Antibiotic Susceptibility Patterns of Bacteria Species Isolated from Ice-cream Vended in Ota and Lagos Metropolis
2017
Nwinyi, Obinna C | Obehi, Ebojie | Tomilola, Adesina | Oniha, M. I. | Olopade, B. K.
Background: Most milk and milk products (ice-cream) could be a veritable avenue for the transmission of multidrug resistant genes among any community. In this study, antibiotic susceptibility patterns were surveyed in some selected ice-cream sold in Ota and Lagos metropolis. Materials and Methods: Samples of branded ice-creams were surveyed for antibiotic susceptibility patterns, a total of 9 bacteria species were selected from the pool of isolates and characterized morphologically and biochemically. The antibiotic reactions of the isolates assigned as D1, D2, D3, G1, G2, G3, J1, J2 and J3 to the standard Gram negative and Gram positive antibiotics was done by agar diffusion method. Results: Based on the comparison of the isolates with standard reference organisms, the isolates belonged to the Salmonella, Pseudomonas, Yersinia, Staphylococcus and Micrococcus species. Most of the organisms exhibited antibiotic reactions ranging from susceptible, intermediate to resistance to the assayed standard antibiotics. Conclusion: From this study, the incidence of antibiotic resistance patterns could be on the increase unless strict measure during processing and handling of ice-cream is ensured.
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