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 ﾿

2.3 ﾿ Micro Organisms Of Public Health Importance Isolated From Sold Burgers ﾿

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