The Prevalence Of Antibiotic-Resistant Bacteria In Street-Vended Foods

Abstract

In recent years, the street-food vending industry has expanded globally, especially in developing countries and the expansion continues (Bereda et al., 2016). This industry has played a significant role in the socioeconomic development of these countries. In addition, it has a positive impact on urban dwellers as the majority of them depend on these foods for convenience (Bereda et al., 2016). Despite the economic benefits of street foods, there is a need to reflect on the hazards imposed by foods prepared within the food-vending industry. These foods may play a role in the transmission of disease-causineg microbes within a population (Ogidi et al., 2016) that may exhibit antibiotic resistant profiles. Several studies have been carried out in South Africa to establish the relationship between food handling and the occurrence of food contaminants. However, few studies have been conducted in the Free State, therefore this area formed the basis of this study. This study had three aims, the first of which was to assess hygienic practices of the street food vendors and secondly, to evaluate factors that contributed to contamination and isolated microbes from surfaces and foods. This was followed by an assessment of the susceptibility of isolated microbes towards antibiotics. The study was carried out in Mangaung Metropolitan Municipality. In the current study, the data on the hygiene practices and potential risk factors was collected using questionnaires and an observation checklist. The results obtained indicated that even though the vendors had a positive attitude towards food safety, non-compliance with food safety regulations was observed. Some of the vendors did not wash their hands and did not wear aprons during the processing and serving of food. Moreover, the vendors reported that they had not received any training in food safety and hygiene. It was also observed that the material used for the construction of the stalls was not able to protect the food from dust, given that all the stalls were situated by the roadsides, which were dusty and prone to fumes from motor vehicles. Furthermore, a lack of sanitation facilities was also a major problem identified. Total viable counts were recorded on food preparation surfaces at various vending stalls in Thaba Nchu, Bloemfontein and Botshabelo. Microbial counts obtained in Botshabelo (1.1x104 to 1.1 x106 CFU/m2) showed higher microbial counts as compared to those in Bloemfontein (1.1x104 to 1.1 x105 CFU/m2) and Thaba Nchu (1.1x104 to 1.1 x105 CFU/m2). These counts were found to be higher than the national standard (100 CFU/m2). Other than food preparation surfaces, microbial counts of meat samples obtained in Bloemfontein, Thaba Nchu and Botshabelo were also found to be lower than the national standard (100 CFU/g). Nevertheless, the results showed the presence of S. aureus and E. coli indicates poor hygiene. This indicates that improper food handling practices were somehow carried out by food handlers, thereby contributing to the presence of these foodborne pathogens. The predominant species identified were S. aureus and E. coli. The presence of these species is a major cause of concern because S. aureus and E. coli are the most common bacteria that play a significant role in human diseases (Setlhare, 2013). In addition, when antimicrobial susceptibility testing was performed, S. aureus isolates showed resistance to gentamycin (100%), streptomycin (63%) and tetracycline (68%) which would make the treatment of infections with this species difficult. Moreover, 62% of Shigella spp. showed resistance to ampicillin, followed by Escherichia hermannii which showed 50% resistance to ampicillin. Lastly, E. coli showed 100% resistance to ampicillin. This indicates that ampicillin will no longer be useful for treatment of any infection caused by Shigella, E. hermannii and E. coli. As these bacteria have developed resistance against the tested antibiotics, food contamination with antibiotic-resistant bacteria can also be a major threat to public health, because antibiotic resistance determinants can be transferred to other pathogenic bacteria potentially compromising the treatment of several bacterial infections (Eromo et al., 2016) within a population. Results from this study also indicate that the general public can easily be exposed to antibiotic-resistant bacteria daily through conventional food intake because the street vendors are non-complaint with food safety hygiene practices. Exposure of consumers to antibiotic-resistant bacteria may make them vulnerable to various food diseases caused by antibiotic-resistant pathogens.