Study was carried out on the microbiological quality of the spice mix used in the production of Kilishi. Twenty samples were analyzed. The analyses included; aerobic mesophilic bacterial count, staphylococcal count, fungal count, coliform count, detection of E. coli, Salmonella spp and Clostridium perfringens. The result of the analysis showed that the samples had a mean aerobic plate count, staphylococcal count and fungal count of 2.96x10 8 , 1.73x10 7 , and 1.04x10 5 cfu/g respectively. Coliform MPN of >2400/g. E. coli was detected in one of the samples, Salmonella spp one sample and Clostridium perfringens from four samples. The counts obtained were higher than the maximum acceptable levels provided by the Food and Agriculture organization (FAO) of the United Nations. It is therefore recommended that strict hygienic measures should be observed during the mixing of the spice in order to reduce the microbial load to an acceptable level.
The invitro activity of ethanolic and water extracts of some spices on some bacteria isolated from kilishi (a traditional meat snack) was investigated by disc diffusion method. Disc concentrations of 10, 100, 1000, 2000 and 3000μg were used. The result showed that the ethanolic extract of ginger was active against Salmonella at disc concentrations
Fifty ear swab samples were examined from pediatric patients attending Aminu Kano Teaching Hospital, Kano. The samples were collected from ENT department, pediatric out patients department (PODP) and General out Patients Department (GOPD). The swabs were tested by culturing for bacterial pathogens, where 47 (94.0%) of the samples yielded growth. The most predominant isolate was Staphylococcus aureus, with a total occurrence of 26 (55.32%) followed by Proteus mirabilis, Pseudomonas aeruginosa, Klebsiella pneumoniae and Streptococcus pneumoniae, with total occurrences of 12 (25.53%), 7 (14.89%), 1(2/13%) and 1 (2.13%) respectively. Based on age group, 0-2yrs age group were more infected (16 infected). Of the two sexes, males were 28 (56%) while females were 22 (44%) and all were within the age range of 0-12 years. Antimicrobial sensitivity test showed that the bacterial isolates were susceptible to Augmentin, Gentamycin, Tetracycline, Amoxicillin and ofloxacin but resistant to Ampicillin, Streptomycin, Cotrimoxazole, cefixime and Cloxacillin.
This review examines Helicobacter pylori as an organism and as the causative agent of peptic ulcers. The review also examined the classification of ulcers, how the bacterium produces the ulcer, some of the virulence factors possessed by the organism, its metabolism and growth requirements. The incidence and prevalence of peptic ulcers were originally believed to have resulted from some factors such as stress, eating spicy food, long term use of nonsteroidal anti-inflammatory agents (NSAIDs), like aspirin and ibuprofen, smoking, and many alike. presently due to the development in the field of research, researchers from different geographical locations have reported a spiralshaped Gram-negative bacterium called Helicobacter pylori to be responsible for the pathogenesis of peptic ulcer. This confirmation has been supported by the strong and effective diagnostic procedures such as urea breath test, stool test, endoscopy, and blood test. Elimination of Helicobacter pylori by treatment with antibiotics in peptic ulcer patients resulted in the healing of the ulcer. Prevention of Helicobacter pylori infections is difficult because the mode of transmission is not well known.
A study was carried out on the bacterial counts of water used for commercial production of ice. Total of twenty samples (ten raw water samples and ten ice samples) were collected at random from ten different locations, and subjected to aerobic mesophilic bacterial and coliform counts according to FAO/WHO standard methods for the examination of water and wastewater. The results showed that the raw water had mean aerobic plate count of 2.05 x 10 3 cfu/ml, coliform MPN ranged from <2 to 110coliforms/ml and two samples yielded E. coli. The ice had mean aerobic plate count of 7.90 x 10 3 cfu/ml and coliform MPN ranged from <2 to 130 coliforms/ml and four samples yielded E. coli. It is recommended based on the findings that the commercial ice makers should observe hygienic practices in all their operations, so as to reduce the chances of contamination and possible infection by the microbial contaminants.
Tannery waste is made from nutrients and organic compounds that enhance soil fertility thereby improving plants and microbial growths. This study was designed to investigate the application of tannery wastes to form compost material in a mixture with cow-dung and rice brand. The treatments were prepared and tested for a period of sixty (60) days. The compost was characterized by electric conductivity (EC) of 10.11µs/cm, pH of 7.62 and Carbon-Nitrogen (C:N) ratio of 28.8. Total concentrations of Chromium, Lead, Cadmium, Copper, Zinc and Iron in mg/kg were 57.2, 0.92, 12.50, 60.50, 13.60 and 1101.00 respectively. However, total bacterial counts decreased from 8.2 x108 cfu/g to 1.8 x106 cfu/g after the 60days. The compost characteristics indicate about 80% germination index which may suggest the removal of most of the phototoxic compounds. Key words: Composting, Tannery wastes, bio-fertilizer
Hazard analysis and critical control point (HACCP) was carried out during the production of African locust bean seeds condiment (Daddawa) in a location that specialized in it's manufacturing namely Kwanar-yandaddawa (Dawakin-Tofa Local Government Area) Kano State, Nigeria. The analyses consisted of determination of the aerobic, anaerobic mesophilic bacterial, staphylococcal and fungal counts. In addition, detection of E. coli 0157: H7, Staphylococcus aureus and Clostridium perfringens on the raw seeds before processing and the processed daddawa were also carried out. The raw seeds, processed seeds, production stages and additives had high total microbial count in the range of 10 9-10 11 cfu/g, which is above the maximum acceptable limit of 10 5 cfu/g. Bacteria isolated and biochemically characterized were Staphylococcus spp, Clostridium perfringens and E. coli 0157: H7. Mucor and Rhizopus were the fungal genera frequently isolated from most of the samples with Aspergillus fumigatus least isolated. Clostridium botulinum was not isolated at Kwanar yandaddawa. The raw seeds, sand used in dehauling, diluents, pawpaw leaves used as additives as well as final molding, comparing (tabletting) and display for sale to consumers are therefore regarded as a critical control points.
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