978-3-659-89591-3

Identification and Antimicrobial Resistance Pattern of Staphylococci

Isolated from Cottage Cheese (AYIB) and Yoghurt (ERGO) in Selected Districts of Jimma Zone, Ethiopia

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Summary:

Staphylococci are the main cause of food borne intoxication and food borne outbreaks worldwide due to its ubiquity and ability to persist and grow under various conditions. A cross-sectional study was carried out between the periods of May 2014 to March 2015 with the aims to investigate the occurrence of Staphylococcus, determine the prevalence of Staphylococcus and evaluate the antimicrobial resistance pattern of the isolates from cottage cheese (Ayib) and yoghurt (Ergo) collected from selected districts of Jimma Zone, Ethiopia. Identification of the staphylococci was undertaken using Gram's staining, catalase, sugar fermentation and coagulase tests on 400 samples (cottage cheese = 200, yoghurt = 200) collected by simple random sampling technique. The overall prevalence of Staphylococcus in this study was found to be 14.3% with a specific prevalence of 22% in cottage cheese and 6.5% in yoghurt. The difference on the prevalence of staphylococci between cottage cheese and yoghurt was found to be statistically significant (P<0.05).

Author:

Shimelis Argaw

Biographie:

Dr. Shimelis Argaw was born in Dawuro Zone, Southern Nation Nationalities People Region, Ethiopia on 23rd of Jauary 1987 G.C. He started his primary school in 1994 at Woldehane elementary school in Gena Bossa district. He attended his high school and preparatory education at Waka preparatory school, Mareka district, from 2001/2 to 2005/6.

Number of Pages:

120

Book language:

English

Published On:

2019-02-13

ISBN:

978-3-659-89591-3

Publishing House:

LAP LAMBERT Academic Publishing

Keywords:

Antimicrobial resistance, cottage cheese, Jimma Zone, Prevalence, Staphylococcus, yoghurt

Product category:

BUSINESS & ECONOMICS / General