ملخص المقال

Staphylococcus aureus is one of the main causes of infections in humans and animals, and it is a contaminant
of food and can produce toxins where a real danger of food poisoning for the consumer.
In addition, S.
aureus
are
becoming increasingly resistant to antibiotics, leading to therapeutic failures. It is in this context that our study aims
to have an idea on the degree of hygiene of meats produced and consumed in the wilaya of Souk Ahras with respect to
these strains, and to evaluate their degrees of resistance to certain antibiotics used in human and veterinary medicine
A total of 90 samples of sheep, chicken and turkey meat were collected and analyzed. Modified Baird-Parker medium
was used for enumeration and isolation of strains, free coagulase and thermonuclease tests were performed as well as
other biochemical tests. Antibiotic susceptibility testing was performed to evaluate the resistance of S. aureus to antibiotics.
Finally,
statistical
processing
was performed
using the STATISTICA
7 software
(Statsoft,
France).
The
percentage
of samples contaminated
with S.
aureus
was 32.22%,
and the average
load
of S.
aureus
contaminating
sheep,
chicken

and
turkey
meat was 3.8×10
3
CFU/cm
2
+/- 2.55×10
3
; 2.2×10
3
CFU/g +/- 0.99×10
3
and 2.01×103 CFU/g +/- 0.73×10
3

respectively. High rates of resistance to penicillin (100%), sulfonamides (93.10%) and multiple resistances were reported
in this study.
Staphylococci,
coagulase-positive
Staphylococci
and in particular
S.
aureus
are
hygiene
indicators
that
should
not be neglected.
For
this reason,
the general
provisions
of the slaughterhouse
must
be respected,
the hygiene

condition
s
improved and the professionals of the sector trained for good production and manufacturing practices.
In

addition,
the use of antibiotics in a reasoned manner and the monitoring of these strains are strongly recommended.

معلومات

Item Type:	Journal
Divisions:	» انتاج حيواني، بيوتكنولوجيا وصحة » معهد العلوم الفلاحية و البيطرية
ePrint ID:	4558
Date Deposited:	2023-11-17
Further Information:	Google Scholar
URI:	https://www.univ-soukahras.dz/ar/publication/article/4558

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