INCIDENCE OF EXTENDED SPECTRUM BETA LACTAMASE PRODUCERS IN CONTACT SURFACES OF MEAT AND MEAT PRODUCTS VENDORS IN KANO METROPOLIS

Abstract

Extended Spectrum Beta Lactamases (ESBLs) are enzymes produced by certain types of bacteria
which break down the active ingredients in many of the common antibiotics making them inactive
or ineffective. There are atleast two hundred (200) different types of ESBL enzymes documented.
The first infection of ESBL was reported in Greece in 1960s. Infections with Extended Spectrum
Beta Lactamases (ESBLs) producing organisms are of great clinical significance because of their
association with refractile diseases in humans. It is therefore epidemiologically important to public
health to continue survey for the incidence of ESBLs from hands, knives and tables of meat and
meat products vendors in Kano metropolitan. A total of 96 swab samples of hands, knives and
tables (32 of each) of fresh meat, Balangu,Kilishi and Tsire vendors at different retailing points in
Kano metropolis were randomly collected using sterile swab sticks. Direct culture method using
Eosin Methylene Blue Agar was employed for the detection of enteric bacteria. Isolates were
identified using biochemical tests. Clinical Laboratory Standard Institute Break Point procedure
was used to confirm antimicrobial susceptibilities. From the 96 swab samples analyzed, the
following organisms were isolated Enterobacter aerogenes 5(14.29%), E-coli 17(48.57%),
Klebsiella pneumoniae 8(22.86%), Proteus mirabilis 3(08.67%), Salmonella species 2(05.71%).
Also, 12(34.29%) of the organisms were isolated from hands with the following percentages:
Enterobacter aerogenes 2(16.67%), E-coli 4(33.33%), Klebsiella pneumoniae 4(33.33%), Proteus
mirabilis 1(08.33%) and Salmonella species 1(08.33%). 11(37.14%) organisms were detected
from knives and reads as follows: Enterobacter aerogenes 2(18.18%) E-coli 6(54.54%), Klebsiella
pneumoniae 2(18.18%), Salmonella species 1(09.09%). 12(34.29%) organisms were isolated from
the tables which include Enterobacter aerogenes 1(08.33%), E-coli 7(58.33%), Klebsiella
pneumoniae 2(16.67%) and Proteus mirabilis 2(16.67%). Twelve 12(34.29%) of the enteric
bacteria isolates were confirmed ESBLs positive. Statistical analysis shows no significant
difference in the incidence of ESBLs among the different samples. It is recommended that hands
and tables should be sanitized and the meat be well protected with nylon leather cloth to prevent
meat contamination with enterobacteria.