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Bacterial contaminants and their antibiotic susceptibility patterns in ready‐to‐eat foods vended in Ogun state, Nigeria
Author(s) -
Makinde O.M.,
Adetunji M.C.,
Ezeokoli O.T.,
Odumosu B.T.,
Ngoma L.,
Mwanza M.,
Ezekiel C.N.
Publication year - 2021
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.13407
Subject(s) - ogun state , enterobacter , food safety , biology , antibiotic resistance , food contaminant , antibiotics , ampicillin , hygiene , food science , klebsiella , microbiology and biotechnology , environmental health , medicine , geography , escherichia coli , archaeology , local government , biochemistry , pathology , gene
Contamination of ready‐to‐eat (RTE) foods by pathogenic bacteria may predispose consumers to foodborne diseases. This study investigated the presence of bacterial contaminants and their antibiotic susceptibility patterns in three locally processed RTE foods ( eko , fufu and zobo ) vended in urban markets in Ogun state, Nigeria. Bacteria isolated from a total of 120 RTE food samples were identified by 16S rRNA gene phylogeny while susceptibility patterns to eight classes of antibiotics were determined by the disc diffusion method. Species belonging to the genera Acinetobacter and Enterobacter were recovered from all RTE food types investigated, Klebsiella and Staphylococcus were recovered from eko and fufu samples, while those of Shigella were recovered from eko samples. Enterobacter hormaechei was the most prevalent species in all three RTE food types. Precisely 99% of 149 isolates were multidrug‐resistant, suggesting a high risk for RTE food handlers and consumers. Co‐resistance to ampicillin and cephalothin was the most frequently observed resistance phenotype. Results demonstrate that improved hygiene practices by food processors and vendors are urgently required during RTE processing and retail. Also, adequate food safety guidelines, regulation and enforcement by relevant government agencies are needed to improve the safety of RTE foods and ensure the protection of consumer health.