Evaluation of Bacteria Associated with Ready to Eat Rice in the Niger Delta South-South Nigeria and Their Susceptibility

This study was carried out to investigate the organisms associated with ready-to-eat rice in Ezeke and Madonna Cafeteria, Catholic Prayer Ministry (CPM) Elele cafeteria rice in Niger Delta and their Antibacterial Susceptibility. The study was done using standard microbiological methods. A total of Ten samples were collected aseptically from different cafeteria to avoid contamination and taken to the laboratory for bacteriological analysis which include microbial count using serial dilution and colonies were counted using illuminated colony counter, Gram staining and characterization. Total Aerobic plate count in Madonna and Ezeke cafeteria were 9.1 2 ± 0.42 and 9.04 ±0.39, respectively. The most predominant bacteria pathogens isolated in this study include Staphylococcus aureus, Bacillus cereus and Escherichia coli. Antibacterial susceptibility pattern of Gram-positive bacteria. Staphylococcus aureus showed 100% resistance to a moxicillin, roceptin, erythromycin, septrin, zinnacef .Highest sensitivity was observed in gentamycin. Bacillus species was significantly (p? 0.05) sensitive to septrin (69.2%) and significantly (p?0.05) resistant to pefloxacin (11,84.6%), streptomycin (12,92.3%), erythromycin (13,1 00%) and zinnacef (13, 100%). For antibacterial susceptibility pattern of Gram, negative bacteria. All isolated bacteria were significantly resistant to gentamycin, perfloxacin, tarivid and streptomycin. Shigella species was resistant to all isolated bacteria. Escherichia coli were significantly sensitive to chloramphenicol and augmentin (7.87.5%). Proteus species was significantly sensitive to Chloramphenicol (6,100%) and ciprofloxacin (5,83.3%) This confirmed that pathogenic bacteria can exist in cooked foods even though they may physically appear to be quite wholesome. Proper steps and good hygiene practice should be employed and good measures should be taken to ensure that the occurrence of these organisms in foods is kept within limit to reduce the risk of bacteria.