Characterization of Staphylococcus aureus from human and foods

In this study, food samples were obtanined from different butchers, dairies,patisseries, street markets in Eskisehir and total mesofilic bacteria load wereinvestigated . Staphylococcus aureus bacterium was also isolated from this foodsamples then they were characterized.It was determined that total mesofilic bacteria load of three food sampleshas exceeded the microbiological criteria of Turkish Food Criteria.For identification, conventional biochemical techniques and VİTEXsystem were used. Phenotyping included antibiotic sensitivity tests, enteretoxindetermination test with SET-RPLA, Fatty Acid Methyl Esters analysis, howevergenotyping was carried out by using pulsed field gel electrophoresis andautomatic ribotyping.Conventional biochemical test results consisted with VİTEX results.According to the antibiotic sensitivity tests results 30,64 % of the isolates showedresistance to oxacilin. The highest resistance (79,03%) was obtained with theamoxicilinklavulanic acid. SET-RPLA tests indicated that three isolates producedenteretoxin D, four isolates produced enteretoxin A and one isolate producedenteretoxin C and D together. Identification of isolates was done by FAMEanalysis and fatty acid profiles were determined for each isolate. A fatty acidsdatabase for Staphylococcus aureus was constructed for future studies.PFGE analysis of isolates resulted 35 pulsotypes while ribotyping resulted7 ribogroups. This methods can be used reliably for determining strain genotypesin epidemiological studies.Keywords: Staphylococcus aureus, VITEK, FAME, PFGE, Ribotyping