Salmonella Infection: The Common Cause of Human Food Poisoning

Rahman, Heshu Sulaiman; Othman, Hemn Hassan

doi:10.29269/pbb2017.v1i1.5

Cited by 10 publications

(7 citation statements)

References 19 publications

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“…The presence of Salmonella in this study calls for concern as this organism is the common cause of human food poisoning, and salmonellosis can affect all species of domestic animals and man. It is important to draw to our attention that the young, aged, stressed, debilitated and pregnant individuals are more susceptible while the immunosuppressed and those suffering from malnutrition are at risk for salmonella infection [19].…”

Section: Resultsmentioning

confidence: 99%

Microbial Assessment of Selected, Locally- Fermented and Ready-to-eat Cassava Products Sold in Lokoja, Nigeria

Akoma

Ononugbo

Eze

et al. 2019

AFSJ

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This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu were subjected to microbial analysis. The samples were serially diluted to 10-4 and appropriate dilutions inoculated by spread plate method into Nutrient agar, MacConkey agar and Potato Dextrose agar plates which were used for total aerobic plate count (TAPC), coliform count (CC) and fungal count respectively. The TAPC for white garri ranged from 0.78 to 3.83 log cfu/g, the coliform count ranged from no growth (NG) to 3.80 log cfu/g, while the mean fungal count ranged from 1.96 to 3.39 log cfu/g. The TAPC for yellow garri ranged from 2.04 to 3.95 log cfu/g, the coliform count ranged from NG to 3.62 log cfu/g and the fungal count ranged from 2.08 to 3.44 log cfu/g. The TAPC of fufu was within the range of 1.07 to 3.70 log cfu/g, the coliform count ranged from NG to 3.48 log cfu/g and the fungal count ranged from 1.94 to 2.78 log cfu/g. The bacteria isolated include Bacillus spp., Enterobacter spp., Pseudomonas spp., Staphylococcus aureus, Salmonella spp., Escherichia coli and Klebsiella spp. The fungi isolated from the study samples include Aspergillus niger, Cladosporium spp., Fusarium spp., Rhizopus spp., Alternaria spp., Montospora spp., and Penicillium spp. The pH of the samples ranged from 4.02 to 4.96 in white garri, 4.02 to 4.99 in yellow garri, and 5.02 to 6.44 in fufu. Findings showed that these widely consumed fermented (ready-to-eat) cassava products presents (may represent) a serious risk and route for transmission of food borne pathogens to consumers and generally huge economic disadvantage to food handlers. Improving manufacturing, packaging and storage practices in garri production and for public health purposes are strongly encouraged.

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Section: Resultsmentioning

confidence: 99%

Microbial Assessment of Selected, Locally- Fermented and Ready-to-eat Cassava Products Sold in Lokoja, Nigeria

Akoma

Ononugbo

Eze

et al. 2019

AFSJ

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“…and Salmonella sp. to be present in any food product because these pathogens are responsible for food-borne diseases [20,21]. This study has shown that S. aureus and Bacillus sp.…”

Section: Discussionmentioning

confidence: 95%

Antibiogram Testing of Bacterial Isolates from Cassava, Yam and Plantain Flours and Shelf Life Studies of the Products Sold in Some Markets in Port Harcourt, Nigeria

Elenwo

Maduka

Odu

2019

IJPR

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Bacterial resistance to commonly used antibiotics is a threat to public health. This study focused on antibiogram testing of bacterial isolates from packaged and exposed cassava, plantain and yam flour using chloramphenicol, ciprofloxacin, erythromycin, levofloxacin, gentamicin, ampiclox, rifampicin, amoxil, streptomycin, norfloxacin, ampicillin, ceporex, tarivid, nalidixic acid, peflacine, augmentin and septrin. Shelf life studies involved monitoring total viable count, total fungal count and moisture content of the flour samples stored at room temperature (28± 2°C) at 1 Wk interval for 4 Wks. Standard methods and agar diffusion technique were adopted. Bacillus sp. and Staphylococcus sp. (Gram-positive) were identified in all the flour samples. Salmonella sp. and Escherichia coli (Gram negative) were isolated from exposed plantain and yam flour, respectively. Gram-positive isolates susceptible and resistant to each antibiotic ranged between 65.38-96.15% and 3.85-30.77%, respectively whereas that of Gram-negative isolates was between 25-75%. Antibiogram testing revealed that 76.92 and 30.77% of Bacillus and Staphylococci isolates, respectively were sensitive; 100% Salmonella sp. and E. coli (isolate OMY) was resistant and sensitive, respectively. Among antibiotics used for Gram-positive bacteria, rifampicin was most effective whereas streptomycin, tarivid, nalidixic acid, gentamycin, augmentin and ciprofloxacin were more effective than other antibiotics used for Gram negative bacteria. During storage of the flour samples, moisture content (8.6-23.20%) and total viable count (6.47-6.86 log10cfu/g) increased but total fungal count (3.53-2.15 log10cfu/g) decreased with few exceptions. Therefore, reduction in microbial contamination of edible flours by implementing good manufacturing practices and proper packaging of the commercialized products could reduce the spread of antimicrobial resistant bacteria.

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“…The presence of Enterobacteriaceae shows that a failure occurred during processing and their absence indicates that improper hygienic conditions were maintained during the food manufacturing process. Enterobacteriaceae include many pathogens especially Salmonella which is found in meat and its products (especially poultry) and causes food poisoning (Rahman and Othman 2017). Enterobacteriaceae produce biogenic amines cadaverine, histamine, and tyramine in.…”

Section: Discussionmentioning

confidence: 99%

Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

Manguntungi¹,

Saputri²,

Afgani³

et al. 2020

Biodiversitas

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Abstract. Manguntungi B, Saputri DS, Afgani CA, Mustopa AZ, Fatimah, Kusmiran A. 2020. Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia. Biodiversitas 21: 1001-1006. Masin is fermented sauce originating from Sumbawa, West Nusa Tenggara which is made from raw shrimp with the addition of tamarind, salt, and fingerroot (Boesenbergia pandurata) flower. The study aimed to determine the biodiversity of pathogenic bacteria, especially Enterobacteriaceae family in Masin. The methods used in this study were isolation of bacteria using MRS media with modified NaCl concentration (1-12%) and molecular identification by using PCR-RAPD (randomly amplified polymorphic DNA) analysis and 16S ribosomal RNA-based sequencing analysis. The characteristics of bacteria that were successfully isolated on media with various concentrations of salt were round, milky white, and formed a flat edge with convex elevation in each colony. The highest bacterial population was 29.65 x 106 CFU/g in MRS + NaCl 7% treatment. From 48 selected isolates that morphologically close to Enterobacteriaceae family, 5 isolates were chosen for sequencing analysis. Based on the phylogenetic analyses, isolate 01 had a close kinship with Leclercia adecarboxylata, isolate 11 had a close kinship with Citrobacter freundii, isolate 33 had a close kinship with Enterobacter cloacae, isolate 40 had a close kinship with Pantoea agglomerans and isolate 46 had a close kinship with Enterobacter ludwigii.

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Salmonella Infection: The Common Cause of Human Food Poisoning

Cited by 10 publications

References 19 publications

Microbial Assessment of Selected, Locally- Fermented and Ready-to-eat Cassava Products Sold in Lokoja, Nigeria

Microbial Assessment of Selected, Locally- Fermented and Ready-to-eat Cassava Products Sold in Lokoja, Nigeria

Antibiogram Testing of Bacterial Isolates from Cassava, Yam and Plantain Flours and Shelf Life Studies of the Products Sold in Some Markets in Port Harcourt, Nigeria

Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

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