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ABSTRACT 1. INTRODUCTION:
Food vending is recently a booming part of the food In developing countries like Nigeria in Western
industry and millions of people depend on it for their Africa, street food vending is very common because
daily nutritional needs especially because of its easy of their easy accessibility, low cost and convenient
accessibility. It has become an important public health availability. The consumption of such food products
issue due to widespread food-borneborne diseases which have increased tremendously, becoming daily source
are leading cause of morbidity and mortality. This of diet to millions of people in the country. Food is
study is aimed at assessing the prevalence an and one of the most basic human needs and it is essential
antibiogram assay of bacteria associated with food to sustain life (Agu, 2014). In as much as food is eaten
vending in Awka-SouthSouth LGA, Anambra S State. The primarily to sustain life, food should be nourishing,
randomly selected towns for this study were three attractive and free from noxious substances such as
towns in Awka- South LGA in Anambra state namely poisonous chemicals, toxins and pathogenic
Awka (State capital), Mbaukwu and Nise. Descriptive microorganisms (McLauchlin and LittleLit 2007). Food
cross-sectional
sectional study and multistage sampling if not carefully guarded against contaminations by the
technique was adopted and sample size determined food vendors can do much harm to the consumer than
using a standard formula. Total of 65 food vendors the intended good.
were sampled. Sterile swabwab sticks were used to swab
the palms, aprons, plates and spoons of the food The safety of street food has become one of the major
vendors and the rinse method was used for bacteria concerns of public health and a focus for governments
isolation. Antibiotics sensitivity test of isolates was and scientists
ientists to raise public awareness (FAO, 2007;
carried out using Kirby-Bauer
Bauer disk diffusion method. Mukhola, 2007). Food contamination is caused by
The bacteria isolatestes from this study were E. coli many factors including traditional food processing
(24.41%), S. aureus (21.60%), B. cereus (9.39%), methods, inappropriate holding temperatures, and
Pseudomonas aeruginosa (15.96%),
%), Serratia poor personal hygiene of food handlers (Feglo and
marcescens (4.70%), Klebsiella pneumonia (10.56%) Sakyi, 2012).). According to Monney et al. (2013),
and Salmonella enterica (13.38%). The bacterial food vendors contaminate food by poor personal
isolates during the course of this study showed wide hygiene, cross-contaminating
contaminating raw and processed food,
resistance to conventional antibiotics
otics especially beta
beta- as well as inadequate cooking and improper storage of
lactams. The findings of this study therefore food. Food is not supposed to cause harm to the
necessitate the need for sensitization of food vendors consumer, but when it causes harm, a reverse of its
and appropriate measures should be established to intended good leads to food-borne
borne diseases.
monitor susceptibility patterns of microorganisms
involved as this will help to avoid possible outbreaks. The world Health Organisation (WHO)
( (2010) stated
that millions of people fall sick or die as a
Key words: Antibiogram, Food vendors, Bacteria, consequence of eating unsafe food. WHO (2015)
Antibiotic sensitivity estimates that as many as 600 million,
million or about one in
every 10
0 people around the world is sickened by food-
food
Starch Hydrolysis
Methyl Red Test
Coagulase Test
Mannitol Utili.
Maltose Utili.
Catalase Test
Sucrose Utili.
Lactose Utili.
Glucose utili.
Oxidase Test
Motility Test
Gram Stain/
Morphology
Citrate Test
Indole Test
Urease Test
Spore Test
S
V-P Test
Colony
Shape
N Organism
o
1 Circular, + + + - - V + + + - - - + + + + + Staphylococ
raised, Cocci cus aureus
smooth in
and Cluster
cream s
Coloure
d.
2 Oval, - + - + + - - + - - - - + + - + V Escherichia
Opaque Rods coli
and
Pinkish
3 Black - + - + - - - + - - - - + - + + - Salmonella
centered Rods enterica
on SS
Agar
4 Bluish- - + - + - - - - + + - - - - - + - Pseudomon
Green Rods as
on aeruginosa
Cetrimid
e Agar
5 Creamy, + + - + - - + - V - + + + - + - + Bacillus
Flat Rods cereus
6 Pinkish- - + - - - + + - + - - - + + + + + Klebsiella
red, Rods pneumonia
mucoid
7 Red - + - + - - + - + - - - + - + + + Serratia
coloured Rods marcescens
on
Nutrient
Agar
Key: + = Positive, V-P = Voges-Proskauer,
Proskauer, V = varied
- = Negative, Utili. = Utilization
90
60 80
50
% Number of Isolates
70
40 60
30 50
20 40
10 30
0 20
10
Susceptible 0
Antibiotics
Intermediate
Resistance
Antibiotics Susceptible
Fig 1: Percentage (%) Antibiogram Assay on Intermediate
Escherichia coli isolates. Resistance
60
50
40
30
20
10
0
Antibiotics Susceptible
Intermediate
Resistance
100
100
90 90
80 80
% Number of Isolates
70
% Number of Isolates
70
60 60
50 50
40 40
30 30
20 20
10 10
0 0
CPR CAZ CRX GEN CXM OFL AUG NIT
NIT
CRX
OFL
CPR
GEN
AUG
CAZ
CXM
100
90
100
80
90
% Number of Isolates
70
80
60
% Number of Isolates
70
50
60
40
50
30
40
20
30
10
20 0
10
0
Antibiotics Susceptible
Intermediate
Susceptible Resistance
Antibiotics
Intermediate
Fig 7: Percentage (%) Antibiogram Assay on
Resistance
Salmonella enterica Isolates.
Fig 5: Percentage (%) AntibiogramAssay on
Serratia marcescens Isolates.