Occurrence of Extended Spectrum Beta-Lactamase Producing E. coli in some Ready-to-Eat Foods sold in Akure, Ondo State, Nigeria

This study investigated bacterial contamination and antibiotic resistance in ready-to-eat (RTE) foods sold by local vendors in Akure, Ondo State, Nigeria. A total of 416 food samples, including rice, beans, meat pies, and snacks, were analyzed for pathogenic bacteria. Escherichia coli (E. coli), including strains like Enterotoxigenic E. coli (ETEC) and Shiga-toxin-producing E. coli O157:H7, was among the most isolated contaminants, particularly from meat samples. Across all samples, 100% bacterial contamination was observed, with additional pathogens such as Staphylococcus aureus, Bacillus spp., and Streptococcus spp. playing a significant role. Notably, 68.42% of the E. coli isolates were found to produce Extended Spectrum Beta-Lactamase (ESBL), conferring significant resistance to beta-lactam antibiotics. Resistance to other antibiotics such as clotrimazole, tetracycline, and amoxicillin was widespread, though isolates remained sensitive to ofloxacin and nalidixic acid. These findings underscore the persistent public health risk of foodborne illnesses, driven by poor hygiene practices and rising antimicrobial resistance. The study emphasizes the need for molecular characterization, advanced biochemical systems like API and VITEK for accurate pathogen identification, stricter food safety regulations, and responsible antibiotic use to curb the threat of antimicrobial resistance in foodborne pathogens.