Prevalence of Staphylococci in commercially processed food products in Karachi-Pakistan

Authors : Zulfiqar Ali Mirani, Afsheen Aqeel, SHAGUFTA NAZ

Pages : 83-87

Doi:10.5799/jmid.vi.328789

View : 8 | Download : 3

Publication Date : 2017-06-01

Article Type : Research Paper

Abstract :Objectives: This study was designed to determine the prevalence of Staphylococci, Staphylococcus aureus insert ignore into journalissuearticles values(S. aureus);, and Methicillin Resistant S. aureus insert ignore into journalissuearticles values(MRSA); in commercially prepared food items that involve human handling, in Karachi-Pakistan. Methods: In a cross-sectional survey approach, in total 1012 food samples were analyzed. These samples were provided by different food processing industries during 2013 to 2016. Barid-Parker agar plates with egg yolk tellurite insert ignore into journalissuearticles values(Oxoid); along with Mannitol Salt Agar insert ignore into journalissuearticles values(BioM);, Staph-chromo agar insert ignore into journalissuearticles values(Merck);, Staphylococcus 110 Agar insert ignore into journalissuearticles values(BioM);, and Blood Agar insert ignore into journalissuearticles values(Oxoid); were used for isolation and identification of Staphylococci. Polymerase chain reaction insert ignore into journalissuearticles values(PCR); was used for amplification of mecA gene and specie identification via 16s RNA. Results: Total 723 samples insert ignore into journalissuearticles values(71.4%); showed the presence of Staphylococci. Out of 723 staphylococcal isolates, 367 insert ignore into journalissuearticles values(36.2%); were S. aureus and 85 insert ignore into journalissuearticles values(8.3%); isolates were confirmed as MRSA. Molecular studies for MRSA typing showed that most of the isolates insert ignore into journalissuearticles values(74.1%); belong to SCCmecA IV and 20% MRSA isolates were SCCmecA type II and 5.8% isolates carried SCCmecA type III. The MRSA isolates of SCCmecA type II belong to agr type I, while majority insert ignore into journalissuearticles values(67%); of the isolates carry agr type II. Conclusion: This study suggested that majority of MRSA isolates recovered from commercial food items belongs to SCCmecA IV and human handling is a major factor for introduction of staphylococci in processed food items. J Microbiol Infect Dis 2017; 7insert ignore into journalissuearticles values(2);: 83-87 
Keywords : Staphylococci, S aureus, Methicillin Resistant S aureus