Public Health Implications of Antibiotic-Resistant Bacteria Associated with Suya Spices in Nigeria

Temitope Kudirat Bello; Olorunjuwon  Omolaja Bello

doi:10.18502/jnfs.v7i3.10199

Temitope Kudirat Bello Department of Biological Sciences, Elizade University, Ilara-Mokin, Ondo State, Nigeria.
Olorunjuwon Omolaja Bello Department of Biological Sciences, University of Medical Sciences, Ondo City, Ondo State, Nigeria.

DOI: https://doi.org/10.18502/jnfs.v7i3.10199

Keywords: Anitibiotic resistance; Foodborne pathogens; Food safety; Hygiene; Microbiological quality; Spice

Abstract

Background: The emergence and re-emergence of antibiotic-resistant foodborne bacteria call for concerted efforts, especially in developing countries. Spices have been employed traditionally to improve the aroma and flavour of foods; however, they could serve as reservoirs for the spread of potential pathogenic organisms. This study aims to investigate the public health implications of antibiotic-resistant bacteria associated with suya spices.

Methods: Three hundred samples of suya spices were evaluated for bacteriological quality. The isolates were presumptively identified by standard biochemical tests and confirmed by API 20 E and API 20 NE. The Etest was used for determining the minimum inhibitory concentration (MIC) of the drugs, while the antibiotic resistance profile of the isolates was evaluated using the Kirby Bauer methods.

Results: The mean total plate count (TPC) ranged from 1.0 x 10³to 1.6 x 10³CFU/g. The TPCs of control samples showed significant differences in various zones (P < 0.05). One hundred and thirty-three bacterial isolates were obtained from suya spices. Pseudomonas aeruginosa (25.56%) had the highest frequency and Klebsiella planticola (3.01%) the lowest. The MIC of antibiotics ranged from 0.02 mg/l to > 256. The percentage of isolates resistant to the antibiotics ranged from 3.01% to 87.97% as exhibited by imipenem and teicoplanin, respectively.

Conclusion: This study revealed a high bacterial load and the presence of potential pathogens in suya spices. This depicts that suya spices, when added to suya meat, are one of the sources of microbial contamination.