Isolation of Staphylococcus Species from Some Clinical and Food Samples and Investigation of Their Biofilm Formation Abilities

Ahmet Murat Saytekin; Osman Nur Eren

Makale detayları

Isolation of Staphylococcus Species from Some Clinical and Food Samples and Investigation of Their Biofilm Formation Abilities

Yazarlar:

Ahmet Murat Saytekin | Osman Nur Eren

Yayıncı:

Harran University

Ana Başlıklar:

Veteriner Bakteriyoloji

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.14 Issue 1, pp.86-94

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001351035

pISSN:

2146-7188

Anahtar kelimeler:

Özet:

 This study aimed to identify Staphylococcus species from clinical and food samples and investigate the biofilm formation ability of the isolates using various methods. Thirty clinical samples were brought to the diagnostic laboratory of the Microbiology Department at the Veterinary Faculty of Harran University, and 100 food products obtained from food outlets operating in Şanlıurfa province were designated for examination. Isolations from clinical samples were performed using bacterial culture techniques. ISO standards were followed for the analysis of food samples. All isolates were identified at the species level through verification with a VITEK-2 device. The biofilm formation ability of the isolates was explored using three different methods: Congo red agar, tube, and microplate. Fishers Exact Test was employed for statistical analyses. As a result, 32 Staphylococci belonging to seven different species were isolated, with 11 from clinical samples and 21 from food samples. Staphylococcus aureus and Staphylococcus pseudintermedius were the most frequently identified species. Most of the isolates 81.25 could form biofilms at varying levels, and the results from the methods used to detect biofilm formation were consistent. Statistical evaluation of the relationship between the biofilm-forming abilities of the isolates revealed no significant relationship between clinical and food isolates. However, a substantial relationship was found between coagulase-positive and coagulase-negative isolates. This study highlighted the ongoing potential threat of Staphylococcus species to human and animal health and concluded that rational control methods should be implemented to guard against bacterial contamination in products, particularly to prevent biofilm formation by taking necessary precautions during the production and marketing of foods.

 This study aimed to identify Staphylococcus species from clinical and food samples and investigate the biofilm formation ability of the isolates using various methods. Thirty clinical samples were brought to the diagnostic laboratory of the Microbiology Department at the Veterinary Faculty of Harran University, and 100 food products obtained from food outlets operating in Şanlıurfa province were designated for examination. Isolations from clinical samples were performed using bacterial culture techniques. ISO standards were followed for the analysis of food samples. All isolates were identified at the species level through verification with a VITEK-2 device. The biofilm formation ability of the isolates was explored using three different methods: Congo red agar, tube, and microplate. Fishers Exact Test was employed for statistical analyses. As a result, 32 Staphylococci belonging to seven different species were isolated, with 11 from clinical samples and 21 from food samples. Staphylococcus aureus and Staphylococcus pseudintermedius were the most frequently identified species. Most of the isolates 81.25 could form biofilms at varying levels, and the results from the methods used to detect biofilm formation were consistent. Statistical evaluation of the relationship between the biofilm-forming abilities of the isolates revealed no significant relationship between clinical and food isolates. However, a substantial relationship was found between coagulase-positive and coagulase-negative isolates. This study highlighted the ongoing potential threat of Staphylococcus species to human and animal health and concluded that rational control methods should be implemented to guard against bacterial contamination in products, particularly to prevent biofilm formation by taking necessary precautions during the production and marketing of foods.

 This study aimed to identify Staphylococcus species from clinical and food samples and investigate the biofilm formation ability of the isolates using various methods. Thirty clinical samples were brought to the diagnostic laboratory of the Microbiology Department at the Veterinary Faculty of Harran University, and 100 food products obtained from food outlets operating in Şanlıurfa province were designated for examination. Isolations from clinical samples were performed using bacterial culture techniques. ISO standards were followed for the analysis of food samples. All isolates were identified at the species level through verification with a VITEK-2 device. The biofilm formation ability of the isolates was explored using three different methods: Congo red agar, tube, and microplate. Fishers Exact Test was employed for statistical analyses. As a result, 32 Staphylococci belonging to seven different species were isolated, with 11 from clinical samples and 21 from food samples. Staphylococcus aureus and Staphylococcus pseudintermedius were the most frequently identified species. Most of the isolates 81.25 could form biofilms at varying levels, and the results from the methods used to detect biofilm formation were consistent. Statistical evaluation of the relationship between the biofilm-forming abilities of the isolates revealed no significant relationship between clinical and food isolates. However, a substantial relationship was found between coagulase-positive and coagulase-negative isolates. This study highlighted the ongoing potential threat of Staphylococcus species to human and animal health and concluded that rational control methods should be implemented to guard against bacterial contamination in products, particularly to prevent biofilm formation by taking necessary precautions during the production and marketing of foods.

