Retracted: Pathogenic Staphylococcus aureus in hospital food samples; prevalence and antimicrobial resistance properties

Abstract

The present investigation was done to study the prevalence and antibiotic resistance properties of S. aureus strains isolated from hospitals foods. Four‐hundred and fifty‐seven raw and cooked hospital food samples were collected and transferred to laboratory. Samples were cultured and S. aureus isolates were subjected to disk diffusion method. Forty‐seven out of 457 (10.28%) hospital food samples harbored S. aureus. Chicken meat (27.02%), meat barbecue (16.12%) and salad (7.14%) were the most commonly contaminated samples. S. aureus strains exhibited the highest levels of resistance against penicillin (70.21%), tetracycline (59.57%) and trimethoprim‐sulfamethoxazole (51.06%). Prevalence of resistance against ceftaroline (25.53%) and chloramphenicol (27.65%) were low. High prevalence of S. aureus in raw and cooked hospital food samples showed insufficiency of cooking time and temperature in the kitchens of hospitals as well as lack of personal hygiene. Further studies are essential to assess other microbiological and epidemiological aspects of the S. aureus. Practical applications Due to the general weakness of hospitalized patients, hospital food samples should have a high microbial quality. Staphylococcus aureus is common foodborne bacteria with an emergence of antibiotic resistance. This study emphasizes the importance of multidrug resistant S. aureus in hospital food sample. Results represented that hospital food samples may act as a reservoir of S. aureus with ability to transfer antibiotic resistance.

Prevalence and antibiotic resistance profiles ofStaphylococcussp. isolated from food, food contact surfaces and food handlers in a Moroccan hospital kitchen

“…In this setting, the resistance rates were as follows: 100% for penicillin, 30·94% for ciprofloxacin, 7·96% for ofloxacin, 4·84% for gentamicin and 2·78% for trimethoprim–sulfamethoxazole (Safarpoor Dehkordi et al ). However, they were higher than those obtained by the same authors on 2018 (Safarpoor Dehkordi et al ) and to those determined by other authors in United States, Poland, India, China and Spain (Hanson et al ; Fijałkowski et al ; Alnakip et al ; Wu et al ; Zehra et al ). This high resistance in food staphylococci samples may be due to both the abuse and incorrect use of disinfectants and antibiotics (Li and Webster ).…”

“…A wide number of foodborne out breaks cases reported worldwide are associated to staphylococci infections and food poisoning (Madahi et al ; Safarpoor Dehkordi et al , ). Staphylococcus aureus as a potential pathogen may adversely affect human and animal health by causing severe necrotic lesions, abscesses, endocarditis and bacteraemia (Hanson et al ; Kamal et al ; Ferreira et al ).…”

“…This rate is higher than the one reported in Thailand (7·5%) (Bunnueang et al ). These results could be explained by the fact that the contamination with S. aureus or CoNs may arise from infected food‐producing animals or may result from poor hygiene conditions during the production process, the food storage or via humans carriage since they may also harbour micro‐organisms, which can be transmitted to the meals (Safarpoor Dehkordi et al , ). Moreover, the highest rate of S. aureus was detected in raw meats with a percentage of 82·05% which is similar to the results reported in Brazil (85%) (Costa et al ).…”

Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat

“…Staphylococcus aureus is a Gram-positive bacterium belonging to the Firmicutes family, and is one of the most frequent foodborne pathogenic bacteria [1,2]. It is also one of the most significant zoonotic pathogens and has recently presented a resistance tendency in nosocomial infections [2].…”

“…It can survive in a wide range of environments, such as temperatures from 7 to 48.5 • C, pHs between 4.0 and 10.0, and high salt concentration as well as stressful environments, and is easily spread through the air or causes contamination via contact [3,4]. These characteristics contribute to the growth and reproduction of S. aureus, and increase the contamination rate [1]. In recent years, outbreaks of foodborne diseases due to the contamination of S. aureus were reported often.…”