Antibiotic Sensitivity Pattern of Staphylococcus aureus Isolated from Various Dry Foods

Golam Md. Sarwar ¹, Maruf Abony ², Suvamoy Datta ²*

This study showed the critical need for vigilance in monitoring and controlling S. aureus in packaged foods to mitigate public health risks.

Abstract

Background: Staphylococcus aureus is a well-known pathogen responsible for a range of clinical and localized infections, including nosocomial methicillin-resistant S. aureus (MRSA) infections. The emergence of vancomycin-resistant S. aureus (VRSA) strains has further complicated treatment options. Globally, food-borne diseases (FBD), including those caused by S. aureus, pose significant public health concerns. This study investigates the prevalence and antibiotic resistance of S. aureus in ready-to-eat packaged foods in Dhaka, Bangladesh, to better understand food safety risks. Methods: Samples of ready-to-eat packaged foods were collected from superstores in Dhaka and transported to the laboratory under appropriate conditions. Bacterial isolation was performed using standard methods on Mannitol salt agar medium, followed by incubation at 37°C for 24 hours. Biochemical tests, including the Catalase Test, IMViC tests, and Coagulase Test, were conducted for bacterial identification. Antibiotic susceptibility testing was performed using the Kirby-Bauer method with a range of antibiotics including amoxicillin, gentamicin, penicillin, chloramphenicol, ciprofloxacin, ceftriaxone, cephradine, nalidixic acid, erythromycin, and azithromycin. Results: The study found that resistance among S. aureus strains varied significantly, from 0% for gentamicin to 100% for amoxicillin. Gentamicin was the most effective antibiotic, with 100% sensitivity, followed by chloramphenicol with 95% sensitivity. Of the samples, 2.5% showed resistance to six antibiotics, 12.5% were resistant to at least five antibiotics, and overall, 27.5% of the strains were multidrug-resistant. These results align with findings from similar studies conducted in China and Greece. Conclusion: The study highlights the significant presence of multidrug-resistant S. aureus in ready-to-eat packaged foods in Dhaka. Preventing staphylococcal food poisoning requires strict adherence to hygiene practices, proper food storage, and thorough cooking. Education of food handlers on Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) is essential to reduce contamination risks. Further research on the impact of hygiene on the development of food-borne illnesses is recommended to enhance food safety measures.

Keywords: Staphylococcus aureus, food-borne, multidrug resistance, antibiotic susceptibility, packaged food. 

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