Isolation Of Salmonella From Ready To Eat Foods And Their Antibiotic Profile

ABSTRACT

Salmonella species were isolated from ready to eat foods and their antibiotic profile was studied. Meat pie, egg roll, chicken pie and suya were collected from three different places within the MOUAU community and Umuahia town. The study covered an assessment of the bacteria load, Salmonella occurrance and their antibiogram.  The result Obtained showed that the bacteria load was in the range of 1.8 x 106 to 1.0 x 107 cfu/g of the foods while Salmonella specie were observed in the food items. Salmonella sp occurred in 33.3% in egg roll, 44.4% in meat pie, 55.6% in suya and 33.3% in chicken pie. There were variations in the occurrances of Salmonella isolates in the different ready to eat foods. Antibiogram of the isolate showed first the Salmonella isolates were sensitive to the three test drugs Gentamycin, Erythromycin, Oflaxacin with inhibition zones ranging from 15ml to 27mm. The sensitivity of the Salmonella isolates from the different foods was found to vary. It was concluded that the bacteria load of the foods was high and the Salmonella presence was undesirable and has potential of food borne disease. Proper personal and environmental hygiene on the part of all the food handlers was recommended.  

﾿    

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of contents ﾿ v

List of tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE 

Introduction ﾿ 1

1.1 ﾿ Background of the study ﾿ 1

1.2 ﾿ Statement of the problem ﾿ 4

1.3 ﾿ Objectives of the study ﾿ 6

CHAPTER TWO 

Literature Review ﾿ 7

2.1 ﾿ Global overview of Salmonellosis ﾿ 7

2.2 ﾿ Hygienic and socio-economic assessment of street food ﾿ 8

2.3 ﾿ Isolation of bacteria from street food ﾿ 9

2.4 ﾿ Isolation of Salmonella ﾿ 12

2.5 ﾿ Identification of bacteria from street food ﾿ 15

2.6 ﾿ Antibiogram of bacteria isolated from food samples ﾿ 16

2.7 ﾿ Antimicrobial resistance ﾿ ﾿ 18

2.8 ﾿ Safety and public health significance of street food ﾿ 19

CHAPTER THREE

Materials and methods ﾿ 22

3.1 ﾿ Sources of materials ﾿ 22

3.2 ﾿ Sample and media preparations ﾿ 22

3.3 ﾿ Determination of bacteria load ﾿ 23

3.4 ﾿ Isolation of Salmonella ﾿ 24.

3.5 ﾿ Characterization of Salmonella isolates ﾿ 24

3.6 ﾿ Identification of microbial isolates ﾿ 25

3.7 ﾿ Antibiogram of Salmonella isolates ﾿ 25

CHAPTER FOUR

Results ﾿ 27

CHAPTER FIVE

Discussion, conclusion and recommendation ﾿ 33

5.1 ﾿ Discussion ﾿ 33

5.2 ﾿ Conclusion ﾿ 34

5.3 ﾿ Recommendation      ﾿ 34 ﾿

References ﾿ 35