Open veterinary journal · 2025
Prevalence, virulence attributes, and antimicrobial resistance profiling of Staphylococcus aureus and Salmonella spp., isolated from camel meat and offal.
СтатьяНазвание и аннотация: Перевод в очереди
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История · было → стало
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Khairy Aya A, El Bayomi Rasha M, Mulla Zohair S, Hafez Abdelsalam E, Saad Mai F, Elatriby Dalia E, Elfiky Saad Elsaeed, Darwish Wageh Sobhy, Mustafa Nafissa A
Аннотация
BACKGROUND: Camel's meat is a nutrient-dense and curative food. It is abundant in animal-derived proteins, vital amino acids, vitamins, and minerals. However, this type of meat source is susceptible to contamination with foodborne pathogens such as Salmonella spp. and Staphylococcus aureus.
AIM: This study aimed to determine the prevalence of S. aureus and Salmonella spp. in camel meat and offal. Additionally, staphylococcal enterotoxins and virulence-associated genes were screened in the recovered isolates. The antibiograms of the obtained isolates were further examined.
METHODS: Camel meat and offal, including the liver and kidney, were collected. The isolation and identification of S. aureus and Salmonella spp. were conducted using standard methods. The detection of virulence-associated genes was performed using Polymerase Chain Reaction. Antimicrobial resistance was screened using the disk diffusion method.
RESULTS: The overall prevalence rates of S. aureus in the examined muscle, liver, and kidney were 73.33%, 90%, and 100%, respectively. Only 10 of the 79 isolated S. aureus strains were enterotoxigenic (12.7%), carrying Staphylococcus enterotoxin type B (SEB), Staphylococcus enterotoxin type A (SEA)+ Staphylococcus enterotoxin type C (SEC), and SEA enterotoxins. The recovered S. aureus isolates showed marked antimicrobial resistance against kanamycin (100%), ampicillin (96.2%), and tetracycline (84.6%). The overall prevalence of Salmonella spp. in the current study was 27.8% (25 of 90 examined samples). The serological identification of Salmonella isolates identified S. Typhimurium, Salmonella Enteritidis, Salmonella Takoradi, Salmonella Rissen, Salmonella Anatum, and Salmonella Tsevie was detected at 3 (3.3%), 10 (11.1%), 2 (2.2%), 3 (3.3%), 4 (4.4%), and 3 (3.3%), respectively. Salmonella isolates in the current study were resistant to nalidixic acid (100%), oxacillin, and tetracycline (87.5%). The isolated strains harbored virulence genes such as invasion A gene, Salmonella enterotoxin gene, Salmonella plasmid virulence gene, and hyper-invasive locus gene.
CONCLUSION: Camel meat and offal can pose a risk of food poisoning due to the presence of bacteria, including Salmonella spp. and S. aureus. Consequently, camel meat must be processed with the utmost cleanliness.
AIM: This study aimed to determine the prevalence of S. aureus and Salmonella spp. in camel meat and offal. Additionally, staphylococcal enterotoxins and virulence-associated genes were screened in the recovered isolates. The antibiograms of the obtained isolates were further examined.
METHODS: Camel meat and offal, including the liver and kidney, were collected. The isolation and identification of S. aureus and Salmonella spp. were conducted using standard methods. The detection of virulence-associated genes was performed using Polymerase Chain Reaction. Antimicrobial resistance was screened using the disk diffusion method.
RESULTS: The overall prevalence rates of S. aureus in the examined muscle, liver, and kidney were 73.33%, 90%, and 100%, respectively. Only 10 of the 79 isolated S. aureus strains were enterotoxigenic (12.7%), carrying Staphylococcus enterotoxin type B (SEB), Staphylococcus enterotoxin type A (SEA)+ Staphylococcus enterotoxin type C (SEC), and SEA enterotoxins. The recovered S. aureus isolates showed marked antimicrobial resistance against kanamycin (100%), ampicillin (96.2%), and tetracycline (84.6%). The overall prevalence of Salmonella spp. in the current study was 27.8% (25 of 90 examined samples). The serological identification of Salmonella isolates identified S. Typhimurium, Salmonella Enteritidis, Salmonella Takoradi, Salmonella Rissen, Salmonella Anatum, and Salmonella Tsevie was detected at 3 (3.3%), 10 (11.1%), 2 (2.2%), 3 (3.3%), 4 (4.4%), and 3 (3.3%), respectively. Salmonella isolates in the current study were resistant to nalidixic acid (100%), oxacillin, and tetracycline (87.5%). The isolated strains harbored virulence genes such as invasion A gene, Salmonella enterotoxin gene, Salmonella plasmid virulence gene, and hyper-invasive locus gene.
CONCLUSION: Camel meat and offal can pose a risk of food poisoning due to the presence of bacteria, including Salmonella spp. and S. aureus. Consequently, camel meat must be processed with the utmost cleanliness.