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Abstract
BackgroundCoagulase-negative staphylococci have become increasingly recognized as the etiological agent of some infections. A significant characteristic of coagulase-negative staphylococci especially strains isolated from animals and clinical samples is their resistance to routinely used antibiotics although, resistant strains isolated from fermented foods have not been fully reported.MethodsA total of two hundred and fifty-five CoNS isolates were subjected to antimicrobial susceptibility test using the disc diffusion technique. The minimum inhibitory concentration of the isolates to the tested antibiotics was determined using the microbroth dilution method. Methicillin resistant strains were confirmed by detection of methicillin resistant genes (mecA) and also employing cefoxitin screening test.ResultsThe isolates were confirmed to be methicillin resistant by the detection of mecA genes and the cefoxitin screening test. The isolates demonstrated appreciable resistance to ampicillin (86.7%), sulfomethoxazole–trimethoprim (74.9%), amoxicillin–clavulanic acid (52.5%) and oxacillin (35.7%). Methicillin resistance was exhibited by 13 out of the 255 isolates although no mecA gene was detected. It was also observed that the methicillin resistant isolates were prevalent in these traditional foods; iru, kindirmo, nono and wara.ConclusionThis study has ameliorated the incidence of multiple antibiotic resistant coagulase-negative staphylococci in Nigerian fermented foods and if not tackled adequately might lead to horizontal transfer of antibiotic resistance from food to man.
Highlights
Coagulase-negative staphylococci have become increasingly recognized as the etiological agent of some infections
A total of 221 (86.7%) of the isolates were resistant to ampicillin, majority of the resistant coagulase-negative staphylococci (CoNS) occurred in wara (93.8%), nono (88.6%), kindirmo (92.4%) and iru (86.2%). 74.9% of the CoNS isolates were resistant to trimethoprim-sulfamethoxazole with high incidence in iru (84.5%), wara (84.4%) and kindirmo (72.7%)
The high percentage of antimicrobial resistance demonstrated by the strains shows that food may serve as reservoirs for antibiotic resistance and allow for horizontal gene transfer from farm animals or their products to humans
Summary
Coagulase-negative staphylococci have become increasingly recognized as the etiological agent of some infections. Methicillin resistance in Staphylococcus is caused by the expression of PBP2a encoded by the mecA gene [11]. Resistance of staphylococci to methicillin and all β-lactam antibiotics is associated with the low affinity of a penicillin-binding protein, PBP2a, which is not present in susceptible staphylococci [12,13,14,15,16,17]. This protein is encoded by the mecA gene, which is located in the mec region in which the DNA is of foreign origin [18]. It is possible that the different species of staphylococci that are present in the same microenvironment, for example on the skin of dairy cows can exchange mecA and blaZ, if the appropriate bacterial factors are met [2]
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