Significance and Health Implications of Antimicrobial Susceptibility Pattern of Bacteria Isolated from Locally Made Snacks in Nigeria

By: Timothy Oluwagbenga Ajayi   Grace Jadesola Ajayi  

Generally, snacks are foods which are neither nuts, fruits nor vegetables but are made and eaten as they are sold. In Nigeria, there is a vast diversity of snacks foods, from bakery products to take-away foods. They are eaten by all age groups, particularly young ones and school children. Arguably, the proliferation of snack consumption has been the result of modern lifestyles, economic recessions and increased industrialization among other factors. Although world governments have tried to improve food/snacks supply safety, the incidences of borne disease has made snack consumption a significant health issue, especially in developing nations. The World Health Organization reported that in 2005 alone, 1.8 million people died from diarrheal disease. These deaths were mostly related to the consumption of contaminated food and water. The high consumption rate of locally-made snacks in Nigeria has thus warranted the need for the determination of the microbial quality and antimicrobial properties of these foods. The study collected 7 diverse samples of traditional snacks bought from different parts of Nigeria. These samples were subjected to microbiological analysis to ascertain the presence of antimicrobial susceptibility patterns. The samples were aseptically blended and serial dilution of up to ten fold were made for the samples. The isolated were identified by conventional methods. Certain bacteria were identified from the samples: Enterrobacter spp, Pseudomonas aeruginosa, Klebsiella pneumonia, Eschericha coli, Micrococcus spp, Baccillus spp, Streptococcus faecalis and Staphyloccucus aereus. Further, the bacterial count on the snacks samples revealed that kulikuli and aadun contained the greatest bacterial load (6.6x10.7cfu/ml and 5.6 x 10.7 respectively). The antimicrobial susceptibility pattern revealed that Pseudomonas aeruginosa had the greatest resistance to virtually all the antimicrobial agents tested. This paper shows the presence of antimicrobial susceptibility patterns in locally-made snacks in Nigeria. Many studies have reported that snacks and foods prepared under unhygienic conditions are vulnerable to microbial contamination. There is an urgent need to study the pathogenicity and strain distribution of presumptive food pathogens and how they relate to the hygienic practices of snack preparations in Nigeria. Doing so could disclose the potential of food poisoning epidemics as related to snacks consumption in Nigeria.

"Food", " Bacteria", " Antimicrobial", " Snacks", " Nigeria"
Food, Nutrition, and Health
Paper Presentation in a Themed Session

Timothy Oluwagbenga Ajayi

Ajayi Timothy Oluwagbenga (M’) was born in Lagos, Nigeria in 1981. He received the Bsc.(Microbiology), Msc.(Environmental Microbiology), degrees from Olabisi Onabanjo University Ago-iwoye and Federal University of Agriculture Abeokuta both in Ogun State Nigeria in 2007 and 2014, respectively. He joined Ogun State Institute of Technology Igbesa, Department of Science Laboratory Technology of the School of Pure and Applied Science as a Graduate Intern where he is currently working since 2014. His main areas of research interest are waste water, renewable energy, environment, sustainable development, food and nutrition, water sanitation, health and hygiene. Some of my research topics includes: 1. Sustainable Urbanization : , Mr. Ajayi is a member of the Nigerian Institute of Science Laboratory Technology, The Nigerian Environmental Society (NES), Young Water Professionals of Nigeria and several other related bodies and associations to mention few.

Grace Jadesola Ajayi

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