Isolation of Staphylococcus Species from Some Clinical and Food Samples and Investigation of Their Biofilm Formation Abilities

Authors : Ahmet Murat Saytekin, Osman Nur Eren
Pages : 86-94
Doi:10.31196/huvfd.1686746
View : 15 | Download : 0
Publication Date : 2025-06-19
Article Type : Research Paper
Abstract :This study aimed to identify Staphylococcus species from clinical and food samples and investigate the biofilm formation ability of the isolates using various methods. Thirty clinical samples were brought to the diagnostic laboratory of the Microbiology Department at the Veterinary Faculty of Harran University, and 100 food products obtained from food outlets operating in Şanlıurfa province were designated for examination. Isolations from clinical samples were performed using bacterial culture techniques. ISO standards were followed for the analysis of food samples. All isolates were identified at the species level through verification with a VITEK-2 device. The biofilm formation ability of the isolates was explored using three different methods: Congo red agar, tube, and microplate. Fisher\\\'s Exact Test was employed for statistical analyses. As a result, 32 Staphylococci belonging to seven different species were isolated, with 11 from clinical samples and 21 from food samples. Staphylococcus aureus and Staphylococcus pseudintermedius were the most frequently identified species. Most of the isolates (81.25%) could form biofilms at varying levels, and the results from the methods used to detect biofilm formation were consistent. Statistical evaluation of the relationship between the biofilm-forming abilities of the isolates revealed no significant relationship between clinical and food isolates. However, a substantial relationship was found between coagulase-positive and coagulase-negative isolates. This study highlighted the ongoing potential threat of Staphylococcus species to human and animal health and concluded that rational control methods should be implemented to guard against bacterial contamination in products, particularly to prevent biofilm formation by taking necessary precautions during the production and marketing of foods.
Keywords : Biyofilm, enfeksiyon, gıda, izolasyon, Stafilokok

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