Evaluation Of Antibiotic Resistant Organisms In Locally Produced Drinks

ABSTRACT

Five samples each of zobo, yoghurt and kunu were purchased from different hawkers in Umuahia and Okigwe. The microbial qualities were determined according to standard method. The antibiotic sensitive patterns were also determined. Microbial count ranges from 3.5-8.9 x 1O cfu/ml in zobo,2.O-8.O x 1O cfu/ml in yoghurt and 1.8-4.26 x 1O cfufml in kunu. Bacterial isolated from the samples include, Pseudomonas species, Streptococcus specie, Proteus species, Klebsiella species with high occurrence of Escherichia coli and Staphylococcus aureus. Most of the isolates were resistant to Tetracylne, Arnpicillin, Gentamicin, Colistin and Cotrimoxazoie. The occurrence of this antibiotic resistant organisms in this drinks is of public health important and may be responsible for prolong treatment of illness. Therefore proper quality control of these products should be encourage so as t reduce the microbial load as well as antibiotic resistant bacteria