Prevalence of Geohelminth Parasites of Horses in Dutsinma Metropolis, Katsina State Nigeria

Orpin, Joy; Mzungu, Ignatius; Hussaini, M.

doi:10.9734/jabb/2018/v20i230072

Cited by 3 publications

(3 citation statements)

References 5 publications

(5 reference statements)

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“…The organisms isolated includes: Pseudomonas sp, B. cereus, E. coli, Staphylococcus sp., Klebsiella sp., Enterobacter sp., yeast and Aspergillus sp. These organisms agree with those isolated by Orpin et al [6] which were implicated in the spoilage of onion. The fungi isolated, also agrees with those isolated by Shehu and Muhammad [10], who reported a high frequency of occurrence for Aspergillus sp.…”

Section: Discussionsupporting

confidence: 91%

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Studies on Microbial Contamination of Cut and Exposed Onions

Agi

Aleru

Agba

2020

JAMB

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Onions (Allium cepa), a vegetable plant is consumed globally for its culinary and medicinal importance. Despite the various health benefits ascribed to onions, several rumours have been spread, especially on the online media as regards its ability to act as a sponge absorbing microorganisms from the atmosphere, once cut open and left exposed in the atmosphere. This research work involved the exposure of the half portion of an onion at different sites, while culturing the other half immediately without exposure, to serve as a control. Thirty healthy and fresh onion samples were exposed, and the sites of exposure include: living rooms, public conveniences, kitchens, fridge, freezer, and bole joints (roasted plantain eatery). After inoculation and identification of the cultured microorganisms, Pseudomonas sp., Bacillus cereus, Escherichia coli, Staphylococcus sp., Klebsiella sp., Enterobacter sp., yeast and Aspergillus sp., were isolated with Klebsiella sp., Pseudomonas sp. and Staphylococcus sp. having the highest number of occurrence of 40% having been isolated from twelve test samples each. B. cereus had a percentage occurrence of 30%, having been isolated from nine test samples. E. coli had a 10% occurrence having been isolated from three test samples, while Enterobacter sp. had the lowest rate of occurrence having been isolated in just one test sample. For the fungi isolates, Aspergillus sp. had a percentage occurrence of 76.6% having been isolated in twenty three test samples, while yeast had a percentage occurrence of 66.6%, having been isolated in twenty test samples. The isolated organisms were all pathogenic organisms, and some such as Staphylococcus sp. and Bacillus sp. have been implicated in causing food poisoning. Some other organisms isolated have also been implicated in the spoilage of onions. It is therefore recommended that users of onions should reduce to the barest minimum the tendency to consume raw cut onion sample.

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Section: Discussionsupporting

confidence: 91%

“…Purple coloured organisms denoted gram positive, while red coloured organisms denoted gram negative. For fungi: Little portion of the fungal growth was placed on a clean glass slide, a drop of the Lactophenol blue was added, and the colony was emulsified on the slide and viewed at X10 and X40 objective lens [6].…”

Section: Identification Of Bacteria and Fungimentioning

confidence: 99%

Studies on Microbial Contamination of Cut and Exposed Onions

Agi

Aleru

Agba

2020

JAMB

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“…Blue mold rot is caused by Penicillium allii post-harvest [10]. Bacteria such as Staphylococcus, Bacillus, Pseudomonas and E. coli also cause food poisoning in humans [11]. During storage Fusarium oxysporum, Penicillium sp., Botrytis sp., Aspergillus awamori, Alternaria sp.…”

Section: Article Articlementioning

confidence: 99%

Non-Thermal Microbial Decontamination of Onion and Dehydrated Onion Products

Savitha

2021

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Onions are a major component of recipes from all-over the world. Apart from fresh onions, dehydrated onions in forms of powder, flakes and shreds are available in the market. These are used as seasonings, flavors or as condiments. Dehydrated flakes and shreds are also reconstituted and used. Dehydration is mainly done for increasing the shelf-life of the product, as well as to reduce the water weight for ease of transportation. Reduction in water activity during dehydration helps inhibit microbial growth. Nevertheless, bacterial and fungal contamination has been reported. These contaminations cause various food-borne illnesses and health hazards. Targeting spoilage and pathogenic microorganisms would not only help prevent wastage and food-borne illnesses, respectively, but also improve the quality standards as per regulations. The use of non-thermal technologies has a great potential not only in decontamination but also in the preservation of phytochemicals and volatile compounds present in onions.

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Biological specifics of exogenous development of Oxyuris equi nematodes (Nematoda, Oxyuridae)

et al. 2020

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Helminths of the species Oxyuris equi Schrank, 1788 are pathogens of domestic and wild odd-toed ungulates. They parasitize in the large intestine of horses, causing colitis and dermatitis at the tail root area. The wide distribution and overall persistence of this species is significally promoted by the specifics of its development and reproduction. Here we studied the specifics of the exogenous development of O. equi nematodes parasitizing Equidae in respect to the factor of temperature and the morphometric changes in oxyuris eggs at different stages of embryogenesis. In laboratory culture of O. equi eggs obtained from female gonads, the embryogenesis occurs in four stages: morula, formation of bean-like embryo, formation of non-invasive larva and formation of infectious larva. The stages of development differ by the morphological parameters. It is established that the development of O. equi eggs is directly related to temperature. The optimal temperature for embryogenesis is 25 °С, at which the highest survival rate of infectious eggs, 81.3%, was observed. At 20 °С and 15 °С the survival of eggs decreased during culturing and the ratios of infectious eggs were 75.7% and 67.3%, respectively. Accordingly, 24.3% and 32.7% of eggs died during development. The temperature also affects the duration of development of O. equi eggs. At 25 °С, the development of Oxyuris eggs was the fastest and occurred in two days. With temperature falling to 20 and 15 °С, the duration of egg development slowed to three and five days, respectively. The process of embryogenesis in Oxyuris is associated with changes in metrical parameters. The length, width and area of egg surface increased. Length and width of egg plug, and shell width of mature Oxyuris eggs decreased. The obtained data on the duration and specifics of exogenous development of parasitic O. equi nematodes will allow effective control measures for horse oxyurosis to be developed.

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Prevalence of Geohelminth Parasites of Horses in Dutsinma Metropolis, Katsina State Nigeria

Cited by 3 publications

References 5 publications

Studies on Microbial Contamination of Cut and Exposed Onions

Studies on Microbial Contamination of Cut and Exposed Onions

Non-Thermal Microbial Decontamination of Onion and Dehydrated Onion Products

Biological specifics of exogenous development of Oxyuris equi nematodes (Nematoda, Oxyuridae)

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