Bacterial Assessment of Selected Ready-To-Eat Foods Sold at Some Restaurants within Federal Polytechnic Offa, Kwara State
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Date
2023-12
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Department of Microbiology, Faculty of Natural and Applied Sciences, Umaru Musa Yar’adua University, Kastina
Abstract
Foodborne illness can occur following the intake of food containing high number of viable
bacteria and their toxins, although highly common and of public health concern, it is a very
preventable occurrence. The research aimed at isolating and identifying the microorganisms
that are present in ready to eat foods sold at the Federal Polytechnic, Offa, Kwara State,
Nigeria and to study their antibiotics sensitivity patterns. A total of three (3) samples of
ready to eat food (White Rice, Beans and Moin moin) were collected from three different
canteens within the school premises. Standard methods were used for the total aerobic
bacterial counts, coliform counts, Staphylococcus count and Salmonella-Shigella counts.
Identification of isolates were performed using various biochemical tests and the
antimicrobial sensitivity of bacterial isolates obtained from the food samples was also
performed using disc diffusion assay. Beans sample has the highest total aerobic bacteria,
Staphylococcus, Salmonella and Shigella counts of 26.67 ± 8.32 x 105 cfu/mL, 3.00 ± 1.00 x
105 cfu/mL and 4.67 ± 3.06 x 105 cfu/mL respectively and Moin moin sample has the highest
total coliform count of 6.67 ± 4.93 x 105 cfu/mL. The bacteria isolated from the samples were
identified as Enterococcus aerogenes, Proteus vulgaris, Citrobacter freundii, Escherichia coli,
Bacillus species, Staphylococcus aureus, Micrococcus luteus and Salmonella enterica. Proteus
vulgaris produced the highest zone of inhibition of 15.00 mm with ciprofloxacin while none of
the isolates produced a zone of inhibition with rifampicin. It can be concluded from this study
that some of the foods sold have considerable number of bacteria which can pose a health
risk to the consumers.
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Citation
Ajiboye, A. E., Alabi, S. O., and Hammed, B. A