Salmonella serovars are one of the major causes of bacterial foodborne infection. The aim of this study was to determine the prevalence and antibiotic resistance of Salmonella serovars isolated from street vended meat pie. Out of the total 50 samples analysed from the meat pies, 29 meat pies proved to be positive to Salmonella typhi and Salmonella paratyphi. The Salmonella spp. isolated from the samples were tested against antibiotics which includes, ceftazidime, cefuroxime, gentamicin, ceftriaxone, erythromycin, cloxacilin, ofloxacin and augumentin. The most common resistance was observed in cefuroxime and ceftazidime while the most common susceptibility antibiotics are ceftriaxone and Ofloxacin. The study concluded that Salmonella isolates recovered from meat pies are commonly resistant to multiple antimicrobials. The study therefore recommends that relevant agencies such as Consumer protection Rights, NAFDAC and SON need to ensure and enforce strict compliance to Hazard Analysis Critical Control Points (HACCP) in all foods production sectors in Nigeria.
TABLE OF CONTENT
CHAPTER ONE: INTRODUCTION
1.1 Background to the Study
1.2 Aim of the Study
1.3 Objectives of the Study
1.4 Literature Review
CHAPTER TWO: MATERIALS AND METHODS
2.1 Collection of Sample
2.2 Material and Apparatus Used
2.3 Sterilization of Glasswares
2.4 Media Used
2.5 Media Preparation
2.6 Isolation of Salmonella isolates
2.7 Culture and Identification
2.8 Characterization of Salmonella
2.8.1 Microscopic Identification of Bacteria Isolates Gram Staining
2.8.2 Catalase Test
2.8.3 Oxidase Test
2.8.4 Citrate Utilisation Test
2.8.5 Urease Test
3.8.6 Indole Test
2.8.7 Kligler Iron Agar
2.9 Antimicrobial Susceptibility Testing
CHAPTER THREE: RESULT
CHAPTER FOUR: DISCUSSION, CONCLUSION AND RECOMMENDATIONS
4.1 Discussion
4.2 Conclusion
4.3 Recommendations
References
Appendix
LIST OF TABLES
3.1 Biochemical Characteristics of Salmonella Isolated from Street Vended Meat Pie
3.2 Antimicrobial Resistance of Salmonella serovars isolates from Street Vended Meat Pie Samples
LIST OF FIGURE
3.1 Morphological characteristics of Salmonella typhi and Salmonella paratyphi on Salmonella-Shigella Agar
3.2 Antimicrobial sensitivity
