@article{MAKHILLJFT2006428043,
    title = {Isolation and Antibiotic Susceptibility of Aerobic Bacterial Food Pathogens Associated with Cassava Products},
    journal = {Journal of Food Technology},
    volume = {4},
    number = {2},
    pages = {156-159},
    year = {2006},
    issn = {1684-8462},
    doi = {jftech.2006.156.159},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2006.156.159},
    author = {Olubunmi,O. Agarry,Esther,A. Ekundayo,Adekunle and},
    keywords = {Bacterial strains,antibiotic sensitivity,antibiotic resistance plasmid},
    abstract = {Indicator bacteria of pathogenic and food spoilage capabilities were isolated from grated cassava, starch and flour using MacConkey agar, Nutrient agar, KF agar and Mann Rogosa Sharpe medium. The most frequently encountered bacterial isolates were <I>Bacillus</I> sp. (42.86%). Plasmids DNA were isolated from <I>B. pumilus, B. sphaericus, B. subtilis </I>and <I>Pseudomonas flourescens</I>. The sensitivity patterns of the isolates showed  common  resistance  to  Erythromycin, Gentamycin, Cotrimozadole, Amoxycillin and Nalixidic acid among  all  isolates  while <I> P.  flourescens</I>  and <I>B. subtilis</I> were  resistant  to  Ampiclox. <I>P. flourescens </I>was most  resistant  to  both  discs  followed  by <I> B.  pumilus</I>  and <I> B.  sphaericus</I>. <I> B.  substilis </I> was found to be most sensitive to Cotrimidazole (14.0 mm) followed by Ofloxacin (13.0 mm), Tetracycline (12.0 mm) and Amoxycillin  and  Augmentin  (10.0  mm). <I> P.  flourescens </I> was found to be most sensitive to Ofloxacin (12.0 mm), Gentamycin and Chloramphenicol (3.0 mm) among the Gram-negative isolates. The resistance of the isolates  to  most  antibiotics probably resulted from the acquisition of resistance plasmids DNA. These plasmids  confer both toxigenicity and resistance factor characteristics on the bacteria.}
    }