Bacteriological Contamination Level of Foods and Water Sold With Escherichia Coli, Salmonella spp, Staphylococcus Aureus, Coliforms and Vibrio Cholera in Food Establishments in Nairobi City Kenya
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Date
2024-01
Authors
Kinyua, Peter Muriithi
Gicheru, Michael Muita
Mugo, Judy
Gitahi, Nduhiu
Journal Title
Journal ISSN
Volume Title
Publisher
IPRJB
Abstract
Purpose: Food borne illnesses are major health burden
leading to high morbidity and mortality. It is a growing
public health concerns worldwide resulting from food and
water contaminated by pathogenic microorganism, toxins
or chemical hazards. It is estimated that 10 to 20% of food
borne illness are contracted from food establishments. The
main aim was to determine bacteriological contamination
levels of foods and water sold with Escherichia coli,
Salmonella spp, Staphylococcus aureus, coliforms and
Vibrio cholerae in food establishments in Embakasi South
Nairobi City County Kenya.
Methodology: The study design was descriptive
analytical design. The Samples were collected in selected
food establishments (Cafeteria, Hotels, Restaurants and
food Kiosks) in Embakasi South Sub county Nairobi City
County. The study collected 274 samples of food and
water randomly sampled and collected using sterile food
bags and water bottles within selected establishments and
transported to the laboratory in cool boxes packed with ice
packs. The samples were analyzed within 6 hours after
collection. Microbiological analysis of food and water
were borrowed from WHO and bacteriological analytical
manual of foods to identify and isolate coliforms,
Staphylococcus aureus, Vibrio cholera, Escherichia coli
and Salmonella spp.
Results: It was found that some foods and water sold and
consumed in the selected food establishments was
contaminated with food borne microorganisms.
Escherichia coli isolated in 137 food samples were at
24.1%, Vibrio cholera at 23.4%, Staphylococcus aureus
at 32.8%, and Salmonella spp at 4.4%. Total coliforms
detected in 137 samples of water were at 43.8% where
32.8% of them were Escherichia coli.
Unique Contribution to Theory, Practice and Policy:
The study concluded there was high level of bacterial
contamination of foods and water consumed in selected
foods establishments. Nairobi City County health officers
should enhance regular sampling of foods and water for
microbial quality, health education on sources of food
contamination at food eateries and establishments to
prevent food and water contamination which later lead to
food borne illness outbreak.
Description
Article
Keywords
Bacteriological Contamination, Food Establishments, Nairobi City Kenya
Citation
Kinyua , P., Gicheru, M., Mugo, J., & Gitahi, N. (2024). Bacteriological Contamination Level of Foods and Water Sold With Escherichia Coli, Salmonella spp, Staphylococcus Aureus, Coliforms and Vibrio Cholera in Food Establishments in Nairobi City Kenya. Journal of Health, Medicine and Nursing, 10(1), 45–56. https://doi.org/10.47604/jhmn.2285