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Staphylococcus aureus is More Prevalent in Retail Beef Livers than in Pork and other Beef Cuts.

Abdalrahman LS, Wells H, Fakhr MK - Pathogens (2015)

Bottom Line: The hemolysin genes, particularly hlb, were more prevalent in isolates from beef livers.Molecular typing of a subset of the recovered isolates showed that they are highly diverse where spa typing was more discriminatory than PFGE.The alarmingly high incidence of S. aureus in retail beef livers in this study should raise awareness about the food safety of such meat products.

View Article: PubMed Central - PubMed

Affiliation: Department of Biological Science, The University of Tulsa, Tulsa, OK 74104, USA. Lubna-abdalrahman@utulsa.edu.

ABSTRACT
Staphylococcus aureus is one of the top five pathogens contributing to acquired foodborne illnesses causing an estimated quarter million cases every year in the US. The objectives of this study were to determine the prevalence of Methicillin Susceptible S. aureus (MSSA) and Methicillin Resistant S. aureus (MRSA) in retail beef livers, beef, and pork meats sold in Tulsa, Oklahoma and to characterize the recovered strains for their virulence and antimicrobial resistance. Ninety six chilled retail beef (50 beef livers and 46 beef other cuts), and 99 pork meat samples were collected. The prevalence in beef livers was 40/50 (80%) followed by other beef cuts 23/46 (50%) then pork 43/99 (43.3%). No isolates were positive for MRSA since none harbored the mecA or mecC gene. A total of 334 recovered S. aureus isolates (143 beef livers, 76 beef, and 115 pork isolates) were screened for their antimicrobial susceptibility against 16 different antimicrobials and their possession of 18 different toxin genes. Multidrug resistance was more prevalent in the pork isolates followed by beef then beef livers. The prevalence of enterotoxin genes such as seg, seh, and sei and the toxic shock syndrome gene tst was higher in the pork isolates than in the beef ones. The hemolysin genes, particularly hlb, were more prevalent in isolates from beef livers. Molecular typing of a subset of the recovered isolates showed that they are highly diverse where spa typing was more discriminatory than PFGE. The alarmingly high incidence of S. aureus in retail beef livers in this study should raise awareness about the food safety of such meat products.

No MeSH data available.


Related in: MedlinePlus

Pulsed Field Gel Electrophoresis (PFGE) patterns of a subset of the recovered Staphylococcus aureus strains representing different meat sources and brands showing their corresponding spa types. Four strains were not typable by PFGE and hence they are not shown in the dendrogram.
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pathogens-04-00182-f003: Pulsed Field Gel Electrophoresis (PFGE) patterns of a subset of the recovered Staphylococcus aureus strains representing different meat sources and brands showing their corresponding spa types. Four strains were not typable by PFGE and hence they are not shown in the dendrogram.

Mentions: A subset of S. aureus recovered strains (three from beef livers, two from beef other cuts, and six from pork) and representing different brands and cuts were subjected to molecular typing by spa typing (Figure 2) and Pulsed Field Gel Electrophoresis (PFGE) (Figure 3). As it is shown in Figure 2, there was no direct correlation between a specific spa type and a particular meat source except that four of the pork isolates were clustered together. Strains isolated from each of the meat sources showed high level of diversity in regards to their spa types (Figure 2). Even though four strains were non-typable by PFGE, PFGE was able to separate the strains according to their meat source into two major clusters (Figure 3). As it is shown in Figure 3, pork isolates were clustered together in one cluster separate from those isolated from beef. It is worthy to note that strains of the same PFGE pattern showed different spa types (Figure 3). So, spa typing appears to be more discriminatory than PFGE in this regard which was previously reported [37]. It is also clear that S. aureus strains isolated from beef and pork in this study were highly diverse using spa typing (Figure 2). Nasal carriage and clinical MSSA isolates were previously reported to be more variable than CA-MRSA [37].


