Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples

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dc.contributor.authorCan, Hayriye Yesim
dc.contributor.authorElmali, Mehmet
dc.contributor.authorKaragoz, Alper
dc.date.accessioned2024-09-18T20:59:06Z
dc.date.available2024-09-18T20:59:06Z
dc.date.issued2017
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objectives of this study were: i) to detect the presence of Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) in raw milk, cheese, beef minced meat, and chicken meat samples; ii) to evaluate the antimicrobial susceptibility of the isolates; and iii) to determine clonal relation among the isolates by using pulsed-field gel electrophoresis (PFGE) method. Therefore, a total of 160 food samples were randomly collected between August 2014 and May 2015 in Hatay province, located in the southern Turkey. Twenty (12.5%) of the samples were found to be contaminated with S. aureus. A total of 40 isolates from the 20 positive samples were confirmed to be S. aureus by multiplex PCR based on 16S rRNA and nuc gene. The mec A gene was not detected in any of the S. aureus strains. In the present study, 39 out of 40 (97.5%) isolates were found to be resistant to one or more antibiotics. All of isolates were susceptible to gentamicin, oxacillin, and vancomycin. The highest resistance rate was detected in penicillin (95%) and ampicillin (92.5%), followed by tetracycline (30%), erythromycin (20%), ciprofloxacin (12.5%). Nine major patterns were determined by PFGE. In 6 of these patterns, thirty-six strains (90%) had identical PFGE profiles.en_US
dc.description.sponsorshipDepartment of Scientific Research Projects, Mustafa Kemal University, Turkey [11040]en_US
dc.description.sponsorshipThis study was suppported by Department of Scientific Research Projects (Project code: 11040), Mustafa Kemal University, Turkey.en_US
dc.identifier.doi10.5851/kosfa.2017.37.2.175
dc.identifier.endpage180en_US
dc.identifier.issn1225-8563
dc.identifier.issue2en_US
dc.identifier.pmid28515641en_US
dc.identifier.scopus2-s2.0-85023183465en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage175en_US
dc.identifier.urihttps://doi.org/10.5851/kosfa.2017.37.2.175
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12368
dc.identifier.volume37en_US
dc.identifier.wosWOS:000402448800004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Soc Food Science Animal Resourcesen_US
dc.relation.ispartofKorean Journal For Food Science of Animal Resourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectStaphylococcus aureusen_US
dc.subjectantimicrobial susceptibilityen_US
dc.subjectnucen_US
dc.subjectraw milken_US
dc.subjectminced meaten_US
dc.titleMolecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samplesen_US
dc.typeArticleen_US

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