Estimation of potential bacteriological hazards and their genetic virulence determinants in beef meals provided to intensive care patients

Abstract

Meat is a good source of protein which makes it a good substrate for microbial growth. In this study, the prevalence, antibiogram and virulence genes of some foodborne pathogens from hospital beef meals provided to intensive care patients were evaluated. Therefore, a total of 60 beef meat samples (30 raws and 30 cooked samples) were randomly collected from different hospital kitchens in Ismailia province, Egypt. Samples were subjected to bacteriological evaluation for Staphylococcus aureus, Escherichia coli and Salmonella. The obtained results revealed that S. aureus, E. coli and Salmonella were isolated by a prevalence of 38.3% (23/60), 16.6% (10/60), and 8.3% (5/60), respectively. S. aureus was highly resistant to penicillin and streptomycin. Escherichia coli was highly resistant to amoxicillin, streptomycin, ciprofloxacin, gentamicin and ampicillin. Salmonella was highly resistant to amoxicillin, penicillin and cefpodoxime, ampicillin, gentamicin, ciprofloxacin and streptomycin. Staphylococcus aureus harboured sea, seb, sec and sed enterotoxin genes with a prevalence of 13.04%, 4.34%, 13.04 % and 4.34%, respectively. Escherichia coli isolates harboured stx1 and stx2 with a prevalence of 83.33% and 66.66%, respectively. Escherichia coli was serotyped as O128, O142, O26 and O157. Salmonella harboured invA and hilA genes by 100% and 80%, respectively. In conclusion, the application of good manufacturing practices with well-trained food handlers is necessary to control and prevent contamination of hospitable meals by foodborne bacteria in order to protect and save intensive care patients.