ANTIBIOGRAM OF ORGANISMS OF PUBLIC HEALTH IMPORTANCE FROM VEGETABLE WASH WATER

ABSTRACT

The antibiogram of organisms of public health importance from vegetable wash water was investigated. Twenty five (25) samples of vegetable wash water from five markets in Umuahia were analyzed. Four bacteria genera: Staphylococcus aureus, E.coli, Shigella spp, salmonella spp were isolated. Staphylococcus areus gave the highest percentage occurrence of 90% while Salmonella spp gave the least percentage occurrence of 30%. The Kirby Bauer disk diffusion method was used for the antibiotic susceptibility test. Staphylococcus aureus was highly susceptible to Ciprofloxacin, Rifampicin and Amoxil while others exhibited least susceptibility. Among the Gram negative organisms E.coli, Shigella spp and salmonella spp  were found to be highly susceptible to Ofloxacin, Gentamycin, Augumetin while other species of E.coli, Shigella and Salmonella gave the least susceptibility to Nalidixic acid, Penicillin, Amoxil, Streptomycin, Ciprofloxacin, Levofloxacin and Erythromycin.  The Multiple Antibiotic Resistance Index of the organisms ranged between 0.2-0.7. The result of this study showed that vegetable can be an avenue for transferring antibiotic resistant genes in community setting. Hence it is necessary to monitor and understand the critical points in the control of antibiotic resistance among the developing countries. 

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Declaration ﾿ iii

Dedication ﾿ iv

Acknowledgements ﾿ v

Table of contents ﾿ vi

List of Tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

1.1 ﾿ INTRODUCTION ﾿ 1

1.2 ﾿ Aims and Objectives ﾿ 4

CHAPTER TWO

2.1 ﾿ LITERATURE REVIEW ﾿ 5

2.2 ﾿ Food-borne illness outbreaks linked to fresh produce ﾿ 7

2.3 ﾿ Sources of contamination ﾿ 10

2.4 ﾿ Microorganisms Associated with Food Items ﾿ 13

2.41 ﾿ Bacillus species ﾿ 13

2.4.2 ﾿ Streptococcus species ﾿ 14

2.4.3 ﾿ Vibrio cholerae ﾿ 15

2.4.4 ﾿ Staphylococcus species ﾿ 15

2.4.5 ﾿ Salmonella species ﾿ 16

2.4.6 ﾿ Enterobacter species ﾿ 17

2.4.7 ﾿ Pseudomonas species ﾿ 17

2.4.8 ﾿ Campylobacter species ﾿ 18

2.4.9 ﾿ Shigella species ﾿ 18

2.4.10 ﾿ Escherichia coli ﾿ 19

2.4.11 ﾿ Aspergillus species ﾿ 20

2.4.12 ﾿ Fusarium species ﾿ 20

2.5 ﾿ Post-harvest Wash and Limitations ﾿ 20

2.6 ﾿ Wastewater Characteristics ﾿ 22

2.7 ﾿ Wastewater treatment and recycling ﾿ 23

CHAPTER THREE

MATERIALS AND METHODS ﾿ 27

3.1 ﾿ Study Area and Sample Collection ﾿ 27

3.2 ﾿ Sterilization of Materials ﾿ 27

3.3 ﾿ Preparation of culture media ﾿ 27

3.4 ﾿ Isolation and enumeration of isolate ﾿ 28

3.5 ﾿ Purification of isolate and preservation or identification of isolates ﾿ 28

3.6 ﾿ Motility ﾿ 29

3.7 ﾿ Biochemical Tests ﾿ 29

3.8 ﾿ Determination of Antimicrobial Susceptibility Pattern ﾿ 31

CHAPTER FOUR

4.1  ﾿ RESULTS ﾿ 32

CHAPTER FIVE

5.1 ﾿ DISCUSSION ﾿ 38

5.2 ﾿ Conclusion ﾿ 39

5.3 ﾿ Recommendations ﾿ 39

References ﾿ 40

Appendix