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Open Access
Copyright: The author. This article is an open access
article licensed under the terms of the Creative Commons Attribution License
(http://creativecommons.org/licenses/by/2.0) which permits unrestricted use,
distribution and reproduction in any medium, provided the work is properly
cited.
Research (Published
online : 31-07-2013)
3. Prevalence of methicillin-resistant Staphylococcus
aureus in poultry meat in Qena, Egypt - Mohamed Karmi
Veterinary World, 6(10): 711-715
doi:
10.14202/vetworld.2013.711-715
Abstract
Aim: To study the prevalence
of pathogenic coagulase positive, methicillin-resistant
Staphylococcus aureus (MRSA) in poultry meat and its products.
Materials and Methods: A total of 125 poultry samples were
collected during 2012 in Qena governorate for presence of
pathogenic coagulase positive, methicillin-resistant
staphylococcus aureus (MRSA). Samples were taken from freshly
slaughtered whole chicken carcasses (25/125), chicken portions
(25/125), chicken luncheon (25/125), chicken sausages (25/125) and
chicken burgers (25/125).
Results: It was observed that 44% (11/25), 52% (13/25), 40%
(10/25), 24% (6/25) and 44% (11/25) of bacterial isolates were
positive for methicillin-resistance tests for freshly slaughtered
whole chicken carcasses, chicken portions, chicken luncheon,
chicken sausages and chicken burgers respectively. Higher
contamination rate of MRSA was found in raw poultry meat and the
lower rate in poultry meat products subjected to heat treatment
and preservatives.
Conclusion: Poultry meat and its products were considered
as an important source of spreading of MRSA in humans. Hence,
strict hygienic measures should be taken in poultry slaughter
houses and in food preparing establishments.
Keywords: coagulase, MRSA, poultry meat, Staphylococcus
aureus
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