Biofilm-forming Staphylococcus aureus in retail meat: A study from Anand, Gujarat, India

Abstract

Foodborne illnesses represent significant public health challenges worldwide. Developing countries face heightened risks due to insufficient food handling and sanitation practices. Although animal tissue begins as a sterile environment, contamination can occur during the slaughtering process from microorganisms present both externally and internally. Staphylococcus aureus stands as a major culprit in causing foodborne diseases. It has the capability to form biofilms on various surfaces and can thrive in the diverse environmental conditions commonly encountered in food processing facilities. The capacity of Staphylococcus aureus to form biofilms significantly contributes to its survival, persistence, antibiotic resistance, and virulence, making infections associated with biofilms challenging to manage and control. This study sought to evaluate the prevalence, molecular detection, and biofilm production of Staphylococcus aureus in raw meat sourced from retail shops in Anand, Gujarat. A total of 100 samples (50 chicken and 50 chevon) underwent cultural isolation and PCR confirmation for the presence of Staphylococcus aureus using the nuc gene. The identification of methicillin-resistant Staphylococcus aureus relied on the detection of the mecA gene. Biofilm formation was assessed using the Congo Red Agar method. Results revealed an overall isolation rate of Staphylococcus aureus at 21%, with a higher prevalence observed in chicken samples (71.42%) compared to chevon samples (28.57%). Methicillin-resistant Staphylococcus aureus was exclusively found in chicken samples, accounting for 9.52% of isolates. Among the confirmed isolates, 57.14% exhibited biofilm production. These findings underscore the critical importance of adhering to stringent hygiene practices during meat handling and highlight the potential health risks associated with consuming meat products.