EVALUATION OF FOOD CONTACT SURFACES IN SELECTED RESTAURANTS OF KADUNA STATE UNIVERSITY FOR THE PRESENCE OF Escherichia coli AND Staphylococcus aureus

S.S.D. Mohammed, A.D.V. Ayansina, S.R. Mohammed, O.A. Oyewole, A.M. Shaba

Abstract


The evaluation of food contact surfaces in Kaduna State University restaurants for the presence of Escherichia coli and Staphylococcus aureus were investigated. Five (5) selected restaurants in Kaduna State University were evaluated to assess the cleanliness of the surfaces that come into contact with food. Fifty (50) swab samples were collected from five (5) restaurants with three (3) samples each from plates, spoons and two (2) from chopping boards and tables. The samples were analysed using streak plate technique and biochemical tests to identify the bacterial isolates. Out of the 50 samples analysed, 13 (26 %) were positive for Escherichia coli and 0% was positive for Staphylococcus aureus. Out of the 13 that were positive for Escherichia coli, 8 (61.5 %) were from plates, 3 (23.1 %) were from chopping boards and 1 (7.7 %) was from table and spoon each. Eleven (11) (84.6 %) isolates of E. coli were susceptible to pefloxacin and tarivid each and 3 (23.1 %) isolates of E. coli were intermediate to septrin and ciprofloxacin each. While 6 (46.2 %) isolates of E. coli were resistant to amoxicillin and 7 (53.8 %) isolates of E. coli were resistant to sparfloxacin. This suggests that there is need for enlightenment of food handlers on the importance of good hygienic practices. Like introducing Hazard Analysis and Critical Control Point (HACCP) systems in food production and practices.


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