Prevalence of Staphylococcus aureus Isolated From Various Foods of Animal Origin in Kırşehir, Turkey and Their Enterotoxigenicity

Authors

  • M. Dilek Avşaroğlu Department of Agricultural Biotechnology, Faculty of Agriculture, Ahi Evran University, 40200 Kırşehir

DOI:

https://doi.org/10.24925/turjaf.v4i12.1179-1184.961

Keywords:

Staphylococci, S. aureus, enterotoxins, food poisoning

Abstract

The aim of this study was to detect Staphylococcus aureus contamination to different types of animal origin foods collected in the Kırşehir province of Turkey and to examine their enterotoxin production ability. Out of 120 food samples 38 suspected colonies were obtained and 23 of them were identified as S. aureus by biochemical and molecular analyses. Other species detected were S. chromogenes, S. cohnii ssp. cohnii, S. hominis, S. lentus, S. warneri, and S. xylosus. The isolates were also analysed with regard to carry mecA gene. None of them was found to have mecA gene indicating susceptibility to methicillin. To determine the enterotoxigenic ability of the isolates phenotypically, reversed-passive-latex-agglutination test against SEA-SED was used. Six out of 23 S. aureus isolates were determined to produce SEA, SEC and SED. Three of them had only one enterotoxin production, whereas others had SEA and SED production together. The results of phenotypic analyses were confirmed by PCR based examination. None of the coagulase-negative staphylococci were found to be enterotoxigenic by both phenotypical and PCR-based analyses. In conclusion, enterotoxigenic S. aureus is a risk in foods of animal origin in Kırşehir and its counties.

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Published

07.12.2016

How to Cite

Avşaroğlu, M. D. (2016). Prevalence of Staphylococcus aureus Isolated From Various Foods of Animal Origin in Kırşehir, Turkey and Their Enterotoxigenicity. Turkish Journal of Agriculture - Food Science and Technology, 4(12), 1179–1184. https://doi.org/10.24925/turjaf.v4i12.1179-1184.961

Issue

Section

Food Technologies