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Interactions of Organic Acids with Staphylococcus aureus and MRSA Strains from Swine Mandibular Lymph Node Tissue, Commercial Pork Sausage Meat and Feces

Received: 30 October 2020     Accepted: 11 November 2020     Published: 19 November 2020
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Abstract

Staphylococcus aureus is a Gram-positive bacterium affecting human health, and a major cause of skin infections, endocarditis, meningitis, and sepsis. Methicillin-resistant S. aureus (MRSA) is a worldwide health concern, occurs in food animals, is consistently found in swine, and improved strategies are needed to ensure the removal of MRSA from food products. A total of 164 S. aureus strains were isolated from swine mandibular lymph node tissue, commercial pork sausage meat, and feces. These strains were tested for methicillin-resistance, and 7 of the strains isolated from the mandibular lymph node tissue and pork sausage meat were resistant to cefoxitin and oxacillin, and tested positive for staph specific rRNA and for the mecA gene and are therefore, MRSA strains. An intracellular MRSA contamination of 8.2% within swine lymph node tissue and 5.8% MRSA contamination in pork sausage meat was demonstrated. Lymph node tissue may be utilized in producing pork sausage; therefore, the prevalence of MRSA in final pork products may not only be caused by surface contamination, but by internal tissue infection. The strains were tested for susceptibility to six organic acids (OAs) citric, L-lactic, butyric, acetic, propionic, and formic acid. The pH was determined at each of the minimum inhibitory concentrations (MICs) observed for the S. aureus strains. The Henderson-Hasselbalch equation was used to calculate the ratio of the undissociated to dissociated OA concentrations, and the molar concentrations of each were calculated from the total OA present and the ratio. Inhibition of S. aureus did not correlate with pH or the undissociated OA concentrations, but it did correlate with the dissociated OA concentrations. A dissociated OA concentration of 21 mM was successful for inhibiting the S. aureus strains tested. Studies must be conducted in vivo to confirm this concentration value. Acetic, butyric, formic, and propionic acid were the most effective OAs tested against S. aureus.

Published in International Journal of Microbiology and Biotechnology (Volume 5, Issue 4)
DOI 10.11648/j.ijmb.20200504.12
Page(s) 165-183
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Acetic Acid, Citric Acid, Formic Acid, L-Lactic Acid, Molar Minimum inhibitory Concentrations (MICMs), Organic Acids, Propionic Acid, Staphylococcus aureus, Susceptibility, Swine

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Cite This Article
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    Ross Carlton Beier, Kathleen Andrews, Toni Lee Poole, Roger Bruce Harvey, Tawni Lyn Crippen, et al. (2020). Interactions of Organic Acids with Staphylococcus aureus and MRSA Strains from Swine Mandibular Lymph Node Tissue, Commercial Pork Sausage Meat and Feces. International Journal of Microbiology and Biotechnology, 5(4), 165-183. https://doi.org/10.11648/j.ijmb.20200504.12

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    Ross Carlton Beier; Kathleen Andrews; Toni Lee Poole; Roger Bruce Harvey; Tawni Lyn Crippen, et al. Interactions of Organic Acids with Staphylococcus aureus and MRSA Strains from Swine Mandibular Lymph Node Tissue, Commercial Pork Sausage Meat and Feces. Int. J. Microbiol. Biotechnol. 2020, 5(4), 165-183. doi: 10.11648/j.ijmb.20200504.12

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    AMA Style

    Ross Carlton Beier, Kathleen Andrews, Toni Lee Poole, Roger Bruce Harvey, Tawni Lyn Crippen, et al. Interactions of Organic Acids with Staphylococcus aureus and MRSA Strains from Swine Mandibular Lymph Node Tissue, Commercial Pork Sausage Meat and Feces. Int J Microbiol Biotechnol. 2020;5(4):165-183. doi: 10.11648/j.ijmb.20200504.12

