17TH ANNUAL INTERDISCIPLINARY CONFERENCE (AIC) 2024

Abstract

Gari, a traditional African food made from cassava, is popular in the West African sub-region. It is known as the students' companion due to its consumption among high school students. However, there is limited data on the microbial safety of Gari in Ghana. Staphylococcus aureus, a common flora on human skin, can indicate the hygienic conditions of contact foods. This research aimed to determine the presence of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) in Gari sold in two Northern Region districts. Eighty (80) Gari samples were aseptically collected from the markets within the Tamale Metropolis and Tolon District. Baird-Parker media supplemented with egg yolk, a selective media for Staphylococcus aureus, was used and confirmed biochemically with catalase and coagulase tests. The susceptibility test was conducted using the disk diffusion method following EUCAST guidelines. The results showed that 50% of Gari samples were positive for Staphylococcus aureus, with 95% of the 40 isolates being MRSA. Staphylococcus aureus isolates were highly resistant to ceftazidime 97.5%, ampicillin 95%, cefoxitin 95%, ceftriaxone 95%, amoxicillin 95%, and tetracycline 35%, while the multi-drug resistant pattern was 100%. The study reveals a high prevalence of Staphylococcus aureus in Gari sold in the Tamale metropolis and Tolon District, requiring public education to reduce contamination levels. The high rate of MRSA is a cause for concern and further investigation is needed. Public education is to be required in the handling of Gari.