MICROBIAL QUALITY AND ANTIBIOGRAM OF ORGANISMS OF PUBLIC HEALTH IMPORTANCE FROM BURGER SOLD IN UMUAHIA

ABSTRACT

The microbial quality and antibiogram of organisms of public health importance from burger sold in Umuahia was investigated. A total of twelve(12) burger samples (four chicken, four fish and four beef) were bought from four different fast food outlets () in Umuahia. Five genera of bacteria were isolated with their percentage occurrence as follows. Escherichia coli (32.3, Pseudomonas aeruginosa (20.5%, Klebsiella spp (14.7%, Staphylococcus aureus (8.8%, and Bacillus spp (23.5%. The total Heterotrophic count ranged from 1.1x105cfu/g to 4.5x105cfu/g. Total coliform count ranged from 1.1x104cfu/g to 3.5x104cfu/g. The Staphylococcal count ranged from 1.0x104cfu/g to 2.7x105cfu/g. The Gram-positive isolates were highly susceptible to Genamycin (100% and had the highest resistance to cefoxitin (100% while the Gram-negative isolates were highly susceptible to Gentamycin (100% and had high resistance against cefoxitin (81.1%. This study shows that consumers  of burgers are at great public health risk hence, the public should be careful in their choice of food and outlets to avert food borne illnesses

TABLE OF CONTENTS

Title Page                                                                                                                                  i

Certification                                                                                                                           iii

Dedication                                                                                                                              iv

Acknowledgement                                                                                                                  v

Table of Contents                                                                                                                   vi

List of Tables                                                                                                                          vii

Abstract                                                                                                                                  x

CHAPTER ONE

1.1       Introduction                                                                                                                1

1.3       Aims and Objectives                                                                                                  4

CHAPTER TWO

2.0       Literature Review                                                                                                       5

2.1       Microbiological Risk Assessment of Sold Hamburgers                                             6

2.2       Prevalence and Antibiogram Pattern of Bacteria Isolated     From            

            Food Product (Burger) Of Street Food Vendors                                                        8

2.3       Micro Organisms Of Public Health Importance Isolated From Sold

            Burgers                                                                                                                       9

2.3.1    Staphylococcus aureus                                                                                               9

2.3.2    Escherichia coli                                                                                                          9

2.3.3    Bacillus species                                                                                                          10

2.3.4    Klebsiella Species                                                                                                       11

2.3.5    Pseudomonas Aeruginosa                                                                                          12

2.4       Antimicrobial Susceptibility Tests and Resistance Profile                                        13

2.4.1    Disk diffusion                                                                                                             13

2.4.2    Broth and Agar Dilution Methods                                                                              14

CHAPTER THREE

3.0       Materials and Methods                                                                                               16

3.1       Study Area                                                                                                                  16

3.2       Materials and Reagents                                                                                              16

3.3       Collection of Samples                                                                                                16

3.4       Sterilization of Materials                                                                                            17

3.5       Preparation of Culture Media                                                                                     17

3.6       Inoculation and Isolation                                                                                            17

3.7       Purification of Isolates                                                                                               17

3.8       Identification of the Isolates                                                                                       18

3.9       Gram Staining                                                                                                            18

3.10     Biochemical Test                                                                                                        18

3.10.1  Catalase Test                                                                                                               18

3.10.2  Indole Test                                                                                                                  19

3.10.3  Citrate Utilization Test                                                                                               19

3.10.4  Hydrogen Sulphide (H₂S) Production Test                                                                19

3.10.5  Starch Hydrolysis                                                                                                       19

3.10.6  Motility, Indole, Urease (MIU)                                                                                  20

3.10.7  Coagulase Test                                                                                                           20

3.10.8  Oxidase Test                                                                                                               21

3.11     Antibiotic Susceptibility Testing                                                                                21

CHAPTER FOUR

4.0       Results                                                                                                                        22

CHAPTER FIVE

5.0       Discussion and Conclusion                                                                                        29

5.1       Discussion                                                                                                                   29

5.2       Conclusion                                                                                                                  31

            References                                                                                                                  33

LIST OF TABLES

CHAPTER ONE

1.1       INTRODUCTION

Beef burgers are important and popular food items of highly nutritious and highly desirable foods for human being, on the other hand, they are considered as an ideal culture medium for growth of many organisms because of the high moisture, the high percentage of nitrogenous compounds, plentiful supply of minerals, some fermentable carbohydrates (glycogen) and of a favorable pH for most microorganisms resulting in their spoilage, economic losses, foodborne infections in human and health risk (Akbarmehr and Khandaghi, 2012).

