Occurrence and Characterization of Methicillin Resistant Staphylococcus aureus in Processed Raw Foods and Ready-to-Eat Foods in an Urban Setting of a Developing Country

Islam, Mohammad Aminul; Parveen, Sahana; Rahman, Mahdia; Huq, M. I.; Nabi, A.H.M. Nurun; Khan, Zahed Uddin Mahmood; Ahmed, Niyaz; Wagenaar, Jaap A.

doi:10.3389/fmicb.2019.00503

Cited by 52 publications

(56 citation statements)

References 35 publications

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“…In fact, 100% of the isolated S. aureus were resistant to oxacillin and penicillin G (beta-lactams) ( Table 2). This result is similar to those of the previous studies on food-related S. aureus isolates obtained in Thailand, Italy, India and Bangladesh (Bunnueang et al 2015;Traversa et al 2015;Islam et al 2019;Sundararaj et al 2019). Also, the resistance rates to cefoxitin (92Á36%), fusidic acid (74Á36%), tobramycin (44Á7%), ciprofloxacin (33Á94%), ofloxacin (8Á96%), gentamicin (2Á84%) and trimethoprim-sulfamethoxazole (2Á84%) were similar to those obtained in the study conducted on 2017 in an Iranian hospital kitchen.…”

Section: Resultssupporting

confidence: 92%

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

Touimi

Bennani

Berrada

et al. 2020

Lett Appl Microbiol

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Food poisoning risk related to the consumption of contaminated food with known foodborne pathogens or antibiotic‐resistant bacteria is currently a serious threat for public health. Thus, pathogenic methicillin‐resistant Staphylococcus strains are considered as one of the major cause of foodborne diseases in hospitals. The present study aims to determine the prevalence and the antibiotic resistance patterns of Staphylococcus in various types of hospital food samples, work surfaces and its carriage by food handlers. A total of 608 collected samples including 300 food samples, 238 food contact surfaces and 70 nasal and hand samples were tested. The identified Staphylococcus and their antibiotic resistance patterns were analysed using the agar disk‐diffusion and PCR method was used for mecA resistance gene amplification. The prevalence of S. aureus and the coagulase‐negative staphylococci were 17·33 and 23·33%, respectively. The antibiotic resistance reached 100% towards oxacillin and Penicillin G for both S. aureus and CoNs. The mecA gene was detected in 5·71% (4/70) and 7·69% (4/52) of S. aureus and CoNs strains, respectively. The outcome of this study enlightens isolation of MRSA strains and resistant CoNs from food, food contact surfaces and food handlers. The presence of this resistant species in this critical setting, where products were intended to vulnerable and immunocompromised patients, represents a serious threat to this community. It can be a source of nosocomial infection and more precautions must be taken to prevent staphylococci food contamination mainly in hospitals. Significance and Impact of the Study This is the first study describing the antibiotic resistance patterns of Staphylococcus aureus and coagulase‐negative Staphylococcus isolated from hospital food, food contact surfaces and food handlers samples in a Moroccan hospital kitchen. High levels of multi‐resistance were reported. The alarming outcome of this study emphasizes the crucial need of implementing an approach to fight multidrug‐resistant staphylococci mainly in healthcare settings, where the community have already compromised health issues.

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Section: Resultssupporting

confidence: 92%

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

Touimi

Bennani

Berrada

et al. 2020

Lett Appl Microbiol

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“…The occurrence of S. aureus in shawarma sandwich in the current study (60%) was relatively higher than those study reported for various Ready-to-Eat (RTE) foods in Malaysia (Shafizi et al, 2016), China (Song et al, 2015;Yang et al, 2016), Trinidad (Syne et al, 2013), and Bangladesh (Islam et al, 2019), which generally had the occurrence of S. aureus. In Sri Lanka, 32.0% S. aureus was found in shawarma and ham (Wimalasekara, 2016).…”

Section: Discussioncontrasting

confidence: 81%

Detection of enterotoxin gene (sea) and biofilm formation ability among multidrug resistant Staphylococcus aureus isolated from shawarma sandwich sold at selected kiosks in Klang Valley, Malaysia

Fathalla¹,

Mahyudin²,

Ghazali³

et al. 2020

Food Res.

