Sensitivity of &lt;i&gt;Escherichia coli, Klebsiella pneumoniae&lt;/i&gt; and nine other bacterial species isolated from drinking water in the lower Volta Basin to some commonly used antibiotics

Amoah, C; Odamtten, GT; Longmatey, H

doi:10.4314/gjs.v44i1.15901

Cited by 2 publications

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“…In practice, consumers eat the processed clam whole and this potentiates the possibility of exposure to diarrheal diseases. Medical records indicate that diarrheal diseases come next to malaria in the medical records available at the clinic and hospitals in the sampling area (Amoah et al . 2004), leading to substantial economic losses to the traders owing to contamination of the mollusk.…”

Section: Discussionmentioning

confidence: 99%

MICROBIOLOGICAL QUALITY OF THE GHANAIAN VOLTA CLAM (GALATEA PARADOXA)

Amoah

Brown

Ofori-Danson

et al. 2011

Journal of Food Safety

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Microbiological quality of the Ghanaian Volta clam (Galatea paradoxa) was assessed by fecal coliform and total aerobic bacteria counts. Polymerase chain reaction (PCR) with universal eubacterial 16S and 23S rDNA primers was also used to show the presence of bacteria in samples of the gut fluid and mantle tissues. The clams were found to be laden with potential pathogenic bacteria identified by conventional methods. Twenty bacteria species were isolated. They were Pseudomonas aeruginosa, Klebsiella ornithinolytica, Flavobacterium meningosepticum, Enterobacter aerogenes, E. agglomerans, E. cloacae, Aeromonas sobria, Acinetobacter sp, Vibrio cholerae, Micrococcus radiodurans, Streptococcus faecalis, Staphylococcus aureus, Escherichia coli, Citrobacter freundii, Chromobacterium violaceum, Morganella morganii, Proteus mirabilis, Salmonella sp., Serratia marcescens and Yersinia intermedia. With PCR, bacterial DNA fragments were detected in 16.7% (2/12) of clam gut and 83.3% (10/12) of mantle tissues. Bacteria load in the clam mantle tissue was higher than in the gut. PRACTICAL APPLICATIONS The Volta clam is of high commercial interest in the Volta estuary. Information on the presence of potential pathogenic bacteria in this shellfish is thus very important to the food industry, especially in the shellfish‐eating community, where the shellfish is eaten in the semi‐processed ready‐to‐eat state. Data from this article will assist to ensure food safety.

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Section: Discussionmentioning

confidence: 99%