Antibiotic Resistance Profile of Bacteria Isolated from Doughnuts Sold in Jos, Plateau State, Nigeria

Abstract

Ready-to-eat (RTE) foods serve as convenient meals but often pose a significant risk of microbial contamination and the spread of antimicrobial-resistant pathogens, particularly in low-resource settings. This study investigated the antimicrobial-resistant profile of bacteria in ready-to-eat (RTE) food, particularly doughnuts, sold in Jos Nigeria. The study was conducted within Jos South and Jos North Local government areas of Plateau State. A total of 40 samples of doughnuts were collected from eight locations, ensuring a diverse representation of different doughnut types and brands from different retail vendors in and around Jos metropolis. Our findings revealed a significant contamination rate, with Bacillus spp. (34.15%) being the most prevalent, followed by Klebsiella aerogenes (19.51%) and Bacillus firmus (12.19%). Notably, Escherichia coli was detected at a prevalence of 4.87%, raising concerns about potential fecal contamination and its associated health risks, especially regarding virulent strains. The study further underscores the alarming antibiotic resistance patterns observed, with 99.97% of bacterial isolates exhibiting resistance to one or more antibiotics, and many being multidrug-resistant. The sources of contamination are likely linked to inadequate hygiene practices among food handlers. Given the endemic nature of enteric diseases in Nigeria, the emergence of resistant strains necessitates robust surveillance systems for food safety. The results advocate for targeted educational initiatives for food vendors and stringent regulatory measures to enhance the microbiological quality of RTE foods. This research contributes to the growing body of evidence emphasizing the need for ongoing monitoring of antimicrobial resistance in food sources to safeguard public health in developing regions.