Detection of Bacterial Pathogens in Ready-To-Eat Foods: Potential Public Health Hazard
Samuel E. Odo, Chidinma S. John, Israel C. Omekara, Daniel A. Nwaubani
International Journal of Pathogen Research · pp. 6–11 · Published 7 Oct 2021
10.9734/ijpr/2021/v8i230199Abstract
The right to obtain safe food is one of the most vital and fundamental human rights that must not be compromised or neglected; this is important because foodborne diseases can lead to prolonged disability and even death. Our study examined 28 samples of ready-to-eat foods, of which 27 samples (96.4%), contained bacterial contaminants. The bacterial pathogens isolated include Escherichia coli (50%), Salmonella spp (75%) and Staphylococcus aureus (85.7%). All the samples of jollof rice (100%), bean porride (100%) and eba (100%) were contaminated while 85.7% of egusi soup samples contained bacterial contaminants. The presence of these bacterial pathogens in the ready-to-eat foods poses huge risk to public health. It calls for immediate and sustainable action to prevent the possibility of foodborne disease out-break and intoxication capable of harming public health and socio-economic development.
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