ISOLATION AND IDENTIFICATION OF BACTERIA FROM SOME RESTURANT IN SCHOOL OF TECHNOLOGY KANO STATE POLYTECHNIC
Abstract
Background: Contamination of food by bacteria poses a significant public health risk, leading to foodborne illnesses. This study aimed to isolate, identify, and characterize bacterial contaminants from food samples using morphological and biochemical techniques.
Methods: Food samples were cultured on MacConkey and Nutrient agar to determine the morphology of bacterial colonies. Biochemical tests, including Gram staining, catalase, coagulase, and oxidase tests, were performed for bacterial identification.
Results: Morphological analysis on MacConkey agar revealed the presence of Klebsiella spp., Salmonella spp., Escherichia coli, and Staphylococcus spp., with predominant pink and red colonies indicating lactose fermenters and non-fermenters. On Nutrient agar, bacterial colonies appeared as milk-colored or yellow. Biochemical characterization confirmed that E. coli and Salmonella spp. were Gram-negative rods, while Staphylococcus spp. appeared as Gram-positive cocci. The catalase and coagulase tests differentiated Staphylococcus aureus from other Staphylococcus species. Oxidase tests indicated negative results for E. coli and Klebsiella spp., while Salmonella spp. showed variable results.
Conclusion: The study confirms the presence of potentially pathogenic bacteria in food samples, with E. coli, Salmonella spp., and Staphylococcus spp. being the most frequently isolated. These findings highlight the need for stringent food hygiene practices to minimize the risk of bacterial contamination and foodborne diseases.
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