ISOLATION OF METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) FROM YOGHURT AND TRADITIONALLY FERMENTED MILK (NONO) IN ZARIA AND KADUNA METROPOLIS, NIGERIA

  • : Ms Word, Ms Word Format
  • : 55 Pages
  • : ₦3000
  • : 1-5 Chapters
  •  
  • Click to DOWNLOAD Materials

ISOLATION OF METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) FROM YOGHURT AND TRADITIONALLY FERMENTED MILK (NONO) IN ZARIA AND KADUNA METROPOLIS, NIGERIA

Abstract:

Contamination of food products such as milk by Staphylococci, have been known to occur post pasteurization. Poor sanitary practices have also contributed to gross contamination. Indiscriminate use of antibiotics in efforts to treat diseases has led to the emergence of resistant strains known as MRSA. This study was to determine the presence of Staphylococcus including the methicillin resistant strains in yoghurt and nono. Bacteriological and molecular techniques were carried out to determine the occurrence of Staphylococcus aureus. Resistance was determined by detection of the mecA gene by PCR, betalactamase and altered penicillin -binding protein (Pbp2a).Out of 560 samples of yoghurt (280) and nono(280) collected from Kaduna and Zaria, the overall prevalence of Staphylococcal species were 75(13.39%) . Out of this 52(69.3%) were presumptively identified as methicillin resistant using the Oxacillin resistant staphylococcal basal medium (ORSAB) while 73(97.3%) were methicillin resistant by the Kirby-Baeur disk diffusion method. The 75 staphylococcal isolates were further subjected to Microbact 12S identification system and 17(3.04%) were confirmed as Staphylococcus aureus.Out of this 12(70.59%) were presumptively identified as MRSA using ORSAB while 17(100%) were identified as MRSA using the Kirby-Baeur disk diffusion. The overall prevalence of MRSA was (3.04%). The occurrence of Staphylococcus was higher in Zaria 41(14.64%) than in Kaduna (12.14%) while prevalence of MRSA was (3.21%) and (2.86%) in Kaduna and Zaria respectively. There was no statistical significant difference between the occurrence of these organisms and the locations (P˃0.05).The presence of the organisms was higher in nono 43(15.36%), and 12(4.29%) than in yoghurt 32(11.43%) and 5(1.79%) for Staphyloccocci and MRSA respectively but was not statistically significant (P˃0.05).All the isolates were resistant to more than one antibiotic but none resistant to all. The isolates of staphylococci and MRSA showed over 90% resistance to beta lactams such as penicillin, methicillin and oxacillin. The least resistance was to amikacin 34 (45.3%) and cefixime 7(41.2%) by staphylococcal species and MRSA respectively indicating that amikacin and cefixime are the drugs of choice. Resistance by the isolates was by a mec A independent mechanism. Eleven (64.7%) out of the 17 MRSA were positive for the penicillin – binding protein out of which 4(36.4%) were from yoghurt and 7(63.64%) from nono while 13(76.5%) were positive for betalactamase production out of which 4(30.77%) were from yoghurt and 9 (69.23%) from nono. The findings of this study, suggest that yoghurt and nono maybe vehicles for transmission of MRSA. Food safety should be advocated by relevant agencies and hygiene should be encouraged and enforced among the producers and sellers.

ISOLATION OF METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) FROM YOGHURT AND TRADITIONALLY FERMENTED MILK (NONO) IN ZARIA AND KADUNA METROPOLIS, NIGERIA

Sharing is caring!

Leave a Reply