Enumeration and Antibiotic Resistance of S aureus Isolated from Different Meat in Souk Ahras Area, Algeria
Enumeration and Antibiotic Resistance of S aureus Isolated from Different Meat in Souk Ahras Area, Algeria
Sofiane Tamendjari1,2*, Farida Bouzebda Afri1,2, Lina Chaib1, Hebib Aggad3, Zoubir Bouzebda1,2
ABSTRACT
Staphylococcus aureus is one of the main causes of infections in humans and animals, and it is a contaminant of food and can produce toxins where a real danger of food poisoning for the consumer. In addition, S. aureus are becoming increasingly resistant to antibiotics, leading to therapeutic failures. It is in this context that our study aims to have an idea on the degree of hygiene of meats produced and consumed in the wilaya of Souk Ahras with respect to these strains, and to evaluate their degrees of resistance to certain antibiotics used in human and veterinary medicine
A total of 90 samples of sheep, chicken and turkey meat were collected and analyzed. Modified Baird-Parker medium was used for enumeration and isolation of strains, free coagulase and thermonuclease tests were performed as well as other biochemical tests. Antibiotic susceptibility testing was performed to evaluate the resistance of S. aureus to antibiotics. Finally, statistical processing was performed using the STATISTICA 7 software (Statsoft, France). The percentage of samples contaminated with S. aureus was 32.22%, and the average load of S. aureus contaminating sheep, chicken and turkey meat was 3.8×103 CFU/cm2 +/- 2.55×103; 2.2×103 CFU/g +/- 0.99×103 and 2.01×103 CFU/g +/- 0.73×103 respectively. High rates of resistance to penicillin (100%), sulfonamides (93.10%) and multiple resistances were reported in this study. Staphylococci, coagulase-positive Staphylococci and in particular S. aureus are hygiene indicators that should not be neglected. For this reason, the general provisions of the slaughterhouse must be respected, the hygiene conditions improved and the professionals of the sector trained for good production and manufacturing practices. In addition, the use of antibiotics in a reasoned manner and the monitoring of these strains are strongly recommended.
Keywords | Sheep meat, Chicken meat, Turkey meat, Enumeration, Coagulation test, S. aureus, Antibiotic resistance, Algeria.
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