Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements

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Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. / Ouoba, L. Irène I.; Vouidibio Mbozo, Alain Brice; Anyogu, Amarachukwu; Obioha, Promiselynda I.; Lingani-Sawadogo, Hagrétou; Sutherland, Jane P.; Jespersen, Lene; Ghoddusi, Hamid B.

In: International Journal of Food Microbiology, Vol. 311, 108356, 2019.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Ouoba, LII, Vouidibio Mbozo, AB, Anyogu, A, Obioha, PI, Lingani-Sawadogo, H, Sutherland, JP, Jespersen, L & Ghoddusi, HB 2019, 'Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements', International Journal of Food Microbiology, vol. 311, 108356. https://doi.org/10.1016/j.ijfoodmicro.2019.108356

APA

Ouoba, L. I. I., Vouidibio Mbozo, A. B., Anyogu, A., Obioha, P. I., Lingani-Sawadogo, H., Sutherland, J. P., ... Ghoddusi, H. B. (2019). Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. International Journal of Food Microbiology, 311, [108356]. https://doi.org/10.1016/j.ijfoodmicro.2019.108356

Vancouver

Ouoba LII, Vouidibio Mbozo AB, Anyogu A, Obioha PI, Lingani-Sawadogo H, Sutherland JP et al. Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. International Journal of Food Microbiology. 2019;311. 108356. https://doi.org/10.1016/j.ijfoodmicro.2019.108356

Author

Ouoba, L. Irène I. ; Vouidibio Mbozo, Alain Brice ; Anyogu, Amarachukwu ; Obioha, Promiselynda I. ; Lingani-Sawadogo, Hagrétou ; Sutherland, Jane P. ; Jespersen, Lene ; Ghoddusi, Hamid B. / Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. In: International Journal of Food Microbiology. 2019 ; Vol. 311.

Bibtex

@article{02473d3b38d24d25b81ffc40cf8ad086,
title = "Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements",
abstract = "Different samples of three products including Bikalga and Soumbala from Burkina Faso (West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The bacteria (400) were phenotyped and genotypically characterized by Rep-PCR, PFGE, 16S rRNA and rpoB gene sequencing and spa typing. Their PFGE profiles were compared with those of 12,000 isolates in the Center for Disease Control (CDC, USA) database. They were screened for the production of enterotoxins, susceptibility to 19 antimicrobials, presence of 12 staphylococcal toxin and 38 AMR genes and the ability to transfer erythromycin and tetracycline resistance genes to Enterococcus faecalis JH2-2. Fifteen coagulase negative (CoNS) and positive (CoPS) species characterized by 25 Rep-PCR/PFGE clusters were identified: Staphylococcus arlettae, S. aureus, S. cohnii, S. epidermidis, S. gallinarum, S. haemolyticus, S. hominis, S. pasteuri, S. condimenti, S. piscifermentans, S. saprophyticus, S. sciuri, S. simulans, S. warneri and Macrococcus caseolyticus. Five species were specific to Soumbala, four to Bikalga and four to Ntoba Mbodi. Two clusters of S. gallinarum and three of S. sciuri were particular to Burkina Faso. The S. aureus isolates exhibited a spa type t355 and their PFGE profiles did not match any in the CDC database. Bacteria from the same cluster displayed similar AMR and toxin phenotypes and genotypes, whereas clusters peculiar to a product or a location generated distinct profiles. The toxin genes screened were not detected and the bacteria did not produce the staphylococcal enterotoxins A, B, C and D. AMR genes including blazA, cat501, dfr(A), dfr(G), mecA, mecA1, msr(A) and tet(K) were identified in CoNS and CoPS. Conjugation experiments produced JH2-2 isolates that acquired resistance to erythromycin and tetracycline, but no gene transfer was revealed by PCR. The investigation of the heterogeneity of Staphylococcus species from alkaline fermented foods, their relationship with clinical and environmental isolates and their safety in relation to antimicrobial resistance (AMR) and toxin production is anticipated to contribute to determining the importance of staphylococci in alkaline fermented foods, especially in relation to the safety of the consumers.",
keywords = "Alkaline fermented foods, AMR, Distribution, Diversity, Safety, Staphylococcus spp., Toxins",
author = "Ouoba, {L. Ir{\`e}ne I.} and {Vouidibio Mbozo}, {Alain Brice} and Amarachukwu Anyogu and Obioha, {Promiselynda I.} and Hagr{\'e}tou Lingani-Sawadogo and Sutherland, {Jane P.} and Lene Jespersen and Ghoddusi, {Hamid B.}",
year = "2019",
doi = "10.1016/j.ijfoodmicro.2019.108356",
language = "English",
volume = "311",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements

AU - Ouoba, L. Irène I.

AU - Vouidibio Mbozo, Alain Brice

AU - Anyogu, Amarachukwu

AU - Obioha, Promiselynda I.

AU - Lingani-Sawadogo, Hagrétou

AU - Sutherland, Jane P.

