FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2046339987> ?p ?o ?g. }

• W2046339987 endingPage "246" @default.
• W2046339987 startingPage "236" @default.
• W2046339987 abstract "Background: There are indications that some ready-to-eat or street vended foods are of low microbial quality with varying degree of contaminations. The contaminants may include antibioticresistant bacteria that may further be spread through consumption of such foods which has epidemiological and public health implications. This study therefore, was aimed at investigating the microbial quality of ready-to-eat cooked foods sold in eateries in Ado-Ekiti, Nigeria and to determine the susceptibility of the isolates to antibiotics. Methods: We evaluated bacterial contamination of ready-to-eat cooked foods using total bacteria plate counts (TPC) and total coliform counts (TCC). Susceptibility of isolates to antibiotics was tested using the disc diffusion method. Results: The overall mean TPC and TCC of cooked food samples ranged from 4.961.01 log10 cfu/g to 5.340.06 log10 cfu/g for both. There was no significant difference (≤ 0.05) in the overall mean TPC and TCC of the various cooked food samples from the three categories of sampling sites. The cooked foods examined were contaminated with a total of 129 enteric bacterial species Original Research Article Oluyege and Famurewa; BMRJ, 6(4): 236-246, 2015; Article no.BMRJ.2015.076 237 belonging to 7 genera with E. coli (31.8%) being the most prevalent, followed by Klebsiella sp. (19.4%), Proteus sp. (17.1%), Salmonella (14.0%), Pseudomonas sp. (12.4%), Shigella sp. (3.8%) and Enterobacter sp. (1.6%) in that order. Resistance to antibiotics was very high (94.0%) and resistance to amoxicillin (89.1%) was the highest, and least to nalidixic acid (23.1%) while none of the isolates was resistant to ofloxacin. More than 50% of these isolates were resistant to six of the eight antibiotics tested and 26 different antibiotic resistance phenotypes were obtained. The most common phenotype observed was AMX/GEN/AUG. The results suggest that contaminated readyto-eat (RTE) food sold in eateries can be a major source of antibiotic-resistant organisms in the study area. Conclusion: Most of the food samples investigated was contaminated in varying degrees with pathogenic, opportunistic pathogenic bacteria and other bacterial indicators of contamination. There was an overall high rate of resistance to antibiotics with equally high rate of multiple antibiotic resistance (MAR) among the bacterial contaminants. This portent high risks of further spread of antibiotic resistance in the community and environment. Further study will hopefully help to determine the presence of resistance genes and or mode of resistance among the MAR organisms." @default.
• W2046339987 created "2016-06-24" @default.
• W2046339987 creator A5016803164 @default.
• W2046339987 creator A5061674947 @default.
• W2046339987 date "2015-01-10" @default.
• W2046339987 modified "2023-09-27" @default.
• W2046339987 title "Microbial Contamination and Antibiotic Resistance in Enteric Pathogens Isolated from Cooked Foods Sold in Eateries in Ado-Ekiti, Nigeria" @default.
• W2046339987 cites W146197370 @default.
• W2046339987 cites W1516076822 @default.
• W2046339987 cites W1555345323 @default.
• W2046339987 cites W1879442063 @default.
• W2046339987 cites W1964690485 @default.
• W2046339987 cites W1975794382 @default.
• W2046339987 cites W1987726067 @default.
• W2046339987 cites W1991516307 @default.
• W2046339987 cites W1993243577 @default.
• W2046339987 cites W2010996628 @default.
• W2046339987 cites W2028635145 @default.
• W2046339987 cites W2033848236 @default.
• W2046339987 cites W2067060168 @default.
• W2046339987 cites W2077641319 @default.
• W2046339987 cites W2092803862 @default.
• W2046339987 cites W2099538046 @default.
• W2046339987 cites W2101584862 @default.
• W2046339987 cites W2104408357 @default.
• W2046339987 cites W2106501291 @default.
• W2046339987 cites W2112767084 @default.
• W2046339987 cites W2114517004 @default.
