Antibiotic Susceptibility profile of Staphylococcus aureus isolated from sausages in Meknes, Morocco (original) (raw)
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Veterinary World, 2019
Aim: The first aim was to assess the quality and determine the prevalence and antibiotic susceptibility of Staphylococcus aureus contamination of raw sausage sold in ten municipalities in the Northeast of Algeria. Second, a consumer sausage purchasing survey was designed to investigate potential risk factors that have a significant association with the occurrence of foodborne poisoning among sausage consumers' behavior and its relationship with independent variables. Materials and Methods: A total of 230 butcheries from ten departments (Daira) of Algiers with more than 40 municipalities were included randomly in these studies to collect raw sausage samples and to distribute 700 structured questionnaires to meat consumers. Our two studies were conducted at the same time, between June 2016 and April 2018. Sausage samples were taken once per butchery to estimate the prevalence of S. aureus contamination and therefore deduct the quality assessment of raw sausage (Merguez) sold in Algiers, Algeria. All isolated strains were tested for their antimicrobial resistance. Furthermore, questionnaires were distributed and used to collect information on various aspects of sausage consumption and foodborne disease. The data collected were analyzed with different statistical approaches, such as the Chi-square test and the odds ratio (OR) univariable logistic model. All the risk factors were analyzed by studying their association with the occurrence of consumers who claimed to have food poisoning after consuming sausage. Results: The overall prevalence of S. aureus contamination from sausages was 25.22% (n=58/230). Over 83.33% of strains showed resistance to at least one of the antibiotics tested. The most important was for tetracycline (58%) followed by fosfomycin (33%), penicillin G (25%), and oxacillin (36%). Moreover, the multiple antibiotic resistance (MAR) index include 20 profiles with MAR >0.2. Out of the 440 meat consumers, 22.16% revealed having food poisoning after sausage consumption. The risk factors recorded were: Consumption outside of home (24.30%, OR=1.769, p=0.040), during the summer season (24.30%, OR=1.159) and during lunch (26.50%, OR=1.421). Conclusion: Our study highlights a high prevalence of S. aureus contamination in Merguez, especially in some departments of Algiers, and the high multidrug resistance of S. aureus isolates against tetracycline and oxacillin; thus, S. aureus contamination in sausage is considered a potential risk to public health. Therefore, to reduce and prevent the spread of resistant strains, robust management and monitoring of antibiotic use should be established. Therefore, it is necessary to improve the sanitation conditions and education regarding personal hygiene and change certain consumption habits of Algerian consumers to ensure food safety. Finally, it can be concluded that the application of the HACCP system is essential either in butcheries producing sausage and/or slaughterhouses. From this perspective, studies might be performed to characterize Staphylococcus spp. and S. aureus to investigate their virulence factors. Keywords: consumers, quality assessment, risk factors, sausages, Staphylococcus aureus.
Staphylococcus aureus Contamination during Food Preparation, Processing and Handling
International Journal of Chemical Engineering and Applications, 2014
Throughout the world, food processing and handling is a major problem leading to food poisoning and infection. A total of 480 samples was analyzed for Staphylococcus aureus contamination which resulted from food processing. Most of the isolates were taken from food-handlers using nasal swabs. The most contaminated food was chicken pastries, followed by egg sandwiches and spring rolls. Isolates from all samples produced virulence factors hemolysin, coagulase, DNase and enterotoxins. Five different enterotoxins (SEs) were isolated and identified from different samples. The detected SEs are SEA to SEE. Most the isolates secreted SEA followed by SEB. The strains were multiple-resistant to several antibiotics. Ampicillin and penicillin were the most resisted antibiotics. The value of this investigation is to generate awareness about the dangers of food processing and handling leading to infections by foodborne microbes which constitute a potential health risk for the consumers. . His interest is in physiology and food contaminants. He has published several papers related to food and water contamination. The other interest is in stress physiology, behavioral biology, conservation, homeostatic regulation and reproductive physiology. His experience in dynamic changes in the endocrine system during reproductive and non-reproductive seasons is well known. His has used electron microscopy to study ultrastructural changes and microanalysis in eggshells, embryonic development of fetus subjected to different temperatures and studied microbial invasion in eggs.
