Version 1
: Received: 7 November 2023 / Approved: 8 November 2023 / Online: 8 November 2023 (07:26:18 CET)
How to cite:
Al-Aomary, N.; Edrees, W.; Al-Ofairi, B.; Thabit, J. Nasal Carriage of Staphylococcus aureus and Its Antibacterial Susceptibility Profiles among Food Handlers in Sana’a Restaurants, Yemen. Preprints2023, 2023110495. https://doi.org/10.20944/preprints202311.0495.v1
Al-Aomary, N.; Edrees, W.; Al-Ofairi, B.; Thabit, J. Nasal Carriage of Staphylococcus aureus and Its Antibacterial Susceptibility Profiles among Food Handlers in Sana’a Restaurants, Yemen. Preprints 2023, 2023110495. https://doi.org/10.20944/preprints202311.0495.v1
Al-Aomary, N.; Edrees, W.; Al-Ofairi, B.; Thabit, J. Nasal Carriage of Staphylococcus aureus and Its Antibacterial Susceptibility Profiles among Food Handlers in Sana’a Restaurants, Yemen. Preprints2023, 2023110495. https://doi.org/10.20944/preprints202311.0495.v1
APA Style
Al-Aomary, N., Edrees, W., Al-Ofairi, B., & Thabit, J. (2023). Nasal Carriage of <em>Staphylococcus aureus</em> and Its Antibacterial Susceptibility Profiles among Food Handlers in Sana’a Restaurants, Yemen. Preprints. https://doi.org/10.20944/preprints202311.0495.v1
Chicago/Turabian Style
Al-Aomary, N., Bashir Al-Ofairi and Jameela Thabit. 2023 "Nasal Carriage of <em>Staphylococcus aureus</em> and Its Antibacterial Susceptibility Profiles among Food Handlers in Sana’a Restaurants, Yemen" Preprints. https://doi.org/10.20944/preprints202311.0495.v1
Abstract
Background:Staphylococcus aureus is a ubiquitous organism that normally colonizes the human body and causes food poisoning. Aim: This study aimed to determine the rate of nasal carriage of S. aureus among food handlers in Sana’a restaurants in, Yemen and performed an antibacterial susceptibility test.Methods: This cross-sectional study was carried out among healthy food handlers from November 2022 to March 2023. Approximately 420 nasal swabs were collected and S. aureus was isolated and identified according to standard bacteriological procedures. Moreover, the antibacterial susceptibility pattern was determined using the disc diffusion method. Additionally, the required data were obtained by using the pretested questionnaire. Results: Of 420 nasal swabs, 78 (18.6%) food handlers were S. aureus nasal carriers. The prevalence rate of S. aureus was significantly higher among subjects aged >30 years (23.1%), males (18.8%), and uneducated subjects (25%). Additionally, a higher rate of S. aureus nasal carriers was observed among food handlers who worked as cooks (19.4%), had less than 2 years of experience (20.5%), and had low hygiene (29%). The S. aureus isolates were sensitive to ciprofloxacin (71.8%), vancomycin (76.9%), and amoxicillin-clavulanic acid (61%). Conversely, the isolated S. aureus was resistant to oxacillin (69.2%) and methicillin (66.7%). Conclusion: These data stress that food handlers with a high S. aureus nasal carrier rate may pose significant risks to consumers. Therefore, creating restaurant policies and rules is necessary to provide safe and healthy food to consumers.
Public Health and Healthcare, Public Health and Health Services
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
