Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic <i>Bacillus Cereus</i> from Fried Soya Bean Cake (Awara)

Farida Ishaq; Yahaya Ocholi; Zakari Ladan

doi:doi:10.11648/j.ajbio.20180604.11

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Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara)

Farida Ishaq, Yahaya Ocholi, Zakari Ladan

Published in American Journal of BioScience (Volume 6, Issue 4)

Received: 24 October 2018 Accepted: 22 November 2018 Published: 28 December 2018

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Abstract

A total of one hundred and fifty (150) “awara” samples were collected from different vendors in various parts of Kaduna metropolis and assessed for the presence of Bacillus spp. Three species of Bacillus (Bacillus cereus, Bacillus subtilis, and Bacillus licheniformis) were isolated on Mannitol Egg-yolk polymyxin Agar plates, characterized and identified from the “awara” samples by conventional method (Biochemical test). The occurrence of Bacillus cereus, Bacillus subtilis and Bacillus Licheniformis were 51 (34%), 22 (14.7%) and 13 (8.7%). All the samples tested contained high number of Bacillus spp where Bacillus cereus had the highest number. Statistical analysis using P-Values indicated statistically significant difference (P=0.001) in Kawo and Tudun wada while there was no statistically significant difference in Unguwan dosa (P=0.341). Isolates were found to possess the hblD enterotoxin produced by Bacillus cereus. The enterotoxin producing Bacillus cereus isolates were found to be susceptible to Pefloxacin (10µg), Ciprofloxacin (10µg), Streptomycin (10µg), Septrin (30µg) and Erythromycin (10µg). Resistance was observed against Ampiclox (30µg) while Gentamycin, (10µg), Zinnacef (20µg), Amoxacillin (30µg) and Rocephin (25µg) were found to be less susceptible respectively. All the “awara” samples were highly contaminated with B. cereus probably because its spores were very difficult to be eliminated from food materials by heat treatment. However, any outbreak can be effectively treated using the antibiotics that showed susceptibility.

Published in	American Journal of BioScience (Volume 6, Issue 4)
DOI	10.11648/j.ajbio.20180604.11
Page(s)	45-51
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Bacillus cereus, Enterotoxin, Antibacterial Susceptibility, Multiple Antibiotic Resistance (MAR) Index

References

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APA Style

Farida Ishaq, Yahaya Ocholi, Zakari Ladan. (2018). Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara). American Journal of BioScience, 6(4), 45-51. https://doi.org/10.11648/j.ajbio.20180604.11

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ACS Style

Farida Ishaq; Yahaya Ocholi; Zakari Ladan. Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara). Am. J. BioScience 2018, 6(4), 45-51. doi: 10.11648/j.ajbio.20180604.11

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AMA Style

Farida Ishaq, Yahaya Ocholi, Zakari Ladan. Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara). Am J BioScience. 2018;6(4):45-51. doi: 10.11648/j.ajbio.20180604.11

