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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Tumuruu Gantsetseg1, Jargalsaikhan Enkhtuya1, Tundev Odgerel2, Ochirpurev Ariuntuya3 and Sodnom Lkhagvasuren1
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DOI:10.17265/2161-6264/2015.10.007
Affiliation(s)
1. Institute of Veterinary Medicine, Ulaanbaatar 17024, P.O. Box 53/24, Mongolia
2. National Center for Communicable Disease, Ulaanbaatar 17024, P.O. Box 53/24, Mongolia
3. WHO Representative Office in Mongolia, Ulaanbaatar P.O. Box 46/78, Mongolia
ABSTRACT
Monitoring of food borne pathogens in food is
the primary tool for the implementation of food safety systems. It is necessary
to monitor the prevalence of food borne pathogens for effective food safety
planning and targeted interventions. Staphylococcus aureus is considered as the
third largest cause of food related illness in worldwide. The present study aimed at surveillance of S. aureus contamination
of meat on meat supply chain stages, which is a common benchmark of meat market in Mongolia, and characterization of isolated and
collected strains from other agricultural sources. The cultural and polymerase chain reaction (PCR) methods were used for isolation, identification and characterization of S. aureus. In 216 cultures of S. aureus among 634 Staphylococci isolates obtained
from different sources throughout the agricultural production chain in this study, common
gene for S. aureus (98.74%),
and nuc (97.47%), mecA (44.12%), msrA (9.66%), gyrA (32.77%) and ermC (29.41%) genes were identified.
As
seen in the surveillance result, the prevalence of methicillin-resistance S. aureus (MRSA) is 44% among S. aureus isolates from agricultural
production chain. Confirmed cases of food-borne infections and intoxications
caused by S. aureus should be
considered as one of mean criteria of food safety issues in Mongolia, and
special attentions should be paid on antibiotic resistant bacteria, such as S. aureus.
KEYWORDS
Meat supply chain, mecA positive Staphylococcus aureus, polymerase chain reaction.
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