Prevalence of Non- O157 Shiga Toxin-Producing Escherichia coli and Enterotoxigenic Staphylococci in Ready-to-eat Meat Products, Handlers and Consumers in Cairo, Egypt

Shiga toxin-producing Escherichia coli and enterotoxin producing Staphylococci are potential food borne pathogens and their presence in ready to eat meat products and their handlers indicates that it is necessary to improve hygienic measures during manipulation of meat products. A total of 140 samples including 120 RTE meat products (beef luncheon, chicken luncheon and beef frankfurter, 40 samples, each) and 20 hand swabs of their handlers were collected from randomly selected supermarkets at Al-Salam city, Cairo, Egypt. These samples were examined for the presence of Shiga toxins producing E. coli (Stx1 and Stx2) and enterotoxigenic Staphylococcus aureus. In addition, nasal swabs of RTE meat handlers were examined for enterotoxigenic S. aureus. Moreover, Stool of 50 diarrheic persons having the habit of eating RTE meat of the same categories examined were collected from private laboratories then examined for STEC. E. coli was detected in beef luncheon (20%), chicken luncheon (10%), stool samples (20%) and hand swabs (15%). Serological identification of E. coli isolates revealed the presence of E. coli O55:K59, O26:K60, O111:K58, O124:K72 and O128:K67 in beef luncheon, O55:K59 and O111:K58 in chicken luncheon, O55:K59, O124:K72 and O128:K67 in stool samples and O111:K58 and O124:K72 in hand swab. Stx1 was detected in O26:K60 isolate, Stx2 was detected in E. coli O128:K67 isolates, while Stx1 and Stx2 were detected in O111:K58 isolates. Moreover, S. aureus was detected in beef and chicken luncheon (10%, each), hand swabs (20%) and nasal swabs (30%). Further analysis of S. aureus isolates for toxigenic capabilities using ELISA technique revealed that the number of the enterotoxigenic strains were 3 (SEA, SED, SEA+SEC) in beef luncheon, 2 (SEA and SEC) in chicken luncheon, 3 (SEA, SEC and SED) in hand swabs and 3 (SEA, SEC and SEA+SED) in nasal swabs.