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Identification of Staphylococcus aureus Causing Contamination in Raw Beef and Meat-Processing Environments in

Amgalanzaya Dorjgochoo1,2, Anujin Batbayar3, Altansukh Tsend-Ayush1

  • 1Department of Molecular Biology and Genetics, School of Biomedicine, Mongolian National University of Medical Sciences, Ulaanbaatar, Mongolia.

International Journal of Microbiology
|February 14, 2025
PubMed

Insights

Staphylococcus aureus (S. aureus) was found in 26.9% of raw beef and 15.3% of meat market surfaces. While methicillin and vancomycin resistance genes were absent, virulence genes were detected, emphasizing improved hygiene in meat transport and sales.

Area of Science:

  • Food microbiology
  • Bacterial contamination
  • Antimicrobial resistance

Background:

  • Staphylococcus aureus (S. aureus) is a significant pathogen causing infections with increasing antibiotic resistance.
  • Methicillin-resistant S. aureus (MRSA) prevalence is notable in regions near Mongolia.
  • Contamination of food products poses a public health risk.

Purpose of the Study:

  • To determine S. aureus contamination levels in raw beef and meat market environments.
  • To identify virulence and antibiotic resistance genes in S. aureus isolates.
  • To assess antibiotic susceptibility patterns of the isolated S. aureus strains.

Main Methods:

  • Collection and analysis of 156 raw beef samples and 131 surface swabs using ISO 6888-1:2021.
  • Polymerase Chain Reaction (PCR) for S. aureus identification (nucA gene) and detection of resistance (mecA, mecC, vanA, vanB) and virulence genes (sea, sed, tsst, eta, etb).
  • Antibiotic susceptibility testing via Kirby-Bauer disk diffusion.

Main Results:

  • S. aureus contamination detected in 26.9% of raw beef and 15.3% of surface swabs.
  • High resistance observed against oxacillin, ampicillin, and penicillin in meat isolates; oxacillin, tetracycline, azithromycin, and clindamycin in surface isolates.
  • No methicillin (mecC) or vancomycin (vanA, vanB) resistance genes were found. Virulence genes tsst, sea, etb, eta, and sed were identified.
  • Higher contamination rates were found in transportation and sales centers compared to processing areas.

Conclusions:

  • Raw beef and meat markets in the study area are contaminated with S. aureus.
  • The presence of virulence genes is a concern, despite the absence of specific methicillin and vancomycin resistance genes.
  • Enhanced hygiene and handling practices are crucial in meat transportation and markets to mitigate S. aureus contamination and spread.
Keywords:
S. aureusantibiotic resistanceetaetbfoodborne infectionmecAraw beef meatseasedtsstvirulence genes

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