Prevalence of Staphylococci in Meat Products with Special Reference to Methicillin-Resistant Staphylococcus Aureus (MRSA) at Kaliobia Governorate

Edris, A.M.; Maarouf, A.A.A.; Amin, R.A.E; Bahbah, E.A.I.

doi:10.21608/bvmj.2018.96431

Prevalence of Staphylococci in Meat Products with Special Reference to Methicillin-Resistant Staphylococcus Aureus (MRSA) at Kaliobia Governorate

Document Type : Original Article

Authors

¹ Food Control Department (Meat Hygiene), Fac. Vet. Med. Benha Univ.

² Animal Health Research "Benha branch".

³ Vet. at GlaxoSmithKline.

10.21608/bvmj.2018.96431

Abstract

The study was carried out on 120 random samples of meat products viz: Minced meat; beef kofta; sausage and beef burger (30 for each) collected from different supermarkets at Kaliobia Governorate to determine their contamination with certain bacteria, specially S. aureus and MRSA. The bacteriological examination of examined meat samples revealed that, the mean value of S. aureus counts in minced meat beef kofta, sausage and beef burger samples were 1.58×10²±0.10 ×10²; 1.41×10² ±0.09×10²; 1 0.95×10²±0.16×10² and 0.83×10²±0.22×10^2, respectively. A total of 70 (58.3%) isolates of Staphylococcus species were recovered, includes 24 S. aureus (20.0%). The isolated S. aureus were highly resistant for methicillin and oxacillin. Meanwhile, they were highly sensitive to norfloxacin. Moreover, the PCR results cleared that, the mecA gene was amplified in 6 out of 8 studied S. aureus strains.

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