Journal of Microbial & Biochemical Technology

Presence of Staphylococcus aureus and Shiga toxigenic Escherichia coli O157:H7 in raw meat in Agri, Turkey

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Gizem Cufaoglu, Naim Deniz Ayaz, Erdem Ormeci and Baris O Z

Kirikkale University, Turkey
Food Control Detachment Command, Agri, Turkey

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

Staphylococcus aureus and Shiga toxigenic Escherichia coli (STEC) O157:H7 are both important foodborne pathogens around the globe. S. aureus can cause a wide range of infections from skin infection to life-threatening diseases including endocarditis, pneumonia, sepsis as well as toxin-mediated conditions such as toxic shock syndrome; on the other hand Escherichia coli O157:H7 can cause symptoms from mild diarrhea to severe hemorrhagic colitis (HC), hemolytic uremic syndrome (HUS), thrombotic thrombocytopenic purpura (TTP). In this study it was aimed to find out the prevalence and seasonal distribution of Staphylococcus aureus in 214 frozen raw meat (74 turkey, 70 chicken and 70 beef) and the prevalence of Escherichia coli O157:H7 in 70 raw beef with the characterization of the E. coli O157:H7 isolate by multiplex PCR. Out of 214 meat samples, 25.7% (18/70) of the beef, 11.4% (8/74) of the chicken meat, and 5.4% (4/70) of the turkey meat samples were contaminated with S. aureus. Out of 70 frozen raw beef samples, only 1 (1.4%) was identified as both shiga toxin 1 and 2 producing E. coli O157:H7 by the detection of stx1, stx2, eaeA, hly, and fliCh7 according to multiplex PCR analysis. Our findings showed that occurrence frequency of S. aureus was higher in frozen raw beef than in raw chicken and turkey meat samples and the highest prevalences were detected in autumn months. Although the prevalence of E. coli O157:H7 was low in beef, the presence of virulence genes, especially toxin genes remain a significant public health concern. Recent Publications 1. Gencay Y E, Ayaz N D, Copuroglu G and Erol I (2016) Biocontrol of shiga toxigenic Escherichia coli O157:H7 in Turkish raw meatball by bacteriophage. Journal of Food Safety 36(1):120-131. 2. Cufaoglu G, Onaran B, Ayaz N D, Goncuoglu M and Ormanci F S (2017) Biocontrol of Escherichia coli O157:H7 in mayonnaise based ready-to-eat salad using lytic bacteriophage. Medycyna Weterynaryjna 73(7):422-424. 3. Ayaz N D and Cufaoglu G (2016) Listeria monocytogenes as a foodborne pathogen: biocontrol in foods using lytic bacteriophages. Journal of Clinical Microbiology Biochemical Technology, 2(1):035-039. 4. Onaran B and Cufaoglu G (2017) Comparison of microbial population of household and commercial kefirs in Ankara, Turkey. Journal of Turkish Veterinary Medical Society, 88(1):52-58. 5. Copuroglu G, Kasimoglu Dogru A and Ayaz N D (2015) Risk analysis in Turkish food legislation. Journal of Etlik Veterinary Microbiology 26(1):23-28.

Biography :

Gizem Cufaoglu is a Research Assistant in Kirikkale University Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. She is interested in food microbiology, bacteriophages and biocontrol of foodborne pathogens. She is currently working on her PhD, titled ‘A study on the prevalence and characterization of Listeria monocytogenes in chicken neck skin, and biocontrol of the isolates by lytic bacteriophages on chicken leg food model’.