Malaysian Journal of Microbiology, 2019
Aims: Although several major food poisoning outbreaks caused by Staphylococcus aureus have been reported, monitoring of this pathogen is often neglected. The objectives of this study were to assess the contamination level of S. aureus and characterize the S. aureus isolated in ready-to-eat (RTE), food handlers, food contact surfaces, and table cleaning cloths (TCC). Methodology and results: A total of 150 RTE foods, 59 food contact surfaces (FCS) and 34 table cleaning cloths (TCC) from food premises were examined. The contamination level of S. aureus in RTE foods was at acceptable level. However, more than 10% of the FCS and TCC were contaminated with high levels of S. aureus (>1.0 Log CFU/cm 2 , >2.7 Log CFU/piece). Eighty-one isolated S. aureus including those isolated from hands of food handlers were further characterized by antimicrobial susceptibility testing, virulotyping and PFGE. Out of 81 isolates, only three were multidrug resistant. More than 96% (n = 78) of the S. aureus harboured at least one virulence gene. Almost half of the isolates carried at least one staphylococcal enterotoxin in which SEC was the most common enterotoxin detected. Conclusion, significance and impact of study: The PFGE analysis showed that the S. aureus could be disseminated via the FCS, TCC and the hands of food handlers. Therefore, this study reiterates the importance of proper hand washing, sanitation of FCS and TCC, as well as continuous monitoring on S. aureus in food and the food handlers.
Street Vended Meat Products as Potential Sources of Staphylococcus aureus
Benha Veterinary Medical Journal, 2018
A total of 90 random samples of street vended meat products represented by beef burger, kofta and sausage (30 of each) were collected from several street vendors in Menofyia government. for isolation and identification of S. aureus as well as detection of Staphylococcal enterotoxins. The obtained results indicated that the mean values of Staphylococci count (cfu/g) in the examined samples were 4.27×103 ± 0.69×103 for beef burger, 9.15×103 ± 2.01×103for kofta and 1.62×104 ± 0.37×104 for sausage. The results obtained indicated that 16 (53.33%) samples of beef burger,19 (63.33%) samples of kofta and 21(70%) samples of sausage were unaccepted according to their Staphylococci counts/g according to Egyptian Organization for Standardization "EOS" (2005). The incidence of S. aureus in the examined samples of sausage was 53.33% followed by kofta samples (40%). While, the lowest incidence of S. aureus was recorded in the examined beef burger samples(30%). The study obtained "one" enterotoxin A, enterotoxin C and enterotoxin A+D produced by S. aureus in the sausage samples of meat product. While, enterotoxins B and enterotoxin D failed to be detected in sausage samples of meat product. concerning kofta samples, 2 enterotoxin D produced by S. aureus. While, enterotoxins A, B and C were not detected in kofta and beef burger samples. Finally, the probable sources of contamination of meat products with such serous pathogen and some recommendation to control its enterotoxins production were discussed.
Prevalence and conditions responsible for food contamination: a review
2016
Food and food products may be altered by different contaminants like micro-organisms, chemicals, natural toxins and foreign matter. Food provides an ideal nutritional source for micro-organisms and generally creates an excellent environment for proliferation of these micro-organisms includes virus, bacteria, mould and parasites. Contamination from chemical sources can also occur through accidental mixing of chemical supplies. The use of various chemicals such as food additives, pesticides, veterinary drugs and other agrochemicals can also pose risk if such chemicals are not properly regulated or appropriately used. Most of the food poisoning incidents occurs as a result of mishandling of food like keeping/storing at inappropriate temperature, incorrect re-heating, and cross contamination. Food may be contaminated during production, processing, preparation and handling. Different type of preventive programs should be used to ensure food safety and quality of processed foods like GMPs...
Identification of Some Biological Hazards in Some Meat Products
ARTICLE INFO ABSTRACT Keywords The biological hazards are by far the primary food safety concern in which, contamination of meat product with biological hazards rendering them unfit for human consumption and considered as a global health issue. This study aimed to determine the safety of some meat products in which sixty samples of processed meat product represented by minced meat, beef burger, sausages and luncheon (15 samples of each) that were randomly gathered from distinct supermarkets and shops at Benha City at Kalubia Governorate, Egypt to determine occurrence of Bacillus cereus and Staph aureus microorganisms as a biological hazards. The attained results revealed that B. cereus and Staph. aureus could be isolated from the checked samples of minced meat, beef burger, sausage and beef luncheon with the incidences of 13.3% and 20% , 33.3% and 46.7% , 46.7% and 53.3%, and 26.7% and 33.3% and with mean values of 5.
