Multidrug resistant Salmonella spp. and Escherichia coli from a popular Ready-to-Eat local food (Fufu) from commercial food vendors in Ghana

Abstract

Microbial contamination of vended foods is of public health importance due to the potential of becoming a reservoir of foodborne pathogens and resistant strains of bacteria. This study looked at the presence of pathogenic bacteria in a popular Ready-To-Eat (RTE) traditional food, Fufu in Ghana. Sixty (60) Fufu samples were obtained from various food joints categorized as Opened, Semi-closed and Closed or Restaurants. Samples were processed and analyzed using standard bacteriological methods. The susceptibility profiles of the isolates were obtained by using the Kirby-Bauer disk diffusion method with the EUCAST guidelines with the five antibiotics. The prevalence of E. coli was 85% and Salmonella species was 68%. Microbial count of isolated E. coli ranged from 0 to 3×106 cfu/ml. There were no significant differences (p>0.05) among the different modes of operations. Fufu samples from Opened, Semi-closed and Closed joints were respectively contaminated with E. coli and Salmonella species as follows: 92%, 76%; 80%, 60% and 80%, 65%. The Salmonella species showed the highest resistance to erythromycin (58.5%) and E. coli species were commonly resistant to ceftazidime (88.2%) and ceftriaxone (94.1%). All isolates were susceptible to nitrofurantoin. Multidrug resistance was detected among 27.5% of E. coli strains and 14.6% of Salmonella species. Fufu from the different eating joints in the Tamale Metropolis was substantially contaminated with multidrug-resistant pathogens. The study recommends surveillance studies of resistant pathogens in foods, increased education and training of food vendors on sanitation, food handling and safety practices in the Region.