背景:金黄色葡萄球菌(S.金黄色葡萄球菌)是动物和人类中最广泛的细菌病原体之一,它作为食物中毒的重要病原体的作用是有据可查的。这项研究的目的是强调和表征在Bobo-Dioulasso的部分超市(SM)出售的熟食产品中耐甲氧西林金黄色葡萄球菌(MRSA)的耐药模式,布基纳法索。
方法:在本研究中,包括火腿在内的72个样品(n=19),merguez(n=22),从3个超市收集香肠(n=15)和肉末(n=16)。利用标准微生物学方法表征金黄色葡萄球菌分离株。在Mueller-Hinton琼脂上使用圆盘扩散法研究了表型抗性模式。使用聚合酶链反应(PCR)对分离株进行基因型测试以检测16S-23S基因。使用特异性引物,以下基因PVL,TSST-1,mecA,gyra,gyrB,qnrA,通过PCR从纯化的DNA中鉴定了intI1和aac(6')-Ib-cr。
结果:在72份即食食品样本中,金黄色葡萄球菌51例(70.83%)。火腿和merguez食品的产量最高,15/51(29.41%),其次是肉末12/51(23.53%)和香肠9/51(17.65%)。在使用16-23S引物进行分子表征后,共有35个分离株(68.63%)被确认为金黄色葡萄球菌,其中05个(14.29%)菌株被鉴定为MRSA。所有MRSA和大多数甲氧西林敏感金黄色葡萄球菌(MSSA)分离株对青霉素G耐药,氨苄青霉素,四环素和红霉素,而在携带SM3的PVL中发现了一种从碎肉中分离出的分离物,TSST-1,mecA,gyra,gyrB和Int1基因。
结论:我们的研究表明,Bobo-Dioulasso的杂餐产品中金黄色葡萄球菌的患病率很高,抗菌谱显示出对大多数抗生素的耐药性。这些发现应告知并加强努力,以提高当地超市所有者对适当食品制造实践的认识,并促进食品安全和卫生。
BACKGROUND: Staphylococcus aureus (S. aureus) is one of the most widespread bacterial pathogens in animals and humans, and its role as an important causative agent of food poisoning is well-documented. The aim of this study was to highlight and characterize the resistance patterns of methicillin-resistant S. aureus (MRSA) in charcuterie products sold in selected supermarkets (SM) in Bobo-Dioulasso, Burkina Faso.
METHODS: In this study, 72 samples including ham (n = 19), merguez (n = 22), sausage (n = 15) and minced meat (n = 16) were collected from 3 supermarkets. Standard microbiology methods were utilised to characterise S. aureus isolates. Phenotypic resistance patterns were investigated using the disk diffusion method on Mueller-Hinton agar. Genotypic testing using polymerase chain reaction (PCR) was performed on the isolates to detect the 16S-23S gene. Using specific primers, the following genes PVL, TSST-1, mecA, gyrA, gyrB, qnrA, intI1 and aac(6\')-Ib-cr were identified from purified DNA by PCR.
RESULTS: Among the 72 ready-to-eat food samples, S. aureus was present in 51, (70.83%). The yield was highest in both the ham and merguez food products, 15/51 (29.41%) each, followed by minced meat 12/51 (23.53%) and sausage 9/51 (17.65%). A total of 35 isolates (68.63%) were confirmed as S. aureus after molecular characterization using 16-23 S primers with 05 (14.29%) strains identified as MRSA. All of the MRSA and majority of the methicillin-sensitive S.aureus (MSSA) isolates were resistant to penicillin G, ampicillin, tetracycline and erythromycin, whereas one isolate from minced meat was found in SM3-harbouring PVL, TSST-1, mecA, gyrA, gyrB and Int1 genes.
CONCLUSIONS: Our study revealed a high prevalence of S. aureus in chacuterie products in Bobo-Dioulasso with antimicrobial profiles that show resistance to most antibiotics. These findings should inform and augment efforts to raise awareness among local supermarket owners on adequate food manufacturing practices as well as promoting food safety and hygiene.