Vol. 7, Issue 4 (2018)

Author(s):
Shylaja M, Sanem Soma Sekhar Goud, Samatha K and CH Pradeep

Abstract:
Staphylococcus aureus is an important food borne gastrointestinal agent and regarded as an emerging pathogen, due to its ability to grow in many foods. Present study was envisaged on the incidence of Staphylococcus. aureus in different meat and meat products samples. Out of 240, samples (30 each) of chicken samples, beef samples, mutton samples, pork samples, chicken nuggets, sausages and burgers samples, 21(70.00%), 17(56.66%), 19(63.33%), 15(50.00%), 19(63.33%), 18(60.00%), 16(53.33%) and 17(56.66%) respectively were positive by cultural method, whereas PCR assay revealed 22(73.33%), 18(60.00%), 20(66.66%), 16(53.33%), 20(66.66%), 19(63.33%), 17(56.66%) and 18(60.00%) respectively. Enterotoxin targeting sea, seb and tsst-1 genes was carried among the PCR positives which 15(68.18%), 4(18.18%), 2(9.09%) and 1(4.55%) were positive for SEA, SEB, SEA+SEB and TSST-1 in chicken samples respectively, 13(72.22%), 3(16.67%), 1(5.56%) and 1(5.56%) were positive for SEA, SEB, SEA+SEB and TSST-1in beef samples respectively, 14(70.00%), 3(15.00%), 2(10.00%) and 1(5.00%) were positive for SEA, SEB, SEA+SEB and TSST-1 in mutton respectively, .12(75.00%), 2(12.5%), 1(6.25%) were positive for SEA, SEB, SEA+SEB in pork respectively, 14(70.00%), 3(15.00%), 2(10.00%) and 1(5.00%) were positive for SEA, SEB, SEA+SEB and TSST-1in chicken nuggets respectively, 15(78.95%), 5(26.32%), 3(15.79%) and 2(10.53%) were positive for SEA, SEB, SEA+SEB and TSST-1in sausages respectively, 14(82.35%), 3(17.65%), 2(11.76%) and 1(5.88%) were positive for SEA, SEB, SEA+SEB and TSST-1 in burger respectively, 13(72.22%), 3(16.67%), 1(5.56%) and 1(5.56%) were positive for SEA, SEB, SEA+SEB and TSST-1 respectively.