Staphylococcus and Streptococcus
Staphylococcus aureus (S. aureus) can cause a wide variety of infections in humans, such as skin and soft tissue infections, bacteremia, pneumonia, and food poisoning. This pathogen could be carried on the nares, skin, and hair of animals and humans, representing a serious problem at the hospital and the community level as well as in the food industry. The pathogenicity of S. aureus is given by bacterial structures and extracellular products, among which are toxins, which could cause staphylococcal diseases transmitted by food (SFD). S. aureus has the ability to develop resistance to antimicrobials (AMR), highlighting methicillinresistant strains (MRSA), which have resistance to all beta-lactam antibiotics, except to the fifth-generation cephalosporins. Methicillin resistance is primarily mediated by three mechanisms: production of an altered penicillin-binding protein PBP2' (or PBP2a), encoded by the mecA gene; high production of β-lactamase in borderline oxacillin-resistant Staphylococcus aureus (BORSA); and mutations in the native PBPs, called modified S. aureus (MODSA). Emerging strains have been isolated from meat-producing animals and retail meat, such as MRSA, MRSA ST398 (associated with livestock), multidrug-resistant (MDR) S. aureus, and enterotoxinproducing S. aureus. Therefore, there is a risk of contamination of meat and meat products during the different processing stages of the meat supply chain.
International Journal of Research -GRANTHAALAYAH
Many persons use to eat ready-to-eat meat products sold mostly on the street. The aim of our study was to investigate the microbial contaminants profile of meat products sold on the streets of 5 communes in Abidjan. To reach our goal, a survey was conducted to investigate on the type of customer, meat, the selling points, and the probable causes of food poisoning. Forty samples of each of the three kind of ready-to-eat meat (beef, pork and chicken) were collected in five communes of Abidjan. The microbial quality of the collected meat was determined with conventional methods and confirmed by matrix-assisted laser desorption ionization-time-of-flight mass spectrometry. The results of the survey showed a health risk potentially related to the method of cooking and the type of meat. Out of the 600 samples analyzed, 443 strains were isolated. Among the microorganisms, there are Cocci’s (61.61%) mainly Staphylococcus strains, Bacilli (37.28%) and yeast (1.11%). Staphylococcal strains and...
Veterinary World, 2019
Aim: The aim of the current investigation was to screen the presence of Staphylococci spp., especially S. aureus in meat, meat products of different animal species, and some seafood sold in some retail markets in Libya using cultural and molecular techniques, and to study their antibiotics resistance profiles. Materials and Methods: A total of 139 samples from red meat, meat products, and seafood were collected from many areas in Libya. Enumeration and isolation of Staphylococci spp. and S. aureus by normal cultural methods followed by molecular identification using molecular techniques by bacterial DNA extraction and partial sequencing of 16S rDNA. Results: Out of 139 samples, 112 (80.6%) were contaminated with different species of Staphylococci based on cultural characteristics of Staphylococci on Baird-Parker medium, for which S. aureus was detected in only 32 samples (23%). However, only six out of 18 (33.3%) isolates sent for sequencing were confirmed to be S. aureus using the molecular technique. The six identified isolates of S. aureus were tested for antimicrobial resistance against 24 most commonly used antibiotics. All isolates were resistant to only two antibiotics (cefotaxime and clindamycin). Among these six isolates, only one confirmed to be methicillin-resistant Staphylococcus aureus. Conclusion: Results of this study suggest that food of animal origin could be a source of S. aureus with antimicrobial resistance characteristics that can be spread through the food chain, and raise the importance of these results for public health.
Infection Epidemiology and Microbiology, 2021
Background: This study aimed to investigate chemical and microbiological properties of 1260 meat product samples, including sausage, bologna, hotdog, Kebab, and hamburger, in Hamadan, Iran from 2012 to 2015. Materials & Methods: All microbial (total viable count as well as, Coliform, Salmonella, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, mold, and yeast counts) and chemical (pH as well as salt, phosphate, sodium nitrite, moisture, protein, total fat, starch, nitrite, nitrate, and ash contents) properties were assessed by AOAC method. Findings: Microbial tests on sausage and bologna samples showed that the total count of microorganisms was higher (37.3%) than the national standard limit. In 11.3% of Kebab samples, the number of yeasts and molds was higher than the national standard limits. Also, in 3.5 and 17.07% of hamburger samples, the total count of microorganisms as well as the number of molds and yeasts were higher than the national standard limits, respectively. In 34.6% of bolognas, 15.9% of sausages, 3.8% of hamburgers, and 54.3% of hotdogs, the moisture content was above the national standard. The fat content was above the national standard in 34.7% of sausages, 1.4% of Kebabs, 9.8% of bolognas, 1.2% of hamburgers, and 6.5% of hotdogs. Conclusion: The present study results showed that the level of contamination of a considerable number of samples was not matched with national standards, which could be a major health risk for consumers.