Research Information System
Thesis Type: Postgraduate
Institution Of The Thesis: Gazi University, Fen Bilimleri Enstitüsü, Turkey
Approval Date: 2012
Thesis Language: Turkish
Student: Safiye Akgün
Supervisor: NESLİHAN GÜNDOĞAN
Open Archive Collection: AVESIS Open Access Collection
Abstract:In this study, 80 meat samples (minced meat and chicken drumstick), white cheese and icecream samples from various supermarkets and bakeries in Ankara, 20 raw milk samples from street vendors at different localities are collected and Gazi University Medical Faculty Hospital Patients' blood, wound, nasal, conjunctival swabs, pus, abscesses, catheters, urine and peritoneal fluid samples were isolated and totally 50 clinical example were analyzed. The 282 Staphylococcus isolates are identified from 100 food samples and 50 clinical samples, and the slime production, DNase activity and the antibiotic resistances are examined by Kirby-bauer diffusion method. The 19.8% of identified Staphylococcus strains from food samples that are determined as coagulase positive, 80.2% of are determined as coagulase negative. The distribution of coagulase positive Staphylococcus strains in species from food samples are assigned as 52,2% S.aureus, 39.1%S.intermedius and 8.7% S.hyicus. On the other hand, the distribution of coagulase negative Staphylococcus strains in species from food samples are assigned as 29% for S.cohnii, 22.6 % for S.hominis, 10.2% for S.xylosus, 9.7% for S.simulans, 7.5% for S.capitis, 7% for S.epidermidis, 5,4% for S.haemolyticus, 4.8% for S.auricularis, 2.7% for S.warneri and 1% for S.saprophyticus. The 34% of identified Staphylococcus strains from clinical samples are determined as coagulase positive, 66% of are determined as coagulase negative. The distribution of coagulase positive Staphylococcus strains in species from clinical samples are obtained as 94,1% S.aureus, 5,9% S.intermedius. On the other hand, the distribution of coagulase negative Staphylococcus strains in species from clinical samples are assigned as 30,3% for S. S.epidermidis, 18,2 % for S.hominis, 15,1% for S.haemolyticus, 12.1% for S.saprophyticus, 9.1% for S.cohnii, 6.1% for S.capitis, 6.1% for S.warnerii and 3% for S.xylosus. The 42.7% of 232 Staphylococcus isolates that are identified from food samples is identified as coagulase positive. The 50 Staphylococcus isolates are identified from clinical samples. The 56% of identified Staphylococcus strains from clinical samples are determined as coagulase positive. The 76% of 232 isolates of Staphylococcus strains from food samples are determined as DNase positive. The 24% of 50 isolates of Staphylococcus strains from clinical samples are determined as DNAse positive. In this study, the 36.6% of identified Staphylococcus strains from food samples are resistant to ampicillin, 23.7% of isolates are resistant to tetracycline, 19.8% of isolates are resistant to erythromycin, 13.4% isolates are resistant to meticillin, 8.2% of isolates are resistant to gentamycin, 7.7% of isolates are resistant to chloramphenicol, 6.9% of isolates are resistant to amikacin and 4.3% of isolates are resistant to clindamycin. Among studied stain there is no strain results; any is determined as resistant to vancomycin. The 98% of identified Staphylococcus strains from clinical samples are resistant to ampicillin, 54% of isolates are resistant to erythromycin, 34% of isolates are resistant to tetracycline, 28% isolates are resistant to meticillin, 24% of isolates are resistant to gentamycin, 16% of isolates are resistant to clindamycin, 4% of isolates are resistant to amikacin .Among studied stain there is no strain results; any is determined as resistant to chloramphenicol and vancomycin. As a conclusion the detection of more than one strain of Staphylococcus in examined food samples and clinical samples for more than one antibiotic, slime production and DNase activity indicates that it poses an important risk for public health. Although the results of study do not give resistance to antibiotic, slime production and DNase activity in high levels.