Physiological Studies and Antibiotic Resistance Profile of Bacterial Pathogen Isolated from Some Nigerian Fast Food

Most food handlers in fast food centers have no knowledge of food safety practices and of prevention of food-borne diseases which has resulted in the transmission of food-borne pathogens to the people consuming such food. Therefore, this study was aimed at evaluating the level of bacterial contamination in some fast food in Ogbomoso, Nigeria and to determine the antibiotic susceptibility and physiological profile of the bacterial contaminants. Bacterial pathogens were isolated from fast food vended in Ogbomoso, Oyo state, Nigeria. The isolates were characterized and identified as Enterobacter aerogenes, Aeromonas hydrophila, Pseudomonas putida, Escherichia coli, Proteus vulgaris, Micrococcus luteus, Bacillus cereus, Pseudomonas chlororaphis and Bacillus subtilis. The total bacteria colony count ranged from 2.4x104-4.2x106. The antibiotic susceptibility profile of the isolates was determined and 75% sensitivity to the clinically relevant antibiotic disc was noted while 25% resistance was found. The effect of physiological parameters including temperature, pH and sodium chloride concentration on the growth rate of isolates was evaluated. As temperature of incubation increased from 50-80°C, the rate of growth of all the isolate decreased and as the pH of the growth medium increased from 3-9, the rate of growth of all the isolates also increased. As the concentration of sodium chloride increased from 2-5%, the rate of growth of isolates also reduced. The results of this study showed that most of the fast food samples examined did not meet bacteriological quality standards. Hence, it is recommended that a regular monitoring of fast food should be carried out by putting in place appropriate agency.