Incidence of extended spectrum β-lactamase producing bacteria from processed meat 'suya' sold in Bowen University community

Abstract

Suya is a popular spicy barbecued meat product in Nigeria; hence, the phenotypic and molecular occurrence of Extended-Spectrum beta-Lactamases (ESBL) producing enteric bacteria in this food, at sales point, was investigated. Suya meat purchased from different sales spots, inside and around Bowen University, Iwo, Osun State, were screened for enteric bacteria on eosin methylene blue (EMB) agar. The isolates were subjected to routine IMVIC tests (Indole, Methyl red, Voges-Proskaur and citrate utilization tests) among other standard morphological and biochemical test. Furthermore, the antibiotic profile of 0.5 McFarland concentration of each enteric bacterium inoculum was determined on Muller-Hinton agar. Phenotypic confirmation of ESBL producers was by the double disc synergy technique while molecular screening for the ESBLA-encoding genes blaSHV, blaTEM and blaCTX-M was carried out using the Multiplex PCR amplification technique. The Enterobacteriacea distribution indicated 65% Enterobacter aerogenes, 20% Escherichia coli and 15% Klebsiella sp. Only one Escherichia coli was positive for ESBL producer following the phenotypic confirmation test. While the result of the molecular distribution of the ten enteric bacteria screened shows that 40% of the isolates are Extended-Spectrum beta-Lactamases (ESBL) producing Enterobacteriaceae. Fifteen percent of these ESBL producers show the presence of blaCTX gene while 40% show the presence of blaTEM genes. Moreso, another 40% of the isolates were found to be multi-antibiotics resistance MAR, showing resistant to more than three of the tested antibiotics. These results indicated that the popular ready-to-eat “Suya” are potential reservoir for multi-antibiotics resistant and Extended Spectrum Beta-Lactamase producing Enterobacteriacea, which is of public and animal health concern.