Bacteriological Contamination Level of Foods and Water Sold With Escherichia Coli, Salmonella spp, Staphylococcus Aureus, Coliforms and Vibrio Cholera in Food Establishments in Nairobi City Kenya

Abstract

Purpose: Food borne illnesses are major health burden leading to high morbidity and mortality. It is a growing public health concerns worldwide resulting from food and water contaminated by pathogenic microorganism, toxins or chemical hazards. It is estimated that 10 to 20% of food borne illness are contracted from food establishments. The main aim was to determine bacteriological contamination levels of foods and water sold with Escherichia coli, Salmonella spp, Staphylococcus aureus, coliforms and Vibrio cholerae in food establishments in Embakasi South Nairobi City County Kenya.
 Methodology: The study design was descriptive analytical design. The Samples were collected in selected food establishments (Cafeteria, Hotels, Restaurants and food Kiosks) in Embakasi South Sub county Nairobi City County. The study collected 274 samples of food and water randomly sampled and collected using sterile food bags and water bottles within selected establishments and transported to the laboratory in cool boxes packed with ice packs. The samples were analyzed within 6 hours after collection. Microbiological analysis of food and water were borrowed from WHO and bacteriological analytical manual of foods to identify and isolate coliforms, Staphylococcus aureus, Vibrio cholera, Escherichia coli and Salmonella spp.
 Results: It was found that some foods and water sold and consumed in the selected food establishments was contaminated with food borne microorganisms. Escherichia coli isolated in 137 food samples were at 24.1%, Vibrio cholera at 23.4%, Staphylococcus aureus at 32.8%, and Salmonella spp at 4.4%. Total coliforms detected in 137 samples of water were at 43.8% where 32.8% of them were Escherichia coli.
 Unique Contribution to Theory, Practice and Policy: The study concluded there was high level of bacterial contamination of foods and water consumed in selected foods establishments. Nairobi City County health officers should enhance regular sampling of foods and water for microbial quality, health education on sources of food contamination at food eateries and establishments to prevent food and water contamination which later lead to food borne illness outbreak.