This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu were subjected to microbial analysis. The samples were serially diluted to 10-4 and appropriate dilutions inoculated by spread plate method into Nutrient agar, MacConkey agar and Potato Dextrose agar plates which were used for total aerobic plate count (TAPC), coliform count (CC) and fungal count respectively. The TAPC for white garri ranged from 0.78 to 3.83 log cfu/g, the coliform count ranged from no growth (NG) to 3.80 log cfu/g, while the mean fungal count ranged from 1.96 to 3.39 log cfu/g. The TAPC for yellow garri ranged from 2.04 to 3.95 log cfu/g, the coliform count ranged from NG to 3.62 log cfu/g and the fungal count ranged from 2.08 to 3.44 log cfu/g. The TAPC of fufu was within the range of 1.07 to 3.70 log cfu/g, the coliform count ranged from NG to 3.48 log cfu/g and the fungal count ranged from 1.94 to 2.78 log cfu/g. The bacteria isolated include Bacillus spp., Enterobacter spp., Pseudomonas spp., Staphylococcus aureus, Salmonella spp., Escherichia coli and Klebsiella spp. The fungi isolated from the study samples include Aspergillus niger, Cladosporium spp., Fusarium spp., Rhizopus spp., Alternaria spp., Montospora spp., and Penicillium spp. The pH of the samples ranged from 4.02 to 4.96 in white garri, 4.02 to 4.99 in yellow garri, and 5.02 to 6.44 in fufu. Findings showed that these widely consumed fermented (ready-to-eat) cassava products presents (may represent) a serious risk and route for transmission of food borne pathogens to consumers and generally huge economic disadvantage to food handlers. Improving manufacturing, packaging and storage practices in garri production and for public health purposes are strongly encouraged.

This study was conducted to determine the occurrence of Listeria (L.) monocytogenes in Fura-de-Nunu, a ready-to-eat (RTE) fermented milk (Nunu) and cereal (Fura) blend, the serogroups as well as the virulence of the isolates. A total of 75 Fura and 75 Nunu samples were examined. Listeria species were isolated on PALCAM medium and Listeria chromogenic agar, and identified phenotypically according to International Standardization Organization (ISO) procedures. Identification of L. monocytogenes, serogrouping and detection of virulence genes were carried out by polymerase chain reaction (PCR). Listeria spp. were recovered from 23 (30.67%) and 41 (54.67%) samples of Fura and Nunu, respectively. The bioloads of Listeria ranged from 10 3 to 10 5 CFU/ml. Six presumptive species of Listeria were identified from the samples, with L. monocytogenes accounting for 21.00 and 20.64% of isolates from Fura and Nunu, respectively. Out of the three major serogroups (1/2a, 1/2b and 4b) associated with human disease, only 1/2a and 4b were identified among the isolates. Some of the isolates tested positive for the presence of virulence genes, hlyA and iap. Results from this study show that Fura-de-Nunu, may represent a risk for transmission of listeriosis to consumers.

This present study was undertaken for detection of extended spectrum β-lactamases (ESBLS) enzyme genes among clinical isolates of Pseudomonas aeruginosa using phenotypic and molecular techniques. Thirty-four P. aeruginosa isolates from different hospitals in Nsukka and University of Nigeria Teaching Hospital (UNTH), Enugu were screened for the presence of ESBL-encoding genes. Phenotypic screening for ESBL producers was carried out using double disk synergy test and combined disk test. Genomic DNA was extracted from the isolates by modified boiling method. Extracted DNA was amplified by polymerase chain reaction (PCR) using ESBL specific primers namely Bla GES, PER, OXA-50, SHV, CTX-M and TEM. The results revealed that a total of 15 isolates of P. aeruginosa were identified as ESBL producer by phenotypic approaches which exhibited varying degrees of resistance to an array of antibiotics tested. While, the PCR screening revealed that 53.33% (n=8) of the isolates that were phenotypically ESBL positive harboured bla OXA-50 gene. However, the genes that encode PER, GES, SHV, TEM and CTX-M were not found in any of the P. aeruginosa isolates. This study highlights the need to establish antimicrobial resistance surveillance network to determine the appropriate empirical treatment regimen for Pseudomonas infections.

Aims:The aim of this study is to evaluate the efficacy of two disinfectants, Jik and Roberts, under use-conditions against some hospital isolates using their phenol coefficient. The effects of pH and temperature on the phenol coefficients were also tested. Phenol coefficient still remains a valuable means of determining the effectiveness of disinfectants, even though phenol is no longer commonly used for disinfection. Materials and Methods: Bacteria were isolated and identified using standard microbiological procedures from samples collected from the skin of patients and hospital environments like beddings, floors and trawlers. A 5% (w/v) solution of phenol and 5% (v/v) solution of disinfectants were used for determination of their phenol coefficients on standardized organisms containing about 1.5x10 8 cfu/ml. The effect of temperature was determined at 4ºC and 45ºC, while that of pH was Ononugbo et al.; JAMB, 10(2): 1-7, 2018; Article no.JAMB.41376 2 determined at pH 1 and 13. Results: The results showed that Staphylococcus aureus was more susceptible to both disinfectants. Jik had a higher phenol coefficient for the test organisms (16 and 8) compared to Roberts (4 and 2) for S. aureus and Escherichia coli respectively. Both temperature and pH had a direct effect on the antibacterial activities of the disinfectants. The phenol coefficient was higher for both organisms at 45ºC than at 4ºC for Roberts. In the case of Jik, the phenol coefficient reduced as the temperature was increased to 45ºC. At pH 13, Jik gave a higher phenol coefficient, while Roberts gave a higher phenol coefficient at pH 1. Conclusions: Temperature enhances the performance of Roberts but has a negative effect on that of Jik. Roberts performs better at acidic pH while Jik performs better at alkaline pH. For disinfection purposes, it is recommended that different types of disinfectants be employed in the rotation to help prevent the development of resistant strains of microorganisms. Original Research Article