Bacterial contaminants and their antibiotic susceptibility patterns in ready‐to‐eat foods vended in Ogun state, Nigeria

Abstract

Contamination of ready‐to‐eat (RTE) foods by pathogenic bacteria may predispose consumers to foodborne diseases. This study investigated the presence of bacterial contaminants and their antibiotic susceptibility patterns in three locally processed RTE foods (eko, fufu and zobo) vended in urban markets in Ogun state, Nigeria. Bacteria isolated from a total of 120 RTE food samples were identified by 16S rRNA gene phylogeny while susceptibility patterns to eight classes of antibiotics were determined by the disc diffusion method. Species belonging to the genera Acinetobacter and Enterobacter were recovered from all RTE food types investigated, Klebsiella and Staphylococcus were recovered from eko and fufu samples, while those of Shigella were recovered from eko samples. Enterobacter hormaechei was the most prevalent species in all three RTE food types. Precisely 99% of 149 isolates were multidrug‐resistant, suggesting a high risk for RTE food handlers and consumers. Co‐resistance to ampicillin and cephalothin was the most frequently observed resistance phenotype. Results demonstrate that improved hygiene practices by food processors and vendors are urgently required during RTE processing and retail. Also, adequate food safety guidelines, regulation and enforcement by relevant government agencies are needed to improve the safety of RTE foods and ensure the protection of consumer health.

Antimicrobial Activity of Lactobacillus from Zobo Drink Against Various Pathogens

“…The results obtained correlate with the previous work of Cardonha et al 41 who reported the isolation of resistant E. coli strains to more than one antibiotic from water samples. Also, the test bacterium, K. pneumoniae in this study was slightly sensitive to gentamicin which correlates with the previous work of Makinde et al 42 .…”

Molecular Characterization and the Antimicrobial Resistance Profile of Salmonella spp. Isolated from Ready-to-Eat Foods in Ouagadougou, Burkina Faso

“…In developing countries such as Burkina Faso, numerous studies have previously reported the presence of Salmonella spp. in RTE foods [30][31][32]. Te potential hygiene breakdowns at various stages of the food processing and distribution chain due to the lack of food safety regulations and food handler educations are responsible for food contamination in developing countries [33].…”

Draft Genome Sequences of Multidrug-Resistant Shiga Toxin-Producing Escherichia coli O116:H25 Strains from Ready-to-Eat Foods Sold in Lagos, Nigeria

“…Bacteria are primary contaminants of ready-to-eat (RTE) foods ( 1 ), and strains resistant to antibiotics constitute a major public health concern. Here, we report the draft genomes of Shiga toxin-producing Escherichia coli (STEC) strains IPK9(1) and IKS1(2), which were isolated from kokoro and shawarma, respectively, sold in Lagos, Nigeria, and were screened phenotypically against eight antibiotics.…”

“…One milliliter of the homogenate was spread plated on nutrient agar (NA) (Sigma-Aldrich, Germany) and incubated at 37°C for 18 to 24 h. Pure colonies were subcultured on NA and subsequently on Mueller-Hinton agar for phenotypic antibiotic susceptibility testing using a set of eight antibiotics. The two strains recorded multiple antibiotic resistance index values ( 1 ) of 0.8 and 0.5, as described by CLSI guidelines ( 1 ), were subcultured in nutrient broth, and were grown overnight at 37°C in a shaking incubator at 220 rpm. The broth culture was centrifuged and washed in phosphate-buffered saline at 10,000 × g .…”