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

  • Courage Kosi Setsoafia Saba Mail Department of Biotechnology, Faculty of Agriculture, University for Development Studies, Tamale, Ghana
  • Akosua Bonsu Karikari Department of Clinical Microbiology, School of Medicine and Health Sciences, University for Development Studies, Tamale, Ghana
  • Enoch Yeleliere Department of Ecotourism and Environmental Management, Faculty of Natural Resources and Environment, University for Development Studies, Tamale, Ghana
  • Patrick Takyi Department of Biotechnology, Faculty of Agriculture, University for Development Studies, Tamale, Ghana
  • Stephen Wilson Kpordze Department of Biotechnology, Faculty of Agriculture, University for Development Studies, Tamale, Ghana
Keywords:
Salmonella spp., Escherichia coli, Fufu, Street Food, Food Safety, 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.  
Published
2020-12-26
How to Cite
1.
Saba C, Bonsu Karikari A, Yeleliere E, Takyi P, Kpordze S. Multidrug resistant Salmonella spp. and Escherichia coli from a popular Ready-to-Eat local food (Fufu) from commercial food vendors in Ghana. J Food Safe & Hyg. 5(4):214-219.
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Original Article(s)