ISOLATION OF ANTIBIOTIC RESISTANT ENTERIC BACTERIA FROM FRESH AND DRIED (SMOKED) CATFISH SOLD IN OKA AND OKEAGBE AKOKO

This study investigates the isolation and antibiotic resistance patterns of enteric bacteria from fresh and dried (smoked) catfish (Clarias gariepinus) sold in Oka and Okeagbe Akoko. The aim of this study was to evaluate the microbial load, diversity, and antimicrobial susceptibility of bacterial contaminants associated with catfish consumed in Oka and Okeagbe Akoko. A total of five fresh and five dried catfish samples were purchased from vendors in the local markets of Oka and Okeagbe Standard microbiological procedures including serial dilution, pour plate method, colony morphology, Gram staining, and biochemical characterization were employed for bacterial isolation and identification. Antibiotic susceptibility testing was performed using the Kirby–Bauer disk diffusion method against ten commonly used antibiotics. The microbial load varied considerably, with fresh catfish samples harboring higher counts (up to 4.65 × 10⁸ CFU/g) compared to dried samples (as low as 1.62 × 10⁵ CFU/g). A total of six genera of enteric bacteria were identified: Escherichia, Enterobacter, Klebsiella, Proteus, Shigella, and Salmonella. The percentage occurrence revealed that Enterobacter spp. (28%) and Escherichia coli (28%) were the most prevalent, followed by Klebsiella spp. (20%), while Salmonella spp. (8%), Shigella spp. (4%), and Proteus spp. (4%) occurred less frequently. Antibiotic susceptibility testing showed widespread resistance to older antibiotics such as tetracycline, ampicillin, and chloramphenicol, while fluoroquinolones (ciprofloxacin, ofloxacin, levofloxacin) and third-generation cephalosporins (ceftriaxone) remained largely effective. These findings highlight that catfish sold in Okeagbe and Oka Akoko are potential reservoirs of antibiotic-resistant enteric bacteria, posing risks to public health. The persistence of multidrug-resistant isolates emphasizes the need for improved hygiene during handling and processing, alongside prudent use of antibiotics to safeguard consumer health.