Study of the frequency of enterotoxin-coding genes and antibiotic resistance patterns of methicillin-resistant Staphylococcus aureus isolates isolated from meat and offal of broiler chickens supplied in Shahrekord

Document Type : Complete scientific research article

Authors

1 Ph.D. student in food hygiene, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

2 Professor, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

3 Assistant Professor, Nutrition and Organic Products Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

4 Assistant Professor, Department of Biology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

Abstract

Background and Objective: Staphylococcus aureus is a Gram-positive bacterium that is present in approximately one-third of the general population and causes staphylococcal food poisoning (SFP) associated with vomiting, toxic shock syndrome, pneumonia, and sepsis. Methicillin-resistant Staphylococcus aureus (MRSA) is responsible for several serious infections and staphylococcal food poisoning (SFP). The emergence of methicillin-resistant Staphylococcus aureus associated with food-producing livestock and poultry has received increasing attention, raising concerns about the presence of MRSA in foods of animal origin and potential sources of transmission to humans through the food chain. In this regard, the aim of the present study was to investigate the prevalence and enterotoxigenic characteristics of methicillin-resistant Staphylococcus aureus in meat and offal of broilers supplied in Shahrekord using Multiplex PCR.
Materials and Methods: 150 samples of chicken meat and offal were selected as the sample size, which included 75 meat samples (breast and thigh) and 75 edible offal samples (liver, gizzard and heart). The samples were collected over three months and transferred to the Food Hygiene Laboratory of the Faculty of Veterinary Medicine, Azad University, in compliance with hygiene principles under sterile conditions to avoid re-contamination in the vicinity of an ice flask. To isolate Staphylococcus aureus from Baird Parker Agar medium by surface culture method, to detect methicillin-positive Staphylococcus aureus (MRSA) by measuring positive Staphylococcus aureus samples resistant to antibiotics cefoxitin and oxacillin in Mueller-Hinton agar medium, to detect genes (sea, seb, sec and sed) by Multiplex PCR method and to evaluate antibiotic resistance of genes by Diffusion-Disk method were used.
Results: The results showed that out of a total of 170 meat and offal samples sampled in Shahrekord city, 93 samples (54.70%) were contaminated with Staphylococcus aureus, of which 43 samples from meat and 50 samples from offal were contaminated with Staphylococcus aureus. The results also showed that out of 93 Staphylococcus aureus samples, 35 samples (20.58%) were resistant to methicillin. Methicillin-resistant Staphylococcus aureus isolates showed that the highest and lowest frequencies of the carrier gene were related to sea (54.28%), seb (22.85%), sec (11.42%) and sed (5.74%). Also, the highest resistance against methicillin-resistant Staphylococcus aureus was related to penicillin (94.2%) and erythromycin (85.7%) and the lowest resistance was related to imipenem (2.85%).
Conclusion: Given the sensitivity of Staphylococcus aureus to cooking temperatures, it is recommended to heat foods to eliminate or minimize the risk of poisoning and reduce the use of antibiotics in case of poisoning.

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References

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Food Processing and Preservation Journal
Volume 16, Issue 4
January 2025
Pages 79-94

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