Abstract
Aim: To study the prevalence of pathogenic coagulase positive, methicillin-resistant Staphylococcus aureus (MRSA) in poultry meat and its products. Materials and Methods: A total of 125 poultry samples were collected during 2012 in Qena governorate for presence of pathogenic coagulase positive, methicillin-resistant staphylococcus aureus (MRSA). Samples were taken from freshly slaughtered whole chicken carcasses (25/125), chicken portions (25/125), chicken luncheon (25/125), chicken sausages (25/125) and chicken burgers (25/125). Results: It was observed that 44% (11/25), 52% (13/25), 40% (10/25), 24% (6/25) and 44% (11/25) of bacterial isolates were positive for methicillin-resistance tests for freshly slaughtered whole chicken carcasses, chicken portions, chicken luncheon, chicken sausages and chicken burgers respectively. Higher contamination rate of MRSA was found in raw poultry meat and the lower rate in poultry meat products subjected to heat treatment and preservatives. Conclusion: Poultry meat and its products were considered as an important source of spreading of MRSA in humans. Hence, strict hygienic measures should be taken in poultry slaughter houses and in food preparing establishments.
Highlights
Staphylococcus aureus is a gram positive, coagulase positive coccoid belonging to family Staphylococcaceae [1]
Poultry meat and its products were considered as an important source of spreading of Methicillin-resistant Staphylococcus aureus (MRSA) in humans
Collection of samples: 125 chicken meat and its product samples were collected from retailers, supermarkets and poultry shops in Qena governorate. 25 samples were collected from each product such as freshly slaughtered chicken carcasses, frozen chicken portions, chicken luncheon, chicken sausages and chicken burgers
Summary
Staphylococcus aureus is a gram positive, coagulase positive coccoid belonging to family Staphylococcaceae [1]. It is present on the skin and mucous membranes of humans and animals [2] and is highly vulnerable to destruction by heat treatment and most sanitizing agents.Presence of this bacteria or its enterotoxins in processed foods or on food processing equipments is generally an indicator of poor sanitation. Methicillin-resistant Staphylococcus aureus (MRSA) is known to be one of the most prevalent nosocomial pathogens throughout the world and is capable of causing a wide range of food poisoning, pneumonia, post operative wound infections and nosocomial infections [3, 4]. Poultry meat handled in the cutting section must be stored at temperature below 7 oC and if this temperature is exceeded, the meat must be discarded to avoid
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
