Identification and Antimicrobial Resistance Pattern of Staphylococci Isolated From Cottage Cheese (Ayib) and Yoghurt (Ergo) in Selected Districts of Jimma Zone, Ethiopia

Abstract

Background: Staphylococci related illness is among serious public-health problems and the second most expensive diseases to treat in developing country. According to WHO estimation, staphylococcal related food borne disease are the second most common food borne disease next to salmonella. Although staphylococci related illness is affecting the majority of Ethiopian, much is not known about the extents of Staphylococcus species and their antimicrobial resistance pattern in cottage cheese (Ayib) and yoghurt (Ergo).Objectives: To investigate the occurrence of Staphylococcus, determine the prevalence of Staphylococcus and evaluate the antimicrobial resistance pattern of the isolates from cottage cheese (Ayib) and yoghurt (Ergo) collected from selected districts of Jimma Zone, Ethiopia.Methods: Identification of staphylococci was undertaken using Gram's staining, catalase, sugar fermentation and coagulase tests on cottage cheese (n=200) and yoghurt (n=200) samples collected randomly. The data were analyzed using SPSS version 20.0. Results:The overall prevalence of Staphylococcus in this study was found to be 14.3% with a specific prevalence of 22% in cottage cheese and 6.5% in yoghurt. The difference on the prevalence of staphylococci between cottage cheese and yoghurt was found to be statistically significant (P<0.05). The prevalence of Staphylococcus species was confirmed to be 5%, 3.5%, 3.3% and 5.8% for S. aureus, S. intermedius, S. hyicus and coagulase negative staphylococci (CNS) respectively. The specific prevalence in cheese and yoghurt for each species respectively were 7% and 3% (S. aureus), 5.5% and 1.5% (S. intermedius), 4% and 2.5% (S. hyicus), and 9.5% and 2% (CNS). The contamination of cottage cheese with staphylococcus was more likely to occur than yoghurt (OR=4.1, 95%, CI=2.1-7.8). The disc diffusion assay of 70 isolates against five biogram revealed the highest resistance to penicillin G (65.7%) followed by tetracycline (41.4%), streptomycin (37.1%), gentamycin (35.7%) and kanamycin (28.6%). Conclusion:The high prevalence of Staphylococcus and their high antimicrobial resistance pattern in cottage cheese and yoghurt in this study represent a poor keeping quality and indiscriminate use of drugs at the study area. This suggests the need to implement sanitary measures and awareness creations to improve the hygienic conditions of cheese and yoghurt from farm-to-table continuum as well as proper use of antimicrobials in order to guarantee the quality of these highly popular products and to safeguard the health of the consumers.

Prevalence and phylogenetic relationship among methicillin- and vancomycin-resistant Staphylococci isolated from hospital's dairy food, food handlers, and patients

“…Regarding contamination of yogurt samples with CoNS; Argaw et al [36] detected a lower incidence of the organism (2%), and on contrary to this study, Onen and Aygun [37] could not isolate CoNS from yogurt samples.…”

Prevalence and Antimicrobial Susceptibility Profile of Staphylococcus aureus in Milk and Traditionally Processed Dairy Products in Addis Ababa, Ethiopia

“…Another study conducted in Jimma, Ethiopia, demonstrated a higher prevalence of S. aureus (52%) in bovine milk [ 22 ]. A study in selected regions of Jimma showed 14.3% prevalence of S. aureus in cottage cheese and yogurt which is in agreement with the 11.3% findings of the current study [ 15 ]. A potenital reason why the prevalence of S. aureus in the current study was low compared to the previous study, could be due to the fact that dairy farmers, and milk and other dairy product handlers in the Addis Ababa, are in a better position regarding awareness of hygienic practices.…”

“…A crosssectional study was conducted from December 2019 to May 2020 to investigate the occurrence and antimicrobial susceptibility of S. aureus in milk and dairy products. Sample size was determined using the formula described previously [13] with 95% confidence, desired absolute precision of 5% and an expected 12.6% prevalence of S. aureus in raw milk from previous study [14] and 5% in dairy products (yogurt "Ergo" and cottage cheese "Ayib") [15]. This resulted in minimum sample size of 169 for raw cow milk and 73 for other dairy products.…”

Investigation of Enterotoxigenic Coagulase-negative Staphylococci Isolated from Local and Imported Dairy Products; a Microbiological Study

“…However, in disagreement with the current study where there was no growth indicated in yoghurt samples their results showed that 5 samples of yoghurt out of 30 samples 16%, were contaminated with CNS. Also, [30] detected that out of 200 sample of cottage cheese only (44 samples 22%) were contaminated with staphylococci which is lower than the amount of staphylococci contamination in our study (34.9%), and biochemical results found that (19 samples; 9.5%) were contaminated with CNS. But in disagreement with current study where no staphylococcal growth was indicated in yoghurt samples their results showed out of 200 yoghurt samples (13 samples; 6.5%) were contaminated with staphylococci and biochemical characterization results showed that only (4 samples; 2%) were contaminated with CNS.…”