Risk Factors and Occurrences of Shigella spp in Ready-To-Eat Vegetable Salads (Ayamutsa)Sold in Gombe Metropolis

Abstract

Shigella spp are pathogenic bacteria that cause shigellosis which is an ailment notedforsignificant disease burden especially in Africa. These bacteria are transmitted via contaminatedfood/water. In Gombe, ayamutsa is believed to pose health risks due to improper preparationandhandling. Therefore, this research was aimed at investigating these ayamutsa for possible Shigellaspp occurrence and also to identify risk factors responsible for the occurrence. 100 samples wereinoculated on nutrient agar and SS agar. Identification was done using Gram’s stainingandbiochemical tests. Antibiotic sensitivity tests were conducted based on CLSI guidelines, andaquestionnaire was used to obtain data for determining the association between handling practicesand contamination. Results revealed 10% of samples were contaminated with Shigella spp. Thesensitivity test showed the isolates were sensitive to gentamicin, Augmentin, ceftriaxone, but
resistant to ofloxacin and oxacillin. Questionnaire analyses revealed there is significant association between contamination and some handling practices. The findings fromthis studyrevealed that ayamutsa contamination with Shigella spp in Gombe metropolis poses a threat topublic health and could also serve as a persistent source of Shigella spp spread in the communitywhich could lead to an outbreak of shigellosis.