Bacteriological Examination of Utensils and Hands of Food Vendors in a University Cafeteria in Enugu, Nigeria

R. A. Afunwa, G. O. Igwe, E. C. Afunwa, C. U Ezebialu, M. N. Unachukwu, C. E. Okoli

Abstract


The bacteriological quality of crockery, cutleries and hands of food sellers in a university cafeteria was determined.  A total of one hundred and forty eight (148) samples were collected over a one month period and isolates were identified using morphological appearance on both selective and differential media and a series of biochemical test. The biochemical tests carried out were coagulase, indole, motility, catalase and oxidase. Antibiogram study was also carried out. The organisms identified were Staphylococcus aureus, Shigella spp., Salmonella spp, Escherichia coli and Klebsiella spp. The result of the sensitivity test showed 75% resistance to the conventional antibiotics used; namely, ciprofloxacin, amoxicillin, gentamycin, ampicillin and erythromycin. The total bacterial counts (cfu/ml) of the samples were 2.6× 107cfu/ml for hand swab, 8.0 × 105 cfu/ml for plates, 1.08 × 106cfu/ml for knives, 9.6 × 105cfu/ml for pots, 9.2 × 105cfu/ml for spoons and 1.62 × 106cfu/ml for tables. The results suggest high levels of microbial contaminants and calls for improved personal and environmental hygiene.


Full Text:

PDF


DOI: https://doi.org/10.5296/jbls.v10i1.14267

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 R. A. Afunwa, G. O. Igwe, E. C. Afunwa, C. U Ezebialu, M. N. Unachukwu, C. E. Okoli

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Journal of Biology and Life Science  ISSN 2157-6076

Copyright © Macrothink Institute

To make sure that you can receive messages from us, please add the 'macrothink.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.