TITLE:
Phenotypic and Genotypic Characterization of mecA Gene in Methicillin Resistance Staphylococcus aureus Isolated from Smoked Fish
AUTHORS:
Kouame N’Zebo Desiré, Benie Comoé Koffi Donatien, Atobla Koua, Toure Naka, Traore Adjaratou, Tuo Wako-Tianwa Alice, Karou Tago Germain, Dadie Adjehi, Mireille Dosso
KEYWORDS:
S. aureus, Methicillin-Resistant, mecA Gene, PCR, Smoked Fish
JOURNAL NAME:
Advances in Microbiology,
Vol.14 No.12,
December
18,
2024
ABSTRACT: Staphylococcus aureus is a bacterial species responsible for food poisoning and outbreaks of opportunistic, nosocomial and community-acquired diseases. The aim of this study was to characterize S. aureus strains resistant to methicillin. Seventy-five (75) samples of smoked fish, including Scomber scombrus, Trachurus trachurus, Thunnus spp., Cyprinus spp. and Sardinella spp., were studied. The Mueller-Hinton diffusion method was used to determine the phenotypic resistance profile. The coagulase test and thermonuclease detection were used to assess the enzymatic production potential of the strains. The methicillin resistance mecA gene was detected by PCR. With a contamination rate of 80%, the prevalence of S. aureus varied from 15% to 31.7% in animal products. S. aureus strains were DNase (91.7%) and coagulase (50%) producers. The resistance of these strains was 42.7% (cefoxitin), 37.8% (oxacillin) and 26.4% (cefuroxime sodium). They were resistant to tetracycline (62.4%), erythromycin (61.1%), vancomycin (34.6%), levofloxacin (33.3%) and imipenem (12.7%). The prevalence of the mecA gene in animal products ranged from 13.9% to 33.4%. The mecA gene induction showed different sensitivities with cefoxitin (100%) and oxacillin (56.7%). In addition, all tests showed a specificity of 100%. This work demonstrates the need to strengthen surveillance to prevent the spread of S. aureus epidemics in various environments.