ISOLATION, IDENTIFICATIION AND ANTIBIOTICS SENSITIVITY PATTERN OF ESCHERICHIA COLI ISOLATED FROM COOKED FISH PRODUCTS SOLD ON FPI CAMPUS IN IDAH KOGI STATE, NIGERIA
Abstract
This study investigated Escherichia coli contamination and antibiotic sensitivity in cooked fish products sold on the Federal Polytechnic Idah (FPI) campus, Kogi State, Nigeria, to assess food safety risks. Forty samples were analyzed using MacConkey and Eosin Methylene Blue (EMB) Agar, with biochemical confirmation. Colony counts ranged from 5.0 × 10 to 3.5 × 10 CFU/mL, exceeding safety thresholds (≤100 CFU/g), This indicate significant contamination. All isolates were Gram-negative rods and catalase-positive; three samples (A, B, C) were indole-positive, consistent with E. coli, while Sample D was indole-negative, therefore suggesting a non-E. coli strain. The unexpected oxidase-positive results across all samples indicate potential mixed cultures. High bacterial loads suggest food safety risks due to poor hygiene or storage. This study recommend quality training for vendors, routine microbial testing and stricter hygiene regulations in order to mitigate the risk of foodborne illness.
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