Isolation, Characterization, and Quantification of Bacteria from African Sausages Sold in Nairobi County, Kenya

Abstract

African sausages are local popular delicacies in Kenya. Demand for these sausages has resulted in this delicacy's vendors being on the increase. However, health risk posed to unsuspecting consumers of African sausages sold in informal, unhygienic make shift road-side kiosks in major cities of Kenya is largely unknown. A descriptive study was designed to isolate, characterize and quantify bacteria from African sausages sold in Nairobi County. A total of hundred (100) African sausages (62 roasted and 38 nonroasted) were conveniently collected from three meat eatery points of Westlands, Kangemi slum, and Pangani estates. Five genera of bacteria, namely, Staphylococcus spp. at 50.4%, Bacillus spp. at 19.5%, Streptococcus spp. 9.8%, Proteus spp. 2.4%, and E. coli spp. at 1.6%, were isolated from 80 African sausage samples. The total aerobic bacterial count range was between 1.0-9.9x101 and 1.0-9.9x107 log cfu/g with 37 samples having total aerobic bacterial count of between 1.0-9.9 x104 and 1.0-9.9 x107 log cfu/g. There was no significant difference (p>0.05) in distribution of isolates and total aerobic bacterial count across geographical sites studied among the roasted and nonroasted African sausages. This study has demonstrated presence of bacteria in African sausages which are potentially zoonotic to humans. Comprehensive study is needed to sample more eatery meat points in Nairobi and other areas in order to demonstrate pathogenic attributes of these isolates and establish the respective total aerobic bacterial count. There is also need to establish the sources of bacteria due to high total aerobic bacterial count determined in the current study.

Detection and Profiling of Antibiotic Resistance among Culturable Bacterial Isolates in Vended Food and Soil Samples

“…Contamination of smokies, which are also a kind of sausage that is factory made and packed, with antibiotic-resistant bacteria was low. Postharvest contamination of vegetables and cross-contamination of African sausages are a major risk factor for disseminating antibiotic resistance [ 29 , 30 ]. Soil samples from both Embu Town and Kangaru Market recorded a higher proportion of antibiotic-resistant isolates compared to food samples.…”

Bacterial contaminants of new disposable ready-to-use plastic cups sold within Gombe Metropolis, Gombe State, Nigeria

“…Identification was achieved by means of physical observation of colony color and shape, then Gram's staining, and biochemical reactions that included catalase test, coagulase test, citrate test, indole test, and urease test, that were selected owing to the outcomes of the morphological characteristics and Gram's reaction of the microorganisms [9].…”

The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

“…Ten-fold dilutions were prepared from each tube and spread onto three types of culture media, which included blood agar (HiMedia M1133-500G Columbia Blood Agar Base with Hemin), Macconkey agar (HiMedia M081B-100G MacConkey Agar Medium H), and chocolate agar (HiMedia M1133-500G Columbia Blood Agar Base with Hemin). Plates were incubated at 37°C for 24 h under aerobic and anaerobic conditions using candle jars (Karoki et al, 2018). The number of colony forming units (CFU) was recorded.…”