Antimicrobial susceptibility of <i>Salmonella</i> spp and <i>Staphylococcus aureus</i> isolated from beef sold in Campo Grande, Mato Grosso do Sul, Brazil

Bier, Daniele; Oliveira, Carina Elisei de; Brugeff, Eduarda de Cássia Lima; Areco, Michele Silva; Ramos, Isabella Nunes de Araújo; Brunetta, Agatha Alecxandra Pinesso; Andrade, Dhanielly Pereira

doi:10.1590/1809-6891v23e-72603E

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Research article • Ciênc. anim. bras. 23 • 2022 • https://doi.org/10.1590/1809-6891v23e-72603E copy

Antimicrobial susceptibility of Salmonella spp and Staphylococcus aureus isolated from beef sold in Campo Grande, Mato Grosso do Sul, Brazil

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Hygiene failures in meat can be identified based on the evaluation of pathogenic microorganisms, which compromise the microbiological quality of food and can transmit food-borne diseases. The aim of the present study was to evaluate the hygienic quality of beef sold at supermarkets, butcher shops and public markets in the city of Campo Grande, state of Mato Grosso do Sul, Brazil, through the phenotypic and genotypic characterization of Salmonella spp. and Shiga toxin-producing Escherichia coli (STEC) as well as the investigation and quantification of Staphylococcus aureus. Seventy-one samples of beef from 17 commercial establishments were evaluated. Isolates were tested for antimicrobial susceptibility using the disk diffusion method recommended by the Clinical & Laboratory Standards Institute. Salmonella was found in 7.04% of the samples and 70.0% of the isolates were sensitive to the antimicrobials tested. A total of 25.35% of the samples were positive for Staphylococcus aureus, with counts ranging from 1.0 x 10² to 4.3 x 10⁴ CFU/g; these isolates exhibited resistance to penicillin (87.5%), tetracycline (18.75%) and chloramphenicol (6.25%). None of the samples was positive for STEC. The detection of these pathogens in food poses a danger to public health, mainly due to the presence of antimicrobial-resistant isolates. These findings underscore the need for good hygiene and manufacturing practices at retail establishments.

Keywords:
antibiotic; retail trade; food pathogens; resistance.

Sample	Cut	Establishment	Salmonella spp. in 25 g	S. aureus (CFUs/g)	Escherichia coli (STEC)
1	Striploin	Market A	Presence	---	Absence
2	Knuckle	Market A	Presence	---	Absence
3	Brisket point	Market A	Absence	---	Absence
4	Rump steak	Market A	Absence	---	Absence
5	Shank	Market A	Absence	---	Absence
6	Chuck	Market B	Absence	14.8 x 10³	Absence
7	Topside	Market B	Absence	11 x 10³	Absence
8	Shoulder clod	Market B	Absence	---	Absence
9	Brisket point	Market B	Absence	---	Absence
10	Brisket point	Market B	Absence	---	Absence
11	Outside flat	Market C	Absence	---	Absence
12	Striploin	Market C	Absence	---	Absence
13	Topside	Market C	Absence	---	Absence
14	Topside	Market C	Absence	---	Absence
15	Sirloin cap	Hypermarket D	Absence	---	Absence
16	Topside	Hypermarket D	Absence	---	Absence
17	Striploin	Hypermarket D	Absence	---	Absence
18	Trimmings	Market E	Absence	---	Absence
19	Shank	Market E	Absence	---	Absence
20	Outside flat	Hypermarket F	Absence	---	Absence
21	Topside	Hypermarket F	Absence	---	Absence
22	Rump steak	Hypermarket F	Absence	33 x 10³	Absence
23	Striploin	Hypermarket F	Absence	---	Absence
24	Knuckle	Hypermarket F	Absence	---	Absence
25	Outside flat	Market G	Absence	2.0 x 10⁴	Absence
26	Brisket point	Market G	Absence	---	Absence
27	Topside	Market G	Absence	---	Absence
28	Shank	Market G	Absence	30 x 10³	Absence
29	Rump steak	Market G	Absence	---	Absence
30	Topside	Hypermarket H	Absence	---	Absence
31	Striploin	Hypermarket H	Absence	---	Absence
32	Rump steak	Hypermarket H	Absence	---	Absence
33	Outside flat	Hypermarket H	Absence	---	Absence
34	Knuckle	Hypermarket H	Absence	---	Absence
35	Topside	Market I	Presence	---	Absence
36	Outside flat	Market I	Presence	---	Absence
37	Knuckle	Market I	Absence	---	Absence
38	Shank	Market I	Presence	---	Absence
39	Rump steak	Market I	Absence	---	Absence
40	Brisket point	Supermarket J	Absence	---	Absence
41	Striploin	Supermarket J	Absence	---	Absence
42	Rump steak	Supermarket J	Absence	---	Absence
43	Knuckle	Supermarket J	Absence	---	Absence
44	Knuckle	Butcher shop K	Absence	---	Absence
45	Rump steak	Butcher shop K	Absence	---	Absence
46	Brisket point	Butcher shop K	Absence	---	Absence
47	Striploin	Butcher shop K	Absence	---	Absence
48	Knuckle	Supermarket L	Absence	18 x 10⁴	Absence
49	Rump steak	Supermarket L	Absence	---	Absence
50	Brisket point	Supermarket L	Absence	---	Absence
51	Striploin	Supermarket L	Absence	---	Absence
52	Knuckle	Market M	Absence	---	Absence
53	Rump steak	Market M	Absence	---	Absence
54	Brisket point	Market M	Absence	---	Absence
55	Striploin	Market M	Absence	---	Absence
56	Knuckle	Hypermarket N	Absence	---	Absence
57	Rump steak	Hypermarket N	Absence	9.2 x 10³	Absence
58	Brisket point	Hypermarket N	Absence	---	Absence
59	Striploin	Hypermarket N	Absence	---	Absence
60	Brisket point	Market O	Absence	---	Absence
61	Striploin	Market O	Absence	43 x 10³	Absence
62	Rump steak	Market O	Absence	50 x 10³	Absence
63	Knuckle	Market O	Absence	21 x 10³	Absence
64	Brisket point	Butcher shop P	Absence	17 x 10³	Absence
65	Striploin	Butcher shop P	Absence	21 x 10³	Absence
66	Rump steak	Butcher shop P	Absence	43 x 10³	Absence
67	Eye round	Butcher shop P	Absence	10 x 10³	Absence
68	Brisket point	Butcher shop Q	Absence	19 x 10³	Absence
69	Topside	Butcher shop Q	Absence	21 x 10³	Absence
70	Rump steak	Butcher shop Q	Absence	91 x 10³	Absence
71	Knuckle	Butcher shop Q	Absence	47 x 10³	Absence
Tolerance			Absence	-	Absence

Universidade Federal de Goiás Universidade Federal de Goiás, Escola de Veterinária e Zootecnia, Campus II, Caixa Postal 131, CEP: 74001-970, Tel.: (55 62) 3521-1568, Fax: (55 62) 3521-1566 - Goiânia - GO - Brazil
E-mail: revistacab@gmail.com

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[1] *Correspondent: danielebier@ucdb.br