“…Despite the strict implementation of good hygienic and manufacturing practices in many nations of the world, diseases outbreaks relating to food and water infections caused by pathogenic bacteria remain the leading cause of death. Examples of such include; Escherichia coli (Duan et al, 2020), Salmonella typhi (Yi et al, 2019), Salmonella enteritidis (Alamer et al, 2018), Staphylococcus aureus (Du et al, 2020), Vibrio cholera (Peng and Chen, 2019), Vibrio parahaemolyticus (Sun et al, 2019), Bacillus cereus (Li et al, 2018), Listeria monocytogenes (Zhang L. et al, 2016), Shigella flexneri (Feng et al, 2019), Pseudomonas aeruginosa (Das et al, 2019), Campylobacter jejuni (Alamer et al, 2018), and Group A Streptococcus pyogenes (Eryılmaz et al, 2020). A review by Daramola et al (2020) reported traditional-based (plate culture), immunological-based (ELISA), nucleic acid-based (PCR, Sequencing), and protein-based (MALDI-TOF-MS) methods as veritable techniques for the detection of pathogenic bacteria.…”