Prevalence of Multidrug-Resistant Staphylococcus aureus in Some Processed Chicken Meat Products
M., A., Zakaria, I., Elsayed, S., M., H., Sehim, A. (2021). Prevalence of Multidrug-Resistant Staphylococcus aureus in Some Processed Chicken Meat Products. EKB Journal Management System, 13(2), 49-58. doi: 10.21608/eajbsg.2021.209130
Amer M. M.; Islam M. Zakaria; Sara N. Elsayed; Hazaa M. M.; Amira E. Sehim. "Prevalence of Multidrug-Resistant Staphylococcus aureus in Some Processed Chicken Meat Products". EKB Journal Management System, 13, 2, 2021, 49-58. doi: 10.21608/eajbsg.2021.209130
M., A., Zakaria, I., Elsayed, S., M., H., Sehim, A. (2021). 'Prevalence of Multidrug-Resistant Staphylococcus aureus in Some Processed Chicken Meat Products', EKB Journal Management System, 13(2), pp. 49-58. doi: 10.21608/eajbsg.2021.209130
M., A., Zakaria, I., Elsayed, S., M., H., Sehim, A. Prevalence of Multidrug-Resistant Staphylococcus aureus in Some Processed Chicken Meat Products. EKB Journal Management System, 2021; 13(2): 49-58. doi: 10.21608/eajbsg.2021.209130

Prevalence of Multidrug-Resistant Staphylococcus aureus in Some Processed Chicken Meat Products

Egyptian Academic Journal of Biological Sciences, G. Microbiology
Article 5, Volume 13, Issue 2, December 2021, Page 49-58  XML PDF (857.13 K)
Document Type: Original Article
DOI: 10.21608/eajbsg.2021.209130
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Authors
Amer M. M.1; Islam M. Zakaria2; Sara N. Elsayed1; Hazaa M. M.3; Amira E. Sehimorcid 1
1Department of Botany and Microbiology, Faculty of Science,Benha University
2Department of Bacteriology Animal Health Research Institute,Gizza
3Department of Botany and Microbiology, Faculty of Science, Benha University
Abstract
Staphylococcus aureus (S. aureus) is one of the most continuously studied foodborne bacteria due to its high pathogenicity, heat-stable enterotoxins production, and its continuous development of multiple antibiotic resistance. Therefore, this study was conducted to investigate prevalence, antibiogram, mecA andenterotoxins (SEs) genes of the multidrug-resistant Staphylococcus aureus (MRSA) in some processed chicken meat products. A total of 150 random samples, fifty samples each from chicken luncheon, burger, and sausage were collected from some supermarkets in Benha city, Qalubiya governorate, Egypt. The obtained results revealed that among all the examined samples, sausage recorded the highest contamination level with Staphylococcus species (36%) and S. aureus (16.0%) with mean counts of 2.1x103 and 6.7x102 CFU/g respectively followed by luncheon and burger samples. The antimicrobial susceptibility test of 17 S. aureus isolates against different antibiotics clearly indicated high susceptibility toLevofloxacin (88.2 %), Ciprofloxacin(82.4%), Gentamicin (70.6%) andNorfloxacin (52.9 %). While, high resistance was observed against Cefotaxime (41.2%) followed byAmpicillin (29.4%), Amoxicillin (29.4%) andOxacillin (23.5%). Moreover, the staphylococcal enterotoxin-A and mecAgenes in the examined S. aureus isolates were detected by molecular investigation and appeared as positive bands on 102bp and 310bp, respectively. Conclusively, the presence of enterotoxigenic MRSAstrains, especially among processed meat products alarms the necessity of strict application of proper hygienic measurements and good manufacturing practices (GMPs) during preparation, handling, and storage of foods. 
Keywords
Chicken meat products; Enterotoxigenic MRSA; antibiogram; mecA gene
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