Detection and Antibiogram of E. coli O157:H7 from Food Contact Surfaces in Selected Restaurants in FCT, Abuja, Nigeria

Escherichia coli is a well-known pathogen that has been associated with numerous foodborne illness worldwide. The bacterium can contaminate food products through various sources, such as contaminated water, improper food handling, cross-contamination, and unsanitary food processing environments. The study was aimed at assessing microbial quality on food contact surfaces and to detect E. coli on food contact surfaces in selected restaurants in Abuja municipal area council, Kuje, and Gwagwalada area council of the FCT. Two hundred and fifty nine swab samples were collected from food contact surfaces and analyzed for total aerobic plate count and total coliform count using standard microbial method. Counts for APC 6.05±0.2 log CFU/ml and TCC 4.78±0.1 log CFU/ml from Abuja municipal area council, 5.92±0.1 log CFU/ml and 5.91±0.1 log CFU/ml from Gwagwalada and Kuje 5.62±0.2 log CFU/ml and 5.77±0.2 log CFU/ml respectively. E. coli was detected isolated on selective agar such as MacConkey and Eosin-methylene blue and E. coli O157:H7 on Cefixime-Tellurite Sorbitol MacConkey agar (CT-SMAC agar), while antibiotic susceptibility testing was carried out using the disc diffusion method. The overall percentage rate of 11(3.10%) was obtained. The highest isolation rate 5(5.00%) was obtained from Gwagwalada, 4(3.70%) from Kuje and 2(1.33%) from Abuja municipal area respectively. The antibiotic susceptibility of the isolates showed 100% susceptibility to gentamicin, 9(81.8%) to augmentin, 8(72.7%) to sulfamethoxazole and amoxicillin respectively while a 100% resistance was recorded for linezolid and cefazolin. Therefore, there is need for educative awareness among food handlers on good hygienic practices and sanitation as well as environmental hygiene and also self-medication and use of over the counter usage of antibiotic should be discouraged.