Genotyping and antibiotic resistance of methicillin-resistant staphylococcus aureus strains isolated from raw and frozen meat samples and assessment of the antimicrobial effects of origanum vulgare against MRSA isolates
Keywords:
methicillin-resistant, staphylococcus aureus, raw meat, frozen meat, genotyping, antibiotic resistanceAbstract
Background: Methicillin-resistant Staphylococcus aureus is a resistant bacterium responsible for food poisoning. The present survey was done to assess the genotyping and antibiotic resistance of MRSA strains isolated from raw and frozen meat samples and assessment of the antimicrobial effects of Origanum vulgare against MRSA isolates. Methods: Two-hundred raw and frozen meat samples were collected and presence of MRSA was assessed using the culture. Disk diffusion was used to assess the antibiotic resistance of isolates. Isolates were subjected to PCR to obtain the virulence characters. Gas chromatography was used to determine chemical components of O. vulgare. Minimum Inhibitory Concentration and Minimum Bacterial Concentration of O. vulgare essential oil was also assessed. Results: Thirty two out of 200 meat samples (16%) were positive for MRSA. MRSA isolates had the highest resistance toward penicillin (100%), ceftaroline (100%), tetracycline (87.50%), and erythromycin (68.75%). Distribution of seA and eta genes amongst the raw and frozen meat samples were 75% and 58.33% and 50% and 33.33%, respectively. Β-Caryophyllene (31.10%), 1-Octen-3-ol (18.41%), 1,8-Cineole (15.19%), and Thujopsene (8.20%) were the most commonly identified chemical components.
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