Research Article


DOI :10.26650/EurJBiol.2024.1373950   IUP :10.26650/EurJBiol.2024.1373950    Full Text (PDF)

Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants

Fatma ÖzdemirSeza Arslan

Objective: Staphylococcus aureus, a severe public health hazard, causes foodborne diseases from the consumption of contaminated food. Various antimicrobials and disinfectants are used throughout the food chain to reduce microbial contamination or eliminate microorganisms on food contact surfaces. However, little is known about the susceptibility of disinfectants to food pathogens, including S. aureus, which can develop resistance to antimicrobials and cause severe diseases.

Materials and Methods: The antimicrobial activity of triclosan, cetyltrimethylammonium bromide (CTAB), acetic acid, citric acid, and lactic acid against 50 S. aureus isolates, including multidrug-resistant (MDR) isolates originating from ground beef, chicken, and fish, was investigated using the broth microdilution method.

Results: The minimal inhibitory concentrations (MICs) of triclosan, CTAB, acetic acid, citric acid, and lactic acid against the isolates were 0.125-16 μg/mL, 0.25-32 μg/mL, 102.5-26250 μg/mL, 187.5-12000 μg/mL, and 703-22500 μg/mL, respectively. Almost all MDR isolates showed resistance to triclosan. There was a statistically significant difference in MICs between triclosan and organic acids, as well as between CTAB and organic acids (p < 0.05). However, a statistically significant difference was not observed in triclosan and CTAB, as well as in acetic acid and lactic acid (p > 0.05). Pearson correlation coefficient revealed a strong relationship between triclosan and multidrug resistance. Based on the multiple linear regression analysis, triclosan had a positive effect on multidrug resistance (p < 0.05).

Conclusion: This research gives helpful information on the susceptibility of disinfectants to S. aureus, particularly to resistant S. aureus isolates from meats, which may help to recommend proper disinfectant use in food production. 


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APA

Özdemir, F., & Arslan, S. (2024). Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants. European Journal of Biology, 83(1), 10-18. https://doi.org/10.26650/EurJBiol.2024.1373950


AMA

Özdemir F, Arslan S. Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants. European Journal of Biology. 2024;83(1):10-18. https://doi.org/10.26650/EurJBiol.2024.1373950


ABNT

Özdemir, F.; Arslan, S. Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants. European Journal of Biology, [Publisher Location], v. 83, n. 1, p. 10-18, 2024.


Chicago: Author-Date Style

Özdemir, Fatma, and Seza Arslan. 2024. “Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants.” European Journal of Biology 83, no. 1: 10-18. https://doi.org/10.26650/EurJBiol.2024.1373950


Chicago: Humanities Style

Özdemir, Fatma, and Seza Arslan. Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants.” European Journal of Biology 83, no. 1 (Nov. 2024): 10-18. https://doi.org/10.26650/EurJBiol.2024.1373950


Harvard: Australian Style

Özdemir, F & Arslan, S 2024, 'Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants', European Journal of Biology, vol. 83, no. 1, pp. 10-18, viewed 22 Nov. 2024, https://doi.org/10.26650/EurJBiol.2024.1373950


Harvard: Author-Date Style

Özdemir, F. and Arslan, S. (2024) ‘Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants’, European Journal of Biology, 83(1), pp. 10-18. https://doi.org/10.26650/EurJBiol.2024.1373950 (22 Nov. 2024).


MLA

Özdemir, Fatma, and Seza Arslan. Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants.” European Journal of Biology, vol. 83, no. 1, 2024, pp. 10-18. [Database Container], https://doi.org/10.26650/EurJBiol.2024.1373950


Vancouver

Özdemir F, Arslan S. Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants. European Journal of Biology [Internet]. 22 Nov. 2024 [cited 22 Nov. 2024];83(1):10-18. Available from: https://doi.org/10.26650/EurJBiol.2024.1373950 doi: 10.26650/EurJBiol.2024.1373950


ISNAD

Özdemir, Fatma - Arslan, Seza. Susceptibility of Staphylococcus aureus Isolated from Different Raw Meat Products to Disinfectants”. European Journal of Biology 83/1 (Nov. 2024): 10-18. https://doi.org/10.26650/EurJBiol.2024.1373950



TIMELINE


Submitted10.10.2023
Accepted21.11.2023
Published Online06.02.2024

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