Bacteriological Quality And Antibiogram Of Isolates From Hamburger

ABSTRACT

The bacteriological quality and antibiogram of isolates of public health importance from twenty (20) samples of Hamburgers was investigated. The bacteriological quality of the burger samples were performed using standard microbiological method. The mean bacterial load of the samples from the different locations revealed that the counts were within the range of 4.1x105cfu/g to 6.4x105cfu/g. It was observed that the hamburger samples had the following prevalence; Escherichia coli (35%), Salmonella (13%) and Staphylococcus aureus (65%). For the E. coli isolates, 100% were resistant to ceftazidime, 100% to Augmentin and 71.4% to ceftriaxone. All the E. coli isolates were sensitive to Ciprofloxacin and Gentamicin. The results showed that the resistance of S. aureus isolates to Gentamicin, Augmentin, Ceftriaxone and Nitrofurantoin were 23.1%, 84.6%, 46.1% and 38.5% respectively. Percentage susceptibility levels of the S. aureus isolates to ofloxacin and nitrofurantoin were 76.9% and 61.5%, respectively. Multidrug resistant strains of S. aureus as well as the other isolates obtained in this study poses a risk factor for the public health. The results indicate that hamburgers could be a reservoir of E. coli. Since this strain is a food-borne pathogen, inspection of meat products for this bacterium is recommended.

TABLE OF CONTENTS

Title Page

Certification

Dedication

Acknowledgements

Table of Contents

List of Tables

List of Figures

Abstract

Chapter One: ﾿ Introduction

1.0 ﾿ Introduction ﾿            1

1.1 ﾿ Aim and Objectives ﾿            4

Chapter Two ﾿

2.0 ﾿ Literature Review ﾿            5       

2.1 ﾿ Overview of Hamburgers ﾿            5

2.2 ﾿ History of Hamburger ﾿                        5

2.3 ﾿ Nutritional Attributes of Hamburgers ﾿                     ﾿            7

2.3.1 ﾿ Preparation and Storage of Burger ﾿                       ﾿            7

2.4 ﾿ Microorganisms found in Meat ﾿                       ﾿            8

2.4.1 ﾿ Listeria monocytogenes ﾿            8

2.4.2 ﾿ Salmonella ﾿           ﾿   ﾿          10

2.4.3 ﾿ Escherichia coli ﾿         ﾿          11

2.4.4 ﾿ Staphylococcus aureus ﾿          12

2.5 ﾿ Contamination during Handling and Processing ﾿                   ﾿          13

2.5.1 ﾿ Meat as Source of Contamination of Burgers                              ﾿         15

2.6 ﾿ Consequences of Food-Borne Diseases from Microorganisms ﾿        19

2.7 ﾿ Studies on Isolation of Microorganisms from Burgers ﾿        21

2.8 ﾿ Antimicrobial Resistance ﾿        23

2.8.1 ﾿ Transmission between Human and Animal due to Indirect Pathways ﾿        24

2.8.2 ﾿ Direct Pathways ﾿           ﾿                      24

2.8.3 ﾿ Food-borne Transmission ﾿                      25

2.9 ﾿ Ensuring Food Safety of a Hamburger ﾿          26

Chapter Three

3.0 ﾿ Materials and Methods ﾿                      27

3.1 ﾿ Sample Collection ﾿          27

3.2 ﾿ Sterilization of Equipments ﾿          27

3.2.1 ﾿ Culture Media Preparation ﾿          27

3.3 ﾿ Isolation, Enumeration and Identification ﾿     ﾿          27

3.4 ﾿ Gram staining ﾿          28

3.5 ﾿ Biochemical Tests ﾿ ﾿          29

3.5.1 ﾿ Catalase Test ﾿          29

3.5.2 ﾿ Indole Production Test    ﾿          29

3.5.3 ﾿ Citrate Utilization Test ﾿           ﾿          29

3.5.4 ﾿ Hydrogen Sulfide Production Test    ﾿          30

3.5.5 ﾿ Methyl Red Test ﾿          30

3.5.6 ﾿ Voges-Proskauer test ﾿          30

3.5.7 ﾿ Urease Test ﾿          30

3.6 ﾿ Antibiotics Susceptibility testing ﾿          30

Chapter Four

4.0 ﾿ Results ﾿          32

Chapter Five

5.0 ﾿ Discussion and Conclusion ﾿          41

5.1 ﾿ Discussion ﾿          41

5.2 ﾿ Conclusion ﾿          44

References ﾿          45