Abstract
Background: Staphylococcus aureus and Shiga toxin producing Escherichia coli O157:H7 (EHEC) are significant foodborne pathogens worldwide. While S. aureus can cause mild superficial skin infections or life-threatening bacteremia and endocarditis, as well as toxininduced cases such as toxic shock syndrome; E. coli O157:H7 can cause symptoms from mild diarrhea to severe hemorrhagic colitis (HC), hemolytic uremic syndrome (HUS), thrombotic thrombocytopenic purpura (TTP). Objectives: The objectives of this study were to find out the prevalence and seasonal distribution of S. aureus in 214 frozen raw meat (turkey, chicken and beef) and the prevalence of E. coli O157:H7 in 70 raw beef with the characterization of the E. coli O157:H7 isolate by multiplex polymerase chain reaction (PCR). Materials and Methods: For the detection of S. aureus, a total of 214 frozen raw meat samples including 74 turkey meat, 70 chicken meat and 70 beef cuts (approximately 2 × 3 cm cubic parts); and for the detection of E. coli O157:H7, a total of 70 frozen raw beef samples that all were produced from national companies and consumed in Agri, Turkey were analyzed. Results: Out of 214 meat samples, 25.7 % (18/70) of the beef, 11.4 % (8/74) of the chicken meat, and 5.4 % (4/70) of the turkey meat samples were contaminated with S. aureus. Out of 70 frozen raw beef samples, only 1 (1.4%) was identified as both Shiga toxin 1 and 2producing E. coli O157:H7 by the detection of stx1, stx2, eaeA, hly, and fliCh7 according to multiplex PCR analysis. Conclusion: Our findings demonstrate that occurrence frequency of S. aureus was higher in frozen raw beef than in raw chicken and turkey meat samples. Although the prevalence of E. coli O157:H7 was low in beef, the presence of virulence genes, especially toxin genesrema in a significant public health concern.
Highlights
Staphylococcus aureus and Shiga toxin producing Escherichia coli O157:H7 (EHEC) are significant foodborne pathogens worldwide
The objectives of this study were to investigate the prevalence of S. aureus in frozen raw chicken meat, turkey meat, and beef samples that were produced from national companies, and the presence of E. coli O157:H7 in frozen raw beef in Ağrı, Turkey with determining the main virulence determinants of E. coli O157:H7 isolated from a beef sample by multiplex polymerase chain reaction (PCR)
Results for Staphylococcus aureus In the study, a total of 214 frozen raw meat samples including 74 turkey meats, 70 chicken meats and 70 beef were tested for the presence of S. aureus
Summary
Staphylococcus aureus and Shiga toxin producing Escherichia coli O157:H7 (EHEC) are significant foodborne pathogens worldwide. While S. aureus can cause mild superficial skin infections or life-threatening bacteremia and endocarditis, as well as toxininduced cases such as toxic shock syndrome; E. coli O157:H7 can cause symptoms from mild diarrhea to severe hemorrhagic colitis (HC), hemolytic uremic syndrome (HUS), thrombotic thrombocytopenic purpura (TTP). Staphylococcus aureus is one of the most significant food pathogen responsible for intoxications worldwide.[1] Clinically, S. aureus can cause mild superficial skin infections or life-threatening bacteremia and endocarditis, as well as toxin-induced cases such as toxic shock syndrome.[2] S. aureus produces more than 30 different extracellular components and some S. aureus strains are able to produce staphylococcal enterotoxins (SEs) in foods and can be the causative agents of staphylococcal food poisonings.[1] The prevalence of S. aureus may range from 1% to 80% in various foods. Contaminated raw or undercooked poultry and red meat are exclusively important in transmission of these foodborne pathogens.[7]
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