Rep-PCR typing of Staphylococcus spp. strains in meat paste production line and identification of their origin

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16170%2F15%3A43873686" target="_blank" >RIV/62157124:16170/15:43873686 - isvavai.cz</a>

Alternative codes found

RIV/26784246:_____/15:#0001009 RIV/26722861:_____/15:#KL02 RIV/00027162:_____/15:#0001307

Result on the web

<a href="http://www.potravinarstvo.com/cislo_casopisu/rep-pcr-typing-of-staphylococcus-spp-strains-in-meat-paste-production-line-and-identification-of-their-origin/" target="_blank" >http://www.potravinarstvo.com/cislo_casopisu/rep-pcr-typing-of-staphylococcus-spp-strains-in-meat-paste-production-line-and-identification-of-their-origin/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/465" target="_blank" >10.5219/465</a>

Result language

angličtina

Original language name

Rep-PCR typing of Staphylococcus spp. strains in meat paste production line and identification of their origin

Original language description

A meat paste production line and its microbial parameters have been evaluated in single Czech company. The raw meat paste samples before heat treatment were tested positively for the presence of 3 staphylococci species: Staphylococcus aureus, S. haemolyticus and S. epidermidis. Subsequent microbial analysis of meat paste components and ingredients identified only the spices used as positive for S. aureus (coriander, cinnamon, badian, mustard - (10 - 40 cfu/g)) and S. haemolyticus strains (juniper, ginger). The collection of 16 collected strains (S. aureus (n = 4), S. haemolyticus (n = 4), S. epidermidis (n = 8)) has been typed with the rep-PCR method utilising (GTG)5 primer. Analysis of the fingerprints using UPGMA clustering method revealed presence of eleven strain clusters with similarity lower than 90%: 2 fingerprint clusters of S. aureus, 3 individual clusters characteristic for S. haemolyticus and 6 different S. epidermidis specific clusters. The S. aureus strains from different types of spice were identical, resp. very similar. Molecular tracking composed from the rep-PCR analysis of acquired isolates and comparison among all collected fingerprints confirmed the spices to be the source of both S. aureus and S. haemolyticus strains identified in raw meat paste. The additional rep-PCR analysis of the S. epidermidis collection confirmed usability and performance of this method. The antibiotic susceptibility to 14 individual antibiotics has been examined among the collected staphylococci strains. The predominant erythromycin resistance (68.8%) was followed with amoxicillin/clavulanic acid (56.2%). Other resistances observed were less frequent (clindamycin - 12.5%, oxacillin - 6.3%, tetracycline - 6.3%, sulphamethoxazole-trimethoprim - 6.3%, chloramphenicol - 6.3%, novobiocin - 6.3%). As shown by our results, rep-PCR with the (GTG)5 primer is an applicable tool for typing of bacterial strains and may be used for identifying the source of contamination.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QJ1210284" target="_blank" >QJ1210284: Implementation of methods for MRSA detection in meat of food animals and methods for effective measures against their spread in the food chain.</a><br>

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Volume of the periodical

9

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

166-173

UT code for WoS article

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EID of the result in the Scopus database

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