Çiğ süt ve peynir örneklerinden Staphylococcus aureus ve koagülaz negatif stafilokokların identifikasyonu ve antibiyotik duyarlılığı

Öz

Amaç: Bu çalışmada Ankara İlinde çeşitli firma ve mandıralardan temin edilen çiğ süt ve peynir örneklerinde koagülaz pozitif stafilokok KPS , koagülaz negatif stafilokok KNS ’lerin bulunma sıklığı ve bu suşların antimikrobiyal dirençliliklerinin belirlenmesi amaçlanmıştır.Yöntem: İncelenen 190 çiğ süt ve 90 peynir örneğinden izole edilen KPS ve KNS’lerin standart biokimyasal yöntemler kullanılarak cins ve tür düzeyinde identifikasyonları yapılmıştır. İzolatların antimikrobiyal direnç özellikleri disk difüzyon metodu ile Klinik ve Laboratuvar Standartları Enstitüsü CLSI rehberine göre değerlendirilmiştir. Bulgular: İncelenen çiğ süt ve peynir örneklerinden 236’sı KPS, 94’ü KNS olmak üzere toplam 330 stafilokok izolatı elde edilmiştir. KPS türleri içinde çiğ süt ve peynir örneklerinde sırasıyla en fazla Staphylococcus intermedius % 40,0 - % 44,3 ve Staphylococcus aureus % 35,0 % 20,2 ; KNS türleri içinde de en fazla Staphylococcus saprophyticus % 26,4 - % 43,0 ve Staphylococcus caseolyticus % 9,2 - % 14,3 tespit edilmiştir. Çiğ sütten izole edilen KPS izolatları en fazla ampisilin % 62,4 ve penisiline % 47,0, KNS izolatları da metisilin ve penisiline %39,0 peynirden izole edilen KNS izolatları ampisiline % 42,8; metisilin, penisilin ve eritromisine ise % 28,5 dirençli bulunmuştur.Sonuç: Değerlendirilen gıda örneklerinden izole edilen stafilokok türlerinin bu gıdaların hazırlanması sırasındaki zayıf sanitasyon ve çapraz kontaminasyonun göstergesi olabileceği düşünülmektedir. Ayrıca KNS izolatlarının KPS izolatlarına göre uygulanan antibiyotiklere daha yüksek oranda dirençli olduğu saptanmıştır.

Anahtar Kelimeler

• Stafilokok, çiğ süt, peynir, antibiyotik direnci

Identification and Antimicrobial Susceptibility of Staphylococcus aureus and Coagulase Negative Staphylococci Isolated from Raw Milk and Cheese Samples

Abstract

Objective: In this study, it was aimed to evaluate raw milk and cheese samples obtained from various markets and dairies in Ankara, Turkey for the presence of coagulase positive staphylococci CPS and coagulase negative staphylococci CNS and to determine of antimicrobial resistance in these strains. Method: CPS and CNS, isolated from 190 raw milk and 90 cheese samples, were analyzed by conventional biochemical tests to identify for genus and species of these strains. Antimicrobial susceptibility features of these isolates were evaluated by disc diffusion method according to the guidelines of Clinical and Laboratory Standards Institute CLSI . Results: Total of 330 isolates of Staphylococcus spp. which consist of 236 CPS and 94 CNS were found from raw milk and cheese samples. The predominant species of the CPS in raw milk and cheese samples were Staphylococcus intermedius 40.0 - 44.3 % and Staphylococcus aureus 35.0 - 20.2 % ; while the CNS were identified as Staphylococcus saprophyticus 26.4 - 43.0 % and Staphylococcus caseolyticus 9.2 - 14.3 % . CPS strains isolated from raw milk more resistant to ampicillin 62.4 % and penicillin 47.0 % ; while CNS strains were more resistant to methicillin 39.0 % and penicillin 39.0 % . Besides this, CNS strains isolated from cheese samples were resistant to ampicillin 42.8 % , methicillin 28.5 % penicillin 28.5 % and erythromycine 28.5 % .Conclusion: These results suggests the contamination of raw milk and cheese samples by Staphylococci spp. indicates poor personel hygiene and cross contamination during the production process. In addition, the strains of CNS were much more resistant than the strains of CPS to antibiotics.

Keywords

• Staphylococcus spp., raw milk, cheese, antimicrobial resistant

Kaynakça

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