Detection of zoonotic human bacterias in meat products and determination of their antibiotic resistance

Nutrition is necessary for the continuity of a healthy life. The composition of the foods consumed becomes important at this point. Animal originated foods contain most of the nutrients necessary for our body in balanced amounts. From this point of view, meat is the most important one among the animal foods. On the other hand, they carry the risk of contamination with pathogenic microorganisms in the processes from farm to fork. The majority of infections caused by pathogenic bacteria are foodborne. The most important zoonotic bacteria causing these infections are Salmonella and Staphylococcus aureus. S. aureus can cause poisoning even if it is removed from the environment due to the heat resistant toxins it produces. Therefore, the meat to be consumed poses a health risk even if there is no live bacteria on it as soon as it comes to our table. On the other hand, resistance is developing due to the inappropriate use of antibiotics in the treatment of infections. Infections caused by bacteria resistant to antibiotics are one of the most important problems in the future of humanity. In this study, a total of 100 samples, 25 of each group, were collected from beef, sheep, turkey and chicken meat offered for consumption. In these samples, Salmonella and Staphylococcus aureus genes and 15 gene regions were screened against a total of 9 antibiotics classified both widely used and used as depot antibiotics. For this purpose, real time PCR was used. DNA was extracted from positive samples and sequenced with Sangers sequencing. As a result, Salmonella was detected in 80%of chicken and lamb samples and S. aureus was detected in 72%of chicken samples. Antibiotic resistance was detected in all chicken and turkey samples. The greatest number of antibiotic resistance was detected in cattle samples (8 out of 9 investigated antibiotics).