Caracterização fenotípica de resistência antimicrobiana de Staphylococcus aureus isolados de carnes

Among the main bacteria related to cases of foodborne disease (VAD) outbreaks in Brazil is Staphylococcus aureus, a microorganism responsible for causing food poisoning. Another concern attributed to the presence of S. aureus in food is the spread of antimicrobial resistant strains, which is a risk to human quality of life. The development of this resistance is closely associated with the prolonged and improper use of antimicrobials in the production of animals for therapeutic, prophylactic or as growth enhancers. Many strains of antimicrobial resistant S. aureus have been identified in different types of raw meat. Thus, this study aimed to analyze the phenotypic characteristics of antimicrobial resistance of S. aureus isolated from meat sold in cities of Pernambuco, Brazil. For this, samples of ground beef, pork and chicken were collected in markets and subjected to microbiological analysis for counting and isolation S. aureus. Isolated strains of S. aureus underwent antimicrobial susceptibility testing to nine antimicrobials. Then, antimicrobial multidrug resistance was analyzed. S. aureus contamination was found in all types of meat, ranging from 2,4x101 CFU/g in chicken meat to 2,2x106 CFU/g in pork. A total of 34,4% (31/90) were positive for S. aureus, with the highest occurrence in pork meat with 61,29% (19/31), followed by ground beef with 32,25% (10/31) and chicken meat with 6,45% (2/31). Among the 31 strains isolated, 48,38% were resistant to tetracycline, 29% to penicillin G, 12,9% to erythromycin and 6,45% to clindamycin, with 9,67% being multidrug resistant (MDR). No isolates expressed the methicillin resistance phenotype (MRSA), however, 6,45% (2/31) chicken isolates presented constitutive resistance phenotype to type B macrolides, lincosamides and streptogramins (MLSBc). It was concluded that the analyzed meat was contaminated by S. aureus, representing important vehicles for the dissemination of antimicrobial resistant and multiresistant S. aureus, being a risk the food safety and health of the population.