Prevalence of Staphylococcus aureusin meat and meat products
Subject Areas : Aquatic Products
Fatemeh
Nonahal
1
(M.Sc Student Food Engineering, Faculty of Agriculture, Ghochan Branch, Islamic Azad University, Ghochan, Iran.)
Ebrahim
Rahimi
2
(Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.)
Esmaeil
AtaieSalehi
3
(Department of Food Technology, Faculty of Agriculture, Ghochan Branch, Islamic Azad University, Ghochan, Iran.)
Keywords: Staphylococcus aureus, meat, Meat products,
Abstract :
Abstract Staphylococcus aureus as the second or third important food-borne pathogen all around the world. Ability of development and production of heat-stable enterotoxin in a wide range of the food made Staphylococcus has one of the most important factors causing the food poisoning. This study was done to investigate the prevalence of Staphylococcus in meat and meat products in Esfahan. From summer to winter 2012, 450 samples including raw beef (n=80), minced meat (n=80), lamb (n=80), goat (n=80), camel (n=50), hamburger (n=40), kebab (n=40) were randomly collected from butcheries and supermarkets in Isfahan, and analyzed for the presence of S. aureus. Totally, 234 (55/6 %) S. aureus were detected in meat and meat products. The mean count of S. aureus in positive samples was 8/3×102. The results indicated that although the percentage of contaminated samples was high, the number of bacteria presented in the samples is low with no potential risk for public health. To effectively manage the food production for decreasing diseases more epidemiologic investigations about S. aureustoxication are needed.
اشراقی، سیدسعید.، صالحی پور، زهره.، پورمند، محمدرضا.، رحیمی، عباس.، زهرایی صالحی، محمدتقی.، آقاامیری، سولماز.، بختیاری، روناک. (1388). بررسی توزیع فراوانی ژن tst با ژنهای entC, entA و entA/C در ایزولههای استافیلوکوکوس اورئوس جدا شده از مواد غذایی مختلف. مجله دانشکده پزشکی، دوره 67، شماره 7، صفحه 476-470.
توکلی، حمیدرضا. (1387). میکروبیولوژی مواد غذایی و کنترل بهداشتی مراکز تهیه و توزیع غذا. انتشارات مرز دانش تهران، صفحه 89-46.
طباطبایی، عبدالمحمد حسنی و فیروزی، رویا. (1384). بیماریهای باکتریایی دام. انتشارات دانشگاه تهران، صفحه 46-30.
Al-Tarazi, Y., Albetar, M., and Alaboudi, A. 2009. Biotyping and enterotoxigenicity of Staphylococci
isolated from freshand frozen meat marketed in Jordan. Food Res Int. 42: 374-379.
Alvarez-Astorga, M., Capita, R., Alonso-Calleja, C., Moreno, B., and Garcia-Fernandez, M. 2002. Microbiological quality of retail chicken by-products in Spain. Meat Sci. 62: 45-50.
Aragon-Alegro, L.C., Konta, E.M., Suzuki, K., Silva, M. G., Junior, A. F., and Rall, R. 2007. Occurrence of coagulase-positive Staphylococcus in various food products commercialized in Botucatu, SP, Brazil and detection of toxins from food and isolated strains. Food Control. 18: 630-634.
Arbuthnott, J.P. 1990. Staphylococcal toxins in human disease. J Appl Bacteriol. 101-107.
Balaban, N., and Rasooly, A. 2005. Staphylococcal enterotoxins. Int J Food Microbial. 61: 1-10.
Blaiotta, G., Ercolini, D., Pennacchia, C., Fusco, V., Casaburi, A., Pepe, O., and Villani, F. 2004. PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in Staphylococcus aureus AB-8802. J Appl Microbiol. 97: 719-730.
Bui Thi Mai, H., Zahid, M., Sucharit, N., Kassu, A., Nguyen, N., and Alizadeh, M. 2010. Toxigenicity and genetic diversity of Staphylococcus aureus isolated from Vietnamese ready-to-eat foods. Food Control. 21: 166-171.
