Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: Aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative
The present study aimed to evaluate the antimicrobial activity of aqueous extracts of the mixture of spices used as accompanying soup of braised fish against multidrug resistant (MDR) bacteria isolated from raw and braised fish collected in the city of Bangangté, Cameroon. A survey was conducted in...
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Elsevier
2024-12-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024167473 |
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| author | Hippolyte Tene Mouafo Majeste Mbiada Pahane Paul Alain Nana Hermes Tsabet Alphonse Tegang Sokamte Thierry Ngangmou Noumo Ingrid Cecile Djuikoue Agbor Michael Ashu François Tchoumbougnang |
| author_facet | Hippolyte Tene Mouafo Majeste Mbiada Pahane Paul Alain Nana Hermes Tsabet Alphonse Tegang Sokamte Thierry Ngangmou Noumo Ingrid Cecile Djuikoue Agbor Michael Ashu François Tchoumbougnang |
| author_sort | Hippolyte Tene Mouafo |
| collection | DOAJ |
| description | The present study aimed to evaluate the antimicrobial activity of aqueous extracts of the mixture of spices used as accompanying soup of braised fish against multidrug resistant (MDR) bacteria isolated from raw and braised fish collected in the city of Bangangté, Cameroon. A survey was conducted in the city of Bangangté to diagnose the braising fish processes. Pathogens were isolated from raw and braised fish samples collected in fish farms and selling points, and their susceptibility to 16 commonly used antibiotics was tested using the Kirby-Bauer disk diffusion method. The aqueous extracts of spices’ formulations used as accompanying soup of braised fish were tested against MDR isolates using the well diffusion method. The results revealed that 13 spices are used in the preparation of accompanying soups of braised fish. Three formulations were identified with mbongo, clove and prekeses as the main differential spices. These formulations were either heated at 100 °C/30 min (process 1) or not (process 2) before being served to consumers’. Fifty-five strains belonging to six species (Salmonella Typhi, Salmonella Paratyphi, Escherichia coli, Escherichia vulneralis, Staphylococcus aureus and Staphylococcus spp.) were isolated from the different samples. Forty-four isolates were resistant to several antibiotics with Multiple Antibiotic Resistance indexes ranging from 0.18 to 0.81. The aqueous extracts of all the formulations were active against the MDR isolates independent of the formulation and preparation process, with inhibition diameters varying significantly (p < 0.05) from one isolate to another. Heated extracts were less active than the unheated ones and the most active extract was from the formulation including clove. The strains E. coli and E. vulneralis were most resistant to the different extracts whereas S. Typhi, S. aureus, Staphylococcus spp. and S. Paratyphi A, were more sensitive. This study evidenced that fish products from Bangangté city contain MDR pathogens and demonstrated that the formulations of spices used as accompanying soup for braised fish are active against these MDR pathogens. It suggests their potential use as strategy to combat the antimicrobial resistance phenomena associated to foodborne gastroenteritis pathogens. It also suggests that more attention should be paid to the use of antibiotics in fish farming activities. |
| format | Article |
| id | doaj-art-c9be1e7a1e6241b1a325a4e44c197def |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
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| series | Heliyon |
| spelling | doaj-art-c9be1e7a1e6241b1a325a4e44c197def2024-12-13T10:59:36ZengElsevierHeliyon2405-84402024-12-011023e40716Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: Aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternativeHippolyte Tene Mouafo0Majeste Mbiada Pahane1Paul Alain Nana2Hermes Tsabet3Alphonse Tegang Sokamte4Thierry Ngangmou Noumo5Ingrid Cecile Djuikoue6Agbor Michael Ashu7François Tchoumbougnang8Centre for Food, Food Security and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, PoBox 13033, Yaoundé, Cameroon; Agriculture and Food Safety Association (AFSA), CameroonDepartment of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, Cameroon; Agriculture and Food Safety Association (AFSA), Cameroon; Corresponding author. Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, Cameroon.Agriculture and Food Safety Association (AFSA), Cameroon; Department of Oceanography, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, CameroonHigher Institute of Health Science, Université des Montagnes, PoBox, 208 Bangangté, CameroonAgriculture and Food Safety Association (AFSA), Cameroon; Department of Food Engineering and Quality Control, University Institute of Technology, University of Ngaoundéré, PoBox 454, Ngaoundéré, CameroonAgriculture and Food Safety Association (AFSA), Cameroon; Department of Food Science and Technology, College of Technology, University of Bamenda, PoBox 39, Bambili, CameroonAgriculture and Food Safety Association (AFSA), Cameroon; Higher Institute of Health Science, Université des Montagnes, PoBox, 208 Bangangté, CameroonAgriculture and Food Safety Association (AFSA), Cameroon; Higher Institute of Health Science, Université des Montagnes, PoBox, 208 Bangangté, CameroonDepartment of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences at Yabassi, University of Douala, PoBox 7236, Douala, CameroonThe present study aimed to evaluate the antimicrobial activity of aqueous extracts of the mixture of spices used as accompanying soup of braised fish against multidrug resistant (MDR) bacteria isolated from raw and braised fish collected in the city of Bangangté, Cameroon. A survey was conducted in the city of Bangangté to diagnose the braising fish processes. Pathogens were isolated from raw and braised fish samples collected in fish farms and selling points, and their susceptibility to 16 commonly used antibiotics was tested using the Kirby-Bauer disk diffusion method. The aqueous extracts of spices’ formulations used as accompanying soup of braised fish were tested against MDR isolates using the well diffusion method. The results revealed that 13 spices are used in the preparation of accompanying soups of braised fish. Three formulations were identified with mbongo, clove and prekeses as the main differential spices. These formulations were either heated at 100 °C/30 min (process 1) or not (process 2) before being served to consumers’. Fifty-five strains belonging to six species (Salmonella Typhi, Salmonella Paratyphi, Escherichia coli, Escherichia vulneralis, Staphylococcus aureus and Staphylococcus spp.) were isolated from the different samples. Forty-four isolates were resistant to several antibiotics with Multiple Antibiotic Resistance indexes ranging from 0.18 to 0.81. The aqueous extracts of all the formulations were active against the MDR isolates independent of the formulation and preparation process, with inhibition diameters varying significantly (p < 0.05) from one isolate to another. Heated extracts were less active than the unheated ones and the most active extract was from the formulation including clove. The strains E. coli and E. vulneralis were most resistant to the different extracts whereas S. Typhi, S. aureus, Staphylococcus spp. and S. Paratyphi A, were more sensitive. This study evidenced that fish products from Bangangté city contain MDR pathogens and demonstrated that the formulations of spices used as accompanying soup for braised fish are active against these MDR pathogens. It suggests their potential use as strategy to combat the antimicrobial resistance phenomena associated to foodborne gastroenteritis pathogens. It also suggests that more attention should be paid to the use of antibiotics in fish farming activities.http://www.sciencedirect.com/science/article/pii/S2405844024167473Raw fishBraised fishPathogensMAR indexSpice formulationAntimicrobial activity |
| spellingShingle | Hippolyte Tene Mouafo Majeste Mbiada Pahane Paul Alain Nana Hermes Tsabet Alphonse Tegang Sokamte Thierry Ngangmou Noumo Ingrid Cecile Djuikoue Agbor Michael Ashu François Tchoumbougnang Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: Aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative Heliyon Raw fish Braised fish Pathogens MAR index Spice formulation Antimicrobial activity |
| title | Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: Aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative |
| title_full | Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: Aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative |
| title_fullStr | Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: Aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative |
| title_full_unstemmed | Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: Aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative |
| title_short | Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: Aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative |
| title_sort | antibiotics resistance profile of pathogens isolated from fish products sold in the city of bangangte cameroon aqueous extracts from spices formulations used as accompanying soup of braised fish as antimicrobial alternative |
| topic | Raw fish Braised fish Pathogens MAR index Spice formulation Antimicrobial activity |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024167473 |
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