Enteric Bacteria from ready to eat food vended in Amassoma community in Niger Delta and its health implication

Zige, Douye V.; Ohimain, Elijah I.; Mynepalli, K. C.

doi:10.9790/2402-0646265

Cited by 7 publications

(8 citation statements)

References 10 publications

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“…Street food has been on the rise encouraged by the growing urban population and public demand for readily available cheep food. Consumers who depend on street food are more interested in its convenience than safety, quality and hygiene [3,13].…”

Section: Discussionmentioning

confidence: 99%

“…Antibiotic sensitivity of the isolates could increase the incidence of diarrhoeal illness, typhoid and several community acquired infections especially among those with compromised immune system. Therefore surveillance and monitoring should be of great concern in the community [3].…”

Section: Research Articlementioning

confidence: 99%

“…Low income countries face the highest burden of diarrhoeal and other food borne disease associated with consumption of contaminated food. Transmission of enteropathogenic bacteria occur through faecal contamination of food, water, nails, fingers indicating the significance of faeco-oral route of transmission [2,3].…”

Section: Introductionmentioning

confidence: 99%

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Microbial profile of street food from different locations at Tumkur, India

Krishnamurthy

Nagaraj

2017

Trop J Pathol Microbiol

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Introduction: The street food provided in ready-to-eat form are prepared and sold by vendors and hawkers in the street and other public places are a major source of foodborne diseases. Aim: The present study was undertaken to detect the causative agents in street foods and to determine their antibiotic susceptibility pattern. Settings and Design: Crosssectional study. Materials and Methods: Food samples and Ice-creams collected from street vendors, fast food joints were homoginized, serially diluted up to 10-5 and 1ml was seeded on to Blood agar, MacConkey agar and other bacteriological media. Results: Eighty Percentages of samples had pathogens. Salads were highly contaminated in 19 food outlets, followed by cut fruits, fast food-1(pani-puri, bhel-puri, masala puri), fast food-2 (noodles, fried rice, lemon rice). The antibiotic sensitivity pattern revealed Staphylococcus aureus (27.08%) were resistant to ampicillin gentamicin (23.95%), ciprofloxacin (18.75%). Escherichia coli were resistant to ampicillin, ciporofloxacin. Salmonella sps isolated were resistant to ampicilin, gentamicin (20.88%), ciprofloxacin, amikacin and co-trimoxazole (13.54%). The resistance exhibited by Shigella sps were only (2.08%). Vibrio sps showed resistance to ampicillin, gentamicin, ciprofloxacin, amikacin and co-trimoxazole Discussion: Salads had the highest number of pathogens (19.79%) followed by cut fruits, fast food-1 and 2. Staphylococcus aureus (7.26%), E.coli and Salmonella sps (5.20%) respectively were isolated. High counts of Staphylococcus aureus could be due to poor personal hygiene of the food handlers and lack of heat processing steps during preparation. Conclusion: Education of the public and eating establishments is crucial to the control of food borne illness.

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Section: Discussionmentioning

confidence: 99%

Section: Research Articlementioning

confidence: 99%

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Microbial profile of street food from different locations at Tumkur, India

Krishnamurthy

Nagaraj

2017

Trop J Pathol Microbiol

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“…[1] Ingesting of such food may lead to food poisoning and increases the risk of foodborne diseases. [2,5] A spread of bacteria causes food poisoning and gastroenteritis basically through the unclean water mixed with fecal material such as food, water, nails, and hand or unhygienic way of handling. [20] Especially in developing countries, it is difficult to safeguard the food from cross contamination.…”

Section: Introductionmentioning

confidence: 99%

“…Vending snacks, food, and juices or beverages at relatively low prices in comparison of well-maintained hotels and cafeteria, these essential services are easily available for the workers, shoppers, travelers, and people with low wages. [5] The individuals who love to have such food are concerned with accessibility instead of its safety, quality, and hygiene. In processing of the street food, clean water to be used but clean water is hardly available specially during the rainy season, sometimes rainy water mixed with municipal corporation water and if this contaminated water used by street vendors may cause health problems.…”

Section: Introductionmentioning

confidence: 99%

Untitled

Kumar¹

2018

AJP

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Objective:The study was conducted to investigate the bacteriological contamination in the most common street food sold in Ludhiana at different places. 90 samples of street food samples were randomly collected from the selected part of Ludhiana. Samples investigated for the occurrence of bacteria by culturing them on selective and differential culture media. Methods: To detect the presence of pathogenic bacteria in food recommended method used like Spread Plate Techniques and identification of bacteria accomplished with the help of differential media and specific media, biochemical testing and molecular characterization also performed to ensure the particular strain of enteropathogenic bacteria. Results: The presence of pathogenic bacteria isolated from all street food were quite high, the percentage of Proteus sp. was 2%. Predominantly staphylococcus sp were found in street food. This was followed by Salmonella (6%) and Staphylococcus aureus (14%). Klebsiella sp. (5%) and Enterococcus sp. (2%) were least predominant in these foods. Conclusions: The study exhibited contagion may be due to poor techniques of food preparation adopted by the street food sellers and its big concern community well-being as well as bad for economy state and India, and there is the loss of 5.2% of national gross domestic product. These bacteria are also known for foodborne illnesses and toxic syndrome.

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