Kasap Dükkanları ve Şarküterilerde Gıda ile Temas Eden Yüzeylerden Elde Edilen Staphylococcus aureus İzolatlarında Biyofilm Üretiminin Fenotipik ve Genotipik Karakterizasyonu

Öz

Bu çalışmada, Kayseri ilindeki kasap ve şarküteri ortamında Staphylococcus aureus’un (S. aureus) varlığı, elde edilen izolatların biyofilm üretim yeteneklerinin fenotipik ve genotipik yöntemlerle araştırılması amaçlanmıştır. Bu amaçla, Ağustos-Aralık 2022 tarihleri arasında rastgele seçilen 10 farklı işletmeden toplam 200 örnek elde edilmiştir. S. aureus varlığı EN/ISO 6888-1 (01/2004)’da belirtilen metoda ek olarak PCR’da nuc geninin belirlenmesiyle tespit edilmiş, biyofilm yeteneği ise Kongo kırmızısı agar (KKA) ve mikroplaka (MP) yöntemi ile araştırılmıştır. Ayrıca biyofilm yeteneğine sahip izolatlarda biyofilm ile ilişkili genlerin varlığı yine PCR yöntemi ile araştırılmıştır. Analiz edilen 200 örneğin 42’si (%21) S. aureus olarak identifiye edilmiştir. S. aureus izolatlarının, beşi bıçak, yedisi kesme tahtası, sekizi kıyma, altısı kuşbaşı, ikisi sucuk, dördü köfte, altısı peynir ve dördü pastırma örneklerine aitti. Çalışmada elde edilen, izolatların tamamının hem KKA’da hem de MP testinde biyofilm pozitif olduğu belirlenirken, MP testine göre izolatların 18 (%43)’inin güçlü, 13 (%31)’ünün orta derecede ve 11 (%26)’inin zayıf biyofilm ürettiği tespit edilmiştir. Biyofilm pozitif olarak belirlenen izolatların 18’i (%43) ve 16’sı (%38) analiz edilen genlerden sırasıyla icaA ve icaD geni taşırken hiçbir izolatın fnbA ve fnbB genlerini barındırmadığı belirlenmiştir. Sonuç olarak, Kayseri ilindeki kasap ve şarküteri ortamından izole edilen S. aureus’ların biyofilm üretme yeteneği halk sağlığı açısından tehlike arz etmektedir. Bu nedenle, işletmelerde hijyen koşullarının iyileştirilmesi gıda güvenliği ve tüketici sağlığı için önemlidir.

Anahtar Kelimeler

• Biyofilm
• biyofilm ile ilgili genler
• halk sağlığı
• hayvansal gıdalar
• S. aureus

Phenotypic and Genotypic Characterization of Biofilm Production in Staphylococcus aureus Isolates Obtained from Food Contact Surfaces in Butcher and Delicatessen

Öz

In the present study, it was aimed to investigate the presence of Staphylococcus aureus (S. aureus) in butcher and delicatessen environments in Kayseri province and analyze their biofilm abilities with phenotypic and gen- otypic methods. For this study, a total of 200 samples were collected from 10 different businesses, which were random- ly selected between August and December 2022.The presence of S. aureus was investigated with EN/ISO 6888-1 (01/2004) standard, and the determination of the nuc gene in PCR, and its biofilm ability was investigated with Congo red agar (CRA) and microplate method (MP). In addition, the presence of biofilm-related genes in isolates with biofilm ability was also investigated with PCR method. Out of 200 samples, 42 (21%) were identified as S. aureus. Of these 42 isolates, 5 belonged to knives, 7 to cutting board, 8 to minced meat, 6 to cubed meat, 2 to sausage, 4 to meatballs, 6 to cheese, and 4 to pastrami. According to CRA and MP tests, all S. aureus isolates were detected as biofilm producers, and 18 (43%) of the isolates were strong, 13 (31%) were moderate, and 11 (26%) were weak in the MP test. Out of biofilm producer isolates, icaA and icaD genes were detected in 18 (43%) and 16 (38%), respectively, while none of the isolates contained fnbA and fnbB genes. As conclusion, the biofilm production ability of S. aureus isolates from the butcher and delicatessen environment in Kayseri are considered as public health risk. Therefore, improving hygienic conditions in food enterprises is essential for food safety and consumer health.

Anahtar Kelimeler

• Animal origin food
• biofilm
• biofilm related genes
• public health
• S. aureus

Kaynakça

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