Antibiotic Susceptibility profile of Staphylococcus aureus isolated from sausages in Meknes, Morocco

Abstract

Background and Aims:Staphylococcus aureus is one of the most common causes of foodborne disease worldwide, due to the consumption of food contaminated by their toxins. This study aimed to determine the prevalence and the antimicrobial resistance of S. aureus isolated from sausages in Meknes city of Morocco.Materials and Methods:A total of 156 samples (Beef sausages, Turkey sausages, and Artisanal sausages “Merguez”) were collected from different shopping sites (butchery, supermarket, street vendors, and weekly market “Souk”) and used for the isolation of S. aureus. All the isolated strains were tested for their antimicrobials resistance to 16 antibiotics.Results:Our results showed the presence of S. aureus in 63 samples (40.38%). Furthermore, the antimicrobial resistance study showed that 84.13% of isolated S. aureus were resistant to streptomycin, 76.20% to tetracycline, 42.86% to ampicillin, 41.27% to doxycycline, 38.1% to penicillin G, and 19.05% to chloramphenicol with the presence of 25 different phenotypic profiles. However, all isolated strains were sensitive to oxacillin, cefoxitin, gentamicin, and vancomycin.Conclusion:The findings of this study revealed consumption of sausages as a potential risk of foodborne poisonings because of its contamination with the multi-resistant strains of S. aureus. Moreover, this contamination is related to the season, sampling sites and the origin of the raw material.

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

“…In the present investigation, 25.22% of the evaluated sausages were affected by S. aureus . Our results were supported by a sausage study in Saudi Arabia (with 30%) [24] but were lower than that found in Morocco (50%) [14], and the United States of America (42.30%) [13], and higher than that found in Italy (11.77%) [29]. Furthermore, our findings agreed with many meat reports in Algeria (29.40%) [20], Greece (24.50%) [28], Italy (29.41%) [41], Iran (26.31%) [21], and Egypt (23.10%) [42].…”

“…Our results are higher than those described by Ed-Dra et al . [14] and Cohen et al . [4], with 3.82±0.84 log CFU/g and 2.1±0.41 log CFU/g, respectively.…”

“…The commodities we are interested in are specifically spicy lamb or beef-based raw sausage, a North African specialty called “Merguez.” Merguez is regarded as the most popular variety of meat products widely consumed in Algeria. Due to its nutritional composition, sausage constitutes a rich medium that is very favorable to pathogen growth; most pathogens are inhibited, except S. aureus which is able to grow under a wide range of environmental conditions [14]. Studies suggest that generally the number of S. aureus required to produce an outbreak of Staphylococcal food poisoning is approximately 10 5 -10 6 CFU/g or mL [15], and it is associated with nausea, vomiting, diarrhea, and abdominal pain within a few hours after ingestion [16].…”

“…Despite the fact that Merguez is a typical product of North Africa, data concerning S. aureus detection in sausage are limited to the Moroccan study described by Ed-Dra et al . [14] and a handful of studies conducted in Spain [28], Italy [29], Turkey [30], the USA [31], and Saudi Arabia [24]. There is an increased risk for foodborne diseases caused by sausage, but unfortunately, there have not been studies on sausage consumption in Algeria, even though meat product consumption behavior has changed remarkably during the past few years as a direct consequence of the market economy and the search for more quality products and other credence characteristics.…”

Farming Practices Influence Antibiotic Resistance and Biogenic Amine Capacity of Staphylococci from Bulk Tank Ewe’s Milk

“…As in this study, Rahmdel et al [ 38 ] reported that 100% of staphylococci from goat and sheep milk were susceptible to gentamicin, vancomycin, and chloramphenicol, while Ruiz et al [ 19 ] reported, for staphylococci from goat milk, that 98% and 100% of strains were susceptible to vancomycin and nitrofurantoin, respectively, and only 10% were intermediate to chloramphenicol. Concordance with the results by Ed-Dra et al [ 39 ] was obtained for gentamicin, vancomycin, ampicillin, and penicillin, though these authors reported higher percentages of S. aureus strains resistant to tetracycline (76.2%), chloramphenicol (19.1%), and streptomycin (84.1%).…”