Abstrakt

Occurrence and antibiotic resistance of Staphylococcus species isolated from Moringa leaf salad ′Kwadon Zogale′ sold in Wukari metropolis, North−Eastern Nigeria

Chrinius Hammuel*, Joyce Briska

Moringa leaf salad is an affordable meal in parts of Taraba state and can also be a source of infectious agents due to its vulnerability to contamination. Staphylococcus species is one of the major contaminants of this salad due to mode of preparation and serving with a bear hand and can also be expose to various infectious agents. Therefore, this research was carried out to determine the occurrence and antibiotic resistance of Staphylococcus species. A total number of twenty samples were collected for this research. Four samples were collected from each of the five vendors. The total bacterial count in the food ranged from 1.0×105 to 8.8×105. Staphylococcus species was highly prevalence especially Staphylococcus aureus (66.7%) and other Staphylococcus species (33.3%). Antibiotic sensitivity pattern of Staphylococcus aureus from salad sample shows that It was sensitive to CN=12(100), AMX=10(83.3), NB=4(33.7), S=9(75), resistance to CH=1(8.3), CP=5(41.7) S=1(8.3) and intermediate to CH=11(91.7), CPX=7(58.3), E=12(100), LEV=12(100), APX=12(100), RD=12(100), AMX=2(16.7), NB=2(16.7), S=2(16.7). The multiple antibiotic indices ranged from 0.2–0.3. The high incidence of bacterial contamination of ready to eat Moringa leaf salads reported in this study may be accounted for lack of basic sanitation requirements for processing the product that requires no pre-heating before consumption.