Crago, B., Ferrato, C., Drews, S., and Tyrrell, G. 2012. Prevalence of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) in food samples associated with foodborne illness in Alberta, Canada from 2007 to 2010. Food Microbiol 32: 202-205.
Fueyo, J.M., Martin, M.C., Gonzalez-Hevia, M.A., and Mendoza, M.C. 2009. Enterotoxin production and DNA fingerprinting in Staphylococcus aureus isolated from human and food samples. Relations between genetic types and enterotoxins. Int J Food Microbiol. 67: 139-145.
Hanson, B., Dressler, A., and Harper, A. 2011. Prevalence of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus on retail meat in Iowa. Public health. 4: 169-174.
Hawryluk, T., and Hirshfield, I. 2002. A super antigen bioassay to detect staphylococcal enterotoxin. A J Food Prot. 7: 1183-7.
Jay, M.J. 1986. Staphylococcal gastroenteritis. Modern food microbiology. 3rd Ed. Aspen Publishers, New York, USA.
Jay, M.J., Loessner, J.M., and Golden, A.D. 2005. Staphylococcal gastroenteritis. Modern food microbiology. 7ed Ed. Aspen Publishers, New York.
Le Loir, Y., Baron, F., and Gautier, M. 2003. Staphylococcus aureus and food poisoning. Gen Mol Res. 2: 63-76.
Le Loir, Y., Baron, F., and Gautier, M. 2006. Staphylococcus aureus and food poisoning. Genet Mol Res. 2: 63-67.
Malheiros, P., Passos, C., Casarin, L., Serraglio, L., and Tondo, E. 2010. Evaluation of growth and transfer of Staphylococcus aureus from poultry meatto surfaces of stainless steel and polyethylene and their disinfection. Food Control. 21: 298-301.
Marthenge, J.M., and Ombui, J.N. 2007. Detection of Staphylococcal enterotoxins in milk and meat in Nairobi Kenya using enzyme linked immunosorbent assay. Tropical Microbiol Biotechnol. 3: 23-28.
Martin, S.E., and Iandolo, J.J. 2002. Staphylococcus encyclopedia of Food Microbiology. Academic Press, London, UK.
Marty, E., Buchs, J., Meier, E., Lacroix, C., and Meile, L. 2011. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCReRFLP. Food Microbiol. 333: 1-10.
Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M., and Tauxe, R.V. 2004. Food-related illness and death in United States. Emerg Infect Dis. 5: 607-625.
Normanno, G., La salandra, G., Dambrosio, A., Quaglia, N.C., Corrente, M., and Parici, A. 2007. Occurrence, characterization and antimicrobial resistance of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products. Int J Food microbiol. 3: 290-296.
Rahimi, E., and Ghasemian, H. 2010. Detection of classical enterotoxins of Staphylococcus aureus strains isolated from bovine subclinical mastitis in Isfahan, Iran. J Vet Microbiol. 141: 393-394.
Rahimi, E., Mommtaz, H., Shakerian, A., and Kavyani, H. 2012. The detection of classical enterotoxins of Staphylococcus aureus in raw cow milk using the ELISA method. Turk J Vet Anim. 36: 319-322.
Sally, H., and Mark, S. 2003. Review of the microbiological standards for foods. Food Control. 14: 391-398.
Schlegelova, J., Napravnikova, E., Dendis, M., Horvath, R., Benedik, J., and Babak, V. 2004. Beef carcass contamination in slaughterhouse and prevalence of resistance to antimicrobial drugs in isolates of selected microbial species. Meat Sci. 66:557-565.
Shale, K., Lues, J., Venter, P., and Buys, E. 2005. The distribution of Staphylococcus sp. on bovine meat fromabattoir deboning rooms. Food Microbiol. 22: 433-438.
Tpassew, H., Abdissa, A., Beyene, G., and Gebre-selassie, S. 2010. Microbial flora and food borne pathogens on minced meat and their susceptibility to antimicrobial agents. Ethiop J Health Sci. 20: 137-143.