Polymerase chain reaction detection of genes responsible for multiple antibiotic resistance Staphylococcus aureus isolated from food of animal origin in Egypt

Seedy, Fawzy R. El; Samy, A. A.; Salam, Hala Sayed Hassan; Khairy, Eman A.; Koraney, Aya A.

doi:10.14202/vetworld.2017.1205-1211

Cited by 21 publications

(24 citation statements)

References 36 publications

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“…For dairy product studies, in Algeria, similar results were reported, as described by [20,43,44]. In contrast, the prevalence obtained was higher than that found in Egypt (12%) [45], (16.60%) [23], Nigeria (9.15%) [46], China (1.8%) [22], Greece (18%) [27], Spain (7%) [26], and Italy (9.79%) [47] (11.77%) [29], with the highest prevalence registered in Georgia [12] and Turkey [48] with (63%) and (42.50%), respectively.…”

Section: Discussionsupporting

confidence: 80%

“…Our antimicrobial analysis showed that the highest resistance among all antibiotics tested was against tetracycline (58%), followed by oxacillin (36%), fosfomycin (33%), penicillin (25%), and erythromycin (23%). The resistance to tetracycline remains the most common, with a high prevalence, which is in concord with several earlier reports from sausage [14] and different meat products [16,22,23,25,43,55,56]. In contrast, Aydin et al .…”

Section: Discussionsupporting

confidence: 58%

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Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning

Hachemi

Zenia

Denia³

et al. 2019

Vet World

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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.

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Section: Discussionsupporting

confidence: 80%

Section: Discussionsupporting

confidence: 58%

Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning

Hachemi

Zenia

Denia³

et al. 2019

Vet World

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“…Investigations of the antibacterial activity of β-lactams on susceptible bacterial strains using biochemical techniques ( Kumarasamy et al, 2010 , El Seedy et al, 2017 ), scanning electron microscope (SEM), ( Hartmann et al, 2010 , Napiroon et al, 2017 ), and transmission electron microscope (TEM) ( Hartmann et al, 2010 , Bæk et al, 2014 , Napiroon et al, 2017 ) is well documented in the literature. For example, biochemical techniques such as polymerase chain reaction (PCR) could assess specific resistance genes that may be expressed in antibiotic-resistant bacteria upon exposure to antibiotics ( Fluit et al, 2001 , Kumarasamy et al, 2010 ).…”

Section: Introductionmentioning

confidence: 99%

“…For example, biochemical techniques such as polymerase chain reaction (PCR) could assess specific resistance genes that may be expressed in antibiotic-resistant bacteria upon exposure to antibiotics ( Fluit et al, 2001 , Kumarasamy et al, 2010 ). The use of PCR has confirmed many potential antibiotic-resistant genes and their concomitant mechanisms ( Kumarasamy et al, 2010 , Ali et al, 2014 , El Seedy et al, 2017 ). Despite the huge potentials, genetic methods provide in exploring antibiotic resistance, there have few limitations.…”

Section: Introductionmentioning

confidence: 99%

Changes in cellular elasticities and conformational properties of bacterial surface biopolymers of multidrug-resistant Escherichia coli (MDR-E. coli) strains in response to ampicillin

