Aerobic Enteric Bacteria Associated with Retail Boiled Egg, Consumed by Students of Federal University Otuoke, Bayelsa State, Nigeria

Eggs are one of the most nutritious and convenient foods to eat. They contain high amounts of essential amino acids, vitamins, and minerals, as well as high-quality protein. However, foodborne diseases are a major public health issue as they are the main cause of diarrhoea that affect people in both developed and developing countries. In this investigation a total of eight (8) table shell eggs were examined for bacterial contamination. Results showed that all egg samples were contaminated with varying percentage of bacteria. The total number of bacterial cells identified were eighteen (18) isolates, which include Staphylococcus aureus, (11%), Escherichia coli (22), Salmonella gallinarum (11%), Salmonella schlerasius (17%), Streptococcus pneumoniae (17%) and Bacillus spp (22%). The antibiotic resistant and susceptibility pattern of isolates to antibiotics demonstrated the bacteria isolated were multidrug resistant to antibiotics. levofloxacin (LEV) and Rifampicin (RD) was the antibiotics that Staphylococcus aureus was susceptible to, while Salmonella spp, it was only Levofloxacin (LEV) and Gentamycin (CN) that the cell was susceptible, Streptococcus pneumonia was susceptible to Levofloxacin (LEV) and Gentamycin (CN), and Bacillus spp was susceptible Levofloxacin (LEV) only. This reveals that table egg harbours potential pathogens some of which are even life threatening. Therefore, in order to minimize the number of bacteria present in commercial chicken eggs produced in Bayelsa State, poultry farms must adhere to the highest level of hygiene.