The prevalence of Staphylococcus in cooked chicken collected from local restaurants in Dhaka city

Abstract

Food poisoning remains a significant public health concern, affecting thousands of individuals each year. Among the primary bacterial agents implicated, Staphylococcus aureus is recognized as a leading cause, raising concerns about its potential to contribute to widespread outbreaks. It is commonly assumed that traditional cooking practices, such as prolonged heat exposure and the use of antimicrobial spices are sufficient to eliminate pathogenic bacteria from food. However, the frequent occurrence of foodborne illness among consumers in Dhaka city suggests otherwise. In this study, densely populated areas of Dhaka were selected for the investigation of Staphylococcus contamination in cooked meat samples sourced from local restaurants. Biochemical testing revealed that Staphylococcus spp. was detected in 81% of the samples, with one specific area showing a 100% contamination rate. Notably, 28% of these isolates exhibited high halotolerance. Molecular analysis further confirmed the presence of the nucA gene, a marker specific to Staphylococcus aureus, among the isolates. Additional assessments, including antibiotic susceptibility testing and hemolytic activity profiling (alpha and beta hemolysis), yielded noteworthy findings. Future research will focus on characterizing the enterotoxigenic profiles of these Staphylococcus strains. The results of this study underscore the urgent need for enhanced food safety measures and public health interventions in Dhaka, particularly in high-density urban settings.