Isolation and Identification of S. aureus from meat and Evaluate antimicrobial susceptibility

Isolation and Identification of S. aureus from meat and Evaluate antimicrobial susceptibility
Author(s):
Dr. Shashi P. Jambhulkar, Dr. Arun B. Ingle
Keywords:
Raw meat, contamination, microbiological quality, antibiotic susceptibility, resistance, staphylococcus.
Abstract
The objective of the study is to study the microbial activity of the S. aureus and the related food borne disease, specially seen in raw meat and test the antibiotic susceptibility of the staphylococcus isolates. Microbiological quality of the samples were detected by performing various technique like TCC, TSAC, TVBC, and TSSC from Total 79 samples, 35, isolates of S. aureus were obtained and identified by standard biochemical test. After performing all the standard test we find out that resistance percentage of the S. aureus sample to penicillin, ampicillin, streptomycin, tetracyclin, amoticillin and neomycin were found to be 75.71% 62.43%, 98%, 62.42% 98% and 75.71% respectively. But no resistance to vancomycin, bacitracin and ciprofloxacin, was found in these isolates.
Article Details
Unique Paper ID: 154433 Publication Volume & Issue: Volume 8, Issue 11 Page(s): 412 - 413
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