Antimicrobial resistance in coagulase-negative staphylococci from Nigerian traditional fermented foods

Annals of Clinical Microbiology and Antimicrobials

Research

P. T. Fowoyo¹  S. T. Ogunbanwo² 

[1] Biosciences Department, Salem University, P.M.B. 1060, Lokoja, Kogi State, Nigeria;Microbiology Department, University of Ibadan, Ibadan, Oyo State, Nigeria;

关键词: Antibiotic resistance;    Coagulase-negative staphylococci;    Fermented foods;    Methicillin resistance;    mecA;   

DOI  :  10.1186/s12941-017-0181-5

 received in 2016-08-25, accepted in 2017-01-25,  发布年份 2017

来源: Springer

【 摘 要 】

BackgroundCoagulase-negative staphylococci have become increasingly recognized as the etiological agent of some infections. A significant characteristic of coagulase-negative staphylococci especially strains isolated from animals and clinical samples is their resistance to routinely used antibiotics although, resistant strains isolated from fermented foods have not been fully reported.MethodsA total of two hundred and fifty-five CoNS isolates were subjected to antimicrobial susceptibility test using the disc diffusion technique. The minimum inhibitory concentration of the isolates to the tested antibiotics was determined using the microbroth dilution method. Methicillin resistant strains were confirmed by detection of methicillin resistant genes (mecA) and also employing cefoxitin screening test.ResultsThe isolates were confirmed to be methicillin resistant by the detection of mecA genes and the cefoxitin screening test. The isolates demonstrated appreciable resistance to ampicillin (86.7%), sulfomethoxazole–trimethoprim (74.9%), amoxicillin–clavulanic acid (52.5%) and oxacillin (35.7%). Methicillin resistance was exhibited by 13 out of the 255 isolates although no mecA gene was detected. It was also observed that the methicillin resistant isolates were prevalent in these traditional foods; iru, kindirmo, nono and wara.ConclusionThis study has ameliorated the incidence of multiple antibiotic resistant coagulase-negative staphylococci in Nigerian fermented foods and if not tackled adequately might lead to horizontal transfer of antibiotic resistance from food to man.

【 授权许可】

CC BY   
© The Author(s) 2017