title: Clostridium perfringens and Clostridium difficile in cooked beef sold in Côte d'Ivoire and their antimicrobial susceptibility.
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).
authors.affiliation: 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.
authors.forename: Kra Athanase
authors.initials: KA
authors.lastname: Kouassi
authors.affiliation: Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, University of Nangui-Abrogoua, Abidjan, Cote d'Ivoire.
authors.forename: Adjéhi Thomas
authors.initials: AT
authors.lastname: Dadie
authors.affiliation: Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, University of Nangui-Abrogoua, Abidjan, Cote d'Ivoire.
authors.forename: Kouadio Florent
authors.initials: KF
authors.lastname: N'Guessan
authors.affiliation: Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, University of Nangui-Abrogoua, Abidjan, Cote d'Ivoire.
authors.forename: Koffi Marcellin
authors.initials: KM
authors.lastname: Dje
authors.affiliation: National Laboratory of Public Health, Abidjan, Cote d'Ivoire; Department of Pharmaceutical and Biological Sciences, University of Felix Houphouet Boigny, Abidjan, Cote d'Ivoire.
authors.forename: Yao Guillaume
authors.initials: YG
authors.lastname: Loukou
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D015373:Bacterial Typing Techniques; D016360:Clostridioides difficile / Q000187:drug effects* / Q000302:isolation & purification*; D003016:Clostridium perfringens / Q000187:drug effects* / Q000302:isolation & purification*; D007560:Cote d'Ivoire; D024881:Drug Resistance, Bacterial; D006801:Humans; D008460:Meat / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D016133:Polymerase Chain Reaction
chemical_list: D000900:Anti-Bacterial Agents
keywords: Antimicrobial agents; Clostridium difficile; Clostridium perfringens; Cooked beef; Prevalence; Resistant phenotypes