ABSTRACT

The microbial quality and antibiogram of organisms of public health importance from burger sold in Umuahia was investigated. A total of twelve(12) burger samples (four chicken, four fish and four beef) were bought from four different fast food outlets () in Umuahia. Five genera of bacteria were isolated with their percentage occurrence as follows. Escherichia coli (32.3, Pseudomonas aeruginosa (20.5%, Klebsiella spp (14.7%, Staphylococcus aureus (8.8%, and Bacillus spp (23.5%. The total Heterotrophic count ranged from 1.1x105cfu/g to 4.5x105cfu/g. Total coliform count ranged from 1.1x104cfu/g to 3.5x104cfu/g. The Staphylococcal count ranged from 1.0x104cfu/g to 2.7x105cfu/g. The Gram-positive isolates were highly susceptible to Genamycin (100% and had the highest resistance to cefoxitin (100% while the Gram-negative isolates were highly susceptible to Gentamycin (100% and had high resistance against cefoxitin (81.1%. This study shows that consumers  of burgers are at great public health risk hence, the public should be careful in their choice of food and outlets to avert food borne illnesses

TABLE OF CONTENTS

Title Page     i

Certification iii

Dedication iv

Acknowledgement v

Table of Contents vi

List of Tables vii

Abstract x

CHAPTER ONE

1.1 Introduction 1

1.3 Aims and Objectives 4

CHAPTER TWO

2.0 Literature Review 5

2.1 Microbiological Risk Assessment of Sold Hamburgers 6

2.2 Prevalence and Antibiogram Pattern of Bacteria Isolated From Food Product (Burger) Of Street Food Vendors

2.3 Micro Organisms Of Public Health Importance Isolated From Sold Burgers

2.3.1 Staphylococcus aureus 9

2.3.2 Escherichia coli 9

2.3.3 Bacillus species 10

2.3.4 Klebsiella Species 11

2.3.5 Pseudomonas Aeruginosa 12

2.4 Antimicrobial Susceptibility Tests and Resistance Profile 13

2.4.1 Disk diffusion 13

2.4.2 Broth and Agar Dilution Methods 14

CHAPTER THREE

3.0 Materials and Methods 16

3.1 Study Area 16

3.2 Materials and Reagents 16

3.3 Collection of Samples 16

3.4 Sterilization of Materials 17

3.5 Preparation of Culture Media 17

3.6 Inoculation and Isolation 17

3.7 Purification of Isolates 17

3.8 Identification of the Isolates 18

3.9 Gram Staining 18

3.10 Biochemical Test 18

3.10.1 Catalase Test 18

3.10.2 Indole Test 19

3.10.3 Citrate Utilization Test 19

3.10.4 Hydrogen Sulphide (H2S) Production Test 19

3.10.5 Starch Hydrolysis 19

3.10.6 Motility, Indole, Urease (MIU) 20

3.10.7 Coagulase Test 20

3.10.8 Oxidase Test 21

3.11 Antibiotic Susceptibility Testing 21

CHAPTER FOUR

4.0 Results 22

CHAPTER FIVE

5.0 Discussion and Conclusion 29

5.1 Discussion 29

5.2 Conclusion 31

References 33