Population-Based Study of Environmental Food Pathogens and their Antibiotic Resistance Pattern

Food Borne Antibiotic-Resistant Environmental Pathogens

Abstract

Foodborne diseases are the current public health issue. These diseases occur due to the microbial contamination of water, mishandling, and improper cooking of foods. Nowadays, eating junk foods, street, smoked, contaminated homemade foods, and the foods from average class or below average class hotel are the significant sources of various stomach disorders. This study was aimed to determine the consequences of unhygienic, overeating of different foods by different communities of Hyderabad. A detailed survey, interviews, and microbial analysis by culturing, microscopy, and biochemical identification and antibiotic sensitivity were performed. The findings revealed the population of 4-22 (41%) 23-35 (26%), 36-50 years (20%) of both genders are habitual of taking junk foods, street foods, smoked foods whereas the age group of 51-60 (13%) eat homemade foods compared to other foods. The health issues analysis showed that 17%, 4%; 6%, 4%; 8%, 18%; 8%, 5.5% of males and females of 4-22; 23-35; 36-50; 51-60 years had suffered from various stomach problems and few were undergone surgical operation. The hygienic status revealed that food handlers and cook wash hands before handling and cooking (27%), wash food items before cooking (15%), wash utensils with detergent and hot water (11%), use oven-dried crockery after washing to serve customers (11%) compared to others with less percentage of hygienic measures. Different food samples showed Staphylococcus aureus 30, 35, 20% in burgers/bun kabab, pizza, roasted meat, and commercial milk, Salmonella enterica 35% in ojhri / tripe, Campylobacter jejuni 20% in burgers/bun kabab, ojhri, Escherichia coli 35, 30 and 25% in ojhri / tripe, hotel foods, daleem, Streptococcus lactis 45% and Pseudomonas aeruginosa 15%, 5% in golgapa, samosa, kachori, ojhri / tripe Bacillus cereus 20% in hotel foods, L. monocytogenes 20% in commercial milk and Proteus mirabilis 10% in golgapa, samosa, kachori respectively. The antibiotic sensitivity pattern revealed the greater resistance 38%, 22%, 28.5%, 35%, 25%, 37.5%, 36%, and 25% of Staphlococcus aureus, S. lactis, L. monocytogenes, B. cereus, C. jejuni, S. enterica, E.coli, P. aeruginosa whereas Shigella dysenteriae and P. mirabilis showed no resistance against test antibiotics.