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The occurrence of multi-drug resistant Staphylococcus aureus in food product of animal origin has increased the concern about their spread into the food supply chain. Presence of multidrug-resistant S. aureus in food products, including ready-to-eat foods imposes potential hazard for consumers. The objective of this research was to investigate the presence of multi-drug resistance of S. aureus in sixty ready-to-eat shawarma sandwiches. Agar-disc diffusion assay determined their resistance to 11 antibiotics. The sea and sed enterotoxin genes were detected by polymerase chain reaction method. Biofilm formation potential (BFP) was quantified by microtitre plate assay. The result revealed that thirty-six samples (60%) were positive for S. aureus. Majority of the isolates (n = 29; 80.6%) were resistant to at least one antibiotic. The isolates demonstrated highest resistance against ampicillin (69.4%) and penicillin (69.4%), while resistance to ciprofloxacin, tetracycline and kanamycin were 47.2%, 33.3% and 22.2%, respectively. Several isolates were resistant to trimethoprim (5.6%), trimethoprim-sulfamethoxazole-(2.8%), gentamicin (2.8%) and cephalothin (2.8%), while none exhibited resistance to chloramphenicol and nitrofurantoin. Out of the thirty-six isolates, twelve isolates (33.3%) were resistant to three or more classes of antibiotic (multidrug-resistant) and 50% had a Multiple Antibiotic Resistance index value more than 0.25. Of the multi-drug resistant isolates, four were positive for sea genes but no sed genes were present. All multi-drug resistance isolates were biofilm formers with five and six isolates were strong and moderate formers, respectively. Additionally, all the sea gene carrying multi-drug resistance isolates were strong biofilm formers. These findings revealed shawarma as a potential vehicle for the spread of multidrug-resistant S. aureus, suggesting more control measures for ready-to-eat food.

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“…As reported by many authors, raw milk has been identified as a source of MRSA demonstrating the potential food safety of contaminated milk and dairy products entering the human food chain (Carfora et al 2015;Caruso et al 2016;Parisi et al 2016;Basanisi et al 2017;Giaciniti et al 2017;Papadopoulos et al 2019b;Titouche et al 2019). However, MRSA was also isolated in meat (De Boer et al 2009;Hanson et al 2011;Thapaliya et al 2017;Tang et al 2017) and from ready to eat products (Wang et al 2017;Islam et al 2019). To date, a great number of studies reported the isolation of MRSA from livestock, wild animals and derived foods, both raw and ready to eat, as well as from professionals working in animal husbandry or the food production chain settings (Sergelidis and Angelidis 2017).…”

Section: Discussionmentioning

confidence: 87%

“…However, the prevalence obtained in this study was higher than that previously observed by Mairi et al (2019), with rate of 8Á6%. A higher prevalence of S. aureus have been observed in other countries concerning various foodstuffs, including raw milk and dairy products (Rola et al 2015;Mehli et al 2017;Obaidat et al 2018;Ahmed Abdel-Hameid et al 2019;Papadopoulous et al2019b), meat and meat products (Tang et al 2017;Wu et al 2018) and ready to eat products (Islam et al 2019). The differences between results obtained from various studies about prevalence rates of S. aureus may be related to different attributes, including sources of samples, geographical origin, inappropriate antimicrobial administrations, sensitivity of the identification methods, sample size, storage and handling of samples (Al-Ashmawy et al 2016;Gharsa et al 2019).…”

Section: Discussionmentioning

confidence: 95%

Enterotoxin genes and antimicrobial resistance in Staphylococcus aureus isolated from food products in Algeria

Titouche

Houali

Ruiz-Ripa

et al. 2020

J. Appl. Microbiol.

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Aims The aim of this study was to characterize Staphylococcusaureus isolates of food origin (dairy and meat products, pastries and sandwiches) determining the carriage in enterotoxin genes and the antimicrobial resistance pheno/genotypes. Methods and results A total of 300 food samples were collected and analysed for the detection of S. aureus. The presence of enterotoxin genes was investigated by multiplex PCRs. Resistance of isolates to 11 antimicrobials was determined using disc diffusion method and molecular characterization of methicillin‐resistant S. aureus was carried out by spa typing and multilocus sequence typing. Overall, 51 out of 300 samples (17%) were contaminated with S. aureus, and 104 isolates were recovered. In all, 65 of these isolates (62·5%) harboured one or more genes encoding for staphylococcal enterotoxins, being seg and sei the most observed genes. The highest resistance profile was ascribed to penicillin G (95·19%). Five isolates were methicillin‐resistant (MRSA) harbouring the mecA gene. All MRSA isolates belonged to the sequence type ST5 and to two different spa types (t450 and t688); the MRSA‐t450 isolate carried the scn gene (specific marker of the immune evasion cluster system), but the four MRSA‐t688 isolates were scn negative. The MRSA isolates carried enterotoxin genes but were negative for the genes of the Panton Valentine leukocidine (lukF/S‐PV). Conclusion The presence of enterotoxigenic S. aureus isolates, including MRSA, in food samples can represent a risk for public health. Significance and Impact of this Study This work describes the molecular characteristics of MRSA strains isolated from foods in Algeria and it can contribute to an extended database concerning the S. aureus isolated from food origin.

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Occurrence and Characterization of Methicillin Resistant Staphylococcus aureus in Processed Raw Foods and Ready-to-Eat Foods in an Urban Setting of a Developing Country

Cited by 52 publications

References 35 publications

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

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

Detection of enterotoxin gene (sea) and biofilm formation ability among multidrug resistant Staphylococcus aureus isolated from shawarma sandwich sold at selected kiosks in Klang Valley, Malaysia

Enterotoxin genes and antimicrobial resistance in Staphylococcus aureus isolated from food products in Algeria

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