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Anaerobe. 2014 Aug;28:90-4. doi: 10.1016/j.anaerobe.2014.05.012. Epub 2014 Jun 3.

Clostridium perfringens and Clostridium difficile in cooked beef sold in Côte d'Ivoire and their antimicrobial susceptibility.

Author information

1
Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, University of Nangui-Abrogoua, Abidjan, Cote d'Ivoire; National Laboratory of Public Health, Abidjan, Cote d'Ivoire. Electronic address: kraathanase@yahoo.fr.
2
Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, University of Nangui-Abrogoua, Abidjan, Cote d'Ivoire.
3
National Laboratory of Public Health, Abidjan, Cote d'Ivoire; Department of Pharmaceutical and Biological Sciences, University of Felix Houphouet Boigny, Abidjan, Cote d'Ivoire.

Abstract

The aim of this study was to evaluate the prevalence of Clostridium difficile and Clostridium perfringens in cooked beef sold in the streets in Côte d'Ivoire and their antimicrobial susceptibility. A total of 395 kidney and flesh samples of cooked beef were collected from vendors at Abidjan and subjected to C. difficile and C. perfringens isolation and identification by using biochemical tests, API 20A system and PCR detection. Subsequently, the antimicrobial susceptibility test was performed for confirmed isolates. Our results showed the prevalence of 12.4% for C. difficile (11.04% in kidney and 13.45% in flesh) and 5.06% for C. perfringens (2.32% in kidney and 7.17% in flesh). Metronidazole and vancomycin remained the most potent antimicrobial agents against C. difficile while metronidazole and penicillin G were the most potent agents against C. perfringens. The resistance rates to tetracycline, doxycycline, chloramphenicol and erythromycin against C. difficile and C. perfringens isolates ranged from 2.05% to 8.16% and from 20% to 50%, respectively. Among all antimicrobial agents tested against C. difficile, percentages of resistance to quinolones ciprofloxacin, norfloxacin and nalidixic acid as well as to gentamicin and cefotaxime were the highest. Eight resistant phenotypes were defined for C. difficile isolates and eleven resistant phenotypes for C. perfringens isolates. Clindamycin/gentamicin/cefotaxime/ciprofloxacin/norfloxacin/nalidixic acid resistance was the most common phenotype for C. difficile (55.10% of isolates) while norfloxacin/nalidixic acid resistance was the most common phenotype for C. perfringens (20% of isolates).

KEYWORDS:

Antimicrobial agents; Clostridium difficile; Clostridium perfringens; Cooked beef; Prevalence; Resistant phenotypes

PMID:
24944124
DOI:
10.1016/j.anaerobe.2014.05.012
[Indexed for MEDLINE]

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