meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-1-32-39meat-320Research ArticleСтатьиRabbit meat as a potential source of multidrug-resistant and enterotoxigenic Staphylococcus aureus strainsRabbit meat as a potential source of multidrug-resistant and enterotoxigenic Staphylococcus aureus strainshttps://orcid.org/0000-0001-6995-0336MahmoudA. F. A.MahmoudA. F. A.

Abdallah Fikry A. Mahmoud, Professor of Meat Hygiene, Safety and Technology

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–100–422–90–85

Abdallah Fikry A. Mahmoud, Professor of Meat Hygiene, Safety and Technology

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–100–422–90–85

afmahmoud@vet.zu.edu.eghttps://orcid.org/0009-0004-5153-734XHafezmA. El-S. E.HafezmA. El-S. E.

Abd El-Salam E. Hafezm, Professor of Meat Hygiene, Safety and Technology

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–109–833–44–67

Abd El-Salam E. Hafezm, Professor of Meat Hygiene, Safety and Technology

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–109–833–44–67

AAHafez@vet.zu.edu.eghttps://orcid.org/0000-0002-2626-4739AbdullatifA. F.AbdullatifA. F.

Afnan Fouad Abdullatif, PhD, Teaching assistant

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–102–767–64–89

Afnan Fouad Abdullatif, PhD, Teaching assistant

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–102–767–64–89

Afnanelnagar@gmail.comhttps://orcid.org/0000-0002-4506-0168El-tahlawyA. S.El-tahlawyA. S.

Ahmed S. El-tahlawy, PhD, Teaching assistant

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–127–361–64–80

Ahmed S. El-tahlawy, PhD, Teaching assistant

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–127–361–64–80

aseltahlawy@vet.zu.edu.eghttps://orcid.org/0000-0001-5291-3360RasR.RasR.

Refaat Ras, Assistant Professor

Badr City 11829, Cairo

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–100–468–01–14

Refaat Ras, Assistant Professor

Badr City 11829, Cairo

El-Zeraa str. 114, Zagazig, 44519

Tel.: +20–100–468–01–14

refaatef2018@gmail.comFood Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig UniversityЕгипетFood Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig UniversityEgyptDepartment of Food Hygiene, Safety, and Technology, Zagazig UniversityЕгипетDepartment of Food Hygiene, Safety, and Technology, Zagazig UniversityEgyptDepartment of Microbiology and Parasitology, Faculty of Veterinary Medicine, Badr University in Cairo; Department of Parasitology, Faculty of Veterinary Medicine, Zagazig UniversityЕгипетDepartment of Microbiology and Parasitology, Faculty of Veterinary Medicine, Badr University in Cairo; Department of Parasitology, Faculty of Veterinary Medicine, Zagazig UniversityEgypt202402042024913239Copyright © Mahmoud A., Hafezm A., Abdullatif A., El-tahlawy A., Ras R., 20242024Mahmoud A., Hafezm A., Abdullatif A., El-tahlawy A., Ras R.Mahmoud A., Hafezm A., Abdullatif A., El-tahlawy A., Ras R.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/320

Staphylococcus aureus in rabbit meat is a consequence of insufficient hygienic handling and improper processing posing a major health hazard. This study was conducted to assess rabbit meat as a potential source of Staphylococcus species, particularly Staphylococcus aureus (S. aureus). Furthermore, the identified S. aureus isolates were tested for the detection of the mecA virulence gene of methicillin-resistant Staphylococcus aureus (MRSA) and enterotoxin encoding genes (Sea, Seb, Sec, and Sed). A total of 80 samples of different rabbit meat cuts represented by shoulder, ribs, loin, and thigh (20 of each) were collected from various markets of different sanitation levels. The results obtained revealed that the mean counts of Staphylococcus species were 7.40×105, 7.58×105, 7.60×105 and 8.29×105 CFU/g in the examined shoulder, ribs, loin and thigh samples, respectively. Out of 17 identified S. aureus isolates, 5 (29.4%) strains were characterized by the presence of the mecA gene. A large proportion of the isolates obtained were resistant to at least three antibiotics. Enterotoxins were evaluated by ELISA. The results showed that three strains isolated from shoulder produced Sea, Seb, and Sec enterotoxins, the strains isolated from ribs failed to produce enterotoxins, while two strains isolated from loin and thigh produced Sea enterotoxin. The presence of S. aureus, especially MRSA strains, in the examined rabbit meat indicates the necessity of enforced application of strict hygienic measurements.

Staphylococcus aureus in rabbit meat is a consequence of insufficient hygienic handling and improper processing posing a major health hazard. This study was conducted to assess rabbit meat as a potential source of Staphylococcus species, particularly Staphylococcus aureus (S. aureus). Furthermore, the identified S. aureus isolates were tested for the detection of the mecA virulence gene of methicillin-resistant Staphylococcus aureus (MRSA) and enterotoxin encoding genes (Sea, Seb, Sec, and Sed). A total of 80 samples of different rabbit meat cuts represented by shoulder, ribs, loin, and thigh (20 of each) were collected from various markets of different sanitation levels. The results obtained revealed that the mean counts of Staphylococcus species were 7.40×105, 7.58×105, 7.60×105 and 8.29×105 CFU/g in the examined shoulder, ribs, loin and thigh samples, respectively. Out of 17 identified S. aureus isolates, 5 (29.4%) strains were characterized by the presence of the mecA gene. A large proportion of the isolates obtained were resistant to at least three antibiotics. Enterotoxins were evaluated by ELISA. The results showed that three strains isolated from shoulder produced Sea, Seb, and Sec enterotoxins, the strains isolated from ribs failed to produce enterotoxins, while two strains isolated from loin and thigh produced Sea enterotoxin. The presence of S. aureus, especially MRSA strains, in the examined rabbit meat indicates the necessity of enforced application of strict hygienic measurements.

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The authors declare that there are no conflicts of interest present.