28.05%). In our results indicated, out of 360 samples, 82 (22.77%) were positive for Staph. aureus and, out of 82 positive samples, 96.34% had X-region, 76.92% had fibrinogen clumping factor A, 63.41% had staphylococcal coagulase virulence genes, 26.82% had IgG binding region, and the toxic shock syndrome toxin-1 gene was not isolated in any sample. The methicillin was the highest (82.92%), whereas macrolides was the lowest (34.14%) antibiotic-resistant genes in Staph. aureus-positive samples. Tetracycline had the highest resistant profile (97.56%) in Staph. aureus isolates, followed by methicillin (75.6), sulfamethoxazol (31.7%), trimethoprim (31.7%), streptomycin (31.7%), gentamicin (29.26%), enrofloxacin (28.04%), ampicillin (26.82%), chloramphenicol (20.73%), and cephalothin (17.07%). Statistical analysis showed significant differences between presences of various virulence and antibiotic resistance genes in Staph. aureus isolated from chicken meat samples. It seems that inspection of chicken meat using multiplex PCR is a useful technique for detection of Staph. aureus virulence and antibiotic resistance genes.

Prevalence and Characterization of Antibiotic Resistance Food Borne Pathogens Isolated from Locally Produced Chicken Raw Meat and their Handlers

“…aureus ( Table 1). Our findings were in harmony with that previously reported by other researchers [15][16][17][18]. In contrast, higher level of Staph.…”

Prevalence of the Antibiotic Resistance Genes in Coagulase-Positive-and Negative-Staphylococcus in Chicken Meat Retailed to Consumers

“…Epidemiologically, poultry meat is of paramount importance and still inculpated as prime source of human food poisoning (Kadariya et al, 2014). Although specific data on the burden of foodborne disease associated with Staphylococcus in poultry meat has been previously limited (Capita et al, 2002; Pesavento et al, 2007; Persoons et al, 2009), yet it has gained importance in the last couple of years (Bhargava et al, 2011; Hanson et al, 2011; Boost et al, 2013; He et al, 2013; Martins et al, 2013; Momtaz et al, 2013; Yurdakul et al, 2013; Islam et al, 2014; Khallaf et al, 2014; Xin et al, 2014; Abdalrahman et al, 2015; Owuna et al, 2015; Pinto et al, 2015; Bortolaia et al, 2016; Teramoto et al, 2016), it is considered to be significant to be a disturbing issue in the poultry industry due to its impact on public health and a challenge to the medical and veterinary officials worldwide (APUA, 2010a; Ruban and Fairoze, 2011). …”

Synergistic effects of the Nisin andCuminum cyminumessential oil and pH on the thermostable direct hemolysin toxin production of theVibrio parahaemolyticus

“…Reductions in pathogenicity of bacteria by plant essential oils could have important implications when considering their potential applications in the food and pharmaceutical industries, especially at a time when there is already considerable interest in plant essential oils because of their antimicrobial action and antioxidant properties. In keeping with the boost pathogenic effects of the V. parahaemolyticus as a foodborne pathogen, application of Nisin, pH, and different essential oils can also use to prevent from toxin production by other foodborne microorganisms (Atapoor, Dehkordi, & Rahimi, ; Ghorbani, Gheisari, & Dehkordi, ; Hemmatinezhad, Khamesipour, Mohammadi, Safarpoor Dehkordi, & Mashak, ; Madahi, Rostami, Rahimi, & Dehkordi, ; Momtaz, Davood Rahimian, & Safarpoor Dehkordi, ; Momtaz, Dehkordi, Rahimi, Asgarifar, & Momeni, ; Momtaz, Safarpoor Dehkordi, Taktaz, Rezvani, & Yarali, ; Rahimi, Sepehri, Dehkordi, Shaygan, & Momtaz, ; Rahimi, Yazdanpour, & Dehkordi, ; Ranjbar, Masoudimanesh, Dehkordi, Jonaidi‐Jafari, & Rahimi, ; Safarpoor Dehkordi, Barati, Momtaz, Hosseini Ahari, & Nejat Dehkordi, ; Safarpoor Dehkordi, Gandomi, Akhondzadeh Basti, Misaghi, & Rahimi, ; Safarpoor Dehkordi, Haghighi, Momtaz, Rafsanjani, & Momeni, ; Safarpoor Dehkordi, Khamesipour, & Momeni, ; Safarpoor Dehkordi et al, ; Safarpoor Dehkordi, Valizadeh, Birgani, & Dehkordi, ).…”