BACTERIOLOGICAL QUALITY AND OCCURRENCE OF SALMONELLA SPECIES AND ESCHERICHIA COLI O157:H7 IN ROASTED RAT (Arvicanthis niloticus) MEAT SOLD IN ZARIA, NIGERIA

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BACTERIOLOGICAL QUALITY AND OCCURRENCE OF SALMONELLA SPECIES AND ESCHERICHIA COLI O157:H7 IN ROASTED RAT (Arvicanthis niloticus) MEAT SOLD IN ZARIA, NIGERIA

Abstract:

Bacterial contamination of roasted ready-to-eat rat meat and occurrence of foodborne pathogens may be injurious to human health. In Nigeria, the incidence and multidrug resistance of Salmonella spp. and E. coli O157:H7 in human cases is on the increase and these organisms have been found associated with meat and meat products in several studies. A cross-sectional study was carried out to determine the bacteriological quality and occurrence of Salmonella spp. and Escherichia coli O157:H7 in roasted ready-to-eat rat (Arvicanthis niloticus) meat sold in Zaria, Nigeria. A total of 384 samples were examined from four purposively selected districts in the study area; Samaru, Basawa, Jushi and Sabon Gari. Total aerobic plate count was determined using spread plate technique and bacteria load determined. Isolates were screened for Escherichia coli O157:H7 and Salmonella using the conventional biochemical characterization, standardized micro-substrate (Microgen GN-ID A+B) detection kit for Gram negative bacteria and further confirmed using Rapid latex agglutination test for E. coli O157:H7 and PCR for Salmonella. Agar disc diffusion method was used to evaluate the antibacterial resistance pattern; data obtained were interpreted using clinical laboratory standards institutes (CLSI). Mean log and standard deviation of total aerobic plate counts (TAPC) were 10.01±0.27, 10.03±0.26, 10.10±0.29 and 9.9±0.29, from four sampling areas, Samaru, Sabon Gari, Jushi and Basawa. The average TAPC ranged from 12 x 109 cfu.g-1 in Samaru to 15 x 109 cfu.g-1 in Jushi sampling districts. Salmonella was isolated from 2(0.5%) and E. coli O157:H7 isolated from 5 (1.3%) of the total 384 samples. Multidrug resistance of the Salmonella and E. coli O157:H7 was observed. Of the total Salmonella isolates, 100% were found to be resistant to tetracycline, doxycycline, amoxicillin/clavulanic acid, trimethoprim/sulphamethoxazole and ampicillin, 83.3% resistant to chloramphenicol and cefixime, 67% resistant to gentamicin, 33.3% resistant to azithromycin, 17% resistant to kanamycin and cefuroxime sodium, with no isolate (0%) resistant to ciprofloxacin. Of the total E. coli O157:H7 isolates, 100% were found to be resistant to ampicillin and penicillin, 80% resistant to streptomycin, 60% resistant to trimethoprim/sulphamethoxazole and doxycycline, 40% resistant to chloramphenicol and gentamicin, with no isolate (0%) resistant to imipenem. Ninety-six structured questionnaires were used to assess the knowledge and practices of retailers and consumers of roasted ready-to-eat rat meat in the study area. Fifty-one percent of the consumers and 67% of the retailers of roasted ready-to-eat rat meat in Zaria, use bare hands as a means of selection in bargaining. Air drying is the major means of preservation, as documented by 52% of the retailers and 42% of the consumers. The roasted ready-to-eat rat meat is consumed either in soup or with spices with no further reheating. The high bacterial load beyond the permissible level, the occurrence of Salmonella spp. and E. coli O157:H7 and the presence of multidrug resistant strains of Salmonella and E. coli O157:H7 in roasted ready-to-eat rat meat sold in Zaria, are of serious public health significance. Therefore, there is for public health enlightenment of the consumers and retailers of roasted ready-to-eat rat meat sold in Zaria, so as to avoid bacterial contamination of the roasted rat meat.

BACTERIOLOGICAL QUALITY AND OCCURRENCE OF SALMONELLA SPECIES AND ESCHERICHIA COLI O157:H7 IN ROASTED RAT (Arvicanthis niloticus) MEAT SOLD IN ZARIA, NIGERIA

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