Identification of Resistance Genes and Antibiogram Profile of Pathogens from Locally Produced Foods and Drinks in Umudi

Foodborne diseases pose a major global public health challenge, particularly in developing areas where food hygiene and handling practices are often inadequate. Locally produced foods and traditional drinks are widely consumed in rural communities, but their preparation and safety remain largely unregulated. This study was designed to isolate and identify pathogenic bacteria from locally produced foods and traditional drinks in Umudi, Nkwere Local Government Area, and to determine their antibiogram profiles and resistance genes. Bacteria were isolated and identified using standard morphological, cultural, and biochemical tests. Antibiotic susceptibility testing was performed using the Kirby-Bauer disc diffusion technique following guidelines from the Clinical and Laboratory Standards Institute, and the World Health Organization. Molecular identification for resistance genes was also conducted. Pathogens including Staphylococcus aureus, Shigella spp., and Salmonella spp. were isolated from Bread, Zobo, Agidi, Meat pie, Akara, and Soya milk, whereas no pathogens were found in Akpu. The isolates harbored Extended-spectrum β-lactamases (ESBLs) resistance genes, specifically blaCTX-M and blaTEM. Staphylococcus aureus isolates in Bread and Zobo were highly sensitive to Fluoroquinolones (Ofloxacin, Peflacine, Ciprofloxacin, Levofloxacin) and Amoxicillin, but exhibited resistance to Gentamycin, Augmentin, and Azithromycin. Shigella spp. in Akara and Agidi were sensitive to Ofloxacin, Ciprofloxacin, Peflacine, Levofloxacin, and Amoxicillin, while resistant to Gentamycin and Augmentin. Bacteria isolated from Meat pie and Soya milk were sensitive to most antibiotics tested, including Cefuroxime, but resistant to Augmentin and Azithromycin. The isolation of multi-drug resistant pathogens carrying Extended-spectrum β-lactamases genes from ready-to-eat foods indicates a significant health risk. Strict regulatory oversight, improved food handling hygiene, and public health awareness are critical in Umudi to prevent foodborne disease outbreaks and the spread of antibiotic resistance.