Abstract:
The reoccurrence of foodborne disease outbreaks linked to pathogenic Escherichia coli; the causative microorganisms of diarrhea and Salmonella spp. has led to worldwide sensitization on the routes of contamination of these pathogens and their pathogenicity in humans. The mode of transmission is mainly through the faecal-oral routes in humans, specifically through ingesting contaminated foods. The main focus of this investigation was to ascertain the prevalence of these pathogens in street vended kilishi. Microbial counts, biochemical characteristics and molecular typing of pathogens found in kilishi were elucidated. Three commercially available brands of packaged kilishi acquired from Makogi, Ogun state, were analysed; namely, Sample A (K1), Sample B (K2) and Sample C (K3). Total viable count was 14 x 10-3 Log10 cfu/g and 15 x 10-3 Log10 cfu/g for both Samples B and C respectively. A growth of 2 x 10-3 Log10 cfu/g was observed on Sorbitol MacConkey agar for Sample A only. Yeast and mould count of 2 x 10-3 Log10 cfu/g for Sample A only on Potato Dextrose Agar. Food safety cultural practises should be ensured in the packaged kilishi processing chain during manufacturing, handling, and packaging. Surveillance of the route of entry of pathogenic Escherichia coli and Salmonella should be monitored to reduce the risk of microbial contamination.
