Molecular characterization of Methicillin-resistant Staphylococcus aureus isolated in ready-to-eat food sold in supermarkets in Bobo-Dioulasso: case of charcuterie products

This study aimed to identify and characterize the resistance patterns of methicillin-resistant Staphylococcus aureus (MRSA) in charcuterie products sold in supermarkets in Bobo-Dioulasso, Burkina Faso. The study collected 72 samples from three supermarkets and used standard microbiology methods to characterize S. aureus isolates. Results showed that S. aureus was present in 51 (70.83%) of the samples, with the highest yield in ham and merguez. A total of 35 isolates were confirmed as S. aureus, with 05 (14.29%) strains identified as MRSA. The findings should help raise awareness among supermarket owners on food manufacturing practices and hygiene.