Molecular Characterization of Salmonella enterica Isolated from Cooked Rice Hawked in Bodinga Metropolis, Sokoto State, Nigeria

Abstract

Salmonella is a genus species of rod-shaped and Gram-negative bacteria that belong to the family known as Enterobacteriaceae. Salmonellosis is caused by Salmonella spp one of the most common and widely distributed food borne diseases, and is found in cooked rice and other food products, it is a global public health problem. The present study was conducted to characterize Salmonella spp. Isolated from cooked rice hawked in Bodinga Metropolis. A total of 205 samples were collected and analysed using standard microbiological methods. The isolated Salmonella spp were identified using biochemical tests and confirmed using polymerase chain reaction (PCR). Antibiotic sensitivity test were carried out using disc diffusion method. Two samples (0.98%) were found to be positive for Salmonella spp. The two Salmonella species detected were Salmonella enteritidis and Salmonella typhimurium. The isolated Salmonella species were (100%) sensitive to ceftriaxone and ciprofloxacin. The result of PCR for the detection of invA showed that only one isolates was positive with amplification at 796 bp. In conclusion, the results of this finding showed the presence of Salmonella spp contamination in the cooked rice hawked in Bodinga local government, indicating potential sources and routes of Salmonella in cooked rice hawked. Detection of invasion A gene (inv A gene) indicated poor sanitation and handling of the cooked rice in the studied area.