Foodborne Diseases and Intoxication in Nigeria: Prevalence of Escherichia coli 0157:H7, Salmonella, Shigella and Staphylococcus aureus

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Samuel Ekene Odo
Chidiebere Francis Uchechukwu
Ugochi Rita Ezemadu


The prevalence of foodborne diseases in Nigeria is alarming despite efforts by Government and Non-governmental Organizations to prevent the spread of foodborne pathogens. Health and socio-economic implications of foodborne diseases are enormous, including loss of productivity and low quality of life. In Nigeria, most people eat food at least once outside their homes every day. Food is an indispensable basic need of all humans and animals to sustain a healthy, reproductive and productive life. Humans are very active and highly productive when they consume safe food and are in a state of good health; however, consuming food already contaminated with microbial pathogens or its products such as Escherichia coli  0157:H7, Salmonella spp., Shigella spp., Clostridium spp., Campylobacter spp., and Staphylococcus aureus-toxin to a harmful level can cause severe illnesses and even progress to death. Therefore, it is essential for food handlers and vendors to maintain proper personal hygiene, undergo regular health checks, constantly improve environmental sanitation and adequately prepare food to prevent the spread of foodborne diseases. Consumers of ready-to-eat foods and food products should consider the overall safety of the food; environment where the food was prepared, where and how the food is distributed in order to mitigate likely foodborne infections and diseases. Water used in preparing food and watering animals should be clean and safe.

Ready-to-eat, pathogens, water, infections, toxin, hygiene, quality.

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How to Cite
Odo, S. E., Uchechukwu, C. F., & Ezemadu, U. R. (2021). Foodborne Diseases and Intoxication in Nigeria: Prevalence of Escherichia coli 0157:H7, Salmonella, Shigella and Staphylococcus aureus. Journal of Advances in Microbiology, 20(12), 84-94.
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