Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products | Biomedgrid

Although Staphylococcus aureus (S. aureus) is a bacterium that remains widely studied because of its high pathogenic potential and its ability to develop resistance to antibiotics routinely used in clinical practice; this study investigated the occurrence of methicillin- resistant Staphylococcus aureus (MRSA) in some ready to eat (RTE) meat products collected from some public restaurants and street vendors in Benha city, Qalubiya governorate, Egypt; a total of 120 RTE beef products represented by kofta, burger, shawerma, and luncheon (30 of each) were examined for the prevalence of S. aureus and molecular detection of MRSA strains represented by the presence of mecA gene containing isolates; results revealed that kofta was the most contaminated samples with S. aureus where the mean count was 5.2x10 CFUg; followed by burger, shawerma and luncheon samples. Molecular detection of MRSA isolates carrying mecA gene revealed that out of eight examined isolates, 2 (25%) of examined isolates were MRSA strain. The presence of S. aureus especially MRSA strains in high prevalence among examined RTE meat products emphasizes the necessity of enforcing application of strict hygienic measures and GMP during preparation, handling, and serving; in addition, the health authorities must exert more control over street vendors and fast food restaurants