Antibiotic-resistant bacteria in <i>Manihot esculenta</i>-derived Garri from an Urban Market in Southern Nigeria.

Garri is a coarse, off-white food product with a tangy taste, made by fermenting and roasting processed cassava roots (Manihot esculenta), widely consumed in Nigeria. This study examined the prevalence and resistance patterns of antibiotic-resistant bacteria in Garri from an Urban Market in Southern Nigeria, with a focus on their public health implications. Twenty garri samples were randomly collected from four quadrants of a major urban market in Southern Nigeria. Standard microbiological methods were used to isolate and identify bacterial contaminants. Antibiotic susceptibility testing was performed using the Kirby-Bauer disc diffusion method, and the results were interpreted according to the guidelines of the Clinical and Laboratory Standards Institute. Bacterial growth was observed in 65% of samples. Staphylococcus aureus (58.8%) showed high resistance to amoxicillin, Zinnacef, pefloxacin, and erythromycin . Bacillus spp . (38 . 5%) demonstrated resistance to amoxicillin, Zinnacef, and pefloxacin. Listeria spp. (7.7%) was fully susceptible to all antibiotics tested. Significant variation was observed in susceptibility and resistance across antibiotics (X² = 89.32, p < 0.01; X² = 47.11, p < 0.01). The presence of multidrug-resistant bacteria in garri sold in local markets poses a serious public health concern. The findings emphasise the importance of enhancing food hygiene, regulating antibiotic use, and implementing surveillance for antimicrobial resistance in food supply chains.