DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS
Background: Foodborne diseases are verry common and easily spread, among strains of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Clostridium spp. Purpose: To isolate and characterize foodborne pathogenic bacteria and fungi in various foodstuffs. Method: A total of 260 samples...
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Universitas Airlangga
2024-11-01
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| Series: | Journal of Vocational Health Studies |
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| Online Access: | https://e-journal.unair.ac.id/JVHS/article/view/50794 |
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| author | Shakir Ullah Hayat Khan Usman Saeed Ismail Shahid Yasir Zubair Maryam Bibi Umair Islam Basit Ali Usman Shah Muhammad Iqbal Khan Rahman |
| author_facet | Shakir Ullah Hayat Khan Usman Saeed Ismail Shahid Yasir Zubair Maryam Bibi Umair Islam Basit Ali Usman Shah Muhammad Iqbal Khan Rahman |
| author_sort | Shakir Ullah |
| collection | DOAJ |
| description | Background: Foodborne diseases are verry common and easily spread, among strains of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Clostridium spp. Purpose: To isolate and characterize foodborne pathogenic bacteria and fungi in various foodstuffs. Method: A total of 260 samples (130 each from Peshawar and Mardan) were collected and analyzed. Only 61 tested positive for various types of bacterial and fungal pathogens. Then evaluated for their antibiotic/anti-fungal sensitivity patterns towards a panel of selected antibiotics and anti-fungal. Result: The Gram-positive isolates showed the highest resistance to methicillin (79%) and amoxicillin (63%), most sensitive to ceftriaxone (88%), levofloxacin (86%), and cefotaxime (77%). Intermediate activities were exhibited by azithromycin (50%) and vancomycin (55%). In terms of the Gram-negative bacteria, the best activities were shown by ciprofloxacin (100%), cefoxitin (100%), chloramphenicol (100%), and ceclor (100%). Intermediate activity was discovered for cefixime (50%), cefuroxime (50%), and linezolid (50%). Three anti-fungal drugs (fluconazole, voriconazole, and nystatin) were used to assess their potency against the fungal pathogens. Mucor spp. proved relatively more susceptible to all anti-fungal drugs. The only Fusarium spp. isolate was highly resistant to all anti-fungal in this research. Conclusion: The prevalence of Gram-positive bacteria is greater than Gram-negative bacteria in the current study. The frequency of fungal pathogens was relatively high in both raw and ready-to-eat foods, while packaged foods were free from fungal contamination. We recommend that appropriate safety when handling and cooking food. Moreover, food products should be screened for different pathogenic microbes. |
| format | Article |
| id | doaj-art-9218e59d13834346aefbed65a31ca905 |
| institution | Kabale University |
| issn | 2580-7161 2580-717X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Universitas Airlangga |
| record_format | Article |
| series | Journal of Vocational Health Studies |
| spelling | doaj-art-9218e59d13834346aefbed65a31ca9052025-02-03T11:59:07ZengUniversitas AirlanggaJournal of Vocational Health Studies2580-71612580-717X2024-11-018213714710.20473/jvhs.V8.I2.2024.137-14748952DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENSShakir Ullah0https://orcid.org/0000-0003-1731-9344Hayat Khan1https://orcid.org/0000-0001-6747-9528Usman Saeed2https://orcid.org/0000-0002-1532-8696Ismail Shahid3Yasir Zubair4Maryam Bibi5Umair Islam6Basit Ali7Usman Shah8Muhammad Iqbal Khan Rahman9Department of Microbiology, Abasyn University Peshawar, PeshawarDepartment of Microbiology, Abasyn University Peshawar, PeshawarDepartment of Zoology, GC University Lahore, LahoreDepartment of Biotechnology, The University of Agriculture, PeshawarDepartment Public Health, Health Services Academy Islamabad, IslamabadDepartment of Microbiology, Abasyn University Peshawar, PeshawarDepartment of Internal Medicine, KTH Peshawar, PeshawarDepartment of Veterinary Sciences, Sindh Agriculture University, Tando JamDepartment Public Health, Khyber Medical University, PeshawarDepartment of Microbiology, University of Swat, SwatBackground: Foodborne diseases are verry common and easily spread, among strains of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Clostridium spp. Purpose: To isolate and characterize foodborne pathogenic bacteria and fungi in various foodstuffs. Method: A total of 260 samples (130 each from Peshawar and Mardan) were collected and analyzed. Only 61 tested positive for various types of bacterial and fungal pathogens. Then evaluated for their antibiotic/anti-fungal sensitivity patterns towards a panel of selected antibiotics and anti-fungal. Result: The Gram-positive isolates showed the highest resistance to methicillin (79%) and amoxicillin (63%), most sensitive to ceftriaxone (88%), levofloxacin (86%), and cefotaxime (77%). Intermediate activities were exhibited by azithromycin (50%) and vancomycin (55%). In terms of the Gram-negative bacteria, the best activities were shown by ciprofloxacin (100%), cefoxitin (100%), chloramphenicol (100%), and ceclor (100%). Intermediate activity was discovered for cefixime (50%), cefuroxime (50%), and linezolid (50%). Three anti-fungal drugs (fluconazole, voriconazole, and nystatin) were used to assess their potency against the fungal pathogens. Mucor spp. proved relatively more susceptible to all anti-fungal drugs. The only Fusarium spp. isolate was highly resistant to all anti-fungal in this research. Conclusion: The prevalence of Gram-positive bacteria is greater than Gram-negative bacteria in the current study. The frequency of fungal pathogens was relatively high in both raw and ready-to-eat foods, while packaged foods were free from fungal contamination. We recommend that appropriate safety when handling and cooking food. Moreover, food products should be screened for different pathogenic microbes.https://e-journal.unair.ac.id/JVHS/article/view/50794 bacteriacontaminationfoodstuffspathogen |
| spellingShingle | Shakir Ullah Hayat Khan Usman Saeed Ismail Shahid Yasir Zubair Maryam Bibi Umair Islam Basit Ali Usman Shah Muhammad Iqbal Khan Rahman DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS Journal of Vocational Health Studies bacteria contamination foodstuffs pathogen |
| title | DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS |
| title_full | DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS |
| title_fullStr | DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS |
| title_full_unstemmed | DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS |
| title_short | DETECTION, IDENTIFICATION, AND ANTIBIOTIC RESISTANCE PATTERNS OF FOODBORNE BACTERIAL AND FUNGAL PATHOGENS |
| title_sort | detection identification and antibiotic resistance patterns of foodborne bacterial and fungal pathogens |
| topic | bacteria contamination foodstuffs pathogen |
| url | https://e-journal.unair.ac.id/JVHS/article/view/50794 |
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