ABSTRACT

The Prevalence of methicilin resistant Staphylococcus aureus was assessed among food handlers in Umudike. Nasal swabs were collected from 50 food handlers made up of 9 males and 41 females. Forty two (84%) of samples yielded growth with 35(70%) identified as Staphylococcus aureus.  The Antibiotic sensitivity of the isolates was done using Kirby-Bauer technique with ABTEK antibiotic susceptibility kit containing 8 antibiotics; Ceftazidine(30ug), Cloxacillin(5ug), Augumentin(30ug), Cefuroxime(30ug), Gentamicin(10ug), Ofloxacin(5ug), Erythromycin(5ug) and Ceftriaxone(30ug). 35 (100%) of the isolates were resistant to Ceftazidine, Cloxacillin, Augumentin and Cefuroxime. The isolates were sensitive to Gentamicin 13(37%) and Ofloxacin 7(20%). This study indicates that the multi drug Methicillin (Cloxacillin) resistant Staphylococcus aureus strains are wide spread among food handlers and the need for maintenance of good   hygiene practices by food handlers should be emphasized to avoid an increased rate of transmission to consumers. 

TABLE OF CONTENTS

Title page i

Certification ii

Acknowledgment iii

Abstract iv

Table of contents                                                                                                                     v

List of tables             vi

CHAPTER ONE

1.0 Introduction 1

1.2 Aims and objective 4

CHAPTER TWO

2.0 Literature Review 5

2.1 Characteristic of Staphylococcus aureus 7

2.2 Pathogenesis of S.aureus 8

2.3 How does S.aureus reach the nose 9

2.4 Antibiotic resistance and susceptibility 9

2.5 Virulence factor 10

2.6 Methicillin resistant Staphylococcus aureus 12

2.7 Risk group 14

2.7 Prevention and control 15

CHAPTER THREE

3.0 Materials and methods 18

3.1 Study area 18

3.2 Sample collection 18

3.3 Media used 18

3.4 Preparation of culture media 18

3.5 Inoculation and isolation of S.aureus 19

3.6 Identification and confirmation of S.aureus 19

3.6.1 Gram staining 19

3.6.2 Biochemical test 20

  3.7   Antibiotic susceptibility testing 21

3.7.1 Reading of zone of inhibition 21

CHAPTER FOUR

4.0 Results 22

CHAPTER FIVE

5.0 Discussion and Recommendation 28

5.1 Discussion 29

5.2 Conclusion 29

5.3 Recommendation                         30

References

Appendix