Kanaan Manal H G
Department of Nursing, Technical Institute of Suwaria, Middle Technical University, Baghdad, Iraq.
Vet World. 2018 Nov;11(10):1445-1453. doi: 10.14202/vetworld.2018.1445-1453. Epub 2018 Oct 18.
Methicillin-resistant (MRSA) is one of the most recognized "superbugs" and a common cause of community-associated and nosocomial infections; furthermore, when chicken meat is considered a good growth medium for to make a plausible vehicle to propagate MRSA, then this study was conducted to evaluate the efficiency of ozonated water (0.5 ppm) in the elimination or reduction of MRSA contaminating fresh and frozen chicken meat sold in local markets in the Wasit Province.
A total of 72 samples of fresh and frozen chicken meat were randomly collected from dissimilar native markets: Fresh chicken meat (n=32) and frozen chicken meat (n=40). Isolation and identification of MRSA isolates were conducted using standard bacteriological, biochemical, RapID™ Staph Plus System (Remel, R8311009), and latex agglutination tests such as Dry SPOT Staphytect Plus (Oxoid, DR0100M) and PBP2' Test Kit (Oxoid, DR0900A). The generation of ozone (O) was carried out using O generator (A2Z/AQUA-6, USA), and its concentration (ppm) in water was determined using CHE-Mets-Kit, USA.
A total of 39 (54.2%) of 72 fresh and frozen chicken meat were positive for ; of those 39 positive samples, 13 (33.3%) were identified as MRSA. The antibiotic sensitivity test results revealed that all MRSA isolates had multiple resistance to at least four antimicrobial agents for which these isolates had 12 antibiotic resistance patterns. Results of O treatment in MRSA isolate contaminating 13 of both fresh and frozen chicken meat samples showed that, after treatment with ozonated water (0.5 ppm/4°C), the overall negative samples were 23.1% and 69.2% for 30 and 45 min, respectively. The decrease in the percentage of positive samples was very significant from a public health perspective. Furthermore, the antimicrobial efficacy of ozonated water (0.5 ppm) on the reduction of the MRSA count (log colony-forming units [CFU]/ml) was assessed in four positive samples of fresh and frozen chicken meat, and the results revealed that, after treatments, the overall reduction was 2-4 log (CFU/ml) after 45 min. This reduction is highly significant from a public health perspective.
From the data obtained from this study, it can be concluded that fresh and frozen chicken meat sold in the different markets of Wasit Province was highly contaminated by during the study period with a total prevalence of 54.2%; among those, 33.3% were recognized as MRSA. Under the conditions described in the present study, O at the concentration of 0.5 ppm is highly effective in reducing the number of MRSA-positive samples and the number decreased with increased exposure time to ozonated water at the same concentration. These findings indicated that O treatment might constitute the basis for an alternative method to reduce meat contamination with foodborne pathogens such as MRSA.
耐甲氧西林金黄色葡萄球菌（MRSA）是最广为人知的“超级细菌”之一，也是社区获得性感染和医院感染的常见病因；此外，鸡肉被认为是MRSA良好的生长培养基，可能成为其传播的载体，因此开展本研究以评估臭氧水（0.5 ppm）消除或减少瓦西特省当地市场销售的新鲜和冷冻鸡肉中MRSA污染的效果。
从不同的本地市场随机采集72份新鲜和冷冻鸡肉样本：新鲜鸡肉（n = 32）和冷冻鸡肉（n = 40）。采用标准细菌学、生化方法、RapID™ Staph Plus系统（Remel，R8311009）以及乳胶凝集试验如Dry SPOT Staphytect Plus（Oxoid，DR0100M）和PBP2'检测试剂盒（Oxoid，DR0900A）进行MRSA分离株的分离与鉴定。使用臭氧发生器（美国A2Z/AQUA - 6）产生臭氧（O），并使用美国的CHE - Mets - Kit测定水中臭氧浓度（ppm）。
72份新鲜和冷冻鸡肉样本中共有39份（54.2%）检测呈阳性；在这39份阳性样本中，13份（33.3%）被鉴定为MRSA。抗生素敏感性试验结果显示，所有MRSA分离株对至少四种抗菌药物具有多重耐药性，这些分离株共有12种抗生素耐药模式。对污染13份新鲜和冷冻鸡肉样本的MRSA分离株进行臭氧处理的结果表明，用臭氧水（0.5 ppm/4°C）处理后，30分钟和45分钟时总体阴性样本分别为23.1%和69.2%。从公共卫生角度来看，阳性样本百分比的下降非常显著。此外，在4份新鲜和冷冻鸡肉阳性样本中评估了臭氧水（0.5 ppm）对降低MRSA数量（每毫升菌落形成单位对数[CFU/ml]）的抗菌效果，结果显示处理后45分钟总体减少2 - 4个对数（CFU/ml）。从公共卫生角度来看，这种减少非常显著。
根据本研究获得的数据可以得出结论，在研究期间，瓦西特省不同市场销售的新鲜和冷冻鸡肉受到高度污染，总体患病率为54.2%；其中，33.3%被鉴定为MRSA。在本研究所述条件下，浓度为0.5 ppm的臭氧在减少MRSA阳性样本数量方面非常有效，且在相同浓度下，随着暴露于臭氧水的时间增加，数量减少。这些发现表明，臭氧处理可能构成减少肉类被MRSA等食源性病原体污染的替代方法的基础。
