Detection of Methicillin-Resistant Staphylococcus Aureus and Extended-Spectrum Beta-Lactamase Producers from Ready-to-Eat Roasted Beef in Ibadan North, Nigeria

Abstract

Ready-to-eat roasted beef popularly called ‘Suya’ in Nigeria is a highly nutritive food and hence, prone to microbial contamination when handled in an unhygienic manner by the vendors. Extended-spectrum beta-lactamase (ESBL) producers and methicillin-resistant Staphylococcus aureus have been reported in both community and hospital settings in Nigeria. This study investigated their occurrence as microbial contaminants in ready-to-eat roasted beef in Ibadan North local government area (LGA) of Oyo state, Nigeria. Fifty (50) samples were purposively collected randomly in four different locations in Ibadan North LGA from 1st to 31st of November, 2019. Aerobic and coliform bacterial counts, isolation, identification and antibiotic susceptibility testing were done using standard microbiological techniques. Phenotypically, methicillin resistant Staphylococcus aureus was detected by cefoxitin-disc-diffusion and ESBL-producers by double-disc synergy. MecA/C and selected ESBL (TEM, SHV and CTX-M) genes were detected by PCR technique. The mean total aerobic and coliform bacterial counts ranged from 1.5 × 106 to 7.8 × 106 cfu/g and 0.8 × 102 to 1.3 × 103 cfu/g respectively. Thirty-eight (38) bacteria were isolated: Staphylococcus aureus (15.8%), Pseudomonas spp. (42.1%), Klebsiella spp. (36.8%) and Bacillus spp. (5.3%). Four (66.7%) of the Staphylococcus aureus were MecA mediated methicillin-resistant strains and 20 (66.7%) of the Gram-negatives were ESBL-producers with 9 (30%) harbouring TEM and SHV and 15 (50%) CTX-M genes. Occurrence of MRSA and ESBL-producers in ready-to-eat roasted beef in Ibadan north is of serious public health concern.

Street‐vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of Ghana

“…Also, the current results conform with the results obtained by Shaltot et al ( 2015 ), Falegan et al ( 2017 ), EI‐Hassan et al ( 2018 ), Chingoma et al ( 2016 ), Karoki et al ( 2018 ), Madoroba et al ( 2021 ), Ananias and Roland ( 2017 ), and Unachukwu et al ( 2019 ) who also recorded Staphylococcus aureus as the most frequently isolated bacteria and highest percentage occurrence in ready‐to‐eat meat products. However, these results disagree with the findings of Alabi et al ( 2021 ) who recorded the lowest percentage of Staphylococcus aureus (15.8%) in ready‐to‐eat roasted beef in Ibadan, Nigeria.…”

“…Similar research carried out in Kalyobia Governorate by Shaltot et al ( 2015 ) showed a mean value of 1.33 × 10 6 CFU/g for aerobic plate count (APC) in 20 street‐vended sausages. Also, this study is in line with reports by Chingoma et al ( 2016 ), Falegan et al ( 2017 ), EI‐Hassan et al ( 2018 ), and Alabi et al ( 2021 ) in which the total aerobic bacteria count for ready‐to‐eat meat products ranged from 1.7 × 10 4 CFU/g to 1.39 × 10 5 CFU/g, 9.8 × 10 4 CFUL/ml to 2.85 × 10 5 CFU/mL, 1.4 × 10 4 CFU/mL to 2.95 × 10 5 CFU/ml, and 1.5 × 10 6 CFU/g to 7.8 × 10 6 CFU/g, respectively. In contrast to the findings of this study, Aseigbu et al ( 2015 ) reported lower total aerobic counts in the range 0.9 × 10 2 –0.2 × 10 4 CFU/g from barbecued beef sausage in Johannesburg, South Africa.…”

“…The frequency of occurrence of Bacillus cereus in this study was 23.44%. These findings are related to the work byKaroki et al (2018) who reported a relatively lower percentage of 19.5% of Bacillus cereus contamination in African sausages in Kenya.However, these findings contradict that ofFalegan et al (2017) andAlabi et al (2021) who recorded the lowest number of Bacillus spp. occurrences with 10% and 5.3%, respectively, in suya (roasted beef).The total Salmonella count (TSSC) ranged from 2.8 × 10 2 CFU/g to 5.5 × 10 4 CFU/g.…”

Diversity and microbiological quality of fruit juices produced in southern Benin

“…A single germ indicator of mucocutaneous contamination was sought in pineapple juice. This is S. aureus known to be common to the bacterial flora of human skin (Alabi et al, 2021), whose microbial load in this study varied markedly (p < 0.001) between the juices of the different types of business. Contrary to the general trend observed with the other germs sought, juices from semi-industrial SI companies are highly contaminated with S. aureus.…”