Antimicrobial Resistance and Biofilm Encoding Genes Amongst the Staphylococcus aureus Bacteria Isolated From Meat and Meat Products | ||
| Egyptian Journal of Veterinary Sciences | ||
| Article 7, Volume 52, Issue 1, April 2021, Pages 55-62 PDF (1.18 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2020.39385.1186 | ||
| Authors | ||
| Kobra Abbasi1; Elahe Tajbakhsh* 1; hasan momtaz2 | ||
| 1Department of Microbiology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. | ||
| 2Department of Microbiology, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. | ||
| Abstract | ||
| Role of meat and meat products as reservoirs of biofilm formation and antimicrobial-resistant Staphylococcus aureus is not clearly observed. The present research was conducted to assess the incidence, antimicrobial resistance and distribution of icaABCD biofilm formation genes amongst the S. aureus bacteria recovered from raw meat and meat products. One-hundred and sixty raw meat and meat product samples were collected and S. aureus bacteria were isolated using microbial culture. Antimicrobial resistance of S. aureus bacteria was assessed by disk diffusion. PCR was used to assess the distribution of icaABCD genes. Twenty-six out of 160 (16.25%) examined samples were contaminated with S. aureus. Raw beef meat (40%) and raw chicken burger (12.50%) samples had the highest S. aureus contamination rate. Bacteria harbored the highest resistance toward penicillin (69.23%), ampicillin (61.53%), tetracycline (57.69%) and gentamicin (57.69%) antimicrobials. IcaD, icaA, icaB and ica Cgenes were detected in 65.38%, 57.69%, 50%, and 42.30% S. aureus bacteria, respectively. Roles of raw beef, chicken, beef burger and chicken burger samples as reservoirs of antimicrobial resistant-and biofilm formation-S. aureus bacteria have been demonstrated in the current research. Nevertheless, supplementary investigations should perform to understand other roles of icaABCD biofilm formation genes in S. aureus originated from meat and meat products. | ||
| Keywords | ||
| Staphylococcus aureus; Incidence; Antibiotic resistance; Biofilm formation; Meat | ||
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