Attiéké, a popular food in Burkina Faso, is often produced under variable hygienic conditions, which favors the proliferation of pathogenic microorgan- isms such as methicillin-resistant Staphylococcus aureus (MRSA), a growing threat to the health of consumers. This study assessed the health risks asso- ciated with the presence of MRSA in attiéké consumed in Burkina Faso. A survey was carried out on 300 vendors to assess their sales conditions. Of the 225 samples analyzed using standardized microbiological analysis methods, 89 strains of S. aureus were identified, of which 37% were methicillin-re- sistant and 76.4% were multidrug-resistant. However, 77.53% of the strains were sensitive to linezolid. The survey findings indicated that a significant proportion (57.33%) of attieké sellers lack training in proper hygiene and modern food processing techniques. Key risk factors identified included in- adequate hygiene practices, suboptimal fermentation methods, and the qual- ity of water used in production. These results highlight the urgent need for an antibiotic resistance surveillance system and better awareness of good hy- giene practices. Health authorities are called upon to strengthen controls throughout the production chain and to encourage producers and consum- ers to adopt safer practices to reduce the risks of antibiotic-resistant infec- tions.

Attiéké, Staphylococcus aureus, Health Risks, Public Health, Risk Factors