Street-Vended Wara as a Reservoir of Foodborne and Antibiotic-Resistant Bacteria: A Microbiological Assessment in Owo, Nigeria

Author

Arijeniwa O.C., Jose A.R. ,Ogundare A.O.


Abstract

 Street-vended wara (traditional soft cheese) is a popular ready-to-eat dairy product in southwestern Nigeria. However, poor hygienic handling during production and retail may predispose the product to contamination by foodborne and antimicrobial-resistant bacteria. This study evaluated the microbiological quality and antibiotic resistance profile of bacteria isolated from street-vended wara sold in Owo, Ondo State, Nigeria. Nine freshly prepared wara samples were collected from three major vending locations in Owo and analyzed using standard microbiological techniques. Total heterotrophic, enteric, coliform, and staphylococcal bacterial counts were determined by the pour plate method. Bacterial isolates were identified using cultural, morphological, Gram staining, and biochemical characteristics. Antibiotic susceptibility was assessed using the Kirby–Bauer disc diffusion method, and multiple antibiotic resistance indices (MARI) were calculated. Total heterotrophic bacterial counts ranged from 9.00 × 10⁶ to 33.67 × 10⁶ CFU/g, while enteric counts ranged from 4.33 × 10⁶ to 18.67 × 10⁶ CFU/g. Coliforms and staphylococci were detected in most samples, indicating inadequate hygienic quality. Seven bacterial genera were identified including Escherichia, Staphylococcus, Pseudomonas, Klebsiella, Enterobacter, Bacillus and Micrococcus. Pseudomonas, Staphylococcus, E. coli, and Micrococcus occurred across all sampling locations. Most isolates were susceptible to gentamicin, ciprofloxacin, ofloxacin, perfloxacin, and levofloxacin, whereas resistance was common against ampiclox, azithromycin, rifampicin, and amoxicillin. Pseudomonas and E. coli exhibited the highest multiple antibiotic resistance indices of 0.5 and 0.4, respectively, suggesting exposure to environments with considerable antibiotic selection pressure. Street-vended wara sold in Owo harbors substantial microbial contamination and clinically important antibiotic-resistant bacteria, posing potential food safety and public health risks. Strengthening hygienic production practices, routine microbiological surveillance, and prudent antibiotic stewardship is essential to improve the safety of traditional dairy products in Nigeria.



Keywords

Wara, antibiotic resistance, food safety, street-vended foods, dairy microbiology



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References


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