AU - Jespersen, Lene

AU - Ghoddusi, Hamid B.

PY - 2019

Y1 - 2019

N2 - Different samples of three products including Bikalga and Soumbala from Burkina Faso (West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The bacteria (400) were phenotyped and genotypically characterized by Rep-PCR, PFGE, 16S rRNA and rpoB gene sequencing and spa typing. Their PFGE profiles were compared with those of 12,000 isolates in the Center for Disease Control (CDC, USA) database. They were screened for the production of enterotoxins, susceptibility to 19 antimicrobials, presence of 12 staphylococcal toxin and 38 AMR genes and the ability to transfer erythromycin and tetracycline resistance genes to Enterococcus faecalis JH2-2. Fifteen coagulase negative (CoNS) and positive (CoPS) species characterized by 25 Rep-PCR/PFGE clusters were identified: Staphylococcus arlettae, S. aureus, S. cohnii, S. epidermidis, S. gallinarum, S. haemolyticus, S. hominis, S. pasteuri, S. condimenti, S. piscifermentans, S. saprophyticus, S. sciuri, S. simulans, S. warneri and Macrococcus caseolyticus. Five species were specific to Soumbala, four to Bikalga and four to Ntoba Mbodi. Two clusters of S. gallinarum and three of S. sciuri were particular to Burkina Faso. The S. aureus isolates exhibited a spa type t355 and their PFGE profiles did not match any in the CDC database. Bacteria from the same cluster displayed similar AMR and toxin phenotypes and genotypes, whereas clusters peculiar to a product or a location generated distinct profiles. The toxin genes screened were not detected and the bacteria did not produce the staphylococcal enterotoxins A, B, C and D. AMR genes including blazA, cat501, dfr(A), dfr(G), mecA, mecA1, msr(A) and tet(K) were identified in CoNS and CoPS. Conjugation experiments produced JH2-2 isolates that acquired resistance to erythromycin and tetracycline, but no gene transfer was revealed by PCR. The investigation of the heterogeneity of Staphylococcus species from alkaline fermented foods, their relationship with clinical and environmental isolates and their safety in relation to antimicrobial resistance (AMR) and toxin production is anticipated to contribute to determining the importance of staphylococci in alkaline fermented foods, especially in relation to the safety of the consumers.

AB - Different samples of three products including Bikalga and Soumbala from Burkina Faso (West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The bacteria (400) were phenotyped and genotypically characterized by Rep-PCR, PFGE, 16S rRNA and rpoB gene sequencing and spa typing. Their PFGE profiles were compared with those of 12,000 isolates in the Center for Disease Control (CDC, USA) database. They were screened for the production of enterotoxins, susceptibility to 19 antimicrobials, presence of 12 staphylococcal toxin and 38 AMR genes and the ability to transfer erythromycin and tetracycline resistance genes to Enterococcus faecalis JH2-2. Fifteen coagulase negative (CoNS) and positive (CoPS) species characterized by 25 Rep-PCR/PFGE clusters were identified: Staphylococcus arlettae, S. aureus, S. cohnii, S. epidermidis, S. gallinarum, S. haemolyticus, S. hominis, S. pasteuri, S. condimenti, S. piscifermentans, S. saprophyticus, S. sciuri, S. simulans, S. warneri and Macrococcus caseolyticus. Five species were specific to Soumbala, four to Bikalga and four to Ntoba Mbodi. Two clusters of S. gallinarum and three of S. sciuri were particular to Burkina Faso. The S. aureus isolates exhibited a spa type t355 and their PFGE profiles did not match any in the CDC database. Bacteria from the same cluster displayed similar AMR and toxin phenotypes and genotypes, whereas clusters peculiar to a product or a location generated distinct profiles. The toxin genes screened were not detected and the bacteria did not produce the staphylococcal enterotoxins A, B, C and D. AMR genes including blazA, cat501, dfr(A), dfr(G), mecA, mecA1, msr(A) and tet(K) were identified in CoNS and CoPS. Conjugation experiments produced JH2-2 isolates that acquired resistance to erythromycin and tetracycline, but no gene transfer was revealed by PCR. The investigation of the heterogeneity of Staphylococcus species from alkaline fermented foods, their relationship with clinical and environmental isolates and their safety in relation to antimicrobial resistance (AMR) and toxin production is anticipated to contribute to determining the importance of staphylococci in alkaline fermented foods, especially in relation to the safety of the consumers.

KW - Alkaline fermented foods

KW - AMR

KW - Distribution

KW - Diversity

KW - Safety

KW - Staphylococcus spp.

KW - Toxins

U2 - 10.1016/j.ijfoodmicro.2019.108356

DO - 10.1016/j.ijfoodmicro.2019.108356

M3 - Journal article

C2 - 31670141

AN - SCOPUS:85073960698

VL - 311

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

M1 - 108356

ER -

ID: 230895380