Microbial quality of “doubles” sold in Trinidad

A cross-sectional study was conducted to determine the prevalence and characteristics of Escherichia coli, Staphylococcus aureus, Bacillus spp. and Salmonella spp. in “bara”, “channa”, condiments/spices and ready-to-eat “doubles” sold by vendors in the St. George and Caroni counties of Trinidad. Of 196 samples of each of “bara”, “channa”, condiments/spices and ready-to-eat “doubles” examined, E. coli was detected in 0 (0.0%), 14 (7.1%), 96 (49.0%) and 67 (34.2%), respectively; Staphylococci were isolated from 104 (53.1%), 71 (36.2%), 129 (65.8%) and 123 (62.8%) samples, respectively; and Bacillus spp. were recovered from 22 (11.2%), 85 (43.4%), 100 (51.0%) and 88 (44.9%) samples, respectively. Salmonella spp. were not isolated from any sample. Of the 177 isolates of E. coli recovered from all sources, 9 (5.1%), 7 (4.0%) and 47 (26.6%) were mucoid, haemolytic and non-sorbitol fermenters (NSF), respectively, but none agglutinated with O157 antiserum. Of 427 staphylococcal isolates, 130 (30.4%) were confirmed as S. aureus of which 20 (15.4%) were haemolytic and 84 (64.6%) pigmented, while 17 (20.7%) of 82 strains of S. aureus tested produced enterotoxins. Ready-to-eat “doubles”, a popular food in Trinidad, therefore pose a potential health risk to consumers due to the high level of contamination with bacteria.