Antimicrobial resistance of Escherichia coli and Staphylococcus aureus isolated from food handler's hands |
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| Affiliation: | 1. Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia;2. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia;1. Department of Animal and Avian Sciences, USA;2. Center for Food Safety and Security Systems, University of Maryland, College Park, MD 201742, USA;1. Chinese Medicine of Gansu University, Lanzhou 73000, China;2. Department of Clinical Laboratory, Gansu Provincial Hospital, Lanzhou 730000, China;3. College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730000, China;4. Beijing University of Chinese Medicine, Beijing 100029, China;5. Ningxia Medicine University, Yinchuan 750004, China;1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China;2. Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China;3. 230 Gansu Province CDC, Donggang West Road, Lanzhou, Gansu, 730000, China;4. Department of Environmental Toxicology, University of California, Davis, Ca, 95616, USA;5. Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Av. Julius Nyerere, Nr. Maputo, 3453, Mozambique;1. Technical University of Munich TUM, Munich, Germany;2. Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany |
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| Abstract: | The aim of this study was to determine the antimicrobial resistance of Escherichia coli and Staphylococcus aureus isolates from food handlers' hands at primary schools in Hulu Langat district, Selangor (Malaysia). Disc diffusion methods were used to examine the antimicrobial resistance of the bacteria by using ten types of antibiotic discs with different concentrations. The results show that the prevalence of S. aureus (65.88–74.12%) was far higher than the prevalence of E. coli (9.41–14.12%). The percentage isolates of E. coli that were resistant to the antibiotics was 85.71% Penicillin and Chloramphenicol, 57.14% Sulfamethoxazole-Trimethoprim, Ampicillin and Trimethoprim, 28.57% Kanamycin and Tetracycline and 14.29% Ciprofloxacin. All of the isolates had shown susceptible to Gentamicin and Nitrofurantoin. For S. aureus, the percentage isolates that were resistant to the antibiotics was 72.30% Ampicillin, 53.38% Penicillin, 4.73% Nitrofurantoin,1.35% Chloramphenicol and Trimethoprim and 0.68% Kanamycin and Tetracycline. None of the isolates had shown resistant to Ciprofloxacin, Sulfamethoxazole-Trimethoprim and Gentamicin. Multidrug resistant Escherichia coli represented a high percentage (85.71%) of the total positive strains revived whereas multidrug resistant S. aureus strains were only 5.41% of the total positive strains. The existence of multidrug resistant bacteria is quite worrying as they may pose serious threat to the patients. Hence, the microbiological quality of food handlers' hands from foodservice operations should be maintained in a good condition to reduce the existence of multidrug resistance bacteria. |
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| Keywords: | Antibiotic discs Food handlers' hands Multidrug resistant bacteria |
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