Staphylococcus aureus is More Prevalent in Retail Beef Livers than in Pork and other Beef Cuts.

Abdalrahman LS, Wells H, Fakhr MK - Pathogens (2015)

Pulsed Field Gel Electrophoresis (PFGE) patterns of a subset of the recovered Staphylococcus aureus strains representing different meat sources and brands showing their corresponding spa types. Four strains were not typable by PFGE and hence they are not shown in the dendrogram.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4493469&req=5

pathogens-04-00182-f003: Pulsed Field Gel Electrophoresis (PFGE) patterns of a subset of the recovered Staphylococcus aureus strains representing different meat sources and brands showing their corresponding spa types. Four strains were not typable by PFGE and hence they are not shown in the dendrogram.
Mentions: A subset of S. aureus recovered strains (three from beef livers, two from beef other cuts, and six from pork) and representing different brands and cuts were subjected to molecular typing by spa typing (Figure 2) and Pulsed Field Gel Electrophoresis (PFGE) (Figure 3). As it is shown in Figure 2, there was no direct correlation between a specific spa type and a particular meat source except that four of the pork isolates were clustered together. Strains isolated from each of the meat sources showed high level of diversity in regards to their spa types (Figure 2). Even though four strains were non-typable by PFGE, PFGE was able to separate the strains according to their meat source into two major clusters (Figure 3). As it is shown in Figure 3, pork isolates were clustered together in one cluster separate from those isolated from beef. It is worthy to note that strains of the same PFGE pattern showed different spa types (Figure 3). So, spa typing appears to be more discriminatory than PFGE in this regard which was previously reported [37]. It is also clear that S. aureus strains isolated from beef and pork in this study were highly diverse using spa typing (Figure 2). Nasal carriage and clinical MSSA isolates were previously reported to be more variable than CA-MRSA [37].

Bottom Line: The hemolysin genes, particularly hlb, were more prevalent in isolates from beef livers.Molecular typing of a subset of the recovered isolates showed that they are highly diverse where spa typing was more discriminatory than PFGE.The alarmingly high incidence of S. aureus in retail beef livers in this study should raise awareness about the food safety of such meat products.

View Article: PubMed Central - PubMed

Affiliation: Department of Biological Science, The University of Tulsa, Tulsa, OK 74104, USA. Lubna-abdalrahman@utulsa.edu.

ABSTRACT
Staphylococcus aureus is one of the top five pathogens contributing to acquired foodborne illnesses causing an estimated quarter million cases every year in the US. The objectives of this study were to determine the prevalence of Methicillin Susceptible S. aureus (MSSA) and Methicillin Resistant S. aureus (MRSA) in retail beef livers, beef, and pork meats sold in Tulsa, Oklahoma and to characterize the recovered strains for their virulence and antimicrobial resistance. Ninety six chilled retail beef (50 beef livers and 46 beef other cuts), and 99 pork meat samples were collected. The prevalence in beef livers was 40/50 (80%) followed by other beef cuts 23/46 (50%) then pork 43/99 (43.3%). No isolates were positive for MRSA since none harbored the mecA or mecC gene. A total of 334 recovered S. aureus isolates (143 beef livers, 76 beef, and 115 pork isolates) were screened for their antimicrobial susceptibility against 16 different antimicrobials and their possession of 18 different toxin genes. Multidrug resistance was more prevalent in the pork isolates followed by beef then beef livers. The prevalence of enterotoxin genes such as seg, seh, and sei and the toxic shock syndrome gene tst was higher in the pork isolates than in the beef ones. The hemolysin genes, particularly hlb, were more prevalent in isolates from beef livers. Molecular typing of a subset of the recovered isolates showed that they are highly diverse where spa typing was more discriminatory than PFGE. The alarmingly high incidence of S. aureus in retail beef livers in this study should raise awareness about the food safety of such meat products.

No MeSH data available.


Related in: MedlinePlus