Browsing by Author "Kehinde Mary, AKINDE"

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    Characterization of Multidrug Resistant Bacterial Flora of Selected Locally Fermented Foods in Ibadan, Oyo State, Nigeria
    (Lead City University, 2022-12) Kehinde Mary, AKINDE
    Globally, locally fermented foods have been an important part of the human diet in every culture. In Nigeria, the fermentation process is spontaneous, driven by communities of uncharacterized microflora indigenous to the food substrate. Given the rise in antibiotics resistance, this research was aimed at assessing the antibiotic susceptibility of microroganisms in fermented gruels and condiments to make inferences as to the safety of our locally fermented foods. Samples of locally fermented locust beans, maize and sorghum gruels were collected from different markets in Ibadan, South West Nigeria. Microorganisms present in samples were isolated using different agars (Nutrient Agar, MacConkey Agar, Eosin Methylene Blue (EMB) agar, Mueller-Hinton agar and Salmonella Shigella agar (SSA). Incubation at all times was for 24hrs at 360C. The microbial isolates obtained were subjected to various biochemical tests for characterization. Isolates were also screened for their antibiotic sensitivity, and ten that were resistant to at least three classes of antibiotics used were screened for the following antiobiotics resistance genes; β-lactams (CTX-M, OXA, TEM) and quinolones (qnrA, qnrB, qnrC, qnrSM) resistance gene. The identities of these ten isolates were confirmed using 16S rRNA gene analysis. Out of the ten isolates, half were identified as Proteus mirabilis, two were identified as Providencia vermicola, while the last two were Alcaligenes feacalis. 10% of the isolates showed resistance to the CTX-M, OXA and qnrB genes respectively, 60% to qnrA, 80% to qnrSM and 50% to TEM. Isolates one that showed resistance to more than three classes of antibiotics resistance gene used are those that are not normally found in foods but have somehow gotten into the food chain and would seem to be thriving there. Public awareness and sensitization of stake holders should be done on the need to improve hygiene in local fermented foods, especially those sold commercially. Keywords: Microflora, Antibiotic susceptibility, Fermented foods, Microorganism, Resistance gene. Word Count: 299