Antimicrobial Resistance of Staphylococcus aureus in Frozen Chicken Meat: A Prevalence Study | InformativeBD

Md. Shariful Islam,  Mahbub Hasan Joy, and Aurnob Sarker, from the different institute of Bangladesh. wrote a Research Article about, Antimicrobial Resistance of Staphylococcus aureus in Frozen Chicken Meat: A Prevalence Study. Entitled, Prevalence and antimicrobial resistance pattern of Staphylococcus aureus from frozen chicken meat. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences| INNSpub. an open access multidisciplinary research journal publisher.

Abstract

Staphylococcus aureus is a pathogenic bacterium known for its ability to cause infections in both humans and animals. A major concern is its rapid development of resistance to various antibiotics. Therefore, the present research aimed to screen S. aureus and analyze the antimicrobial resistance patterns of isolates obtained from frozen chicken meat samples collected from popular super shops in Sylhet metropolitan city, Bangladesh. S. aureus was identified through conventional culture and biochemical testing procedures from collected forty samples, while the cefoxitin disk diffusion technique was employed to detect methicillin-resistant S. aureus (MRSA). Among the samples, 65% were contaminated with S. aureus, with 42.31% of these isolates detected as MRSA. Notably, all MRSA isolates were found to be multidrug-resistant (MDR). Across all S. aureus isolates, resistance to methicillin was the highest (100%). High levels of resistance were noted against ampicillin (88.46%), nalidixic acid (84.62%), and azithromycin (65.38%). Conversely, all isolates showed 100% sensitivity to imipenem. The presence of multidrug-resistant S. aureus in chicken meat samples emphasizes the need of keeping good hygiene protocols by food handlers in super shops. Implementing these measures is vital to mitigating both the risk of MDR S. aureus contamination and spread.

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Introduction

According to the World Health Organization (WHO), food-borne diseases are typically caused by bacteria present in food or water. One of the most common causes of these illnesses is Staphylococcus aureus (Scallan et al., 2011). It is considered as the thirdleading global cause of food-related diseases and an opportunistic pathogen in both humans and animals (Aydin et al., 2011). Naturally, S. aureus is widely distributed throughout the globe, but food is the main source of infection (Hennekinne, 2018). It grows best on a vast variety of regularly taken foods (Danbappa et al., 2018), but this varies from nation to nation because of regional differences in culinary practices. Many factors, such as faulty food preparation, inadequate cooking, and tainted water or raw ingredients used in food preparation, might contribute to outbreaks (Scallan et al., 2011).

Animal-derived meat serves as the main protein source, providing essential vitamins crucial for the growth, repair, and upkeep of body cells. This makes it indispensable for our daily functions in various regions across the globe (Pereira and Vicente, 2013; Olmedilla-Alonso et al., 2013). Among these, chicken meat, a widely consumed food globally, is often contaminated with antibiotic-resistant strains of S. aureus, posing a significant risk within the food chain (WHO, 2004). S. aureus and other pathogens contaminated meat by poor hygiene procedures used by slaughter personnel during meat processing, as well as other flawed abattoir procedures like improper evisceration of animals, which increases the risk of gut pathogens contaminating meat (Argudín et al., 2010; Leong et al., 2018).

The treatment options for food-borne illness caused by S. aureus are becoming narrowed due to the emergence of antimicrobial resistance (AMR) in pathogens, specifically methicillin-resistant S. aureus (MRSA) (Sallam et al., 2015). Recently, MRSA has shown multidrug-resistant (MDR) properties due to the improper use of antibiotics for treatment purposes, and as a result, infections are growing in humans (Wu et al., 2018). MRSA is recognized as one of the twelve microorganism families posing the most significant threat to public health (Wu et al., 2018). This threat is likely similar or higher in countries like ours. Consequently, the WHO has recently designated MRSA as "high priority 2 pathogen" (Okorie-Kanu et al., 2020). Unquestionably, antibiotics are the best way for treating infection caused by S. aureus (Leong et al., 2018). However, MRSA has developed resistance to all of the available betalactam antibiotics due to the presence of the mecA gene (Ito et al., 2012). 

The AMR patterns and contamination of S. aureus in raw chicken meat collected from live bird market in Bangladesh is reported by many earlier studies (Akhi et al., 2019; Rahman et al., 2018; Datta et al., 2012). However, the processed and frozen meat is gaining popularities in cities like Sylhet, Bangladesh. Thus, it is imperative to assess the contamination status of processed chicken meat as well as frozen chicken, particularly with MRSA, in super shops.

Although there are few studies available in Bangladesh on MRSA presence in chicken meat from super shops (Parvin et al., 2021; Islam et al., 2019; Alam et al., 2015), a thorough investigation is needed to ensure the safety of frozen chicken meat in such super shops. Therefore, the study aimed at figuring out the prevalence of S. aureus and their multidrugresistant (MDR) patterns in frozen chicken meat from super shops within Sylhet metropolitan city, Bangladesh.

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