Prevalence of Methicillin-resistant Staphylococcus aureus and Co-existence of Diverse Resistance Profiles in Pastry Products Sold in the City of Abidjan (Côte d'Ivoire)
Avi Roselyne Donald Merryfield *
Laboratory of Microbiology and Biotechnology, Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire and Antibiotics, Natural Substances and Surveillance of Microorganism Resistance to Anti-Infectives Unit (ASSURMI), Institut Pasteur Côte d'Ivoire 01 BP 490 Abidjan 01, Côte d'Ivoire.
Guédé Kipré Bertin
Antibiotics, Natural Substances and Surveillance of Microorganism Resistance to Anti-Infectives Unit (ASSURMI), Institut Pasteur Côte d'Ivoire 01 BP 490 Abidjan 01, Côte d'Ivoire.
Koné Tadiogo Naty
Laboratory of Microbiology and Biotechnology, Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire.
Tiékoura Konan Bertin
Antibiotics, Natural Substances and Surveillance of Microorganism Resistance to Anti-Infectives Unit (ASSURMI), Institut Pasteur Côte d'Ivoire 01 BP 490 Abidjan 01, Côte d'Ivoire.
Guessennd Kouadio Aya Nathalie
Laboratory of Microbiology and Biotechnology, Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire.
Dadié Adjéhi
Laboratory of Microbiology and Biotechnology, Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire.
*Author to whom correspondence should be addressed.
Abstract
In the city of Abidjan, consumption of pastry products is common. However, these foodstuffs could be transmission channels of resistant bacteria, including methicillin-resistant Staphylococcus aureus, and lead to public health concerns. The current study, realized from 2nd March to April 15th 2021, aims at assessing prevalence of methicillin-resistant S. aureus in pastry products sold in Abidjan along with analyzing other resistance profiles associated with these strains. Susceptibility testing for antibiotics commonly prescribed in the management of infections caused by this pathogen was performed on 578 S. aureus isolates from crescents (247), chocolate bread (207) and Creamed cakes (124), using the Mueller Hinton agar diffusion method. The mecA gene, responsible for methicillin resistance, was amplified and detected by PCR. Results revealed complete (100%) resistance of strains to oxacillin and cefoxitin, as well as high rates of resistance to levofloxacin (87.5%) and clindamycin (66.6%). The resistance profiles observed to Kanamycin and Tobramycin (KT) was 13.8%, the constitutive resistance to Macrolide-Lincosamin-Streptogramin (MLSb cons) was 11.8% and the high-level resistance to Kanamycin, Tobramycin, and Gentamicin KTG (7.6%). Overall rate of multi-resistance was 36.1%, with 18.3% for crescents, 11.9% for chocolate bread and 5.9% for creamed cakes. Finally, 24.9% of isolates resistant to methicillin, were confirmed by presence of \(\beta\)-Lactams resistance coding gene cassette (mecA). The highest contamination of foodstuffs was observed in the vicinity of Bus Stations and Markets (11.2%). Multidrug resistance represents a crucial public health concern, highlighting as a result, urgency of increased surveillance and implementation of good hygiene practices.
Keywords: Pastry products, Staphylococcus aureus, prevalence, methicillin-resistance, Côte d'Ivoire