Occurrence Of Staphylococcus Aureus On Some Ready-To-Eat Food Samples And Their Antibiotic Susceptibility

ABSTRACT

The occurrence of StapvIococcus aureus in eggroll ,meat pie and fish pie and its antibiotic susceptibility testing were studied. The samples were obtained from Umuahia. Among these samples, meat pie recorded the highest total viable counts of 1.5 x 10⁷ cfuml while egg roll recorded the least count. Most of the isolates were sensitive to erythromycin, gentamicin, streptomycin, tetracycline, ampicillin and chloramphenicol. StaphyIococcus aureus showed highest resistance to pen ic ill in. The most effective antibiotics used were crythromycin, gentamicin and streptomycin which respectively has 77.8% sensitivity and these where followed by tetracycline, ampicillin and chloramphenicol with 66.7% sensitivity each. The result indicates that Staphylococcus aureus could be present in food sample and could he a potential vehicle of staphylococcal food borne infection.