Isolation and Antibiogram of Non-Lactose Fermenters from Eggrolls Sold Within Akwa Ibom State Polytechnic Campus

Student: IDONGESIT GABRIEL EDET (Project, 2025)
Department of Science Laboratory Technology
AKWA-IBOM STATE POLYTECHNIC (IEI), IKOT-OSURUA, AKWA IBOM STATE

Abstract

ABSTRACT The Isolation and antibiogramof non-lactose fermenters from egg rolls Sold within Akwa Ibom State Polytechnic Campus was carried out using standard microbiological method. The result of the total bacterial count revealed that sample A had the highest bacterial count of 2.2 x 104 - 2.8 x104 cfu/g, followed by sample C (1.6 x104 - 1.8 x 104 cfu/g) while sample B had the least bacteria count (0.4 x104 - 0.6 x 104 cfu/g). The bacteria Identified were Shigella sp. (60%), Salmonella sp., (28%) and Pseudomonas sp. (12%). The antibiotic susceptibility test showed that all the isolates were sensitive to Augmentin and Ciprofloxacin but resistance to Ceporex, Septrin and Peflaxin. The relatively high level of resistance to antimicrobial agents constitutes a major threat to public health as it may spread bacterial resistance among the populace who came in contact with the egg rolls. Regular monitoring of the quality of snacks sold to students and other unsuspecting members of the public in the campus is required to forestall any imminent health danger.

Keywords
campus bacterial count sample resistance isolation non-lactose fermenters state polytechnic
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