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ABSTRACT
A total of 3 fried chicken specimens were hygienically collected from various eateries within the ugbowo vicinity. The procured samples were secured within sterilized food-grade containers and maintained upon ice packs within insulated transport boxes. Thereafter, they were conveyed to a laboratory facility for immediate examination. The aggregate bacterial population within the chicken samples ranged from 1.12 × 108 CFU/ml–1 and 6.2 × 108 CFU/ml-1. The peak bacterial count of 6.2 × 108 CFU/ml-1 was noted in a chicken sample acquired from the University of Benin Food court, while the minimum bacterial count of 1.12 × 108 CFU/ml was recorded in a chicken specimen obtained from Nadia Bakerey. Two types of bacteria, Escherichia coli and EHEC, were detected within the prepared-for-consumption chicken. The distribution profile of the isolated bacteria revealed a significant occurrence of Escherichia coli in sample A. Antibiotic sensitivity testing was conducted on the isolated microorganisms to gauge their interaction with established antibiotics. Antibiotics employed included: Pefloxacin, Gentamycin, Cloxacillin, Zinnacef, Amoxacillin, Rocephin, Ciprofloxacin, Streptomycin, Erythromycin, and Sulfamethoxazole. The antimicrobial susceptibility patterns of Escherichia coli isolates varied across samples, exhibiting a substantial resistance (90.6%) to Cloxacillin. The prevalent Escherichia coli species isolated from chicken samples in this investigation suggest potential sanitation concerns within the dining establishments and possible mishandling of the chicken. Vigilant and rational use of antimicrobial agents in veterinary and public health realms is imperative, considering the high incidence of antimicrobial-resistant isolates identified. Consequently, the government's role in enforcing regulations pertaining to general sanitation and appropriate handling of chicken meat is crucial, accompanied by public awareness campaigns
