| Popis: |
Objective: In the past, studies on antimicrobial resistance were carried out on pathogens in the clinical areas. However, since then, this phenomenon has become a general case both in the environment and in the food sector. This systematic review aimed to review the various scientific publications on the resistance of bacteria to antibiotics in foods in West Africa. Methods: An extensive literature search was carried out through an electronic database includingPubMed, Google Scholar, Research Gate, and African Journals Online (AJOL). Articles published from fifteen countries of the Economic Community of West African States (ECOWAS) between 2010 and 2020 on antibiotic resistance of foodborne pathogens were included in the study. The titles and abstracts of the retrieved articles and then the full texts of the selected articles were reviewed. Results: Out of the 565 articles found in our initial research, 149 publications (26.55%) were considered suitable for inclusion in this review. Globally, 2018, 2019, and 2020 had more included papers (n = 21 to 25) than the other years. Of the 149 publications analyzed, four types of food commodities were identified as products of high consumption based on the number of publications in the field such as poultry (39/149), read-to-eat food (22/149), meat, and animal products (20/149). Most studies have shown that E. coli has the highest prevalence followed by Salmonella and Staphylococcus. Only 33 (22.14%) of the 149 publications were based on further molecular characterization of the isolates. Publications analyzed showed that the most prevalent detected genes were tet(A), tet(B), tet(C), tet(K) blaTEM, catA1, catA2, cmlA, blaCTXM and qnrA, qnrB, qnrS, parC, and qepA4. Conclusion: From these results, antibiotic use in the food areas must be strongly regulated, especially in developing countries, particularly in Africa. This highlights the need to implement suitable and appropriate control strategies to reduce complications and prevent the dissemination of resistant bacteria isolates in foods. One health antimicrobial resistance surveillance system in the region must be a great concern. |