• W2046339987 cites W2121004598 @default.
• W2046339987 cites W2125986522 @default.
• W2046339987 cites W2127218461 @default.
• W2046339987 cites W2132706967 @default.
• W2046339987 cites W2137209681 @default.
• W2046339987 cites W2139409060 @default.
• W2046339987 cites W2147375605 @default.
• W2046339987 cites W2162125281 @default.
• W2046339987 cites W2171779211 @default.
• W2046339987 cites W2265553265 @default.
• W2046339987 cites W2327142625 @default.
• W2046339987 cites W3144941854 @default.
• W2046339987 doi "https://doi.org/10.9734/bmrj/2015/7351" @default.
• W2046339987 hasPublicationYear "2015" @default.
• W2046339987 type Work @default.
• W2046339987 sameAs 2046339987 @default.
• W2046339987 citedByCount "1" @default.
• W2046339987 countsByYear W20463399872019 @default.
• W2046339987 crossrefType "journal-article" @default.
• W2046339987 hasAuthorship W2046339987A5016803164 @default.
• W2046339987 hasAuthorship W2046339987A5061674947 @default.
• W2046339987 hasConcept C104317684 @default.
• W2046339987 hasConcept C112570922 @default.
• W2046339987 hasConcept C150903083 @default.
• W2046339987 hasConcept C185592680 @default.
• W2046339987 hasConcept C18903297 @default.
• W2046339987 hasConcept C2910153003 @default.
• W2046339987 hasConcept C31903555 @default.
• W2046339987 hasConcept C34135077 @default.
• W2046339987 hasConcept C501593827 @default.
• W2046339987 hasConcept C547475151 @default.
• W2046339987 hasConcept C55493867 @default.
• W2046339987 hasConcept C86803240 @default.
• W2046339987 hasConcept C89423630 @default.
• W2046339987 hasConcept C94665300 @default.
• W2046339987 hasConceptScore W2046339987C104317684 @default.
• W2046339987 hasConceptScore W2046339987C112570922 @default.
• W2046339987 hasConceptScore W2046339987C150903083 @default.
• W2046339987 hasConceptScore W2046339987C185592680 @default.
• W2046339987 hasConceptScore W2046339987C18903297 @default.
• W2046339987 hasConceptScore W2046339987C2910153003 @default.
• W2046339987 hasConceptScore W2046339987C31903555 @default.
• W2046339987 hasConceptScore W2046339987C34135077 @default.
• W2046339987 hasConceptScore W2046339987C501593827 @default.
• W2046339987 hasConceptScore W2046339987C547475151 @default.
• W2046339987 hasConceptScore W2046339987C55493867 @default.
• W2046339987 hasConceptScore W2046339987C86803240 @default.
• W2046339987 hasConceptScore W2046339987C89423630 @default.
• W2046339987 hasConceptScore W2046339987C94665300 @default.
• W2046339987 hasIssue "4" @default.
• W2046339987 hasLocation W20463399871 @default.
• W2046339987 hasOpenAccess W2046339987 @default.
• W2046339987 hasPrimaryLocation W20463399871 @default.
• W2046339987 hasRelatedWork W2027973525 @default.
• W2046339987 hasRelatedWork W2134097765 @default.
• W2046339987 hasRelatedWork W2401291924 @default.
• W2046339987 hasRelatedWork W2606702867 @default.
• W2046339987 hasRelatedWork W2791238685 @default.
• W2046339987 hasRelatedWork W3093170332 @default.
• W2046339987 hasRelatedWork W4285542024 @default.
• W2046339987 hasRelatedWork W4294018404 @default.
• W2046339987 hasRelatedWork W4318262563 @default.
• W2046339987 hasRelatedWork W4361002070 @default.
• W2046339987 hasVolume "6" @default.
• W2046339987 isParatext "false" @default.
• W2046339987 isRetracted "false" @default.
• W2046339987 magId "2046339987" @default.
• W2046339987 workType "article" @default.