Et örneklerinden izole edilen Staphylococcus aureus ve koagülaz negatif stafilokok'ların biyofilm üretimi ve DNaz aktivitelerinin belirlenmesi

Year 2012, Volume: 69 Issue: 3, 135 - 142, 01.09.2012

Neslihan Gündoğan Özlem Ataol

Abstract

Amaç: Bu çalışmada Ankara İlindeki, çeşitli süpermarketlerden temin edilen dana kıyma ve tavuk but örneklerinde Staphylococcus aureus ve koagülaz negatif stafilokok KNS ’ların bulunma sıklığı ile bu izolatların biyofilm üretimi ve DNaz aktivitelerinin saptanması amaçlanmıştır.Yöntem: İncelenen 15 kıyma ve 15 tavuk örneğinden izole edilen S. aureus ve KNS’lerin cins ve tür düzeyindeki identifikasyonları standart biyokimyasal yöntemler ve API ID 32 Staph Bio Merieux SA, MarcyI’Etoile, France bakteri tanımlama kiti kullanılarak yapılmıştır. Stafilokok türlerinin biyofilm oluşumları Congo Red Agar’da, DNaz aktiviteleri DNaz Agar’ da belirlenmiştir.Bulgular: İncelenen kıyma örneklerinden 6 %10,7 ’sı S. aureus, 50 %89,3 ’si KNS olmak üzere toplam 56 stafilokok izolatı elde edilmiştir. Tavuk örneklerinde toplam 41 KNS izolatı saptanmış fakat bu örneklerden S. aureus izole edilememiştir. DNaz aktivitesi kıymadan izole edilen S. aureus izolatlarının tamamında %100 , KNS’lerin %58 ’inde pozitif bulunmuştur. Tavuktan izole edilen KNS’lerin %70,7 ’sinin DNaz pozitif bulunmuştur. Biofilm üretimi kıymadan izole edilen S. aureus izolatlarının %50 ’sinde, KNS’ lerin % 18’sinde tespit edilmiştir. Tavuktan izole edilen KNS’lerin %41.5 ’inde biyofilm üretimi saptanmıştır.Sonuç: Stafilokok türlerinin etlere kontaminasyonun bu gıdaların hazırlanması sırasındaki zayıf sanitasyon ve çapraz kontaminasyonun göstergesi olabileceği düşünülmektedir. Bu çalışmada izolatların büyük bir oranda biyofilm oluşturdukları ve DNaz aktivitesine sahip oldukları gözlenmiştir. DNaz aktivitesi olan ve biyofilm oluşturabilen stafilokok türlerinin kontaminasyon ile gıda zincirine girebileceğinin gıda üreticileri tarafından dikkate alınması gerektiği, bu nedenle de hijyenik ve koruyucu önlemlerin alınması gerektiği düşüncesindeyiz

Keywords

Stafilokok, et, tavuk, biyofilm, DNaz

Determination of biofilm production and DNase activity of S. aureus and coagulase negative staphylococci isolated from meat samples

Abstract

Objective: In this study, it was aimed to evaluate calf minced meat and chiken drumsticks samples purchased from different supermarkets in Ankara, Turkey for the presence of coagulase positive staphylococci CPS and coagulase negative staphylococci CNS and to determine their biofilm production and DNase activity. Method: S. aureus and CNS, isolated from 15 minced meat and 15 chicken drumstick samples, were analyzed by conventional biochemical tests and API ID 32 Staph Bio Merieux SA, Marcy-I’Etoile, France identification kits to identify for genus and species of these isolates. Biofilm formation of isolates that was investigated by using Congo Red agar method. DNase activity of these isolates were evaluated on DNase agar. Results: Total of 56 isolates of Staphylococcus spp. which consist of 6 10.7% S. aureus and 50 89.3% CNS were found from minced meat samples. A total of 41 CNS isolates isolated from chicken samples whereas, S. aureus were not isolated from these samples. All of S. aureus 100% and 58% of CNS isolates from mincedmeat and 70.7% of CNS isolates from chicken samples were positive for DNase activity, respectively. In this study, 50% of S. aureus and 18% of CNS from minced and 41.5% of CNS isolates from chicken samples produced biofilm, respectively. Conclusion: These results suggests the contamination of meat and chicken samples by Staphylococcus spp. indicates poor personnel hygiene and cross contamination during the production process. In this study, we showed that a large proportion of isolates had biofilm production and DNase activity. We suggest that contamination of staphylococci in different levels of the food chain should always be considered carefully. The food producers should be aware that controlling biofilm formation and DNase activity by staphylococci. Therefore, strict hygienic and preventative measures should be taken.

Keywords

Staphylococcus spp., meat, chicken, biofilm, DNase

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