CARACTERIZATION AND SENSITIVITY PROFILE OF STAPHYLOCOCCUS SPP. ISOLATED FROM SAMPLES OF CAPRINE MEAT SOLD IN MARKETS AND SUPERMARKETS IN RECIFE, PERNAMBUCO, BRAZIL

ABSTRACT

The aim of this study was to isolate, identify, quantify and evaluate the in vitro antimicrobial sensitivity profile of samples of Staphylococcus spp. isolated from 24 samples of normal and refrigerated caprine meat sold in public/private markets and supermarkets in Recife, Brazil. The analysis was carried out using the official recommended methodology of the Brazilian Ministry of Agriculture and Food (MAPA). The results showed that 11 (45.83%) of the samples had counts of staphylococcus coagulase positive (SCP) varying from 6.7 x 10³ to 2.01 x 10⁶ UFC/g obtained from 27 isolates in a total of 89. From these 27 isolates, 19.10% were classified as Staphylococcus aureus, 8.99% as S. Hyicus and 2.25% as S. Intermedius. In the evaluation of the sensitivity profile the most efficient antibiotic was norfloxacin and vancomicin (100%), tetracycline and sulphur + trimetoprim (96.3%) and oxacilin (87.5%). Amoxicillin (59.26%), penicillin (70.37%), novobiocin (55.55%) show percentage differences in resistence against the samples. The conclusion was that caprine meat showed high microbial levels according to the Staphylococcus spp. counts and thus demonstrates the necessity to review the decision that regulates the microbiological standard for normal and refrigerated caprine meat.

KEY WORDS
Meat; caprine; Staphylococcus aureus ; antibiotics