Abstract of research

Staphylococcus aureus in some beef and chicken meat products

Aboubakr M. Edris, Reham A. Amin, Hanan T. Elawandi, Aboubakr A. Abdelkader, Amina M. El-amin

Abstract

A grand total of 120 random samples of beef and chicken meat products were collected. Beef products were represented by 60 samples of pasterma, luncheon and beef burger(20 of each) (25g of each), while chicken meat products were represented by 60 samples of luncheon, shawerma and shish tawuq (20 of each).The samples were collected from different supermarkets in Sharkia governorate .The incidence of Staphylococcus aureus in the examined beef samples were 5% in pasterma , 25% in beef luncheon and 15% in beef burger, while 10% , 15 % and 5% in the examined chicken meat shawerma , luncheon and shish tawouq samples, respectively. The incidence of enterotoxins (A, B, C and D) produced by Staphylococcus aureus were Sea 2 (13.3%), Seb 1 (6.7%) and Sec 1(6.7%). Also 1 strain contain Sea& Sed (6.7%)and 1 strain contain Sea, Seb and Sed, while Sed alone failed to be identified in isolated Staphylococcus aureus strains. Staphylococcus aureus isolated from the examined samples of beef and chicken meat products were very susceptible to Oxacillin (OX), then Ciprofloxacin (CP). While Neomycin (N) was the lowest susceptible antimicrobial for Staphylococcus aureus strains followed by Oxytetracycline (T).