The prevalence of pathogenic E coli in food sold at government primary schools in Kombo central district, the Gambia using biochemical tests

<div><strong>Background</strong>: Recently, pathogenic bacteria have evolved that can contaminate food and, when consumed by people, frequently result in life-threatening illnesses. The study aimed to detect and determine the prevalence of pathogenic <em>E coli</em> in food sold at government primary schools in the Kombo Central district using biochemical tests.</div> <div><strong>Methods</strong>: This was a cross-sectional study in which 104 food samples were collected using the aseptic method and laboratory analysis was done to determine the prevalence of pathogenic <em>E. coli</em> using the biochemical method.</div> <div><strong>Results</strong>: Out of the 104 analyzed food samples, 92.3% of food samples had microbial contamination, 43.3% of food samples had extremely high microbial count (≥ 10<sup>7</sup>cfu/g), and all food types showed microbial contamination with no significant difference.<em> E. coli</em> was detected in 34 samples (32.7 %). The “Gorong” soup sample type had the highest percentage of <em>E. coli</em> contamination (75 %), followed by the steamed fish food sample type (50 %). Ice (local beverage) had the least <em>E. coli </em>contamination (15.8 %). Of the 34 isolated <em>E. coli</em>, 73.5 % were found to be pathogenic and biofilm-producing while 26.5 % were non-pathogenic and non-biofilm-producing <em>E. coli.</em> Percentage wise “gorong” soup has the highest prevalence (75.0%) of pathogenic <em>E. coli</em> followed by steamed fish sauce (44.4%), Cake (33.3%), and Puff-puff 33%.</div> <div><strong>Conclusion</strong>: There was a considerably high prevalence of pathogenic <em>E. coli</em> therefore all food vendors should be trained/educated and certified on food hygiene and safety practices before he/she starts operating as food vendors to reduce this microbial contamination.</div>