Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2637
Title: Screening virulence properties of staphylococci isolated from meat and meat products
Other Titles: Untersuchung der virulenzeigenschaften von aus fleisch und fleischwaren isolierten staphylokokken
Authors: Sudağıdan, Mert
Aydın, A.
Sudağıdan, Mert
Izmir Institute of Technology. Biotechnology and Bioengineering
Keywords: Biofilm formation
Extracellular enzymes
Meat products
Staphylococci
Issue Date: 2009
Publisher: B W K Public Relations
Source: Sudağıdan, M., and Aydın, A. (2009). Screening virulence properties of staphylococci isolated from meat and meat products. Wiener Tierarztliche Monatsschrift, 96(5-6), 128-134.
Abstract: Virulence properties (biofilm formation, antibiotic susceptibility, production of extracellular enzymes and the presence of toxin genes) of staphylococci isolated from various meat and meat products were investigated. 22 Staphylococcus spp. (S. aureus n = 9, S. haemolytlcus n = 4, S. cohnii n = 3, S. saprophytics n = 3, S. hominis n = 1, S. simulans n = 1 and S. warneri n = 1) were isolated from 120 meat and meat product samples. 10 strains were biofilmformers. Although none of the strains was resistant to vancomycin, oxacillin, teicoplanin, ofloxacin and gentamicin, 8 strains were found to be resistant to penicillin and one strain was found to be resistant to erythromycin. In addition, all strains were negative for the mecA PCR. 8 strains showed lipolytic activity against Tween 80,10 strains against Tween 20, and 18 strains against tributyrin. Moreover, 9 strains showed proteolytic activity against casein, 11 strains against milk and 17 strains against skim milk containing media. Mostly S. aureus strains showed positive results for icaA-SA, nuc, geh, sspA, sspB, aur, serine protease gene, hla, hlb, set1, and etb. However, 7 of coagulase-negative staphylococci strains were found to carry see gene. As both prevalence and concentration of this bacterium were low, and no isolate contained all virulence factors, it is concluded that common hygiene and process control measures should be sufficient to control meatborne staphylococcal intoxication.
URI: http://hdl.handle.net/11147/2637
ISSN: 0043-535X
0253-9411
Appears in Collections:IZTECH Research Centers Collection / İYTE Araştırma Merkezleri Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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