Determination of Some Virulence Factors and Antibiogram of Gram-Positive Bacteria Isolated from Vegetables (Spinach, Lettuce, Sorrel)
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Abstract
Human food borne infections traditionally are acquired through the ingestion of foods of animal origin. Fresh fruits and vegetables are major vehicles for the transmission of the food-borne infections. In Adamawa, there is a tradition of consuming raw vegetables, particularly lettuce, spinach and sorrel leaves without adequate treatment. The objective of this study was isolate and identify gram positive bacteria associated with lettuce, spinach and sorrel leaves, to determine their virulence factors and their antibiotic resistant pattern. A total of thirty samples of lettuce, spinach and sorrel leaves were purchased from different outlets in jimeta modern modern market and analyzed. The samples examined yield the growth of staphylococcus aureus and micrococcus which are able to show resistance to at least two class of antibiotics penicillin and cephalosporins as well as show ability to produce virulence factors such as biofilm, haemolysin and gelatinase.
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