INVESTIGATION OF STAPHYLOCOCCAL ENTEROTOXIN AND ANTIBIOTIC RESISTANCE IN FOODS

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Thesis Type: Doctorate

Institution Of The Thesis: Gazi University, Turkey

Approval Date: 2015

Thesis Language: Turkish

Student: Tuğba Cebeci

Supervisor: NESLİHAN GÜNDOĞAN

Open Archive Collection: AVESIS Open Access Collection

Abstract:

Staphylococcal food poisoning (SFP) is an intoxication that results from the consumption of foods containing staphylococcal enterotoxin. In the study, the number of micrococci/staphylococci and number of total staphylococci and the presence of staphylococcal enterotoxin were investigated in 108 food samples collected from different markets in Giresun, Kayseri and Trabzon for one year period from January 2012 through 2013. The typing of enterotoxin, the enterotoxin producing ability and antibiotic resistance properties against to 17 different antibiotics were investigated in isolates identified as staphylococci. Micrococci/staphylococci and total staphylococci were counted as minimum 3,2 log kob/g, maximum 5,6 log kob/g, and mean value of 5,2 log kob/g, minimum 3,4 log kob/g, maximum 6 log kob/g and mean value of 5 log kob/g respectively in 108 food samples. The out of 108 food samples 30 samples were found to be positive for the presence of enterotoxin, the 2 of 47 staphylococci isolates were determined to be enterotoxigenic and the one of two isolates is S. saprophyticus produced C type enterotoxin and the other of two isolates is S. aureus produced E type enterotoxin. 6 and 13 of 243 isolates were found multidrug-resistant to five antibiotics and four antibiotics respectively. The highest resistance rate was observed fosfomycin (%74,4), benzylpenicillin (%59,6), tetracyclin (%23,8) and erythromycin (%17,6). According to our results, contaminants in the food products of coagulase-positive staphylococci, as well as coagulase-negative staphylococci has been identified that pose a risk to the emergence of staphylococcal food poisoning cases. The presence of enterotoxigenic staphylococci, which causes food poisoning and identified antibiotic resistance rates in these staphylococci, threaten the public health significantly. In this case, the rules of hygiene in food production and consumption chain must be carefully applied.