PHENOTYPIC AND GENOTYPIC CHARACTERISATION OF SOME QUINOLONE RESISTANT BACTERIA ISOLATES FROM READY-TO-EAT EDIBLE WORMS AND SNAIL SOLD IN EDO AND DELTA STATES, NIGERIA.

ABSTRACT

The widespread consumption of edible worm (Rhynchophorus phoenicis) and snail (Achatina achatina) especially amongst commuters travelling along the Federal expressways of Edo and Delta states would necessitated bacterological studies of these foods so as to ascertain any potential public health risk that could arise from the consumption of these products. Forty (40) samples each of ready to eat snails (Achatina achatina) and edible worm (Rhynchophorus phoenicis) were purchased from Amukpe in Delta State and Benin City in Edo State. The isolates obtained from the samples were identified biochemically and morphologically. The prevalence rates of E.coli, Salmonella sp, Shigella spand Listeria sp in the fried products and the antimicrobial resistance pattern of the organisms to specific quinolones; Ciprofloxacin, Nalidixic acid and Ofloxacin using the disk diffusion method were evaluated. Identification of the multidrug resistant isolates was done molecularly with 16S rRNA sequencing. The variations between the bacterial counts for the fried delicacies sold by hawkers in their  respective locations were statistically insignificant (P > 0.05).  E coli and Listeria monocytogenes had the highest (87.5% for Amukpe, 100% for Benin) and lowest prevalence (62.5% for Amukpe, 100% for Benin) respectively in both fried products sampled from both locations. Antibiotic susceptibility testing revealed that isolates from edible worm exhibited comparatively greater multiple antibiotic resistance patterns than isolates from snail with Listeria monocytogenes being the most resistant organism to the quinolones (20%). While E.coli recorded the least resistance isolated (10%). 16S rRNA sequencing of the organisms identified Escherichia coli O104:H4, Salmonella enterica Listeria monocytogenes and Shigella dysenteriae among others. This calls for concern as these organisms have severally been implicated as agents of serious food borne infections outbreak. It is recommended that adequate care be taken in the processing and sales of these ready-toeat food products to end users. Hazard Analysis Critical Control Points (HACCP) principles are advocated in this regard.