Et Örneklerinden İzole Edilen Staphylococcus aureus'un Enterotoksin Üretimi ve Antibiyotik Direnç Profili

Öz

Amaç: Stafilokokal gıda zehirlenmesi, esas olarak enterotoksijenik Staphylococcus aureus tarafından üretilen stafilokokal enterotoksinlerle kontamine olmuş gıdanın yutulmasıyla ortaya çıkan önemli bir insan hastalığıdır. Bu çalışmanın amacı, Giresun ve Trabzon illerinde kasaplarda satılan çiğ et örneklerinde Staphylococcus aureus kontaminasyonu, izolatların enterotoksin kapasiteleri ve çeşitli antibiyotiklere dirençlilikleri bakımından taşıdığı halk sağlığı risklerini değerlendirmektir.

Gereç ve Yöntem: Toplam 30 çiğ sığır eti ürünleri ve 38 çiğ tavuk eti ürünleri, mikrokok/stafilokok ve toplam stafilokok varlığı yönünden analiz edildi. İzolatların tanımlanmaları ve antibiyotik dirençlilikleri, VITEK 2 cihazı ile belirlenmiştir. Enzim bağlı immünolojik test tekniği kullanılarak stafilokok izolatlarındaki klasik tip enterotoksin varlıkları belirlenmiş ve tiplendirilmiştir.

Bulgular: Mikrokok/stafilokok ve toplam stafilokok mikrobiyal yükleri sırasıyla 101-105 kob/g ve 101-105 kob/g arasında tespit edildi. Çalışılan 68 et örneğinden, toplam 171 adet stafilokok izole edildi. Elde edilen izolatlar içerisinde, çiğ tavuk etinde 1 adet Staphylococcus aureus (% 1.03) izolatı bulundu. Bu izolatın enterotoksin üretme ve E tipi enterotoksin üretme kabiliyetine sahip olduğu bulundu. Staphylococcus aureus izolatı, diğer antibiyotiklere duyarlı iken sadece benzilpenisiline dirençli olarak bulundu.

Sonuç: Çalışmanın sonuçları, antibiyotiğe dirençli ve enterotoksijenik Staphylococcus aureus 'un tüketiciler için önemli bir hijyenik risk oluşturduğunu göstermiştir. Stafilokokal gıda zehirlenmesi vakaları açısından risk oluşturması ve zamanla halk sağlığını tehdit etmesi nedeniyle bu konuda kapsamlı çalışmalar yapılmalıdır.

Anahtar Kelimeler

• antibiyotik dirençliliği
• enterotoksin
• et
• staphylococcus aureus

Proje Numarası

05-2012-71

Enterotoxin Production and Antibiotic Resistance Profile of Staphylococcus aureus Isolated from Meat Samples

Öz

Objective: Staphylococcal food poisoning is a major human disease that is causes by the ingestion of food contaminated by staphylococcal enterotoxins produced mainly by enterotoxigenic Staphylococcus aureus. The aim of this study was to evaluate the public health risks of the raw meat samples marketed in Giresun and Trabzon provinces regarding the contamination of Staphylococcus aureus, enterotoxin capacity of the isolates and their resistance to various antibiotics.

Material and Method: A total of 30 raw bovine meat products and 38 raw chicken meat products were analyzed for micrococci/staphylococci and total staphylococci. The identification and antibiotic resistance of isolates were determined with the VITEK 2 device. Classical type enterotoxin presence in staphylococcal isolates was determined and typed using Enzyme-Linked ImmunoSorbent Assay technique.

Results: The microbial loads of micrococci/staphylococci were 101 to 105 cfu/g and total staphylococci 101 to 105 cfu/g, respectively in 68 meat samples. A total of 171 staphylococci organisms were isolated from the studied 68 meat samples. Among the isolates obtained, one isolate (1.03%) detected in the raw chicken meat was found to be Staphylococcus aureus. This isolate was found to have the ability of producing enterotoxin and to produce E type enterotoxin. S.aureus isolate was resistant only to benzylpenicillin, while it was sensitive to other antibiotics.

Conclusion: The results of the study indicated that antibiotic-resistant and enterotoxigenic Staphylococcus aureus poses a significant hygienic risk for consumers. Due to the posing a risk for staphylococcal food poisoning cases and threatening public health over time, extensive studies should be conducted on this subject.

Anahtar Kelimeler

• antibiotic resistance
• enterotoxin
• meat
• Staphylococcus aureus

Destekleyen Kurum

Gazi Üniversitesi Bilimsel Araştırmalar Koordinasyon Birimi

Proje Numarası

05-2012-71

Teşekkür

This work was supported by Research Fund of the Gazi University. Project Number: 05-2012-71. This work is part of a Ph.D. thesis produced by T. Cebeci.

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