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

Abdelaziz Ed-Dra1, Fouzia Rhazi Filali1, Aziz Bouymajane1

  • 1Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Moulay Ismail University Faculty of Science, BP. 11201 Zitoune Meknes, Morocco.

Veterinary World
|December 12, 2018
PubMed
Abstract

Insights

Sausages in Morocco are frequently contaminated with Staphylococcus aureus, a leading cause of foodborne illness. Many strains exhibit resistance to common antibiotics, posing a significant public health risk.

Area of Science:

  • Food microbiology
  • Antimicrobial resistance
  • Public health

Background:

  • Staphylococcus aureus is a major global cause of foodborne disease.
  • Consumption of contaminated food, particularly sausages, poses a significant risk.
  • Understanding prevalence and resistance patterns is crucial for food safety.

Purpose of the Study:

  • To determine the prevalence of Staphylococcus aureus in sausages from Meknes, Morocco.
  • To assess the antimicrobial resistance profiles of isolated S. aureus strains.
  • To identify potential risk factors associated with contamination.

Main Methods:

  • 156 sausage samples (beef, turkey, merguez) were collected from diverse retail locations.
  • Staphylococcus aureus was isolated from samples.
  • Antimicrobial susceptibility testing was performed against 16 antibiotics.

Main Results:

  • Staphylococcus aureus was detected in 40.38% of sausage samples.
  • High resistance rates were observed for streptomycin (84.13%), tetracycline (76.20%), and ampicillin (42.86%).
  • All isolates remained sensitive to oxacillin, cefoxitin, gentamicin, and vancomycin.

Conclusions:

  • Sausage consumption presents a risk of foodborne illness due to multi-resistant S. aureus.
  • Contamination levels are influenced by season, sampling location, and sausage origin.
  • Effective food safety measures are needed to mitigate risks.
Keywords:
Staphylococcus aureusantimicrobial resistancefoodborne diseaseinfectionsausages

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