Genome analysis of Salmonella strains isolated from imported frozen fish in Burkina Faso

• Main Authors: Assèta Kagambèga, Salifou Belem, Elizabeth A. McMillan, Lari M. Hiott, Hazem Ramadan, Daniel K. Soro, Poonam Sharma, Sushim K. Gupta, Nicolas Barro, Charlene R. Jackson, Jonathan G. Frye
• Format: Article
• Language: English
• Published: BMC 2021-07-01
• Series: Annals of Microbiology
• Subjects: Salmonella; Antimicrobial resistance; Serotype; Fish
• Online Access: https://doi.org/10.1186/s13213-021-01642-8

Abstract Purpose Fish is an excellent source of protein and vitamins for humans, but improperly handled, fish can expose consumers to pathogenic bacteria. This study was aimed to isolate and characterize the genomes of Salmonella strains isolated from imported fish sold in the open market in Ouagadougou. Methods One hundred and fifty-nine fish were collected from open markets and were cultured for Salmonella. Antimicrobial susceptibility was determined by broth microdilution. Whole-genome sequencing was done to further study antibiotic resistance genes, plasmid replicons, and MSLT types. Serotyping was done using SeqSero 2. Result Out of the 159 fish samples analyzed, 30 (18.9%) were found to be contaminated with Salmonella. Among the isolated Salmonella strains, six different serotypes, Nima, Liverpool, Kokomlemle, Teshie, Derby, and Tennessee, were found using SeqSero2. Salmonella Tennessee was the predominant serotype. All the isolates possessed at least one resistance gene. The aac6-Iaa aminoglycoside resistance gene was the most prevalent gene found in the strains. The gene fosA7 was detected in three strains. All the S. Nima isolates were of Multilocus Sequence Type (MLST) 8086, S. Teshie isolate was ST 530; Liverpool was ST 1959; Derby was ST 7880; Kokomlemle was ST 2696. The Tennessee isolates gave two different STs including ST 8395 and 8398. Conclusion The presented results highlight the prevalence of Salmonella on imported fish purchased from the open markets. More attention should be paid regarding fish selling conditions in the country to prevent the potential health risk for consumers.