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  • @article{10.11648/j.ijmb.20200504.12,
      author = {Ross Carlton Beier and Kathleen Andrews and Toni Lee Poole and Roger Bruce Harvey and Tawni Lyn Crippen and Robin Carl Anderson and David James Nisbet},
      title = {Interactions of  Organic Acids with Staphylococcus aureus and MRSA Strains from Swine Mandibular Lymph Node Tissue, Commercial Pork Sausage Meat and Feces},
      journal = {International Journal of Microbiology and Biotechnology},
      volume = {5},
      number = {4},
      pages = {165-183},
      doi = {10.11648/j.ijmb.20200504.12},
      url = {https://doi.org/10.11648/j.ijmb.20200504.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20200504.12},
      abstract = {Staphylococcus aureus is a Gram-positive bacterium affecting human health, and a major cause of skin infections, endocarditis, meningitis, and sepsis. Methicillin-resistant S. aureus (MRSA) is a worldwide health concern, occurs in food animals, is consistently found in swine, and improved strategies are needed to ensure the removal of MRSA from food products. A total of 164 S. aureus strains were isolated from swine mandibular lymph node tissue, commercial pork sausage meat, and feces. These strains were tested for methicillin-resistance, and 7 of the strains isolated from the mandibular lymph node tissue and pork sausage meat were resistant to cefoxitin and oxacillin, and tested positive for staph specific rRNA and for the mecA gene and are therefore, MRSA strains. An intracellular MRSA contamination of 8.2% within swine lymph node tissue and 5.8% MRSA contamination in pork sausage meat was demonstrated. Lymph node tissue may be utilized in producing pork sausage; therefore, the prevalence of MRSA in final pork products may not only be caused by surface contamination, but by internal tissue infection. The strains were tested for susceptibility to six organic acids (OAs) citric, L-lactic, butyric, acetic, propionic, and formic acid. The pH was determined at each of the minimum inhibitory concentrations (MICs) observed for the S. aureus strains. The Henderson-Hasselbalch equation was used to calculate the ratio of the undissociated to dissociated OA concentrations, and the molar concentrations of each were calculated from the total OA present and the ratio. Inhibition of S. aureus did not correlate with pH or the undissociated OA concentrations, but it did correlate with the dissociated OA concentrations. A dissociated OA concentration of 21 mM was successful for inhibiting the S. aureus strains tested. Studies must be conducted in vivo to confirm this concentration value. Acetic, butyric, formic, and propionic acid were the most effective OAs tested against S. aureus.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Interactions of  Organic Acids with Staphylococcus aureus and MRSA Strains from Swine Mandibular Lymph Node Tissue, Commercial Pork Sausage Meat and Feces
    AU  - Ross Carlton Beier
    AU  - Kathleen Andrews
    AU  - Toni Lee Poole
    AU  - Roger Bruce Harvey
    AU  - Tawni Lyn Crippen
    AU  - Robin Carl Anderson
    AU  - David James Nisbet
    Y1  - 2020/11/19
    PY  - 2020
    N1  - https://doi.org/10.11648/j.ijmb.20200504.12
    DO  - 10.11648/j.ijmb.20200504.12
    T2  - International Journal of Microbiology and Biotechnology
    JF  - International Journal of Microbiology and Biotechnology
    JO  - International Journal of Microbiology and Biotechnology
    SP  - 165
    EP  - 183
    PB  - Science Publishing Group
    SN  - 2578-9686
    UR  - https://doi.org/10.11648/j.ijmb.20200504.12
    AB  - Staphylococcus aureus is a Gram-positive bacterium affecting human health, and a major cause of skin infections, endocarditis, meningitis, and sepsis. Methicillin-resistant S. aureus (MRSA) is a worldwide health concern, occurs in food animals, is consistently found in swine, and improved strategies are needed to ensure the removal of MRSA from food products. A total of 164 S. aureus strains were isolated from swine mandibular lymph node tissue, commercial pork sausage meat, and feces. These strains were tested for methicillin-resistance, and 7 of the strains isolated from the mandibular lymph node tissue and pork sausage meat were resistant to cefoxitin and oxacillin, and tested positive for staph specific rRNA and for the mecA gene and are therefore, MRSA strains. An intracellular MRSA contamination of 8.2% within swine lymph node tissue and 5.8% MRSA contamination in pork sausage meat was demonstrated. Lymph node tissue may be utilized in producing pork sausage; therefore, the prevalence of MRSA in final pork products may not only be caused by surface contamination, but by internal tissue infection. The strains were tested for susceptibility to six organic acids (OAs) citric, L-lactic, butyric, acetic, propionic, and formic acid. The pH was determined at each of the minimum inhibitory concentrations (MICs) observed for the S. aureus strains. The Henderson-Hasselbalch equation was used to calculate the ratio of the undissociated to dissociated OA concentrations, and the molar concentrations of each were calculated from the total OA present and the ratio. Inhibition of S. aureus did not correlate with pH or the undissociated OA concentrations, but it did correlate with the dissociated OA concentrations. A dissociated OA concentration of 21 mM was successful for inhibiting the S. aureus strains tested. Studies must be conducted in vivo to confirm this concentration value. Acetic, butyric, formic, and propionic acid were the most effective OAs tested against S. aureus.
    VL  - 5
    IS  - 4
    ER  - 

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Author Information
  • United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, Texas, United States of America

  • United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, Texas, United States of America

  • United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, Texas, United States of America

  • United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, Texas, United States of America

  • United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, Texas, United States of America

  • United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, Texas, United States of America

  • United States Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, Texas, United States of America

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