Open AccessIdentity and Antibiogram of Bacterial Isolates from Owerri Modern Abattoir, Imo State, Nigeria
Author(s) -
Joy Nkeiruka Dike-Ndudim,
Roseline Nwanneka Ugwuegbu,
Henry Chidozie Amah,
Chizaram Winners Ndubueze,
Emeka Simon Anikwo
Publication year - 2021
Publication title -
journal of advances in microbiology
Language(s) - English
Resource type - Journals
ISSN - 2456-7116
DOI - 10.9734/jamb/2021/v21i1030392
Subject(s) - antibiogram , veterinary medicine , antibiotic resistance , antibiotics , agar diffusion test , biology , medicine , microbiology and biotechnology , staphylococcus aureus , bacteria , genetics
Aim: The identity and antibiogram of bacterial isolates from Owerri modern abattoir in Imo State, Nigeria, was investigated with the aim of determining the bacterial profile of the abattoir and their susceptibility pattern to commonly used antibiotics.
Study Design: Cross sectional study
Place and Duration of Study: This study was carried out in Owerri Modern Abattoir located within Owerri metropolis from June to November, 2020.
Methodology: Questionnaires were used to obtain participants’ consent, demographic data and sanitary practices in the abattoir. Samples were taken and bacteriological analysis of the samples done using pour plate method. Disc diffusion antibiotic susceptibility testing and minimum inhibitory concentration were performed after colony counting, identification and characterization of the isolates using standard microbiological and biochemical techniques.
Results: Mean viable bacterial counts were generally high with highest counts from contaminated soil (6.13x106CFU/ml) and least from workers hands (1.17x106CFU/ml). Escherichia coli had the highest prevalence (18.0%), with the highest counts from soil (3.10%). Vibrio cholerae recorded the least prevalence (0.62%), and was isolated only from washing water. High resistance to antibiotics was observed.
Conclusion: Government authority and the general public are advised to ensure adequate environmental sanitation and proper cooking of meat before consumption in order to mitigate the incidence of infection and antibiotic resistance.