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

Okoli, Chinwe Elizabeth; Njoga, Emmanuel Okechukwu; Enem, Simon Ikechukwu; Godwin, Enid; Nwanta, John A.; Chah, Kennedy F.

doi:10.14202/vetworld.2018.1214-1221

Cited by 24 publications

(18 citation statements)

References 26 publications

(45 reference statements)

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“…A lower (27.9%) and higher (68.00%) incidences of Staphylococcus aureus were reported by Ge et al (2017) in the USA and Tang et al (2017) in Denmark, respectively, in retail meats. The prevalence of Staphylococcus aureus in ready-to-eat pork and ready-to-eat chevon collected from Enugu State, Southeast Nigeria was 4.2% and was 5.9%, respectively (Okoli et al, 2018), which were lower than the 24% each observed for ready-to-eat pork and ready-to-eat chevon in this study. Also, the prevalence of Staphylococcus aureus in ready-to-eat pork was 12.7% and that of ready-to-eat mutton was 0% in China (Wu et al, 2018) which were lower as compared to this study.…”

Section: Incidence Of Staphylococcus Aureus In Ready-to-eat Meatscontrasting

confidence: 76%

Incidence and antibiotic susceptibility of Staphylococcus aureus isolated from ready-to-eat meats in the environs of Bolgatanga Municipality of Ghana

Adzitey

Ekli

Aduah

2020

Cogent Environmental Science

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Staphylococcus aureus is one of the major foodborne pathogens in readyto-eat foods exposed to the environment. This study investigated the microbial load, incidence and antibiotic susceptibility of Staphylococcus aureus in ready-to-eat meats in Bolgatanga Municipality, Ghana. A total of 200 swabs of ready-to-eat meats (50 each of grilled chevon, mutton, pork and guinea fowl) were examined. Analyses for microbial load and Staphylococcus aureus were done using a modified method of the USA-FDA Bacteriological Analytical Manual. Antibiotic susceptibility test was performed using the disc diffusion method. The microbial load of the ready-to-eat meats ranged from 4.02 to 4.85 log cfu/cm 2 and averagely 34.0% were positive for Staphylococcus aureus. The highest incidence was seen in grilled guinea fowl (46%) and the lowest was found in grilled chevon and pork (24% each). Of the 16 Staphylococcus aureus examined against 9 different antibiotics, 44.44% 5.56% and 50.00% exhibited susceptibility, intermediate resistance and resistance, ABOUT THE AUTHOR Frederick Adzitey is an Associate Professor in Meat Science and Technology. He holds a PhD in Food Safety and MSc in Meat Science and Technology. He works on the isolation, antibiotic resistance and characterization of foodborne pathogens. Rejoice Ekli is an MPhil student in Animal Science (Meat Science and Technology Option). She is working on antibiotic residues and prevalence of resistant Salmonella species in beef obtained from the Wa Abattoir, Ghana. Martin Aduah is an MPhil student in Animal Science (Meat Science and Technology Option). He is working on prevalence, antibiotic resistance and molecular characterization of Salmonella species in grilled meats obtained from Bolgatanga, Ghana. PUBLIC INTEREST STATEMENTThis research was performed to investigate the occurrence and antibiotic resistance of Staphylococcus aureus in ready-to-eat meats. In Ghana, Ready-to-eat meats (grilled meats) are mostly consumed directly after purchased without cooking or pre-heating. While effective grilling destroys all bacteria, post grilling handling and exposing to the environment make it possible for ready-to-eat meats to be cross-contaminated by various foodborne pathogens including Staphylococcus aureus making it a significant public health hazard. The study revealed that consumers are exposed to Staphylococcus aureus infection from the consumption of ready-to-eat meats in the Bolgatanga Municipality of Ghana. Of major concern is the multidrug resistance that occurred among most of the Staphylococcus aureus isolates as this will make infections and illnesses caused by Staphylococcus aureus to be difficult to treat. This study creates awareness about the existence of bacteria and Staphylococcus aureus (and their resistance to antibiotics) in ready-to-eat meats, and the need to take the necessary precaution prior to consumption.

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Section: Incidence Of Staphylococcus Aureus In Ready-to-eat Meatscontrasting

confidence: 76%

Incidence and antibiotic susceptibility of Staphylococcus aureus isolated from ready-to-eat meats in the environs of Bolgatanga Municipality of Ghana

Adzitey

Ekli

Aduah

2020

Cogent Environmental Science

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“…This could be from direct human contacts such as fingers or indirectly through additives or utensils. The result is in agreement with the results of [28]. They reported that 9.4% of ready-to-eat-food meats sampled were contaminated with toxigenic and multidrug resistance CoNS.…”

Section: Discussionsupporting

confidence: 91%

Evaluation of the Microbial Contamination of Some Snacks: A Case Study of Lagos Mainland, Lagos State, Nigeria

