Prevalence Rate, Antibiotic Resistance Properties and Frequency of SCCmec Types in Staphylococcus aureus Strains Isolated from Various Types of Meat

High antibiotic resistance in strains of this bacterium caused its high importance. The present investigation was carried out to study the antibiotic resistance properties and frequency of SCCmec types in the Staphylococcus aureus strains isolated from various types of meat.
In total, 140 meat samples were collected and immediately transferred to the laboratory. After culture, Genomic DNA was extracted and the PCR assay was developed in order to detectedion of SCCmec types. Antibiotic resistance pattern was carried out using the simple disk diffusion.
Of 140 meat samples, 25 samples (17.85%) were contaminated with S. aureus. Bovine meat had the highest (33.33%) and ovine meat had the lowest (10%) levels of contamination. Statistically significant difference of P Meat is an important sources of methicillin resistant S. aureus. Application of the disk diffusion method can do the effective favor to prohibit from the occurrence of antibiotic resistance. Whole meat cooking before consumption has been inhibited from the occurrence of food poisoning due S. aureus.