Isolation of staphylococus species from clinical samples and food samples and investigation of their biofilm formation abilities

The aim of this study was to identify Staphylococcus species from clinical and food samples and investigate the risks that these agents may pose. Thirty clinical samples brought to the diagnostic laboratory of the Department of Microbiology, Faculty of Veterinary Medicine, Harran University, and 100 food products obtained from food outlets operating in Sanliurfa were used as examination samples. Isolations from clinical samples were performed by conventional isolation and identification methods. ISO standards were used for food samples. All isolates were identified at the species level by verification with a VITEK-2 device. The biofilm formation ability of the isolates was investigated by three different methods: congo red agar, tube, and microplate. The relationships between the biofilm-forming ability of clinical and food isolates and the coagulase positive and negative isolates were statistically investigated by Fisher's Exact Test. As a result, 32 staphylococci, 11 from clinical samples and 21 from food samples were isolated. These agents belonged to seven different species. Staphylococcus aureus and Staphylococcus pseudintermedius were proportionally the most frequently identified species. Most of the isolates could form biofilms at various levels, and the results of the methods used to detect biofilm formation were consistent. In the statistical evaluation of the relationship between the biofilm-forming abilities of the isolates, it was determined that there was no significant relationship between clinical and food isolates, while there was a substantial relationship between coagulase positive and negative isolates. This study showed that the potential threat of Staphylococcus species to human and animal health continues. It was concluded that rational control methods should be applied to keep the products away from bacterial contamination and mainly to prevent biofilm formation by taking necessary precautions, especially during the production and marketing of foods.