doi: 10.14202/vetworld.2019.466-471
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Article history: Received: 03-06-2018, Accepted: 01-02-2019, Published online: 30-03-2019
Corresponding author: Jean Jacques Nenba Sambo
E-mail: jjns.sambo@yahoo.com
Citation: Afnabi RB, Sambo JJN, Mouiche MMM, Namegni RSP (2019) Hazard assessment of Staphylococcus with positive coagulase in meat produced and distributed in the Northern regions of Cameroon, Veterinary World, 12(3): 466-471.Aim: Staphylococcus with positive coagulase (SPC) is a major problem for beef consumers in the northern part of Cameroon. For this purpose, the SPC concentrations in beef produced and supplied in the northern regions were determined, as well as the resistance profile of these bacteria to antibiotics.
Materials and Methods: A total of 125 samples were obtained by the wet and dry swabbing method in traditional slaughterhouses and butcheries to evaluate the SPC concentration in meat, and then, 102 SPC isolations were collected to determine the antibiotic resistance profile.
Results: The distribution of concentration of the SPC indicated no significant differences of bacterial evidence in almost all the slaughterhouses except the one in Manwi (with 2.66 log CFU/cm2) and the density in SPC is higher than that one in Guider (1.99 log CFU/cm2). The assessment of density in SPC among the selected slaughterhouse highlighted a superiority of the SPC concentrations in the Ngaoundere butcheries (3.83 log CFU/cm2) in comparison with those of other towns. At the level of the slaughterhouses, a higher proportion of resistance to Penicillin G was recorded than Gentamicin. Some butcheries recorded that all SPC reacted to Kanamycin, whereas they were more resistant to Penicillin G.
Conclusion: These results reveal that the SPC found in meat poses a threat to meat consumers in the northern part of Cameroon.
Keywords: contamination, meat, Northern regions of Cameroon, resistance to antibiotics, Staphylococcus with positive coagulase.
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