Antimicrobial susceptibility patterns of pathogenic bacteria in cooked, raw meat, and vegetables from select markets of Entebbe municipality in Wakiso district, Uganda. A cross-sectional study.
DOI:
https://doi.org/10.51168/p0fcmt08Keywords:
Antimicrobial Susceptibility, Patterns of pathogenic bacteria, Cooked, Raw Meat, VegetablesAbstract
Background:
Consuming food contaminated with microorganisms may lead to a significant increase in morbidity and mortality rates. The aim of the study is to determine the antibacterial susceptibility patterns of the pathogenic bacteria isolated from the cooked meat, raw meat, and raw vegetables purchased from select markets.
Methodology:
A descriptive cross-sectional study was carried out in common food markets of Entebbe municipality, that is, Katabi, Abayita, Kawuku, Kasatiro, and Namulanda, between the months of November 2021 and January 2022. Susceptibility patterns were analysed using susceptible, resistant, and intermediate proportions of isolates per antibiotic used.
Results:
E. coli, Salmonella, and Serratia showed 100% resistance to all the antibiotics it was tested. Enterococcus was relatively resistant to all the antibiotics, though the highest resistance was observed with gentamycin (CN) (100%). However, the highest susceptibility was exhibited with Ampicillin (AM) (50.0%) as compared to Ciproflaxin (CIP) (20.0%) and linezolid (LZ-D) (20.0%), and inconclusive patterns (ATU) were seen with Ciproflaxin (CIP), Amoxillin (AM), and linezolid (LZ-D). For Neisseria, the highest resistance patterns were displayed with Ampicillin (AM), while being highly susceptible to CRO. Moraxella isolates showed 100% resistance to amoxicillin-clavulinic acid (AMC), tetracycline (TE), and Trimethoprim/sulfamethoxazole (SXT), and showed susceptible patterns with only erythromycin (33.3%) and the only inconclusive percentage.
Conclusion :
AM (Ampicillin) and Cefoxitine (CRO) are still effective antibiotics in enterococcal and Neisseria infections. All the isolates were resistant to at least three of the antibiotics used
Recommendations:
Mass sensitization of the community regarding proper handling of meat, chicken, and vegetables may be adapted to minimize cross-contamination.
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