Detection of Methicillin-Resistant Staphylococci (MRS) and Salmonella spp. in Consumer Egg Samples

Despite the excellent nutritional value, the egg can be an important vehicle for bacterial infections carried by food, among them, multiresistant Staphylococci and salmonellosis. The objective of this work was to detect the presence of Methicillin-Resistant Staphylococcus spp. (MRS) and Salmonella spp. Forty dozen eggs were obtained from three free-trade fairs in the Umuarama-PR; every dozen eggs comprised a sample. They were analyzed through enrichment, selective enrichment, plating, biochemical test and specific serology for the pathogens in consumption eggs. Twenty-eight Staphylococcus spp. were isolated from 13 samples of the yolk and 8 of the eggshell, being 47.62% phenotypically characterized as Methicillin-Resistant Staphylococcus (MRS) strains. Although considered a pathogen of high importance in public health and closely related to the product in question, no bacteria of the Salmonella genus were detected in any of the samples analyzed. Staphylococci are also pathogens of significant importance within Foodborne Diseases (DTAs), requiring more epidemiological information about outbreaks involving this microorganism. Also, the rational use of antimicrobials is necessary to avoid the emergence of resistant strains.