Abstract
Extended spectrumβ-lactamses (ESBL) are a group of plasmid mediated, diverse, complex, and rapidly evolving enzymes that are posing a major therapeutic challenge today in the treatment of hospitalized and community patients. Due to non-regulation of snacks, people are exposed to pathogenic bacteria. The aim of this study is to detect extended spectrum β-lactamases among bacteria isolates from snack foods sold in Kaduna metropolis Nigeria. A total of 144 samples comprising of meat-pie, doughnut, egg-roll, buns, samosa, burger and pizza were cultured on blood agar, McConkey agar and Cysteine Lactose Electrolyte Defficient Agar, for the presence of pathogenic bacteria. The isolated organisms were subjected to biochemical tests for identification using standard procedures. The isolates were screened for Extended Spectrum β-lactamase (ESBLs) production using the Clinical Laboratory Standard Institute (CLSI) break point using ceftriazone (30µg) and cefotaxime (30µg). Suspected ESBLs producing organisms from screening tests were subjected to double disc synergy test (DDST) for confirmation and standard discs of Augmentin (30µg). Out of the 144 snack samples analysed, 24 Gram negative entericbacteria were isolated and these includes: Citrobacter freundii 6(25%), Echerichia coli 1(4.2%), Enterobacter sp. 2(8.3%), Klebsiella pneumonia 7(29.2%), Proteus mirabilis 1(4.2%), Serratia marcenscens 4(16.7%), Morganella morganii 1(4.2%), providencia sp. 1(4.2%) and Shigella sp. 1(4.2%). Detection of ESBL among Gram-negative isolates based on CLSI revealed that 16(66.7%) of the isolates were ESBL producers while 37.5% were confirmed as ESBLs producers using Double Disc Synergy Test. Statistically, there was a significant relationship between the different beta-lactamases producing isolates (P<0.05). It also showed a significant relationship between the occurrences of beta-lactamase producing isolates among the different snacks (P<0.05) This study indicated that snack foods can be contaminated by ESBLs producing bacteria and may result to infections following consumption by humans which have public health implications for the general public.
Highlights
The aim of this study was to detect extended spectrum β-lactamase among pathogenic bacterial isolated and to confirm extended spectrum βlactamase producing isolates using Double Disc Synergy Test (DDS )from snack foods sold within Kaduna metropolis
Out of the 24 isolates subjected to Extended-Spectrum blactamases (ESBLs) screening 16(66.67%) were found to be ESBLs positive, while 9(37.5%) were confirmed to be positive for ESBL producers based on the double disc synergy test (DDST)
The study has established the presence of pathogenic bacteria in snacks sold within Kaduna Metropolis which are ESBLs producers and are multi-drug resistant
Summary
Introduction βeta-lactamase are enzymes produced by some bacteria that provide resistance to β-lactam antibiotics like penicillins, cephalosporins, and carbapenems (ertapenem), carbapenems are relatively resistant to beta-lactamase. Extended Spectrum β-Lactamase are enzymes conferring broad resistance to penicillins, Aztreonamand Cephalosporins. These enzymes are able to hydrolyze 3rd and 4th generation Cephalosporins and Monobactams. Snacks have been described as “high-energy” foods which are composed of nutrients such as carbohydrate, fat and oil, protein and water They include: meatpie, eggroll, doughnut, chin-chin, sausage, puff-puff and crispso fall types such as meat or fried fish and African dish like moi-moi and bean cake, etc. They are described as ready to Eat Foods (RTE), because of their status as food being ready for immediate consumption at the point of sale [4]
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