PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY PATTERN OF HONEY AGAINST STAPHYLOCOCCUS AUREUS ISOLATES FROM READY TO EAT FOOD
Project Details
Department | MICRO BIOLOGY |
Project ID | MBI004 |
Price | 5000XAF |
| International: $20 | |
No of pages | 46 |
Instruments/method | QUANTITATIVE |
Reference | YES |
Analytical tool | DESCRIPTIVE |
Format | MS Word & PDF |
Chapters | 1-5 |
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ABSTRACT
Staphylococcus aureus is a human commensal colonizing about 30 per cent of the population. Besides, it is a frequent cause of infections such as skin, wound and deep tissue infections and also more life-threatening conditions such as pneumonia, endocarditis and septicaemia.S. aureus is one of the most common causes of nosocomial infections worldwide and an increase in antibiotic resistance, especially against methicillin, is seen. This study was an experimental cross sectional study aimed at investigating the prevalence of Staphylococcus aureus and the antimicrobial susceptibility pattern of honey on Staphylococcus aureus on Ready to eat food in the Molyko comminity.The food samples sample were gotten from road side vendors in the Molyko community. A total of 50 samples were collected for this study from food vendors in the Molyko community. The food samples were taken to the Redemption Medical Laboratory for laboratory assessment, and the data obtained was analyzed using Microsoft excel 2016. the results obtained showed that the prevalence of S.aureus in this study was 80% by phenotypic characterization.
The highest prevalence was seen in cucumber (40.9%). these isolate were subjected to honey and it was observed that honey was inhibited the isolates at different concentrations. The highest inhibition was
observed in the 100% dilution (pure honey). it was therefore concluded that pure is effective against S. aureus and can be used to treat infections caused by this microorganism. We therefore recommend that road side vendors should strictly practice hygiene when handling food so as to reduce the spread of S aureus infection in the community. Furthermore, the Ministry public health should train Health personnel on the activities of natural product for the treatment of diseases. More education should be given to the community on the practice of hygiene so as to reduce the spread of bacterial infection
