Survey of Antibiotic Resistant Staphylococcus species from fresh Meat samples in Ghebaish City - West Kordofan State – Sudan

Abstract

Staphylococcus aureus is an important pathogen that can cause Staphylococcal Food Poisoning (SFP), meat and meat products are frequently contaminated by this bacterium Multidrug-resistant Staphylococci has become a major public health concern in Sudan and many countries, causing failure in treatment with consequent huge health burden.The isolation, identification of Staphylococcus sp from fresh meat and its antibiotic susceptibility was studied. Eighty fresh meat samples from a Slaughter houses and butcheries at Ghebaish city were randomly collected for this study, and samples were collected during the period 15/3/2019 – 9/4/2019. All samples were transported to the laboratory under aseptic conditions for further investigation. A total of thirty two coagulase positive Staphylococcus sp isolates was obtained from all samples based on their colonial morphology and biochemical characteristics.In this study, the sensitivity of thirty two isolates to thirteen antibacterial agents was examined. Very high resistance rates to antimicrobial agents were recorded. Staphylococcus sp. isolates were fully resistant to Ampicillin, Cefotaxime, Cefuroxime, Amoxicillin, Doxycycline, Vancomycin, Kanamycin and Clindamycin (100%), other antibiotics including Erythromycin (37.5%), Chloramphenicol (25%), Tetracycline (6.25%), Co-trimoxazole (12.5%) and Amikacin (81.25%).The study concluded that Staphylococcus sp appeared to be a major frequent bacterial contaminant of meat from animal as well as subsequent contamination of meat during the process of mincing and handling, multiple resistances to antimicrobial drugs among Staphylococci isolates complicate therapeutic management of infections. and it is recommended that over use and misuse of antibiotics is to be prevented as well as raising of hygienic public awareness because of the fact that food hygienic depend on the hygienic and awareness food worker’s. There for we advise to raise hygienic awareness food worker’s