Antimicrobial resistance of Staphylococcus aureus and Pseudomonas spp. isolated from coated skewers sold in Ouagadougou, Burkina Faso

Namwin Siourimè Somda; Donatien Kaboré; Abel Tankoano; Marius K. Somda; Aminata Ouattara; Adama Paré; Hagrétou  Sawadogo-Lingani

doi:10.18502/jfsh.v7i4.9287

Namwin Siourimè Somda Department of Food Technology, National Center for Scientific and Technological Research, West Regional Directorate, Bobo-Dioulasso, Burkina Faso
Donatien Kaboré Department of Food Technology, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso.
Abel Tankoano Department of Food Technology, National Center for Scientific and Technological Research, West Regional Directorate, Bobo-Dioulasso, Burkina Faso.
Marius K. Somda Laboratory of Biochemistry, Biotechnology, Food and Nutrition Technology, Joseph Ki-Zerbo University, Ouagadougou, Burkina Faso.
Aminata Ouattara Laboratory of Biochemistry, Biotechnology, Food and Nutrition Technology, Joseph Ki-Zerbo University, Ouagadougou, Burkina Faso.
Adama Paré Department of Food Technology, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso.
Hagrétou Sawadogo-Lingani Department of Food Technology, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso.

DOI: https://doi.org/10.18502/jfsh.v7i4.9287

Keywords: Coated skewers; Staphylococcus aureus; Pseudomonas spp; Antimicrobial resistance; Ouagadougou

Abstract

Coated skewers are very popular in Ouagadougou. This work aim to assess the microbial quality of coated skewers sold in streets of Ouagadougou and their isolated Staphylococcus aureus and Pseudomonas spp antimicrobial resistance. A total of 30 coated skewers samples were collected from various processors for microbial analysis using standard methods. The antimicrobial resistance test was performed using the agar plate diffusion method. The microbial load varied from 6.0×104 -1.7×108 cfu/g (aerobic mesophilic bacteria (AMB)), 1.5×10-2.7×107 cfu/g (coliform), 0.0 to 6.1×101 (S. aureus) and 10-25 cfu/g (Pseudomonas spp.). Globally, 70% (21/30), 30% (09/30), 40% (12/30) and 6.67% (02/30) of the analyzed samples were unacceptable based on the load of AMB, coliform, S. aureus and Pseudomonas spp., respectively. Four coated skewers were contaminated by Pseudomonas spp. About susceptibility to antimicrobial agents, 91.67% of S. aureus strains were resistant to ceftazidime and aztreonam, while a low resistance rate was observed for the others antibiotics. Pseudomonas spp strains, were resistant to cotrimoxazol (75%) but sensitive to the other antibiotics. These results highlight poor hygienic conditions of coated skewers preparation in Ouagadougou. These practices contribute to their microbial contamination. Isolated bacteria showed different level of resistance to the tested antibiotics. There is a need of good manufacturing practices to improve the hygienic quality of coated skewers.