ABSTRACT

This study examined the occurrence of Salmonella and other pathogens in ready to eat foods and their antibiotic profile. The ready to eat food samples surveyed include meat pie, egg roll, doughnut, rice and African salad. The isolated bacteria were identified using colonial characteristics, gram staining, motility test and biochemical tests. The cross match with existing information in the standard manual confirmed the pathogen isolate identification as Salmonella spp, Staphylococcus aureus and Shigella spp. The results showed variations in the occurrence of Salmonella spp, Staphylococcus aureus and Shigella spp in the different foods samples. Generally, the results indicated a wide range of variation between the different ready to eat foods on one hand and the different locations on the other hand. This result shows that there are variations in the inhibition pattern of the test samples. It was concluded that the ready to eat foods sold in and around the Umudike and Umuahia town is to some extent exposed to contaminants thereby resulting in a high bacteria load. This was seen as undesirable. Also the occurrence level of pathogen in the ready to eat foods like African salad (40% to 60%) was seen as being high and have potential of food infections. However, the pathogen isolates showed a reasonable level of sensitivity to the test antibiotic and thus could be managed well with available days in the event of infection. The findings in this present study suggest that, food vendors and patronisers of street vended food should be adequately educated on the role of food in the transmission of disease. Government role on food control and safety should include mechanisms that will develop and maintain the necessary compliance policy to assure fair and equal application of legal sanctions to defaulters who sells un-safe food. On the other hand, Government should apply a well-structured, adequately resourced and efficient administered food control system to ensure that industry meets its obligation to provide safe food. Finally comprehensive and uniform reporting and data analysis of notifications of foodborne disease should be undertaken by Government and relevant agencies who should implement effective controls strategies and consequently act in response to the information supplied.