Bacteriological Examination of Utensils and Hands of Food Vendors in a University Cafeteria in Enugu, Nigeria

Abstract

The bacteriological quality of crockery, cutleries and hands of food sellers in a university cafeteria was determined.  A total of one hundred and forty eight (148) samples were collected over a one month period and isolates were identified using morphological appearance on both selective and differential media and a series of biochemical test. The biochemical tests carried out were coagulase, indole, motility, catalase and oxidase. Antibiogram study was also carried out. The organisms identified were Staphylococcus aureus, Shigella spp., Salmonella spp, Escherichia coli and Klebsiella spp. The result of the sensitivity test showed 75% resistance to the conventional antibiotics used; namely, ciprofloxacin, amoxicillin, gentamycin, ampicillin and erythromycin. The total bacterial counts (cfu/ml) of the samples were 2.6× 10⁷cfu/ml for hand swab, 8.0 × 10⁵ cfu/ml for plates, 1.08 × 10⁶cfu/ml for knives, 9.6 × 10⁵cfu/ml for pots, 9.2 × 10⁵cfu/ml for spoons and 1.62 × 10⁶cfu/ml for tables. The results suggest high levels of microbial contaminants and calls for improved personal and environmental hygiene.