Microbiological quality and occurrence of Methicillin resistant Staphylococcus aureus and Escherichia coli in street-vended white rice and spaghetti in Ilorin Metropolis, Nigeria

Abstract

Foodborne infections caused by antimicrobial-resistant bacteria pose a major public health challenge, particularly in developing countries where street-vended foods are widely consumed. This study assessed the microbiological quality of street-vended cooked white rice and spaghetti sold in Ilorin metropolis, Nigeria, with emphasis on the occurrence of methicillin-resistant Staphylococcus aureus and methicillin-resistant Escherichia coli. Ten food samples were collected from five vending locations and analyzed using standard microbiological techniques, including culture, Gram staining, and biochemical tests. Antibiotic susceptibility was determined using the Kirby–Bauer disk diffusion method with cefoxitin. Physicochemical parameters (pH, titratable acidity, and moisture content) were also evaluated. The results showed that methicillin-resistant Staphylococcus aureus was present in 60% of the samples, while methicillin-resistant Escherichia coli was detected in 10%. Total bacterial counts ranged from 0.30 × 10⁴ to 2.20 × 10⁴ CFU/g. Physicochemical values ranged from pH 5.65–7.68, titratable acidity 316.76–789.68 mg/L, and moisture content 11.67–14.19%. These findings indicate poor hygienic practices in street food handling and highlight the public health risks associated with antimicrobial-resistant bacteria in ready-to-eat foods. Improved regulatory enforcement, vendor hygiene training, and routine food safety monitoring are recommended to reduce foodborne infections and limit the spread of antimicrobial resistance.