Determination of the prevalence of Salmonella spp. and S. aureus in meat products by Real-Time PCR and testing their antibiotic susceptibility

Abstract

Sufficient nutrition is essential to maintain a healthy life and enjoy protection from diseases. The reliability of the foods consumed is a major factor for tissue growth, regeneration, and the fruitful functioning of our bodies. A great majority of the nutrition quantity required for our body is provided by meat products. However, many food products, especially animal source foods, are convenient for contamination by pathogenic microorganisms. If the compulsory hygiene rules are not followed in the process extending from production to sale, undesirable microorganisms infect and spread in the food and the consumption of infected foods brings with it many health problems (40). Food poisoning, which is caused by microorganisms transported through foods, is one of the most common global health problems, affecting many people around the world every year. Even though it only appears to affect people’s health, it also has an economic impact on countries. Two of the most commonly identified species related to food infections are Salmonella spp. and Staphylococcus aureus (S. aureus) (23). Salmonella is one of the most common pathogenic microorganisms and causes foodborne outbreaks and infections that are known as salmonellosis in many countries. Cross-contamination, which is the transmission of microorganisms from a contaminated surface to a noncontaminated surface between human, environmental factors and foods, mostly leads to diseases such as salmonellosis (33). Salmonella is considered to be a risk factor for the consumer, even in low amounts. For this reason, it is not allowed to be present in food products. S. aureus is another pathogenic microorganism frequently encountered in food contaminations. The majority of food poisoning is caused by entero*) This study was supported by Balikesir University Scientific Research Projects Unit (BAP 2016-2018/05). Determination of the prevalence of Salmonella spp. and S. aureus in meat products by Real-Time PCR and testing their antibiotic susceptibility*)