Antimicrobial Resistant Staphylococcus aureus detection in raw chicken meat and its public health implications

Multi-drug resistant bacteria have become a global problem. Resistant bacteria can be found in humans, animals, food and environmental sources. Staphylococcus aureus (S. aureus) is one of the bacteria species known for its antimicrobial resistance. The current study was conducted to determine the antimicrobial resistance profiles of S. aureus isolated from raw chicken meat samples. Fifty raw and fresh chicken meat samples were purchased from three different wet markets in Kota Bharu, Kelantan and were transported to the laboratory in aseptic conditions. Routine isolation and identification of S.aureus was conducted and the isolates were confirmed by polymerase chain reaction (PCR) detection of S. aureus specific gene, nucA. Antimicrobial sensitivity tests were conducted according to Kirby-Bauer methods. The antimicrobials tested were, Penicillin (P10), Streptomycin (S300), Ampicillin (AMP10), Amoxycillin (AML10), Tetracyline (TE) Oxacillin (OX1), Vancomycin (VA30), Mupirocin (MUP20), Cefoxitin (FOX30), Teicoplanin (TEC30). Out of the 50 samples, 12 (24%) were confirmed to be S. aureus. All the isolates were resistant towards atleast two of the antimicrobials tested. Of these, 11 (91.67%), 10 (83.33%), 5 (41.67%), 3 (25%), 1 (8.33%) and 1 (8.33%) were resistant to AMP10, TE30, AML10, P10, OX1 and MUP20 respectively. However, all the isolates were susceptible to Streptomycin, Vancomycin, Teicoplanin and Cefoxitin. The results from this study imply that raw chicken intended for human consumption can be contaminated by resistant strains of S. aures and thus may serve as potential source of colonization or infection for humans. Nevertheless, further detailed investigation is recommended to determine the strength of correlation between exposure to contaminated chicken meat and colonization and/or infection with antimicrobial resistant S. aureus. Regardless, it is important to adhere to strict hygienic procedures to ensure that contamination of food stuff such as chicken meat with these bacteria is avoided or minimized