Prevalence of Food-Borne Pathogens from Livestock and Their By-products in Gwagwalada Area Council, Abuja-Nigeria
Journal Title: Journal of Clinical Immunology & Microbiology - Year 2025, Vol 6, Issue 2
Abstract
Foodborne pathogens are widely distributed in nature and are responsible for illnesses also referred to as food poisoning. This study aimed to isolate and characterize pathogenic and toxigenic bacteria genera such as Staphylococcus, Escherichia and Salmonella species from food-animals and food products sold within Gwagwalada Area Council. A total of 240 samples were sourced from different animal food products and by products including raw meat (beef, liver, offals), suya meat, grilled/roasted chickens, dried and roasted fish, package milk amongst vendors, as well as swabs from live chickens and cattle in market and abattoir over a period of four months. Cultural morphology on Mannitol salt agar, Xylose Lysine deoxycholates agar, Eosin Methylene Blue agar, microscopy and biochemical characterization were employed in phenotypic detection of Staphylococcus, Salmonella and E. coli species respectively. Antibiotic sensitivity testing was carried out on confirmed isolates using the disk diffusion method. Overall prevalence showed, 75% Staphylococci, Salmonella 20% and E. coli 75%. Of the Staphylococci isolates, 20 (100%) were obtained from suya meat, 20 (100%) from grilled/roasted chicken meats and 20 (100%) from dried fish. Salmonella isolates obtained from chicken viscera and fecal samples were 8 (26.7%) and 8 (16%) respectively. E. coli isolates according to sample type showed cattle rectal swab had the highest isolation rate of 95% while fish samples had the lowest isolation rate of 55%. The antibiotic sensitivity testing results showed varying degree of susceptibility of the bacteria isolates. Staphylococci isolates were completely (100%) resistant to ampicillin, cefuroxime and amoxicillin. All (100%) the Salmonella isolates were resistant to sparfloxacin, perfloxacin and amoxicillin, while the E. coli isolates were also completely resistant to amoxicilli and augumentin. Amoxicillin resistance was common for all bacteria isolates in this study. In conclusion, this study documents the occurrence of antibiotic-resistant zoonotic bacteria in food-animals and their by-products and its of public health significance.
Authors and Affiliations
Ameh James Agbo1, Mailafia Samuel1, Olabode Hamza Olatunde Kazeem1, Onakpa Monday2, Nafarnda Wesley Daniel3, Adah Bridget Jessica Maria4, Echioda-Ogbole Martha1*
Keywords
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- EP ID EP768109
- DOI http://dx.doi.org/10.46889/JCIM.2025.6204
- Views 4
- Downloads 0
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