Abstract
BackgroundGastrointestinal infections are a global public health problem. In Burkina Faso, West Africa, exposure to Salmonella through the consumption of unhygienic street food represents a major risk of infection requiring detailed evaluation.MethodsBetween June 2017 and July 2018, we sampled 201 street food stalls, in 11 geographic sectors of Ouagadougou, Burkina Faso. We checked for Salmonella contamination in 201 sandwiches (one per seller), according to the ISO 6579:2002 standard. All Salmonella isolates were characterized by serotyping and antimicrobial susceptibility testing, and whole-genome sequencing was performed on a subset of isolates, to investigate their phylogenetic relationships and antimicrobial resistance determinants.ResultsThe prevalence of Salmonella enterica was 17.9% (36/201) and the Salmonella isolates belonged to 16 different serotypes, the most frequent being Kentucky, Derby and Tennessee, with five isolates each. Six Salmonella isolates from serotypes Brancaster and Kentucky were multidrug-resistant (MDR). Whole-genome sequencing revealed that four of these MDR isolates belonged to the emergent S. enterica serotype Kentucky clone ST198-X1 and to an invasive lineage of S. enterica serotype Enteritidis (West African clade).ConclusionThis study reveals a high prevalence of Salmonella spp. in sandwiches sold in Ouagadougou. The presence of MDR Salmonella in food on sale detected in this study is also matter of concern.
Highlights
Salmonellosis is one of the main foodborne diseases worldwide
Whole-genome sequencing revealed that four of these MDR isolates belonged to the emergent S. enterica serotype Kentucky clone ST198X1 and to an invasive lineage of S. enterica serotype Enteritidis (West African clade)
This study reveals a high prevalence of Salmonella spp. in sandwiches sold in Ouagadougou
Summary
Salmonellosis is one of the main foodborne diseases worldwide. The main reservoirs of Salmonella spp. implicated in food poisoning are contaminated foods, such as meat, eggs, milk, seafood, fruits and vegetables [1,2,3,4]. Street food has developed principally to improve the nutritional value of traditional food and to meet consumer needs (culturally and socioeconomically) It has raised major issues, such as the need to respect sanitary requirements to prevent collective food poisoning incidents [7]. Antibiotics have been widely used in animal production, to prevent and treat bacterial infections, and, notably, as a growth promotor [11,12]. These industrial animal production practices have turned food animals into a major reservoir of Salmonella spp. resistant to antibiotics [13]. In Burkina Faso, West Africa, exposure to Salmonella through the consumption of unhygienic street food represents a major risk of infection requiring detailed evaluation
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