Detection of Bacterial Pathogens in Ready-To-Eat Foods: Potential Public Health Hazard
Samuel E. Odo *
Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
Chidinma S. John
Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
Israel C. Omekara
Department of Biochemistry, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
Daniel A. Nwaubani
Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The right to obtain safe food is one of the most vital and fundamental human rights that must not be compromised or neglected; this is important because foodborne diseases can lead to prolonged disability and even death. Our study examined 28 samples of ready-to-eat foods, of which 27 samples (96.4%), contained bacterial contaminants. The bacterial pathogens isolated include Escherichia coli (50%), Salmonella spp (75%) and Staphylococcus aureus (85.7%). All the samples of jollof rice (100%), bean porride (100%) and eba (100%) were contaminated while 85.7% of egusi soup samples contained bacterial contaminants. The presence of these bacterial pathogens in the ready-to-eat foods poses huge risk to public health. It calls for immediate and sustainable action to prevent the possibility of foodborne disease out-break and intoxication capable of harming public health and socio-economic development.
Keywords: Bacterial pathogens, Escherichia coli, public health, safe food, Salmonella, Staphylococcus aureus