Uzoechi

Abu-Lail

2019

The Cell Surface

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The roles of the thicknesses and grafting densities of the surface biopolymers of four multi-drug resistant (MDR) Escherichia coli bacterial strains that varied in their biofilm formation in controlling cellular elasticities after exposure to ampicillin were investigated using atomic force microscopy. Exposure to ampicillin was carried out at minimum inhibitory concentrations for different duration times. Our results indicated that the four strains resisted ampicillin through variable mechanisms. Strain A5 did not change its cellular properties upon exposure to ampicillin and as such resisted ampicillin through dormancy. Strain H5 increased its biopolymer brush thickness, adhesion and biofilm formation and kept its roughness, surface area and cell elasticity unchanged upon exposure to ampicillin. As such, this strain likely limits the diffusion of ampicillin by forming strong biofilms. At three hours’ exposure to ampicillin, strains D4 and A9 increased their roughness, surface areas, biofilm formation, and brush thicknesses and decreased their elasticities. Therefore, at short exposure times to ampicillin, these strains resisted ampicillin through forming strong biofilms that impede ampicillin diffusion. At eight hours’ exposure to ampicillin, strains D4 and A9 collapsed their biopolymers, increased their apparent grafting densities and increased their cellular elasticities. Therefore, at long exposure times to ampicillin, cells utilized their higher rigidity to reduce the diffusion of ampicillin into the cells. The findings of this study clearly point to the potential of using the nanoscale characterization of MDR bacterial properties as a means to monitor cell modifications that enhance “phenotypic antibiotic resistance”.

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“…Despite the popularity of RTE meats in Nigeria, the meats may be prone to microbial contamination due to some predisposing factors. High protein and water contents of the meats make them very susceptible to microbial contamination and multiplication [ 9 ], especially in the Tropics where climatic conditions favor the persistence and proliferation of most microbial pathogens [ 4 - 7 ]. The presence of microbial contaminants, especially Staphylococcus species, in RTE meats has generated a lot of public health and food safety concerns globally [ 10 , 11 ], due to their enormous pathogenic and zoonotic potentials [ 12 ] and the ease of transmission of the organisms to humans through consumption of the contaminated meat [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Prevalence, toxigenic potential and antimicrobial susceptibility profile of Staphylococcus isolated from ready-to-eat meats

et al. 2018

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Aim:An epidemiological surveillance for Staphylococci contamination of ready-to-eat (RTE) meats from Enugu State, Nigeria, was carried out to determine the prevalence, species distribution, toxigenic potential and antimicrobial susceptibility profile of the organisms and hence the microbiological and toxicological safety of the meats.Materials and Methods:Isolation and phenotypic Staphylococcus detection were done according to standard microbiological methods. Phenotypic resistance to 17 commonly used antimicrobial agents was determined by disc diffusion method. Molecular characterization of the isolates to species level and detection of selected toxigenic and antimicrobial-resistance genes were done by PCR methods.Results:Twenty-four (9.4%) of the 255 meat samples investigated were contaminated with Staphylococcus species. Twenty-four Staphylococcus isolates belonging to six species of coagulase-negative Staphylococcus (CoNS) were identified. Four (16.7%) isolates harbored genes coding for exfoliative toxin-A. Ten (41.7%) isolates were multidrug resistant, while mecA, tetK, mphC, ermT and ermC were the antimicrobial-resistance genes detected in the isolates. Meat samples sourced from motor parks (16.7%) and open markets (8.5%) were the most contaminated.Conclusion:9.4% of RTE meats sampled were contaminated with toxigenic and multidrug resistance CoNS. Beef was the most contaminated RTE meat type and harbored all the toxigenic and most of the antibiotic-resistant genes detected. Meat samples from motor parks had the highest staphylococcal contamination (16.7%), while those from mechanic village had the least (2.4%). Majority (79.2%) of the isolates were not susceptible to fusidic acid but none exhibited antimicrobial-resistance to chloramphenicol, ciprofloxacin, linezolid or teicoplanin. Food safety authorities in the study area should work proactively to massively improve the hygienic practices of meat vendors; in order to limit staphylococcal contamination of RTE meats and the associated public health problems.

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Polymerase chain reaction detection of genes responsible for multiple antibiotic resistance Staphylococcus aureus isolated from food of animal origin in Egypt

Cited by 21 publications

References 36 publications

Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning

Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning

Changes in cellular elasticities and conformational properties of bacterial surface biopolymers of multidrug-resistant Escherichia coli (MDR-E. coli) strains in response to ampicillin

Prevalence, toxigenic potential and antimicrobial susceptibility profile of Staphylococcus isolated from ready-to-eat meats

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