Genotypic Identification of Extended-Spectrum ?-Lactamase (ESBL) Producing Salmonella spp. Associated with Meat and Lettuce and Sales Practices that Contribute to Contamination of These Foods in Bobo Dioulasso

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dc.contributor.authorSomda, NSen_US
dc.contributor.authorFlibert, Gen_US
dc.contributor.authorHien, DF de Sen_US
dc.contributor.authorTankoano, Aen_US
dc.contributor.authorAdesoji, TOen_US
dc.contributor.authorBayili, GRen_US
dc.contributor.authorKonfé/Kanwé, EMen_US
dc.contributor.authorRoamba, Aen_US
dc.contributor.authorKaboré, Den_US
dc.contributor.authorBonkoungou, OJIen_US
dc.contributor.authorSavadogo, Aen_US
dc.contributor.authorSawadogo-Lingani, H.en_US
dc.date.accessioned2025-06-18T10:55:46Z
dc.date.available2025-06-18T10:55:46Z
dc.date.issued2025-02
dc.description.abstractBackground and Aims: Food contamination is often linked to diverse factors such as poor food preservation, culinary techniques, and the handling of products during marketing. These factors could facilitate the spread of bacteria which are among the primary causes of food borne infections in both developing and industrialized countries adding to public health burden. This study aims to highlight the epidemiology of Extended-Spectrum ?-Lactamase (ESBL)-producing Salmonella strains in lettuce and charcuterie as well as to investigate sales practice that could aid food contamination. Methods: The study was conducted at Bobo-Dioulasso from April to December 2021. A survey was carried out among 30 randomly selected lettuce sellers in 5 markets and 30 randomly selected charcuterie workers in 3 selected supermarkets. A total of 162 samples (90 lettuce and 72 charcuterie) were collected and screened for the presence of Salmonella using standard methods. Antibiotic susceptibility testing was carried out on the obtained Salmonella isolates using the Kirby – Bauer disk diffusion technique. Specific primers were used for the detection of the class 1 integrons, antibiotic resistance, and virulence genes by PCR. Results: The quality of water used for keeping the lettuce fresh (wetting) and sellers’ hygiene were significantly associated with lettuce contamination (=14.21, P<0.001). For charcuteries, 66.7% and 33.3% of the structures surveyed use refrigerated trucks and vans for transportation, respectively. Salmonella was isolated from 12.35% (20/162) of the samples, i.e., 13.33% (12/90) of the lettuce samples and 11.11% (8/72) of the charcuterie samples (?2 = 9.485; p < 0.005). Antibiotic susceptibility testing revealed that all the isolates were resistant to colistin while 70% (14/20) and 60% (12/20) were resistant to cephalothin and ampicillin, respectively. The int1, parE, parC, blaCTX-M, and blaTEM genes were detected among 70%, 65%, 60%, 45% and 40% of the isolates, respectively. Conclusion: This study revealed that seller’s practice including handling and quality of water for wetting could significantly increase the risk of contamination on ready to eat vegetables including the presence of enteric pathogens such as Salmonella sp carrying various antibiotic resistance determinants which could pose public health risk. There is a need of sensitization and training for these sellers as the issue is a national public health problem.en_US
dc.identifier.affiliationsDépartement Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Direction Régionale de l’Ouest (DRO/Bobo-Dioulasso), 03 BP 2393 Bobo-Dioulasso 03, Burkina Faso, UFR/SVT, Unité de Génomique et des Pathogènes One Health (UGenoPath-OH), Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Faso and Laboratoire de Biochimie et Immunologie Appliquée. Université Joseph Ki-Zerbo, UFR/SVT 03 BP 7021 Ouagadougou 03, Burkina Fasoen_US
dc.identifier.affiliationsCentre Universitaire de Gaoua, Université Nazi Boni de Bobo-Dioulasso, 01 BP 1091 Bobo-Dioulasso 01, Burkina Fasoen_US
dc.identifier.affiliationsDépartement Entomologie Médicale et Parasitologie, Institut de Recherche en Sciences de la Santé (IRSS), Direction Régionale de l’Ouest (DRO/Bobo-Dioulasso), 01 BP 545, Bobo Dioulasso 01, Burkina Fasoen_US
dc.identifier.affiliationsDépartement Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Direction Régionale de l’Ouest (DRO/Bobo-Dioulasso), 03 BP 2393 Bobo-Dioulasso 03, Burkina Faso and Laboratoire de Biochimie et Immunologie Appliquée. Université Joseph Ki-Zerbo, UFR/SVT 03 BP 7021 Ouagadougou 03, Burkina Fasoen_US
dc.identifier.affiliationsDepartment of Microbiology, Obafemi Awolowo University, PC 22005, Ile-Ife, Nigeriaen_US
dc.identifier.affiliationsDépartement Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Direction Régionale de l’Ouest (DRO/Bobo-Dioulasso), 03 BP 2393 Bobo-Dioulasso 03, Burkina Fasoen_US
dc.identifier.affiliationsDépartement Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Direction Régionale de l’Ouest (DRO/Bobo-Dioulasso), 03 BP 2393 Bobo-Dioulasso 03, Burkina Fasoen_US
dc.identifier.affiliationsDépartement Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Direction Régionale de l’Ouest (DRO/Bobo-Dioulasso), 03 BP 2393 Bobo-Dioulasso 03, Burkina Fasoen_US
dc.identifier.affiliationsDépartement Technologie Alimentaire (DTA) Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) 03 BP 7047 Ouagadougou 03, Burkina Fasoen_US
dc.identifier.affiliationsUFR/SVT, Unité de Génomique et des Pathogènes One Health (UGenoPath-OH), Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou 03, Burkina Fasoen_US
dc.identifier.affiliationsLaboratoire de Biochimie et Immunologie Appliquée. Université Joseph Ki-Zerbo, UFR/SVT 03 BP 7021 Ouagadougou 03, Burkina Fasoen_US
dc.identifier.affiliationsDépartement Technologie Alimentaire (DTA) Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) 03 BP 7047 Ouagadougou 03, Burkina Faso.en_US
dc.identifier.citationSomda NS, Flibert G, Hien DF de S, Tankoano A, Adesoji TO, Bayili GR, Konfé/Kanwé EM, Roamba A, Kaboré D, Bonkoungou OJI, Savadogo A, Sawadogo-Lingani H.. Genotypic Identification of Extended-Spectrum ?-Lactamase (ESBL) Producing Salmonella spp. Associated with Meat and Lettuce and Sales Practices that Contribute to Contamination of These Foods in Bobo Dioulasso . Biotechnology Journal International. 2024 Feb; 29(1): 22-39en_US
dc.identifier.issn2456-7051
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248073
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber1en_US
dc.relation.volume29en_US
dc.source.urihttps://doi.org/10.9734/bji/2025/v29i1762en_US
dc.subjectSalmonellaen_US
dc.subjectlettuceen_US
dc.subjectcharcuterieen_US
dc.subjectESBLsen_US
dc.subjectBobo-Dioulassoen_US
dc.titleGenotypic Identification of Extended-Spectrum ?-Lactamase (ESBL) Producing Salmonella spp. Associated with Meat and Lettuce and Sales Practices that Contribute to Contamination of These Foods in Bobo Dioulassoen_US
dc.typeJournal Articleen_US
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