Detection of Bacterial Pathogens in Ready-To-Eat Foods: Potential Public Health Hazard

E. Odo, Samuel and S. John, Chidinma and C. Omekara, Israel and A. Nwaubani, Daniel (2021) Detection of Bacterial Pathogens in Ready-To-Eat Foods: Potential Public Health Hazard. International Journal of Pathogen Research, 8 (2). pp. 6-11. ISSN 2582-3876

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Abstract

The right to obtain safe food is one of the most vital and fundamental human rights that must not be compromised or neglected; this is important because foodborne diseases can lead to prolonged disability and even death. Our study examined 28 samples of ready-to-eat foods, of which 27 samples (96.4%), contained bacterial contaminants. The bacterial pathogens isolated include Escherichia coli (50%), Salmonella spp (75%) and Staphylococcus aureus (85.7%). All the samples of jollof rice (100%), bean porride (100%) and eba (100%) were contaminated while 85.7% of egusi soup samples contained bacterial contaminants. The presence of these bacterial pathogens in the ready-to-eat foods poses huge risk to public health. It calls for immediate and sustainable action to prevent the possibility of foodborne disease out-break and intoxication capable of harming public health and socio-economic development.

Item Type: Article
Subjects: ScienceOpen Library > Biological Science
Depositing User: Managing Editor
Date Deposited: 22 Mar 2023 05:57
Last Modified: 09 Jul 2024 07:33
URI: http://scholar.researcherseuropeans.com/id/eprint/375

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