Isolation and Characterization of Enterobacteriaceae from Ready to- Eat food From Restaurants in Arkawet Area in Khartoum state

Abstract

The aim of this study was to enumerate, isolation and characterization of Enterobacteriaceae from ready to eat food serve in different restaurant in Arkwete area in Khartoum State . Sixteem (16) organisms were isolated from twenty (20) food samples namely (fresh salad, cooked meat, cooked beans, cooked rice and shwirma) All these samples were analyzed by culturing in different media such as EMB Agar , X.L.D Agar, MacConkey Agar, and S.S Agar. characterized by their morphology , gram stain reaction and biochemical tests. The intestinal strains were found to be Escherichia coli.( five strains)(25 ), Enterobacter aerogens (four strains) represent (20 ), Proteus vulgaris, (three strains) represent (15 ) Pseudomonas fluorescens (three strains) represent (15%) and Salmonella typhi(one strain) represent (5 ).

For quantification of bacterial isolates, Total bacterial colonies of all the samples were counted separately and it was found that total number of E.coli in all foods is (3.5x104) cfu/ml, Salmonella (4×102)cfu/ml Enterobacter (1.28×104) cfu/ml Proteus vulgaris (9.5×103) cfu/ml Pesudomonas (6.4×103) cfu/ml . while total number of cooked meat was 1.1x103, fresh salad 9.8x103 cfu/ml, , shawerma 5.8x103 cfu/ml ,cooked rice 2x103cfu/ml and cooked beans 1.2x103cfu/ml For antibiotics sensitivity test, all intestinal strains were found to be sensitive to antibiotics except Pseudomonas flourences, which was resistant to the antibiotic tetracycline.