+44-7897-074717Justin Ledoux Tanke Fanjip, Jean Paul Kengne Chedjou, Serge Eyébé, Aristid Ekollo, Ngum Lesley Ngum, Bernard Dountio Azanmene, Carolle Eyébé Nsa’amang, Ahmadou Hamadjam Alkaïssou, Anicette Betbeui Chafa, Akindeh Mbu Nji, Hortense Kamga Gonsu, Michel Toukam, Wilfred Fon Mbacham
Meat, the main source of protein, occupies an important place in our diet. Meat can be part of a balanced diet providing important nutrients for health. Fortunately, the production of poultry and beef has increased. The hygienic quality of meat is not always guaranteed. Microorganisms such as Staphylococcus aureus are often found in meat carcasses and can cause diarrhea, food poisoning, gastroenteritis and other infections. This study was designed to evaluate meat safety practice and hygiene among various butcheries and supermarkets in Yaoundé Cameroon by assessing for the presence of Staphylococcus aureus in different cattle meat and butchers hands samples. Based on our inclusion and non-inclusion criterias, 240 samples were collected from consented participants. Using gloves hands, 50g of meat samples were collected and a sterile swab soaked in saline solution was used to collect samples from the hands of each butcher. All samples were cultured and assessed by biochemical tests, followed by Polymerase Chain Reaction (PCR) using specific primers for S. aureus 16S rRNA gene and nuc gene. This study revealed that 12.92% samples presenting colonies that reacted positively to catalase, coagulase and DNase contained S. aureus isolates. Subsequently PCR identification targeting the 16SrRNA and nuc gene specific to S. aureus confirmed these results. Before handling the meat, S. aureus contamination was more prevalent on the butchers' hands (23.33%, 14/60) than on the meats (8.33%, 5/60), with a significant difference (P=0.024). Similarly, after handling the meat, the butchers' hands remained the most contaminated. The meats most contaminated by S. aureus came from structures where poor hygiene conditions were observed (16/19). From this study, Characterizing S. aureus in meats and butcher’s hands is essential. PCR-based methods were proven to be fast and reliable, capable of identifying and detecting as few as 100 cells of S. aureus. The results also indicate that high levels of contamination were associated with butcheries and supermarkets with poor hygienic conditions.
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