TITLE:
Assessment of Health Risks Associated with the Presence of Antibiotic-Resistant Staphylococcus aureus in Attiéké Consumed in Burkina Faso
AUTHORS:
Ibonyé Diéni, Touwendsida Serge Bagré, Boureima Kagambèga, Oumarou Zongo, François Tapsoba, Nicolas Barro
KEYWORDS:
Attiéké, Staphylococcus aureus, Health Risks, Public Health, Risk Factors
JOURNAL NAME:
Health,
Vol.17 No.3,
March
26,
2025
ABSTRACT: Attiéké, a popular food in Burkina Faso, is often produced under variable hygienic conditions, which favors the proliferation of pathogenic microorganisms such as methicillin-resistant Staphylococcus aureus (MRSA), a growing threat to the health of consumers. This study assessed the health risks associated with the presence of MRSA in attiéké consumed in Burkina Faso. A survey was carried out on 300 vendors to assess their sales conditions. Of the 225 samples analyzed using standardized microbiological analysis methods, 89 strains of S. aureus were identified, of which 37% were methicillin-resistant and 76.4% were multidrug-resistant. However, 77.53% of the strains were sensitive to linezolid. The survey findings indicated that a significant proportion (57.33%) of attieké sellers lack training in proper hygiene and modern food processing techniques. Key risk factors identified included inadequate hygiene practices, suboptimal fermentation methods, and the quality of water used in production. These results highlight the urgent need for an antibiotic resistance surveillance system and better awareness of good hygiene practices. Health authorities are called upon to strengthen controls throughout the production chain and to encourage producers and consumers to adopt safer practices to reduce the risks of antibiotic-resistant infections.