Isolation, Characterisation, Antibiotic Susceptibility and Molecular Profile of Enterotoxigenic Bacillus Cereus from Fried Soya Bean Cake (Awara)

A total of one hundred and fifty (150) “awara” samples were collected from different vendors in various parts of Kaduna metropolis and assessed for the presence of Bacillus spp. Three species of Bacillus (Bacillus cereus, Bacillus subtilis, and Bacillus licheniformis) were isolated on Mannitol Egg-yolk polymyxin Agar plates, characterized and identified from the “awara” samples by conventional method (Biochemical test). The occurrence of Bacillus cereus, Bacillus subtilis and Bacillus Licheniformis were 51 (34%), 22 (14.7%) and 13 (8.7%). All the samples tested contained high number of Bacillus spp where Bacillus cereus had the highest number. Statistical analysis using P-Values indicated statistically significant difference (P=0.001) in Kawo and Tudun wada while there was no statistically significant difference in Unguwan dosa (P=0.341). Isolates were found to possess the hblD enterotoxin produced by Bacillus cereus. The enterotoxin producing Bacillus cereus isolates were found to be susceptible to Pefloxacin (10μg), Ciprofloxacin (10μg), Streptomycin (10μg), Septrin (30μg) and Erythromycin (10μg). Resistance was observed against Ampiclox (30μg) while Gentamycin, (10μg), Zinnacef (20μg), Amoxacillin (30μg) and Rocephin (25μg) were found to be less susceptible respectively. All the “awara” samples were highly contaminated with B. cereus probably because its spores were very difficult to be eliminated from food materials by heat treatment. However, any outbreak can be effectively treated using the antibiotics that showed susceptibility