Prevalence and Antibiotic Sensitivity Pattern of Staphylococcus aureus Isolates Obtained from Poultry and Poultry House Environment of Anand District, Gujarat Bhedi K.R.1,*, Nayak J.B.1, Bhanderi B.B.2, Parmar B.C.1, Chaudhary J.H.1 1Department of Veterinary Public Health, College of Veterinary Science & Animal Husbandry, Anand Agricultural University, Anand-388001, Gujarat, India 2Department of Veterinary Microbiology, College of Veterinary Science & Animal Husbandry, Anand Agricultural University, Anand-388001, Gujarat, India *email: kiritbhedi.vety@gmail.com
Online published on 2 January, 2017. Abstract The aim of the present study was to determine the incidence and antibiotic susceptibility pattern of S. aureus from poultry andpoultry house environment in Anand. A total of 250 poultry and poultry house environment samples consisting of tracheal swabs (50 samples), cloacal swabs (50 samples), skin swabs (50 sample), meat (50 samples) and environment sample (25 soil samples and 25 butchers’ hand swabs) were collected from different retail poultry meat shops. The samples were collected under aseptic precautions and were enriched in Peptone Water (PW) followed by direct plating on selective media viz. Baird-Parker Agarand Mannitol Salt Agarmedium. Out of 250 samples, 23 isolates of S. aureus were identified. All the 23 S. aureus isolates were subjected to in-vitro antibiotic susceptibility testing against 9 antibiotics by disk diffusion method. Most of the isolates were resistant to Ampicillin (86.9%), Oxytetracyclin (78.2%), Penicillin G (78.2%) and Amoxycillin (60.8%) but some of the S. aureus isolates were completely sensitive towards Streptomycin (91.3%) followed by Methicillin (78.2%) and Vancomycin (73.9%). It is revealed from the study that the presence of S. aureus in poultry meat is a potential threat to consumer health so there is need to emphasize on hygienic control and processing level at poultry meat shop to eliminate S. aureus contamination. Top Keywords S. aureus, poultry meat, MRSA, Antibiotic, Susceptibility. Top |