BETA-LACTAMASE PRODUCING STAPHYLOCOCCUS AUREUS ISOLATED FROM SOME MEAT AND MEAT-BASED FOODS
DOI:
https://doi.org/10.46881/ajsn.v7i0.158Keywords:
Antibiotic sensitivity, Beta-lactamase, Meat, Meat-based foods, Staphylococcus aureus, Two iodometric methodsAbstract
Food poisoning due to Staphylococcus aureus isolated from meat and its products has been reported as a leading cause of morbidity, hospitalization and even death. This study was therefore aimed at evaluating the prevalence of â-lactamase producing Staphylococcus aureus in meat and meat-based foods using agar plate and tube method of iodometric methods by Devapriya et al. (2013). Results obtained connotes that 32 of the 60 analyzed samples harboured Staphylococcus aureus while 20 and 22 of the isolated organisms were found to be positive for both agar plate and tube methods respectively. The 32 identified Staphylococcus aureus however were found showing the following resistance of 97%, 94%, 88%, 81%, 75% to nitrofurantoin and amoxycillin, tetracycline, teicoplanin and ceftriazone, cotrimozazole, and vancomycin respectively. It can be concluded that the analyzed foods were variously contaminated with beta lactamase producing Staphylococcus aureus. It is therefore suggested that strict hygiene practices should be encouraged in every stages of animal and food processing.
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