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@article{10.11648/j.ajbio.20180604.11,
  author = {Farida Ishaq and Yahaya Ocholi and Zakari Ladan},
  title = {Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara)},
  journal = {American Journal of BioScience},
  volume = {6},
  number = {4},
  pages = {45-51},
  doi = {10.11648/j.ajbio.20180604.11},
  url = {https://doi.org/10.11648/j.ajbio.20180604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20180604.11},
  abstract = {A total of one hundred and fifty (150) “awara” samples were collected from different vendors in various parts of Kaduna metropolis and assessed for the presence of Bacillus spp. Three species of Bacillus (Bacillus cereus, Bacillus subtilis, and Bacillus licheniformis) were isolated on Mannitol Egg-yolk polymyxin Agar plates, characterized and identified from the “awara” samples by conventional method (Biochemical test). The occurrence of Bacillus cereus, Bacillus subtilis and Bacillus Licheniformis were 51 (34%), 22 (14.7%) and 13 (8.7%). All the samples tested contained high number of Bacillus spp where Bacillus cereus had the highest number. Statistical analysis using P-Values indicated statistically significant difference (P=0.001) in Kawo and Tudun wada while there was no statistically significant difference in Unguwan dosa (P=0.341). Isolates were found to possess the hblD enterotoxin produced by Bacillus cereus. The enterotoxin producing Bacillus cereus isolates were found to be susceptible to Pefloxacin (10µg), Ciprofloxacin (10µg), Streptomycin (10µg), Septrin (30µg) and Erythromycin (10µg). Resistance was observed against Ampiclox (30µg) while Gentamycin, (10µg), Zinnacef (20µg), Amoxacillin (30µg) and Rocephin (25µg) were found to be less susceptible respectively. All the “awara” samples were highly contaminated with B. cereus probably because its spores were very difficult to be eliminated from food materials by heat treatment. However, any outbreak can be effectively treated using the antibiotics that showed susceptibility.},
 year = {2018}
}

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TY  - JOUR
T1  - Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara)
AU  - Farida Ishaq
AU  - Yahaya Ocholi
AU  - Zakari Ladan
Y1  - 2018/12/28
PY  - 2018
N1  - https://doi.org/10.11648/j.ajbio.20180604.11
DO  - 10.11648/j.ajbio.20180604.11
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 45
EP  - 51
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20180604.11
AB  - A total of one hundred and fifty (150) “awara” samples were collected from different vendors in various parts of Kaduna metropolis and assessed for the presence of Bacillus spp. Three species of Bacillus (Bacillus cereus, Bacillus subtilis, and Bacillus licheniformis) were isolated on Mannitol Egg-yolk polymyxin Agar plates, characterized and identified from the “awara” samples by conventional method (Biochemical test). The occurrence of Bacillus cereus, Bacillus subtilis and Bacillus Licheniformis were 51 (34%), 22 (14.7%) and 13 (8.7%). All the samples tested contained high number of Bacillus spp where Bacillus cereus had the highest number. Statistical analysis using P-Values indicated statistically significant difference (P=0.001) in Kawo and Tudun wada while there was no statistically significant difference in Unguwan dosa (P=0.341). Isolates were found to possess the hblD enterotoxin produced by Bacillus cereus. The enterotoxin producing Bacillus cereus isolates were found to be susceptible to Pefloxacin (10µg), Ciprofloxacin (10µg), Streptomycin (10µg), Septrin (30µg) and Erythromycin (10µg). Resistance was observed against Ampiclox (30µg) while Gentamycin, (10µg), Zinnacef (20µg), Amoxacillin (30µg) and Rocephin (25µg) were found to be less susceptible respectively. All the “awara” samples were highly contaminated with B. cereus probably because its spores were very difficult to be eliminated from food materials by heat treatment. However, any outbreak can be effectively treated using the antibiotics that showed susceptibility.
VL  - 6
IS  - 4
ER  -

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Author Information

Farida Ishaq

Department of Microbiology, Kaduna State University, Kaduna, Nigeria
Yahaya Ocholi

Department of Microbiology, Kaduna State University, Kaduna, Nigeria
Zakari Ladan

Department of Microbiology, Kaduna State University, Kaduna, Nigeria

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Farida Ishaq, Yahaya Ocholi, Zakari Ladan. (2018). Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara). American Journal of BioScience, 6(4), 45-51. https://doi.org/10.11648/j.ajbio.20180604.11

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ACS Style

Farida Ishaq; Yahaya Ocholi; Zakari Ladan. Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara). Am. J. BioScience 2018, 6(4), 45-51. doi: 10.11648/j.ajbio.20180604.11

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AMA Style

Farida Ishaq, Yahaya Ocholi, Zakari Ladan. Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara). Am J BioScience. 2018;6(4):45-51. doi: 10.11648/j.ajbio.20180604.11

