Bacteriological monitoring of staphylococcal infection in pigs, pork and ready-to-eat products from pork in Ukraine, biological risks for human
Sick pigs, bacterial carriers, contaminated or contaminated raw materials and food products in the pig industry are the source of infection. In most cases, the spread of pathogenic staphylococci among pigs is due to the low technological level of pig breeding. Contamination of staphylococci from pork and manufactured products often occurs in the process of their processing due to violation of sanitary and hygienic norms, and in most cases, it is S. aureus most often causes food contamination caused by enterotoxins produced by them. Staphylococcal disease is becoming widespread in many countries of the world and in Ukraine and poses a biological risk to animals and humans.
The article outlines the results of bacteriological monitoring of the frequency of isolation of staphylococcal isolates from pathological material from dead pigs and revealed a constant, dynamic circulation of staphylococcal infection among pigs in livestock farms of all regions of Ukraine with a tendency to its territorial distribution. The materials provide general data on the level of resistance of isolated isolates of isolated staphylococcus to the action of antibiotics of various groups, including to ß-lactams cephalosporins and penicillins. By analyzing the results of antibiotic grams in isolated staphylococcal isolates, their resistance to antibiotics is shown. These materials highlight the importance of methicillin-resistant staphylococcus, which pose a particular danger to humans. The frequency of detecting staphylococcal isolates in pork samples intended to meet the needs of the population of Ukraine is determined, which creates permanent biological risks for the disease of humans and animals and tend to be widespread in the territory of the country.
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