A Preliminary Study: Antibiotic Resistance of Escherichia coli and Staphylococcus aureus from the Meat and Feces of Various South African Wildlife Species
| Autor: | Michaela Sannettha van den Honert, Pieter A. Gouws, Louwrens C. Hoffman |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Short Communication
Ceftazidime Biology medicine.disease_cause 03 medical and health sciences 0302 clinical medicine Antibiotic resistance Ampicillin medicine antimicrobial resistance Food science Agar diffusion test Cefoxitin Raw meat bacteria 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040201 dairy & animal science Penicillin Staphylococcus aureus 030221 ophthalmology & optometry game Animal Science and Zoology pathogen Food Science medicine.drug |
| Zdroj: | Food Science of Animal Resources |
| ISSN: | 2636-0780 2636-0772 |
| DOI: | 10.5851/kosfa.2020.e62 |
| Popis: | This study determined the antibiotic resistance patterns of Escherichia coli and Staphylococcus aureus from the raw meat and feces of three game species from three different farms across South Africa. The Kirby-Bauer disk diffusion method was used according to the Clinical and Laboratory Standards Institute 2018 guidelines. E. coli was tested against ampicillin, ceftazidime, chloramphenicol, streptomycin, sulphafurazole and tetracycline. S. aureus was tested against tetracycline, erthromycin, vancomycin, penicillin, oxacillin and cefoxitin. There were no significant differences in the E. coli antibiotic resistance profiles between the meat and fecal samples (except towards ceftazidime where 5% of the meat isolates were resistant and 0% of the fecal isolates). The S. aureus meat isolates showed high (75%) resistance towards penicillin and on average, 13% were resistant to oxacillin/ cefoxitin, indicating methicillin resistance. The results from this study indicate that there is incidence of antibiotic resistant bacteria from the feces and meat of wildlife species across South Africa, suggesting that cross contamination of the meat occurred during slaughter by antibiotic resistant bacteria from the abattoir personnel or equipment and or from carcass fecal matter. In addition, the results highlight the importance of food safety and hygiene procedures during slaughter to prevent cross-contamination of antibiotic resistant bacteria, as well as pathogens, onto raw meat. |
| Databáze: | OpenAIRE |
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