BACTERIAL CONTAMINATION OF KITCHEN UTENSILS OBTAINED FROM RESTAURANTS

ABSTRACT

Microbial contamination of kitchen utensils has been a significant public health concern as it contributes to the microbial contamination of food which leads to foodborne illnesses. The aim of this study was to evaluate the bacteriological quality of kitchen utensils; plates and spoons obtained from three restaurants in the University of Benin Ugbowo Campus, Benin City, Edo State. Bacterial enumeration and isolation was carried out on nutrient agar using the pour plate technique. Cultural, morphological and biochemical characteristics of the isolates were employed for identification of the isolates. Hemolysin test was carried out by using blood agar mixed with 5% defibrinated sheep blood on agar plates to determine the hemolytic activities of the bacterial isolates. Antibiotic susceptibility was done using the disk diffusion method. The total heterotrophic bacteria counts of plate samples ranged from 0.92 – 1.80 ×103 cfu/cm2 while the bacterial counts of spoon samples ranged from 1.20 – 1.50 ×103 cfu/cm2 . Nineteen (19) bacteria were isolated and they include Bacillus spp., Salmonella spp., Staphylococcus spp., Citrobacter spp., Escherichia coli, Serratia marcescens and Staphylococcus aureus. The frequency of occurrence of the bacterial isolates obtained from spoons ranged from 11.11-33.33% while the frequency of occurrence of the bacterial isolates obtained from plates ranged from 10.00 - 30.00%. Species of bacteria showed varying percentages of α and β hemolysis, however, only strains of Serratia marcescens showed 100% α hemolytic activity. All isolates were susceptible to ciprofloxacin and resistant to amoxicillin, gentamycin, pefloxacin and streptomycin. Proper personal and environment hygiene should be implemented in restaurants in order to reduce microbial contamination to a safe level.