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@article{10.11648/j.ajbio.20180604.11,
  author = {Farida Ishaq and Yahaya Ocholi and Zakari Ladan},
  title = {Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara)},
  journal = {American Journal of BioScience},
  volume = {6},
  number = {4},
  pages = {45-51},
  doi = {10.11648/j.ajbio.20180604.11},
  url = {https://doi.org/10.11648/j.ajbio.20180604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20180604.11},
  abstract = {A total of one hundred and fifty (150) “awara” samples were collected from different vendors in various parts of Kaduna metropolis and assessed for the presence of Bacillus spp. Three species of Bacillus (Bacillus cereus, Bacillus subtilis, and Bacillus licheniformis) were isolated on Mannitol Egg-yolk polymyxin Agar plates, characterized and identified from the “awara” samples by conventional method (Biochemical test). The occurrence of Bacillus cereus, Bacillus subtilis and Bacillus Licheniformis were 51 (34%), 22 (14.7%) and 13 (8.7%). All the samples tested contained high number of Bacillus spp where Bacillus cereus had the highest number. Statistical analysis using P-Values indicated statistically significant difference (P=0.001) in Kawo and Tudun wada while there was no statistically significant difference in Unguwan dosa (P=0.341). Isolates were found to possess the hblD enterotoxin produced by Bacillus cereus. The enterotoxin producing Bacillus cereus isolates were found to be susceptible to Pefloxacin (10µg), Ciprofloxacin (10µg), Streptomycin (10µg), Septrin (30µg) and Erythromycin (10µg). Resistance was observed against Ampiclox (30µg) while Gentamycin, (10µg), Zinnacef (20µg), Amoxacillin (30µg) and Rocephin (25µg) were found to be less susceptible respectively. All the “awara” samples were highly contaminated with B. cereus probably because its spores were very difficult to be eliminated from food materials by heat treatment. However, any outbreak can be effectively treated using the antibiotics that showed susceptibility.},
 year = {2018}
}

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TY  - JOUR
T1  - Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara)
AU  - Farida Ishaq
AU  - Yahaya Ocholi
AU  - Zakari Ladan
Y1  - 2018/12/28
PY  - 2018
N1  - https://doi.org/10.11648/j.ajbio.20180604.11
DO  - 10.11648/j.ajbio.20180604.11
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 45
EP  - 51
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20180604.11
AB  - A total of one hundred and fifty (150) “awara” samples were collected from different vendors in various parts of Kaduna metropolis and assessed for the presence of Bacillus spp. Three species of Bacillus (Bacillus cereus, Bacillus subtilis, and Bacillus licheniformis) were isolated on Mannitol Egg-yolk polymyxin Agar plates, characterized and identified from the “awara” samples by conventional method (Biochemical test). The occurrence of Bacillus cereus, Bacillus subtilis and Bacillus Licheniformis were 51 (34%), 22 (14.7%) and 13 (8.7%). All the samples tested contained high number of Bacillus spp where Bacillus cereus had the highest number. Statistical analysis using P-Values indicated statistically significant difference (P=0.001) in Kawo and Tudun wada while there was no statistically significant difference in Unguwan dosa (P=0.341). Isolates were found to possess the hblD enterotoxin produced by Bacillus cereus. The enterotoxin producing Bacillus cereus isolates were found to be susceptible to Pefloxacin (10µg), Ciprofloxacin (10µg), Streptomycin (10µg), Septrin (30µg) and Erythromycin (10µg). Resistance was observed against Ampiclox (30µg) while Gentamycin, (10µg), Zinnacef (20µg), Amoxacillin (30µg) and Rocephin (25µg) were found to be less susceptible respectively. All the “awara” samples were highly contaminated with B. cereus probably because its spores were very difficult to be eliminated from food materials by heat treatment. However, any outbreak can be effectively treated using the antibiotics that showed susceptibility.
VL  - 6
IS  - 4
ER  -

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