BACTERIOLOGICAL QUALITY AND OCCURENCE OF ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS IN ICE CREAM SOLD IN ZARIA METROPOLIS, NIGERIA

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dc.contributor.authorBAGUDU, Aisha Usman
dc.date.accessioned2016-04-15T10:46:41Z
dc.date.available2016-04-15T10:46:41Z
dc.date.issued2015-10
dc.descriptionA DISSERTATION SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA, IN PARTIAL FULFILLMENT FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN VETERINARY PUBLIC HEALTH AND PREVENTIVE MEDICINE DEPARTMENT OF VETERINARY PUBLIC HEALTH AND PREVENTIVE MEDICINE, AHMADU BELLO UNIVERSITY, ZARIAen_US
dc.description.abstractA cross-sectional study was conducted to determine the bacteriological quality and occurrence of Escherichia coli and Staphylococcus aureus in ice cream sold to consumers by supermarkets and street vendors in Zaria metropolis. 240 samples of industrially and locally produced ice creams were examined for the total aerobic and coliform counts as well as contamination with Staphylococcus aureus and Escherichia coli species using standard methods. The isolated S. aureus and E. coli were further subjected to antimicrobial susceptibility testing by the disk diffusion method. Overall, the mean total counts (TAPC) per ml of industrial and locally produced ice cream were 1.14 x 107 and 2.015 x107 respectively which were statistically significantly different (P<0.05) and the mean counts for coliforms (TCC) per ml for industrial ice cream and local ice cream were 5.69 x 103 and 4.73 x 103 respectively . Of the total of 240 samples, comprising 111 industrially produced and 129 local ice cream samples, 19 (8.0%) were positive for Staphylococcus aureus and 5 (2.0%) were positive for Escherichia coli; 5(26.3%) of the Staphylococcus aureus isolates were from industrially produced ice cream while 14 (73.6%) were from locally made ice cream . The differences were statistically significant (P<0.05). Brands of ice cream of industrially produced origin had significantly lower frequency of S. aureus and E. coli than those of local sources. Antibiotic susceptibility profile for S. aureus showed that all the isolates were resistant to multiple antibiotics. Antibiotic susceptibility profile for E coli showed that all the isolates were resistant to one or more antibiotics except for nitrofurantoin and ciprofloxacin. Locally produced ice creams sold in Zaria appear to pose a higher health risk to consumers compared to imported brands. It is imperative that bacteriological standards be enforced in order to prevent ice cream borne infections. There vii is a need also for investigation and control of antibiotic usage and continuous surveillance of antimicrobial resistance trends in the study area and throughout the countryen_US
dc.identifier.urihttp://hdl.handle.net/123456789/7694
dc.language.isoenen_US
dc.subjectBACTERIOLOGICAL QUALITY,en_US
dc.subjectOCCURENCE,en_US
dc.subjectESCHERICHIA COLI,en_US
dc.subjectSTAPHYLOCOCCUS AUREUS,en_US
dc.subjectICE CREAM SOLD,en_US
dc.subjectZARIA METROPOLIS,en_US
dc.subjectNIGERIAen_US
dc.titleBACTERIOLOGICAL QUALITY AND OCCURENCE OF ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS IN ICE CREAM SOLD IN ZARIA METROPOLIS, NIGERIAen_US
dc.typeThesisen_US
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