Prevalence, antimicrobial susceptibility pattern, and associated health risks of foodborne pathogens in street foods sold in elementary schools, Yaounde, Cameroon

Objectives: Street foods are an affordable source of nutrition in Cameroon; however, their association with microbial pathogens poses significant risks to public health. We investigated 160 street food samples sold within elementary schools for the presence of foodborne pathogens and also the antimicrobial resistance of cultured-confirmed bacteria isolates. Results: The total viable count of seven (bread, spaghetti, fish, peanuts, eggs, beef, pepper) of eight street foods (except beans sauce) were >10 ⁵ cfu/g and indicated unsatisfactory levels for human consumption. Also, 16 bacteria pathogens with at least one in each street food were identified: E. coli was the most prevalent 47.50% (76/160), followed by Staphylococcus aureus 39.37% (63/160) in foods such as beef 80% (16/20) and bread 85% (17/20). Salmonella spp. 32.50% (52/160), Campylobacter spp. 14.37% (23/160) and Shigella spp. 23.75% (38/160) were largely isolated in eggs 60% (12/20), 35% (7/10), and pepper 40% (8/20) sauces respectively. Furthermore, except E. coli, all bacteria isolates were highly susceptible to ciprofloxacin. Yersinia enterocolitica was the most susceptible to c iprofloxacin 90.90% ( 10/11), tetracycline 81.81% ( 9/11), gentamicin 81.81% ( 5/11), and chloramphenicol 90.09% (10/11). Staphylococcus aureus, Campylobacter spp., and E. coli were highly resistant to chloramphenicol 90.47% (57/63), tetracycline 82.60% (19/23), gentamicin 81.57% (62 /76), and vancomycin 64.47% (49/76), respectively.