Abstract

PREVALENCE OF STAPHYLOCOCCUS AUREUS, SALMONELLA SPECIES AND ESCHERICHIA COLI ON READY TO EAT COOKED FOODS (FISH AND SHARWAMA) SOLD BY VENDORS AT MULUNGUSHI UNIVERSITY MAIN CAMPUS MARKET AND SURROUNDING MARKETS, KABWE, ZAMBIA

Malimba Chileshe*, Masule Emmanuel, Mutale Violet, Muzyamba Sidney, Kalirajan Arunachalam and Hachiswenya Purity

ABSTRACT

Ready to eat foods are foods that are prepared for rapid consumption at the point of sale. Ready to eat cooked foods can be eaten hot or cold, raw or cooked, and they don't need to be heated any more. Foodborne microbial contamination is a major public health risk. Microbial contamination can have natural, technological, or environmental roots. The aim of this study was to assess the prevalence of Staphylococcus aureus, Salmonella species and Escherichia coli on ready to eat cooked foods sold by vendors at markets located within and around Mulungushi university main campus in Kabwe. 30 ready to eat food samples were purchased randomly from different vendors and restaurants at different market locations within and around Mulungushi University. Samples were collected aseptically in clean polyethylene bags and were transferred immediately to the laboratory for processing.Results from the study indicated that of the 30 shawarma samples tested 90% showed presence of Salmonella Spp, 83% had Staphylococcus aureus while 73.33% had Escherichia coli. The mean total viable count was found to be 112.90±9.13 and 117.03±9.84 respectively for shawarma and fish samples while the total coliform count was found to be 55.43±5.31 and 55.07±6.88 respectively for shawarma and fish samples. Shawarma recorded the highest values of bacterial count. Conclusively the results showed that shawarma and fish samples bought between January and February of 2024 from 30 different locations around and within Mulungushi University main campus market in Kabwe, Central province was highly contaminated with microorganisms. The consumption of such foods could potentially result in food borne diseases.

Keywords: Prevalence, Staphylococcus aureus, Escherichia coli, Salmonella spp, Foodborne, Mulungushi University.