European Journal of Biomedical and Pharmaceutical Sciences

DETECTION OF THE CLASSICAL ENTEROTOXIN ENCODING GENES OF STAPHYLOCOCCUS AUREUS IN STREET VENDED FOODS AND FOOD HANDLERS IN PORT HARCOURT METROPOLIS, NIGERIA

Giami L. K.*, Wachukwu C. K. and Nwokah, E.G.

ABSTRACT

Staphylococcus aureus classical enterotoxins (SEA-SEE) have been reported to be highly implicated in Staphylococcal food poisoning (SFP) outbreaks with the conclusive diagnostic criteria based on the detection of staphylococcal enterotoxins in food. Studies also show that the hands of food handlers carry S. aureus strains that produce at least one staphylococcal enterotoxins that contaminate food items during food processing. In this study, the prevalence of S. aureus and its classical enterotoxins in 135 street vended foods and their handlers respectively was determined using polymerase chain reaction. SEA was detected by positive amplification of the sea gene in 4(26%) from food samples of Roasted meat (‗Suya‘), Fried meat, Burger and Doughnut. The sed gene was detected in 3(20%) from food handlers of Doughnut, Beef burger and Cupcake while see gene was detected in 1(6%) in food samples of Cupcake. The presence of enterotoxigenic S. aureus in street vended foods and handlers pose a public health threat to consumers because it enhances the spread of these virulent strains in the food chain, within the community and even in hospital settings. Strict enforcement of public health laws by environmental health officers should be employed and the microbiological guidelines such as hazard analysis and critical control points (HACCP) should be strictly implemented and adhered to because it will go a long way in preventing S. aureus contamination in Port Harcourt metropolis.

Keywords: Street vended foods, Food handlers, Classical enterotoxins, Staphylococcal Food Poisoning (SFP), Polymerase Chain Reaction (PCR), Hazard analysis and critical control points (HACCP).