ABSTRACT
Tomato paste is a widely consumed food product prone to bacterial contamination, posing potential health risks to consumers. This study aimed to isolate and identify bacteria from tomato paste and assess their antibiotic resistance profiles. The primary objective was to isolate and identify bacteria present in tomato paste samples. Secondary aims included evaluating the total anaerobic bacterial count and determining the antibiotic resistance profile of the isolates. Bacteria were isolated from four tomato paste samples( Derica tomatoes, Tasty-tom tomatoes Magnate tomatoes, Gino tomatoes) and their identities were confirmed using biochemical tests. The total anaerobic bacterial count was determined using standard microbiological techniques. Antibiotic resistance profiles were assessed using disc diffusion assays. The isolates obtained from the study included Lactobacillus acidophilus, Fusobacterium species, Clostridium septicum, Clostridium perfringens, and C. butyricum. The total anaerobic bacterial count ranged from 3.36 to 4.41 log10CFU, with Derica tomatoe paste exhibiting the highest count. The antibiotic resistance profiles of the isolates are with varying degrees of resistance observed among different antibiotics used (Cefotaxime, Ciprofloxacin, Chlorpromazine, Tetracycline, Amikacin, Cotrimoxazole, Gentamicin, Vancomycin, Cefuroxime, Chloramphenicol, Meropenem, Ceftriaxone). Clostridium septicum showed the highest multidrug resistance index (MDR) of 0.58, while Lactobacillus acidophilus had the lowest MDR of 0.33. The presence of potentially pathogenic bacteria such as Clostridium species in tomato paste highlights the importance of monitoring and ensuring food safety in tomato-based products. Understanding the antibiotic resistance profiles of these isolates is crucial for implementing effective control measures and mitigating public health risks associated with bacterial contamination in food products.
