Journal of Food Microbiology

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Research Article - Journal of Food Microbiology (2022) Volume 6, Issue 4

Occurrence and antibiotics resistance of Staphylococcus species from â??awaraâ?? sold in wukari old market, Taraba State.

Food poisoning cause by Staphylococcus species is global problem which has caused so many illnesses among the populations of the world and has also resulted to so many deaths. In Nigeria, there are so many health cases which are attributed to consumption of foods that are contaminated by Staphylococcus species. This research was carried out to determine the occurrence of the Staphylococcus species in soya bean cake sold in a market. A total of number twenty (20) samples were collected for this research. Five (5) samples from each of the four locations were collected from Awara vendors/hawkers within the market. Total bacterial count in the food samples ranged from 1.00 x 105 to 1.80 x 106 CFU/ml and the staphylococcal count on mannitol salt agar ranged from 1.2 x 105 to 8.0 x 105 CFU/ml. Two species of Staphylococcus which include Staphylococcus aureus and Staphylococcus epidermidis were identified from the samples. Percentage occurrences of Staphylococcus species showed that 62.50% were Staphylococcus aureus isolates, while 37.50% were other species. The antibiotics susceptibility test showed that Staphylococcus aureus were found to be 100% susceptible to Gentamycin (CN) and where 50, 30 and 10% resistant to Norfloxacin (NB), Rifampicin (RD) and Chloramphenicol (CH) respectively. In conclusion, this research implies that most of the Awara samples collected from the vendors are not fit for consumption. It is important to keep Awara fit for consumption by taking adequate measures to prevent contamination during and after production.

Author(s): Hammuel C*, Aso RE, Briska J, Daji M, Anguwa EL

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