 Bu çalışmayla klinik ve gıda örneklerinden Staphylococcus türlerinin tanımlanması ve bu etkenlerin biyofilm oluşturma yeteneklerinin farklı yöntemlerle araştırılması amaçlandı. Harran Üniversitesi Veteriner Fakültesi Mikrobiyoloji Ana Bilim Dalı Tanı Laboratuvarına getirilen 30 adet klinik örnek ile Şanlıurfada faaliyet gösteren gıda satış yerlerinden temin edilen 100 adet gıda numunesi çalışmada inceleme örneği olarak kullanıldı. Klinik örneklerden izolasyonlar bakteriyel izolasyon yöntemleriyle gerçekleştirilirken gıda numunelerinden izolasyonlar için ISO standartları kullanıldı. Tüm izolatlar VİTEK-2 cihazıyla doğrulanarak tür seviyesinde tanımlandı. İzolatların biyofilm oluşturma yetenekleri, kongo kırmızısı agar, tüp ve mikropleyt olmak üzere üç farklı yöntemle araştırıldı. İstatisiksel analizler için Fisherin Exact Testi uygulandı. Sonuç olarak klinik örneklerden 11, gıda numunelerinden 21, toplamda 32 adet Stafilokok izolasyonu gerçekleştirildi. Bu etkenlerin yedi farklı türe ait olduğu tespit edildi. Staphylococcus aureus ve Staphylococcus pseudintermedius en çok tanımlanan türler oldu. İzolatların büyük bir bölümünün çeşitli seviyelerde olmak üzere biyofilm oluşturabildikleri görüldü. Biyofilm oluşumunun tespiti için kullanılan yöntem sonuçlarının birbirleriyle uyumlu olduğu görüldü. İzolatların biyofilm oluşturma yetenekleri arasındaki ilişkinin araştırıldığı istatistiksel değerlendirmede, klinik ve gıda izolatlarının arasında anlamlı bir ilişki tespit edilemezken, koagulaz pozitif ve negatif izolatlar arasında anlamlı bir ilişkinin var olduğu belirlendi. Bu çalışma ile Staphylococcus türlerinin insan ve hayvan sağlığına yönelik potaniyel tehditlerinin devam ettiği görüldü. Özellikle gıdaların üretiminden pazarlanmasına geçen sürede gerekli önlemlerin alınarak ürünlerin bakteri kontaminasyonlarından uzak tutulması ve özellikle biyofilm oluşumlarının engellenmesi için akılcı mücadele yöntemlerinin uygulanması gerektiği kanaatine varıldı.

Makale detayları

Isolation of Staphylococcus Species from Some Clinical and Food Samples and Investigation of Their Biofilm Formation Abilities

Yazarlar:

Ahmet Murat Saytekin | Osman Nur Eren

Yayıncı:

Harran University

Ana Başlıklar:

Veteriner Bakteriyoloji

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.14 Issue 1, pp.86-94

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001351035

pISSN:

2146-7188

Biofilm

food

infection

isolation

StaphylococcusBiyofilm

enfeksiyon

gıda

izolasyon

Stafilokok

Sayı

Makale detayları

Yazarlar: Ahmet Murat Saytekin | Osman Nur Eren

Yayıncı: Harran University

Ana Başlıklar: Veteriner Bakteriyoloji

Dergi: Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.14 Issue 1, pp.86-94

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001351035

pISSN: 2146-7188

Sayı

Yazarlar:

Ahmet Murat Saytekin | Osman Nur Eren

Yayıncı:

Harran University

Ana Başlıklar:

Veteriner Bakteriyoloji

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.14 Issue 1, pp.86-94

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001351035

pISSN:

2146-7188