PREVALENCE OF PATHOGENIC BACTERIA IN COOKED, RAW MEAT AND VEGETABLES FROM SELECT MARKETS OF ENTEBBE MUNICIPALITY IN WAKISO DISTRICT, UGANDA. A CROSS-SECTIONAL STUDY.

Abstract

Background Although meat consumption is highest in high-income countries and lowest in low-income countries. The study aims to assess the prevalence of pathogenic bacteria in cooked, raw meat and vegetables from select markets of Entebbe municipality in Wakiso district, Uganda. Methodology A descriptive cross-sectional study was carried out in common food markets of Entebbe municipality that is; Katabi, Abayita, Kawuku, Kasatiro, and Namulanda between November 2021 and January 2022. Susceptibility patterns were analysed using susceptible, resistant, and intermediate proportions of isolates per antibiotic used. Results Staphylococcus aureus and Corynebacterium spp had the highest number of isolates, 3 each (23.1%). Serratia, mycobacterium, and shigella spp had 1 (7.7%) isolate of each. For raw chicken from all the five select markets, staphylococcus aureus and corynebacterium were the most prevalent with 10 and 8 isolates respectively (43.5 and 34.8%). enterococcus (17.4%), and Citrobacter (4.3%). For cooked meat, 4 isolates of Corynebacterium spp (44.4%), mycobacterium spp, E. coli, and salmonella had the least number of isolates with only 1 isolate of each (11.1%), enterococcus was also isolated (22.2%). corynebacterium 3(18.3%), enterococcus 2(12.5) and Citrobacter spp 4(25.0%). 20 isolates were identified from the raw cabbages, Neisseria spp were the most prevalent, 12 (60%) and Citrobacter & corynebacterium were the least prevalent, 1 isolate of each (5.0%). 6 Moraxella spp were also identified (30%). Conclusion Staphylococcus aureus and Corynebacterium species were the most prevalent isolates. The prevalence of coliforms was lower than the other bacterial pathogens from all five markets. Recommendations The government should establish a stringent regional microbiological hazard surveillance system and later a national one to assess the safety of food staff, especially the street foods before selling.