Bacterial contaminants and their antibiotic susceptibility patterns in ready-to-eat foods vended in Ogun state, Nigeria

被引:12
作者
Makinde, O. M. [1 ]
Adetunji, M. C. [2 ,3 ]
Ezeokoli, O. T. [4 ]
Odumosu, B. T. [5 ]
Ngoma, L. [2 ]
Mwanza, M. [2 ]
Ezekiel, C. N. [1 ]
机构
[1] Babcock Univ, Dept Microbiol, Ilishan Remo, Ogun State, Nigeria
[2] North West Univ, Fac Agr Sci & Technol, Dept Anim Hlth, Mmabatho, South Africa
[3] Trinity Univ, Dept Biol Sci, Lagos, Nigeria
[4] Univ Free State, Dept Microbial Biochem & Food Biotechnol, Pathogen Yeast Res Grp, Bloemfontein, South Africa
[5] Univ Lagos, Dept Microbiol, Lagos, Nigeria
基金
新加坡国家研究基金会;
关键词
antibiotic resistance; bacteria; consumer health protection; Enterobacter hormaechei; food safety; ready‐ to‐ eat foods; ACINETOBACTER; RESISTANCE; VENDORS; CITY;
D O I
10.1111/lam.13407
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Contamination of ready-to-eat (RTE) foods by pathogenic bacteria may predispose consumers to foodborne diseases. This study investigated the presence of bacterial contaminants and their antibiotic susceptibility patterns in three locally processed RTE foods (eko, fufu and zobo) vended in urban markets in Ogun state, Nigeria. Bacteria isolated from a total of 120 RTE food samples were identified by 16S rRNA gene phylogeny while susceptibility patterns to eight classes of antibiotics were determined by the disc diffusion method. Species belonging to the genera Acinetobacter and Enterobacter were recovered from all RTE food types investigated, Klebsiella and Staphylococcus were recovered from eko and fufu samples, while those of Shigella were recovered from eko samples. Enterobacter hormaechei was the most prevalent species in all three RTE food types. Precisely 99% of 149 isolates were multidrug-resistant, suggesting a high risk for RTE food handlers and consumers. Co-resistance to ampicillin and cephalothin was the most frequently observed resistance phenotype. Results demonstrate that improved hygiene practices by food processors and vendors are urgently required during RTE processing and retail. Also, adequate food safety guidelines, regulation and enforcement by relevant government agencies are needed to improve the safety of RTE foods and ensure the protection of consumer health.
引用
收藏
页码:187 / 195
页数:9
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