TITLE:
Microbial Quality and Molecular Identification of Enterotoxigenic Staphylococcus Strains Isolated from Dried, Smoked, and Braised Fish Sold in Ouagadougou Markets
AUTHORS:
Arouna Ouédraogo, Ganamé Abasse Ouédraogo, Henri Sidabéwindin Ouédraogo, François Tchoumbougnang, Cheikna Zongo, Aly Savadogo
KEYWORDS:
Fish, Stapholocuccus, Toxin Genes, Ouagadougou
JOURNAL NAME:
Advances in Microbiology,
Vol.14 No.1,
January
17,
2024
ABSTRACT: Background: The investigation of toxin genes in strains involved in staphylococcal food poisoning contributes to food safety. The aim of this study was to isolate and identify enterotoxigenic Staphylococcus strains from dried, smoked, and braised fish sold in Ouagadougou markets. Methodology: Staphylococci were isolated using standard microbiology methods. Staphylococcus strains were identified using API Staph kit (Reference # 20500, BioMerieux S.A., Marcy l'Etoile, France). The molecular identification of isolated Staphylococcus aureus strains was specifically confirmed by PCR using the Staur4 and Staur6 primers. The genes encoding enterotoxins, enterotoxin-like toxins, exfoliative toxins, and TSST-1 toxin were detected by multiplex PCR using specific primers from Inquaba Biotec West Africa Ltd, Africa's Genomics Company. Results: The results of the microbiological quality assessment indicated that most of the samples analyzed were found to be of unsatisfactory microbiological quality according to the Staphylococcus aureus microbiological criteria (m = 102). Overall, only 12.55% of samples were satisfactory, while 97.45% were unsatisfactory. The STAPH API gallery allowed the identification of the following species: Staphylococcus aureus, Staphylococcus xylosus, Staphylococcus lugdunensis, Staphylococcus hominis, Staphylococcus haemolyticus, Staphylococcus lentus, Staphylococcus sciuri and Staphylococcus capitis. Of the 108 Staphylococcus isolates, 81 (75%) showed at least one (1) toxin gene. Among the 21 toxin genes tested in this study, 20 genes were detected in all strains analyzed. The staphylococcal toxin genes detected were present in both Staphylococcus aureus and the other coagulase-negative strains isolated in this study. In addition, these genes are found individually or in association in certain strains. The most frequent genes detected in toxin gene-positive strains were: the tsst-1 gene in 45 isolated strains (41.7%), sei (16/14.8%), seg (13/12%), ser (7/6.5%) sec (6/5.5%), and sea (5/4.6%) for staphylococcal enterotoxins, seln (14/12.9%), selq (8/7.4%), for enterotoxin-like toxin gene and eta (3/2.7%) for exfoliative toxin genes. Conclusion: This study highlighted the pathogenicity of Staphylococcus strains isolated from dried, smoked, and braised fish sold in Ouagadougou markets. Monitoring toxin-producing strains of Staphylococcus is invaluable for better prevention of food poisoning.