PREVALENCE OF Staphylococcus aureus AND Salmonella SPECIES IN CHICKEN MEAT PRODUCTS RETAILED IN EGYPT

Chicken meat products represent an important source of animal derived proteins, vitamins, and minerals. However, chicken meat products might act as potential sources of human exposure to foodborne pathogens such as Staphylococcus aureus (S. aureus) and Salmonella species. The objectives of the present study were first to investigate the prevalence rates of S. aureus and Salmonella species in the retailed chicken meat products at Zagazig city, Egypt. Second, serological identification of the isolated bacteria was followed. Third, screening of S. aureus enterotoxin coding genes (sea seb, and sed) as well as Salmonella virulence associated genes including invA, Salmonella hyper-invasive locus (hilA), and Salmonella enterotoxin (stn) was done using PCR. The obtained results revealed isolation of S. aureus from the examined chicken meat products at 22%, and Salmonella spp., at 6.66%. Where S. aureus was isolated at 33.33%, 36.66%, 13.33%, 6.66%, and 20% from the examined chicken burger, fillet, luncheon, nuggets, and panne, respectively. Salmonella spp. could be isolated only from chicken burger and fillet at 10%, and 23.33%, respectively. The recovered S. aureus isolates harbored enterotoxin coding genes (sea, and seb). Likely the recovered Salmonella spp. isolates harbored virulence associated genes such as invA, hilA, and stn. Moreover, antimicrobial sensitivity testing of the recovered isolates showed multidrug resistance profiling. In conclusion, chicken meat products retailed in Egypt might be potential sources for the spread of multidrug resistant S. aureus and Salmonella spp. Therefore, strict hygienic measures should be adopted during manufacturing of such meat products.