ANTIBIOTIC SUSCEPTIBILITY PATTERN OF BACTERIAL ISOLATES FROM COMMERCIALLY PREPARED SLICED, SAUCED ROASTED BEEF (SUYA) IN ABRAKA, DELTA STATE, NIGERIA

Abstract

Abraka is a University Town and students in the area eat sliced roasted and sauced beef (Suya) as a delicacy. Recently, there was a wave of bacterial food poisoning in the area. This study was to determine the involvement of Suya in the food poisoning. A total of 150 samples were randomly obtained and analyzed by standard microbiological techniques: The total bacterial counts ranged from 5.7x105 CFU/ML- to 7.4×105 CFU/ML. A total of six pathogenic microbes were analyzed: Staphylococcus aureus, Enteroococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, and Proteus vulgaris. Staphylococcus aureus was the most prevalent with percentage distribution of 30(28.80%), while Salmonella typhi was the least with percentage distribution of 5(4.80%). All the isolates demonstrated resistance to spafloxacin and ampicillin. However, multidrug resistance to additional antibiotics was observed randomly amongst gentamycin (10μg), ciprofloxacin (10μg), augmentin (30μg), ofloxacin(10μg) pefloxacin (10μg), erythromycin(10μg), ceftaroline (30μg), zinnacef(20μg), amoxicillin-
clavulanic acid (30μg), ceftazidime (30μg), cefuroxime (CXM) and tarivid (10μg). Multiple antibiotic resistance index (MRI) of 0.35-0.42