Cross Sectional Study of Nasal Contamination of Staphylococcus aureus among Food Handlers in Eateries of the Obafemi Awolowo University, Ile Ife, Osun State Nigeria

Food borne diseases encompass a wide spectrum of illnesses especially in underdeveloped and developing countries and poor personal hygiene resulting in the hands being heavily contaminated not only with the enteric rods but gram positive cocci pathogens.

In this study twenty two (22) nasal sources subjects were taken using sterile swab stick on nasal cavities. Following conventional methods of isolation with gram stain, catalase, coagulase reactions couple with antibiotic resistance procedures were adopted.

About 13.6% Streptococcal and 86.4% Staphylococcal isolates recovered and of which 68.2% confirmed positive for Staphylococcus aureus. All isolates were susceptible to pefloxacin, streptomycin and septrin, while there was 100% isolates resistant to ampiclox used. 10 (83.3%) of isolates tested were susceptible to gentamicin with no isolate being an intermediate. 11 (91.7%) showed resistance to the zinacef antibiotic while 1 (9.3%) was of intermediate value. The same trend is seen in amoxicillin which is also a beta-lactam compound, having a frequency 83.3% resistant strain, and both the susceptible and resistant strains with frequencies of 8.3% respectively. The septrin antibiotic used showed similar trend to that observed in amoxicillin and zinacef as it had a frequency of 83.3% resistant strain and 16.7% intermediate strain. For rocephin, the frequency of resistance was 58.3% while the frequencies for the intermediate and susceptible strains were 16.7% and 25% respectively. The higher rate of susceptible strains was observed with erythromycin where a frequency of 66.7% as compared to the susceptible and intermediate strains, both having a frequency of 16.7% each.

In conclusion, pefloxacin, ciprofloxacin and streptomycin could be useful as potent antibiotics in the treatment of nasal Staphylococcal infections. However, effective hygiene modality concepts should be drawn for all food handlers in the study area.

Author(s): Joseph Omololu-Aso*, Rukayat Bolanle Fayinka, Oluwaseun Oluwatoyin Omololu-Aso, Oluwagbemiro Adesunloro, Esther Oluwagbemisola Bello, Alexander Adedolapo Oluyombo, Eniola Abigail Oladimeji, Blessing Florence Ajao, Damilola Joseph Olaoye, Eniola Akoledowo, Feranmi Adebayo Ologun, Adereti Adebobola Samuel, Oluseun Olumuyiwa Joseph, Akinwale Ayodeji Akinsola, Olatujoye Funmi and Oki Matthew Oluwaseun

Abstract | Full-Text | PDF

Share This Article