Abstract

Antibiotic (n=8) sensitivity of the bacteria isolated from twenty aprons samples of meat (beef) vendors before and after commencement of sale in a community market in Port Harcourt was assessed. Total culturable bacterial count (TCBC) before sales and during sales ranged from 50 to 80 and 35 to 6.2×10² cfu/cm², respectively. The isolated bacteria were identified as Escherichia coli (26.51%), Staphylococcus aureus(14.46%), Bacillus sp. (22.89%), Salmonella sp. (12.05%), Proteus sp. (8.43%),Pseudomonas sp. (9.64) and Enterobacter sp. (6.02%). The isolates obtained before commencement of sale were generally more resistant than those obtained during sales. Proportion of antibiotic resistant isolates before and during sale ranged from 2.38 to 73.81 and 0 to 53.85%, respectively, while proportion of susceptibility before and during sale ranged from 14.28 to 92.86 and 39.02 to 95.12%, respectively. Isolation of antibiotic resistant bacteria from aprons of meat vendors suggests a need for an improved apron sanitization.

Key words: Antibiotics, apron, beef, meat, vendor.