ANTIBIOTIC SUSCEPTIBILITY OF SALMONELLA SPECIES ON HAWKED SOYABEAN CURD (AWARA) PURCHASED AT KALGO CENTRAL MARKET
Abstract
ABSTRACTS
Awara, a popular unfermented soya bean product, is widely consumed in Eastern and Southern
Asian countries and is gaining popularity in Western countries. The study aimed to isolate and
identify of Salmonella species from hawked soya bean curd (Awara) purchased at Kalgo Central
Market, as well as their antibiotic susceptibility patterns. Five Awara samples were randomly
collected and analyzed using standard microbiological procedures. The results showed that
Salmonella typhi, Salmonella enteritidis, and Salmonella typhimurium were the isolated species,
with Salmonella typhi being the most frequently isolated. Antibiotic susceptibility testing
revealed that 4 (0.2%) of the 11 Salmonella isolates were sensitive to ceftazidine, followed by
ampicillin, while high resistance was recorded on nitrofurantoin. The high prevalence of
Salmonella typhi in Awara samples may be attributed to poor handling and hygiene practices
during production and distribution, highlighting the need for improved food safety measures,
including proper handling, storage, and cooking practices, to prevent the spread of Salmonella
infections.
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