Okeke

Yusuf

Ononye

et al. 2021

AJRiZ

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This study was undertaken to evaluate the microbial contamination of some locally prepared snacks sold by street vendors in Lagos mainland, Lagos State, Nigeria. A total of (20) twenty snack samples- Meat-pie, Sausage roll, Egg roll, Puff puff and Doughnut were aseptically purchased in a sterilized polythene bags from four different locations in Lagos Mainland Local Government Area. The snacks were analyzed by standard microbiological methods using Bergey’s manual to determine the colony-forming units per gram, to isolate and determine the number of microbiological population contaminants. Unilag showed the bacteria count on snacks as follows: Meat-pie 1.50 × 106 cfu/ g), Sausage 2.20× 106 cfu/ g, Doughnut 3.20× 105 cfu/ g, Puffpuff 1.58x 106 cfµ/ g and Egg roll 9.80x105 cfµ/ g. At Yaba - Meat pie had bacteria count of 1.82x102cfµ / g, Sausage 7.00x101cfµ / g, Doughnut 1.09x 102 cfµ /g, Puff puff 3.64x104 cfµ/ g and Egg roll 5.00x101 cfµ/g. Snacks from Oyingbo had no growth on Meat pie, Doughnut and Puff puff but had bacteria cou nts on Sausage (1.00x102) and on Egg roll (1.95× 105 cfµ/ g).At Abule-Oja- Meat pie had bacteria count of 9.75x104 cfµ/ g, Puff puff 1.65x105 cfµ/ g and Egg roll 1.95x105 cfu/ g.The location with lowest bacteria count was Oyingbo which had no growth on a Meat pie, Doughnut and Puff puff, but had on Sausage 1.00x102 cfµ/ g and Egg roll 9.60x102 cfµ/ g. There were no coliforms in all the locations. Bacteria percentage range was 10.52% to 36.84%while Fungi percentage range was 0.71% - 37.59%. Four bacteria and seven fungi were identified: Bacillus cereus, Bacillus substillis, Staphylococcus aureus, Lactobacillus delbruckii with Aspergillus niger, Penicillium notatum, Trichoderma spp., Aspergillus fumigatus, Saccharomyces cerevisiae, Fusarium spp. and Aspergillus flavus. Bacillus cereus had the highest prevalence of 36.84%, Bacillus substillis 31.58%, Staphylococcus aureus 21.05% and Lactobacillus delbruckii 10.52%. Bacillus species were present at all sampled sites. It is concluded that the quality of these snacks can be improved by following quality control protocol and good manufacturing practices (GMP) in food.

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“…This may also be found in external body surfaces as either commensal or pathogenic bacteria that can cause multiple infectious diseases (Weese and van Duijkeren, 2010). S. aureus has a variety of virulence factors and toxins, frequently responsible for many toxin-diseases including toxic shock syndrome, staphylococcal foodborne diseases (SFDs), and scalded skin syndrome (Okoli et al, 2018). Staphylococcus has the potential to establish resistance to broad-spectrum antibiotics in a short period, such as the β-lactam group of antibiotics, aminoglycosides and quinolones commonly used in clinical practice for the treatment of serious infections (Deurenberg et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Methicillin-Resistant Staphylococcus aureus (MRSA) in Slaughter Houses and Meat Shops in Capital Territory of Pakistan During 2018–2019

et al. 2020

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Livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA) is a major concern in many parts of the world, including Pakistan. The aim of this study was to investigate the prevalence of MRSA in slaughterhouses and meat shops in Rawalpindi-Islamabad, Pakistan, 2018-2019. A total of 300 samples were collected: 40 from each of working area, tools (knives, hooks), butcher hands and beef, 30 from each of chicken and mutton, 20 from each of nasal and rectal swabs. S. aureus was phenotypically identified by performing gram staining and biochemical tests. 150 of the 300 samples were confirmed to be S. aureus by phenotypic identification. MRSA was identified among S. aureus positive isolates by performing disk diffusion test and by detecting S. aureus-specific genes such as 16s rRNA, nuc, mecA, spa, and coa. Out of 150 isolates 96 (63%) showed resistance to antibiotic cefoxitin, known as a potential marker for detecting MRSA. While all 150 isolates have shown complete resistance to the four antibiotics neomycin, methicillin, ciprofloxacin and tetracycline. The nuc and 16s rRNA genes were detected in all 150 S. aureus-positive isolates and 118 (79%) were confirmed to be MRSA through the detection of the mecA gene. MRSA prevalence was highest in chicken (23/30, 77%) followed by beef (25/40, 63%), mutton (15/30, 50%), knives (18/40, 45%), nasal swabs (7/20, 35%), working area (11/40, 28%), rectal swabs (5/20, 25%), hooks (7/40, 18%), and butcher hands (7/40, 18%). 50 MRSApositive isolates were chosen to identify two virulence factors (spa and coa gene). Of the 50 MRSA isolates subject to coa and spa gene typing, 27 (54%) were positive for the coa gene and 18 (36%) were positive for the spa gene, respectively. To the best of our knowledge, this was the first study on the molecular identification of MRSA in meat samples from Pakistan. High prevalence of MRSA in meat samples demand for implementation of proper hygienic practices and procedures during the slaughtering, transport and marketing of meat and meat products in order to prevent the spread of these bacteria to the human population.

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

Cited by 24 publications

References 26 publications

Incidence and antibiotic susceptibility of Staphylococcus aureus isolated from ready-to-eat meats in the environs of Bolgatanga Municipality of Ghana

Incidence and antibiotic susceptibility of Staphylococcus aureus isolated from ready-to-eat meats in the environs of Bolgatanga Municipality of Ghana

Evaluation of the Microbial Contamination of Some Snacks: A Case Study of Lagos Mainland, Lagos State, Nigeria

Methicillin-Resistant Staphylococcus aureus (MRSA) in Slaughter Houses and Meat Shops in Capital Territory of Pakistan During 2018–2019

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