Antibiotic Resistance and Burden of Foodborne Diseases in Developing Countries

Odeyemi, Olumide A.; Sani, Norrakiah Abdullah

doi:10.4155/fsoa-2016-0023

Cited by 33 publications

(26 citation statements)

References 21 publications

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“…Humans are exposed to resistant bacteria through sources such as food products, environment, and food handlers. Among the factors responsible for this occurrence and prevalence are poor food-production processes, inadequate food storage infrastructure, unhygienic food handling, limited resources, and poorly enforced regulatory standards [12]. …”

Section: Introductionmentioning

confidence: 99%

Bacterial and Parasitic Assessment from Fingernails in Debre Markos, Northwest Ethiopia

Mengist

Aschale

Reta

2018

Canadian Journal of Infectious Diseases and Medical Microbiolog

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Background Food handlers with untrimmed finger nails could contribute or serve as a vehicle for the transmission of food poisoning pathogens. Objectives This study was conducted to determine the prevalence of bacteria and intestinal parasites among food handlers and antibiotic susceptibility profile of the isolated bacteria in Debre Markos University, Ethiopia. Materials and Methods This laboratory-based cross-sectional study involved 220 food handlers working in food service establishments in Debre Markos University between 1st January 2015 to 31th June 2016. Subjects' finger nail specimens of both hands were examined microscopically for intestinal parasites. For bacterial isolation, samples were cultured and bacterial species were identified following standard laboratory procedures. Antimicrobial susceptibility test was performed for all bacterial isolates by using Kirby-Bauer disk diffusion method. Results Of the total 220 subjects examined, 29.5% showed positive culture for different bacterial species from their fingernail contents. Coagulase-negative Staphylococcus was the predominant bacteria species (12.3%) followed by Staphylococcus aureus (5%), E. coli (2.7%), Klebsiella species (2.7%), Enterococcus species (1.8%), Pseudomonas aeruginosa (1.8%), Proteus species (1.4%), Citrobacter species (1.4%), and Serratia species (0.9%). None of the food handlers showed positive culture for Shigella and salmonella and parasites in respect of their finger nail specimens. Isolation of bacteria in finger nail has significant association with finger nail status (P=0.044) and inverse relation with service years (P=0.048). All Staphylococcus aureus and coagulase-negative Staphylococcus species isolates were uniformly susceptible to vancomycin. Only one (9.1%) of Staphylococcus aureus isolates was resistant for methicillin. Conclusion To prevent the food poisoning pathogens, implementation and adherence to infection are the key practices, specially food handlers with long finger nail harbor food debris, microbial contaminations, and allergens.

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Section: Introductionmentioning

confidence: 99%

Bacterial and Parasitic Assessment from Fingernails in Debre Markos, Northwest Ethiopia

Mengist

Aschale

Reta

2018

Canadian Journal of Infectious Diseases and Medical Microbiolog

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“…Global emergence and re-emergence of foodborne pathogens have made microbiological safety and quality of food of public and health important (1, 2). Globally, more than 250 sources of foodborne diseases have been identified (3).…”

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confidence: 99%

“…Over the years, safety and quality of food produced for human consumption in developing countries continue to increase because of foodborne disease outbreaks attributed to unsafe raw food, abused temperature, poor storage infrastructures, inadequate cooking, poor personal hygiene, improper handling methods, and cross- contamination of cooked food with uncooked raw food (1, 2, 10, 11). Food production in developing countries takes place mostly at home.…”

mentioning

confidence: 99%

Public health implications of microbial food safety and foodborne diseases in developing countries

Odeyemi

2016

Food & Nutrition Research

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“…In addition, the rise in international trade in food has augmented the risk of transmission of food contaminants from one country to another, and the need to estimate the risk that infectious agents pose to human health has become crucial. Global emergence and reemergence of food-borne pathogens have made microbiological safety of food an important issue (Odeyemi and Sani, 2016). Globally, more than 250 sources of food-borne diseases have been identified.…”

Section: Need Of International Food Lawsmentioning

confidence: 99%

“…It contains nutrients like carbohydrates, protein, fat, vitamins, and minerals, which provide nutritional support for the growth and maintenance of an organism. On the other hand, it is also a major cause for the ill health of people around the globe, as it acts as a common transmission route of diseases due to the presence of microorganisms and contaminants (Odeyemi and Sani, 2016). Food supports the growth of microorganisms, and sometimes it contains antinutritional components and toxins that a plant or animal produce for self-defense from which these foods are obtained (Adams and Moss, 2008).…”

Section: Introductionmentioning

confidence: 99%