Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD SAFETY, cilt.33, sa.4, ss.387-393, 2013 (SCI-Expanded)
The aim of this work is to characterize Staphylococcus aureus, Enterococcusfaecalis and Enterococcusfaecium isolated from meat and milk products in Ankara, Turkey. A total of 40 S.aureus, 55 E.faecalis and 30 E.faecium isolates were isolated from raw calf meat (minced), chicken drumsticks, raw milk, ice cream and white cheese samples. A high proportion of S.aureus isolates had slime formation (80%), biofilm formation (70%), deoxyribonuclease (DNase) activity (53%), hemolytic activity (40%), protease production (80%) and lipase production (45%). The frequency of positive slime formation, DNase activity, hemolysis and protease production for E.faecalis isolates was 36, 5, 7 and 16%, and for E.faecium isolates was 50, 10, 13 and 6%. Neither biofilm formation nor lipase production was detected in Enterococcus isolates. It was found that S.aureus isolates were resistant to penicillin (77%), ampicillin (67%), erythromycin (30%), tetracycline (25%), chloramphenicol (20%) and gentamicin (17%), but they were sensitive to vancomycin and teicoplanin. All Enterococcus spp. isolates were sensitive to ampicillin, chloramphenicol, teicoplanin, tetracycline and vancomycin, but they were resistant to erythromycin (47%), gentamicin (14%) and penicillin (4%).