Phenotypic and Genotypic Characterization of mecA Gene in Methicillin Resistance Staphylococcus aureus Isolated from Smoked Fish

Staphylococcus aureus is a bacterial species responsible for food poisoning and outbreaks of opportunistic, nosocomial and community-acquired diseases. The aim of this study was to characterize S. aureus strains resistant to methicillin. Seventy-five (75) samples of smoked fish, including Scomber scombrus, Trachurus trachurus, Thunnus spp., Cyprinus spp. and Sardinella spp., were studied. The Mueller-Hinton diffusion method was used to determine the phenotypic resistance profile. The coagulase test and thermonuclease detection were used to assess the enzymatic production potential of the strains. The methicillin resistance mecA gene was detected by PCR. With a contamination rate of 80%, the prevalence of S. aureus varied from 15% to 31.7% in animal products. S. aureus strains were DNase (91.7%) and coagulase (50%) producers. The resistance of these strains was 42.7% (cefoxitin), 37.8% (oxacillin) and 26.4% (cefuroxime sodium). They were resistant to tetracycline (62.4%), erythromycin (61.1%), vancomycin (34.6%), levofloxacin (33.3%) and imipenem (12.7%). The prevalence of the mecA gene in animal products ranged from 13.9% to 33.4%. The mecA gene induction showed different sensitivities with cefoxitin (100%) and oxacillin (56.7%). In addition, all tests showed a specificity of 100%. This work demonstrates the need to strengthen surveillance to prevent the spread of S. aureus epidemics in various environments.

Description of Risk Factors in the Formation of Hydrocarbons During the Traditional Fish Smoking in Abidjan

A descriptive study allowed to estimate the risks of formation of PAHs （polycyclic aromatic hydrocarbons） in the traditionally smoked fish consumed in the area of Abidjan, Cbte d＇Ivoire. The study was carried out from surveys on processing methods of fresh fish into smoked fish in the production areas. It took place from September 2009 to March 2012 on three smoking sites Port-Bou^t in the South of Abidjan, lie Boulay, Abobo-Doum6 and Koweit in the South-West of Abidjan and Abobo-Macaci in the North of Abidjan. The main risk factors which were identified in the formation of PAH, are the stakeholders, the smoking sites, the technologies, the handling and the storing. The black color and bitter taste of the fish were identified as sensory indicators of PAH formation in smoked fish.

Carbon Monoxide and Respiratory Disorders in Professional Female Fish Smokers at 2 Artisanal Sites in Benin

Introduction: The use of biomass for cooking is a very common practice in Africa and Benin, and is associated with exposure to organic pollutants. The aim of this study was to assess carbon monoxide exposure and respiratory disorders in women at artisanal fish-smoking sites. Methods: This was a cross-sectional study of women fish smokers at two artisanal fish-smoking sites in Benin. Recruitment was exhaustive. An interview using a respiratory questionnaire inspired by the Union questionnaire, spirometry and carbon monoxide (CO) measurement were carried out. Descriptive analysis and comparison of means using Student’s t-test with a threshold of p = 0.05 were performed. Results: The median age of the 81 people surveyed was 40, with an interquartile range (IQT) of [25 to 75]. The median duration of daily exposure to smoke was 6 h IQT [4, 7]. Of those surveyed, 64 (79.01%) were illiterate and 39 (48.24%) had been working for 20 years. CO levels at the start of activity varied from 89 to 145 ppm in one case and from 40 to 89 ppm in the other. Respiratory symptoms were present in 19 (23.46%);18 (22.22%) had mild airway impairment on spirometry. There was a statistically significant decrease between the mean values of peak expiratory flow (PEF), mean expiratory volume in seconds (FEV1) and forced vital capacity (FVC) before and after exposure to smoke. Conclusion: CO levels are high on fish smoking sites and respiratory problems are common. Improved working conditions are important for these women.