Abstract
The preparation and sale of street foods is booming in African cities in general and especially in N’Djamena. However, the hygienic failures observed during this activity constitute a source of contamination of these foods. The objective of this work is to determine the different serotypes of Salmonella isolated from food sold in the streets of N’Djamena in Chad and to test their sensitivity antibiotics. In total, 447 samples from 12 different types of food were collected and analyzed using standard food microbiology methods. The disk diffusion method was used to test the antibiotic susceptibility of Salmonella strains detected. The serotyping of the 5 strains of Salmonella allowed us to identify 3 serotypes namely Salmonella Mbandaka, Salmonella Idikan and Salmonella Anatum. The susceptibility profiles of the strains to antibiotics were varied. Resistance were observed with the antibiotics Amoxicillin + Clavulanic acid, Cefotaxime and Nalidixic acid. The most active antibiotics were Cefoxitne, Ciprofloxacin, Aztreonam, Imipenem and Choramphenicol with a rate of 100% sensitivity. However, the resistance of these strains to certain antibiotics is a real public health problem that calls out to food safety. Key words: Street food, contamination, Salmonella, serotype, resistance, Chad.
Highlights
In Africa, street food vending and consumption have proliferated in the last three and a half decades (FAO, 2016)
The pathogens involved in these foods are: Escherichia coli, Salmonella enterica, Staphylococcus aureus, coliforms, yeasts and molds at different levels (Bagré, 2016; Bawa, 2016; Bereda et al, 2016; Dossou et al, 2018; Soncy, 2018)
The presence of Salmonella in the rice sorrel sauce could come from the sorrel leaves which are used for the preparation of the sauce if the cooking is not done well or from cross contamination following poorly washed utensils
Summary
In Africa, street food vending and consumption have proliferated in the last three and a half decades (FAO, 2016). This kind of foods concerns all genders, all age groups and all socio-professional categories (FAO, 2016). The pathogens involved in these foods are: Escherichia coli, Salmonella enterica, Staphylococcus aureus, coliforms, yeasts and molds at different levels (Bagré, 2016; Bawa, 2016; Bereda et al, 2016; Dossou et al, 2018; Soncy, 2018). In Chad, Bessimbaye et al (2013) in their study showed that most diarrheal diseases are due to coliforms and especially to pathovars of E. coli, Salmonella enterica and Shigella
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