Isolation And Characterization of Coagulase-Positive Staphylococcus Aureus From Traditionally Fermented Food Condiments Sold In Some Markes In Awka And Enugu, South East Nigeria
Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2016, Vol 11, Issue 3
Abstract
The presence of coagulase positive Stapylococcus aureus was examined in traditionally fermented food condiments ‘Ogiri’ from castor oil bean (Ricinus communis), ‘Okpei’ from mesquite seed (Prosopis africana) and ‘Ugba’ from African oil bean (Pentaclethtra macrophylla). Samples of these condiments were purchased from ten different open markets in Enugu and Anambra states. Stapylococcus aureus was isolated using a selective medium; Mannitol salt agar. A total of 150 samples were examined and 26 of them (17.3%) were foucnd to contain coagulase-positive Staphylococcus aureus and the prevalence rates of the organism in the two states examined revealed that Enugu state has a prevalence rate of 16% while Anambra state had 18.6%. Statistical analysis showed that the prevalence of the organism was significant (P=0.05) and that Enugu state food condiments were independent of Anambra state market food condiments under investigation.
Authors and Affiliations
Nwankwo, Joseph I, Anyaoha Victoria I. *2
Keywords
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