Prevalence of Campylobacter Jejuni and Other Bacterial Pathogens in Selected Foods and Drinks Served in Fast Food Kiosks in Ngara and Burma Markets in Nairobi
Loading...
Date
2016
Authors
Odhiambo, Winnie Awuor
Journal Title
Journal ISSN
Volume Title
Publisher
Kenyatta University
Abstract
Enteric pathogens such as Salmonella, Shigella, E.coli, Vibrio and Campylobacter are easily
transmitted when contaminated food is consumed, ending up in outbreaks. Campylobacter is
one of the most important pathogens as it can cause infections which may lead to health
complications that could be fatal. Limited data exist on Campylobacter infections from fast
food kiosks in Kenya. This study was aimed at determining the risk factors of
campylobacteriosis, microbial load in water, milk and cooked chicken, survival rates and
identify other pathogens in the food and water served at commercial catering points in
Nairobi's Ngara and Burma markets. A questionnaire was administered to food vendors to
obtain information on the risk factors associated with Campylobacteriosis. A total of 135
samples; chicken (45), water (45) and milk (45) were sampled and their microbial load
determined by colony count. Campylobacter isolation was done using charcoal cefoperazone
desoxycholate agar and confirmed by biochemical tests, while other enteric were isolated
through standard bacterial culture and isolation techniques. Survivalrates of these isolates in
varied temperatures were evaluated. Age, education level, occupation, undercooking of
chicken, site of processing chicken, source of milk, storage of milk, source of water and
method of treating drinking water were found to influence transmission of Campylobacter,
while hand washing and serving of food by chicken processors were not found to influence
the transmission of Campylobacter. The microbial load in chicken was 111.738 x 10 4
CFU/ml and 67.893 x 104 CFU/ml in Burma and Ngara markets respectively, while in milk,
it was 115.673 xlO 4 CFU/ml and 160.354 xlO 4 CFU/ml in Burma and Ngara market
respectively. Microbial load in water was determined by the most probable number technique,
the load was 3.083331100 ml and 3.54167/1 00 ml in Burma and Ngara market respectively.
There was no significant difference in the Microbial load across the samples; milk
(p<0.0396), chicken (p<0.0053) and water (p<0.3805) in both Ngara and Burma markets.
Temperatures below the optimum growth temperature for C. jejuni (42°C) generally seemed
to have inhibitory effect on the population of the organism. Survival of Campylobacter was
poor in water and chicken at room temperature (25°C) while in chicken and milk stored at
4°C, Campylobacter had higher survival rates. Chicken in Burma market, 6 (13.3%) had the
highest prevalence of the pathogens; Salmonella, Shighella and Vibrio isolates were detected
with E coli as the most prevalent npathogen. This research has shown that the food eaten in
most urban centres of Ngara and Burma market pose high risk to infection hence warranting
consistent surveillance. Proper storage of food and drinks after they have been thoroughly
boiled is recommended.
Description
A Thesis Submitted in Partial Fulfillment of the Requirements for the Award of the Degree of Master of Science (Microbiology) in the School of Pure and Applied Sciences of Kenyatta University