Microbiological aspects are a useful way to determine the safety and quality of meat product and they may be contaminated during processing from the hands, workers clothes, knives, the hide, the gut or from the environment and transportation resulting in an inferior or even unfit quality for human consumption. The most important bacterial pathogens in beef meat and meat products that are responsible for food-borne infections include E. coli, Salmonellae, coagulase positive S. aureus and Pseudomonas (Diaz-Lopez et al., 2011). The bacterial contamination and hygienic measures during meat production and bad storage conditions for frozen meat products can be measured using the aerobic plate count, total psychrotroph counts and three Gram - negative indicator groups viz: Total Enterobacteriaceae, total Coliforms and Escherichia coli biotype 1, which is the most important indicator for faecal contamination. E. coli is used as surrogate indicator, because its presence in food generally indicates direct and in direct fecal contamination. It is commonly nonvirulent but some strains have adopted pathogenic or toxigenic virulence factors that make them virulent to human and animals. It has become recognized as a serious food borne pathogen and has been associated with numerous out breaks of disease resulting from contaminated beef and meat products, including bacteremia, urinary tract infections, neonatal meningitis, pneumonia, deep surgical wound infections, endovascular infections, vertebral osteomyelitis, and septicemia. Infections with Salmonellae and coagulase positive S. aureus, are the causative agents of two thirds of food-borne disease outbreaks causing gastroenteritis and rarely acquired directly from raw meat but mostly occurs either due to excessive handling or contamination during or after cooking of meat and meat products (Diaz-Lopez et al., 2011).

The Staphylococci enterotoxins causing food poisoning are produced by about one-third of coagulase positive S. aureus strains and growth of enterotoxigenic strains of S. aureus to population of at least 105 cfu/g of food is generally considered necessary for production of sufficient amount of enterotoxins to induce food intoxication, that characterized by symptoms including nausea, vomiting, abdominal cramps and diarrhea lasting from 24 to 48h and the complete recovery usually occurs within 1 - 3 days. Recent food surveys confirmed that Aeromonas spp. and Pseudomonas spp. were considered as re- immerging enteric pathogens that responsible for several food borne illness and outbreaks (Mehr et al., 2010). As the level of contamination of frozen beef burger with different food-borne pathogens constitutes serious problems for consumers, so, the present study was conducted to study the bacteriological aspects, the safety and quality of frozen beef burger at different localities in Kaliobia Governorate. Microbial infections of food borne origin are a major public-health problem internationally and a significant cause of death in developing countries (Meldrum et al., 2009). Food safety in developing countries is influenced by a number of factors. In the context of wastewater irrigation, the main concern is the increasing environmental pollution in urban areas, which does not support the changing behaviour of urban consumers towards more international diets, in particular fruits and salads that are eaten raw. There is a high risk of contamination (not only affecting fruits and vegetables) at all stages of production, processing and distribution which are very difficult to control through regulations given the common constraints in supporting infrastructure and institutional capacities. Quantitative microbial risk assessment can help in identifying critical control points (Seidu et al., 2008). The street food industry plays an important role in developing countries in meeting the food demands of the urban dwellers. Street foods feed millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. The street food industry offers a significant amount of employment, often to persons with little education and training. Furthermore, it was reported the prevalence of Campylobacter spp., Staphylococcus spp., Escherichia coli, Salmonella spp., Yersinia Spp. and Listeria on meat, sea foods, vegetable ingredients, chicken shawarmas, raw and cooked foods, raw chicken, beef burger sandwiches, ready-to eat salad vegetables, commercial mayonnaise, frozen chicken, poultry products and on the hands of food workers (Wong et al., 2005). Street foods are also quite popular and are available at all public places like busy markets, parks, road side etc. Urbanization with associated poverty and need for cheaper food have further resulted in its expansion (Food safety news letter). Most of the studies done on street foods in India and abroad had indicated that these foods are not meeting the microbiological standards and are contaminated with various pathogens viz. Escherichia coli, Vibrio, Salmonella, Listeria etc. (Lewis et al., 2006). Microbial food safety is an increasing public health concern worldwide. It is estimated that each year in the United States there are approximately 76 million food borne illnesses cases are caused by Campylobacter spp., non typhoidal salmonella, pathogenic Escherichia coli all colonize the gastrointestinal tracts of a wide range of wild and domestic animals, especially animals raised for human consumption. Dangerous microorganisms are found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially chopping boards. The slightest contact can transfer them to food and cause food borne disease. Examples of zoonotic pathogens that may be transmitted in this way include Salmonella, Campylobacter, Escherichia coli and eggs of the tape worm, Taenia solium.

1.2       AIM AND OBJECTIVES

To determine the microbial quality and antibiogram activity of microorganisms of public health importance isolated from burger sold in Umuahia.

The objectives are;

·       To isolate, characterize and identify micro organisms associated with burgers sold within Umuahia metropolis

·       To determine the antimicrobial susceptibility of the various isolates present in the samples (Burgers)

·       To determine the percentage and types.

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