Dashe Yakubu Gunya¹, Christopher Alfred Sambe², Logyang Lot Emmanuel¹, Agada Godwin Ojonugwa¹, Shekaro Diko Audu¹ and Barde Israel Joshua¹*

¹National Veterinary Research Institute, Vom, Plateau State, Nigeria

²Federal College of Animal Health and Production Technology, Vom, Plateau State, Nigeria

*Corresponding Author: Barde Israel Joshua, National Veterinary Research Institute, Vom, Plateau State, Nigeria.

Received: January 04, 2022; Published: February 15, 2022

Abstract

Fura is a locally fermented cereal based food commonly consumed in the Northern part of Nigeria, it is thick soft ball snack that is produced mainly from millet or sorghum mixed with spices such as ginger, pepper, black pepper and gloves to give it its desired taste. It is a semi-solid meal made from millet or sorghum and is used as staple food in most West African countries including Nigeria and Ghana. Fura is considered to be natural food since the raw material (millet) has been reported to have protein content up to 11% protein by weight and are rich in B vitamins such as niacin, B6 and folic acid, iron, potassium, zinc, magnesium and calcium content. They are also rich in some phytochemicals, including phytic acid which lower cholesterol and reduce the risk level of cancer in those who consume it. Moreover, cereals as functional foods provide dietary fibre, energy, protein, minerals, vitamins and anti-oxidants required for maitainance of human health. The aim of this study was to isolate Staphylococcus aureus in locally fermented milk-cereal mixture ‘fura-da-nono’ and to carry out susceptibility test on the isolate of Staphylococcus aureus recovered from ‘fura-da-nono’. The study was conducted in Wamba Local Government Area of Nasarawa State using cross sectional study design . Two markets in Wamba Local Government area are selected based on convenience and availability of ‘fura-da-nono’. These include Sisinbaki market and Wamba main market. Random sampling method was applied for the selection of 100 samples (24 samples from Sisinbaki market and 76 samples from Wamba main market). Each sample was collected in a sterile sample bottles and transported on ice to the Microbiology Laboratory Section of Diagnostic Laboratory Division, National Veterinary Research Institute, Vom, Jos, Nigeria for culture and microbiological examination. Chi-square test was used in determining the statistically significant difference between the occurrences of Staphylococcus aureus in locally fermented milk-cereal mixture (fura-da-nono) in areas all the samples. P ≥ 0.05 is considered significant. The isolation of Staphylococcus aureus in locally fermented milk-cereal mixture (fura-da-nono) in the study area suggests that consumption of dairy products especially those that are produced using traditional methods constitute health hazard to consumers because the product can serve as medium for transmission of pathogenic microbes if is not prepared in hygienic way. The antibiotic susceptibility pattern of the S. aureus isolates revealed higher susceptibility to streptomycin, ciprofloxacin, gentamycin and cifoxicin, while high levels of resistance to tetracycline were recorded. This could be of public health concern as tetracycline is one of the commonly used antibiotic in the study area to treat some infections. The findings from this study strongly suggests that selection pressure imposed by the use of antibiotics in human and in livestock production is a key driving force in the promotion of antibiotic resistance in S. aureus since this organism infect various hosts. This study revealed that Fura-da-nono sold in Wamba and Sisinbaki are unsafe for human consumption because they contain Staphylococcus aureus organisms.

Keywords: S. aureus; Milk; Nigeria

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Citation

Citation: Barde Israel Joshua., et al. “Isolation and Susceptibility Pattern of Staphylococcus Aureus in Locally Fermented Milk - Cereal Mixture ‘Fura-da-nono’ Commonly Sold in Wamba LGA Area of Nasarawa State". Acta Scientific Microbiology 5.3 (2022): 25-30.

Copyright

Copyright: © 2022 Barde Israel Joshua., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.