Quantitative Measurement of Enteric Bacteria Load From Public Surfaces in Restaurants in Nnewi-Town
International Journal of TROPICAL DISEASE & Health,
Background: Bio-contamination of surfaces of various items and equipment used by the public is the main cause of disease epidemic. Most outbreaks of infection associated with inanimate objects are caused by items that should be sterile but have been contaminated and are generally known as fomites.
Objective: This study is to evaluate the presence of enteric bacteria from different public surfaces in restaurants in Nnewi town.
Methodology: Selected public surfaces in eight (8) randomly selected restaurants were analyzed for the presence of enteric bacteria via culture and biochemical tests following a standard criterion. The sample sites included; tables, chairs, counters, sinks and walls. Also, Disc susceptibility test were carried out on the isolates using conventional antibiotics.
Results: Eighty-eight (88) bacteria isolates were isolated and identified, and S. aureus showed the highest prevlence 29(33%), followed by E. coli 15(17%), Proteus spp 13(15%), Klebsiella spp 12(14%), Pseudomonas spp 10(11%), and Coagulase-negative Staphylococci 9(10%). Tables and sinks were the most contaminated fomites each constituting of 19(22%) of the total bacteria isolated in this study. Escherichia coli, Pseudomonas spp, Proteus spp and Staphylococcus aureus, were the most resistant isolates to the antibiotics, Coagulase-negative Staphylococci was the most sensitive isolate. Out of the ten antibiotics tested ceporex was found to be the least effective with about 100% resistance by the isolates while ciprofloxacin, ceftriaxone, and levofloxacin were the most effective antibiotics with 0% resistance by the bacteria isolates.
Conclusion: the study has shown that public surfaces in restaurant can easily be contaminated with a variety of bacterial contaminants that may be multi-drug resistant bacteria strains posing as a possible public health issue.
- infectious diseases
How to Cite
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