الفهرس 
AbstracOnly 14 pages are availabe for public view
 |  | from | 121 |  |  |
| | | from | 121 | | |
Abstract
MRSA, or Methicillin-resistant Staphylococcus aureus, is the form of Staphylococcus aureus bacteria (or “Staph”) that is resistant to betalactame antibiotics. Originally a disease contracted only in hospitals; it is now originating in the community as well, and has recently been cited as a source of foodborne illness.
The importance of knowing prevalence of MRSA in meat products is attributed to probability of meat handlers or people who consume MRSA contaminated meat products to contract this dangerous bacterium which is difficult in its treatment through consumption, handling or inhalation.
The big difference between Staphylococcus aureus and MRSA is with antibiotic treatments. MRSA is resistant to most common drugs but Staph is much less resistant.Killing of MRSA on surfaces is harder than Staph. Symptoms of MRSA and Staph are very similar but MRSA is more virulent and more invasive than Staph.
Symptoms of a MRSA infection from food generally resemble other food poisoning symptoms, including nausea, vomiting, and stomach cramps but human will be carrier to resistant bacteria to antibiotics and difficult in its treatment in the GIT.
This study was undertaken to assess the role of raw meat products as well as meat handlers as a source of S.aureus and MRSA contamination using Baird parker agar medium and chrOMagarTM MRSA in meat shops at Port Said city markets by the following:
1- Collection of random samples of meat products.
2- Counting the total count of MRSA in raw meat products.
3- Discussion of the results and its relationship to public health.
Prevalence of S.aureus and MRSA in the examined meat products and meat handler ’swab samples:
Screening of isolates on Baird Parker agar and chrOMagar MRSA, revealed that, (60% and 25%) of sausage, (90% and 25%) of burger, (75% and 40%) of minced meat and (100% and 40%) of human hand swab samples were contaminated by coagulase positive Staphylococcus aureus and MRSA, respectively.
Counting coagulase positive S.aureus and MRSA in the examined meat products and meat handlers ’swab samples:
The minimum, maximum, mean ±SE values expressed by log10CFU/g of the examined sausage samples for S.aureusand MRSA were (1.6, 4.69 and 3.45 ±0.32) and (2, 3.07 and 2.1 ± 0.25) respectively.
The minimum, maximum, mean ±SE values expressed by log10CFU/g of the examined burger samples for S.aureus and MRSA were (2.6, 4.47 and 3.76 ±0.37) and (3.17, 4 and 3.08±0.35)respectively.
The minimum, maximum, mean ±SE values expressed by log10CFU/g of the examined minced meat samples for S.aureus and MRSA were (3, 4.77 and 4.02 ± 0.37) and (2, 4.6 and 3.9 ±0.44)respectively.
The minimum, maximum, mean ±SE values expressed by log10CFU.g of the examined meat hander’s hand swab samples for S.aureus and MRSA were (1.1, 2.3 and1.72±0.0562) and (0.77, 1.49, 0.469±0.0964)respectively.
Another noteworthy point is that 15% (3/20), 25% (5/20), 30% (6/20) of raw sausage, burger and minced meat samples had exceeded the legal permissible limit for MRSA (<100 cfu.g-1).With respect to human samples 20 %( 8/40) exceeded the legal permissible limit of S.aureus (<100 cfu/cm2).
Furthermore, PCR results showed that all the isolates that were classified as MRSA on chrOMagar amplified 310 bp and 395 bp products specific for mecA gene and nuc gene, respectively.
Results of the disk diffusion test revealed that all MRSA isolates (N= 52) were resistant to penicillin and oxacillin. On the other hand, a high sensitivity rate was recorded against linezolid (96.2%), vancomycin (92.3%) and ciprofloxacin (86.5%). The least sensitivity rates for MRSA isolates were as follows: Trimethoprim_sulphamethazole (13.5%), erythromycin (13.5%), clindamycin (19.2%), gentamycin (25%) and amikacin (44.3%). The recovered MRSA isolates were organized into 9 phenotypic patterns according to their antibiogram susceptibility pattern. The Multiple Antibiotic Resistance (MAR) index of these patterns ranged between (0.2 to 0.9).