Prevalence of Soil-Transmitted Helminths Infections Among Public Primary School Pupils in Ekpoma, Edo State, Nigeria

This study was designed to determine the prevalence of soil-transmitted helminthes infections among primary school pupils in Ekpoma, Edo State Nigeria. Stool samples were collected from 200 apparently healthy childrenbetween November 2011 and April 2012. The samples were examined for parasitic infections using direct smear examination and formol ether concentration techniques. Results showed an overall prevalence of 24.50% soiltransmitted helminthes infections amongst the sampled population. The various soil-transmited helminths isolated were Ascaris lumbricoides (4%) Hookworm (15%), Trichuris trichuria (0.5%) and strongyloides stercolalis (1%) respectively. Also, 4.0% of the pupils were infected by more than one species of soil-transmitted helminths. The infection was higher among the males (28%), and pupils of age group 6-10 (27.30%). Hookworm infection had the highest prevalence compared to other isolates but the associated differences in age and sex among the infected children were statistically, not significant (p > 0.05). Therefore, the relative high prevalence and diversity of soil transmitted helminthes amongst children in Ekpoma, underlines the urgent need for intervening control measures in the area. Various control measures are suggested and our findings are further discussed.Keywords: Helminthes, Infections, Primary school pupils, Public health

Tobacco Induced Priapism in Wister Rat: A Case Report

In an eight-week study on the effect of potash-tobacco dust ingestion on rats, a persistent penile erection for days was observed amongst some of the rats under study. This study involved a total of 42 Wister rats of weights rangingbetween 150-300g and grouped into four groups (A, B, C and D). Group A served as control, while groups B – Dserved as test groups and received 2g, 4g, and 6g of tobacco-dust, as well as 0.4g, 0.8g, and 1.2g of potash respectively, with water given ad libitum. By the 4th week, a persistent penile erection was observed in one of the rats in group C, and by the 6th week, a similar incident occurred in group C and D respectively, prompting serial observation. By the 8 week, gangrenous changes were observed, followed by necrosis and death of the rats on the 10th day from onset. The control rats (group A), which received normal feed and water, remained normal.Keywords: Priapism, Rat, Tobacco, Potash, Penile erectio

Nasal carriage of Staphylococcus aureus among food handlers and restaurant workers in Ekpoma Edo State, Nigeria

Food handlers have been recognized to play a major role in the transmission of food borne diseases; contributing significantly to the global incidence and burden of the diseases. This study therefore, assesses the nasal carriage of staphylococcus aureus among food handlers and restaurant workers in Ekpoma, Edo State, Nigeria. A total of 100 nasal swab samples were collected and analyzed for Staphylococcus aureus using standard methods. The results showed that the prevalence of nasal carriage of Staphylococcus aureus among food handlers and restaurant workers in Ekpoma was 60%. The males had the highest prevalence of 58%, while the females had a prevalence rate of 42%. Those within age 26-30 had the highest prevalence of 67%, followed by those within the age group of ≤25 (17%) and 31-35(17%). Antibiotic sensitivity results showed that Gentamycin, Levofloxacin, Septrin, Rocephin and Ciprofloxacin had 100% sensitivity pattern, while Pefloxacin and Ampiclox exhibited 75% and 25% sensitivity patterns respectively. Ampicillin however, showed no sensitivity (0%). It is our opinion that concerted efforts need to be made to educate food handlers and restaurant workers on the importance of personal hygiene and the use of protective gadgets like nose masks while handling food products; since they serve as potential sources of staphylococcal food poisoning.Keywords: Food Handlers, Food borne diseases, Staphylococcus aureus, Nasal Carriage, Restaurant

A comparative study on the rate of bone decalcification at varying temperatures, fluid type and fluid concentrations

This study evaluates the rate of bone decalcification at varying temperatures, decalcification fluid and fluid concentrations. A decalcification methodology was adopted using modern household microwave oven to accelerate the decalcification rate of rabbit compact bone sample. Bone biopsy was obtained from a rabbit limb and fixed immediately for 24hrs in 10% formalin. Traditional decalcification was carried out at room temperature (RT) with 5% Jenkins fluid (JK) and 5% Gooding and Stewart (GS) fluid as controls. Microwave oven decalcification with 5% JK and 7% JK, as well as 5% GS and 10% GS served as the tests at 300C, 400C and 500C in microwave oven. Results showed that at 300C, 5%-GS and 10%-GS as well as 5%-JK and 7%-JK presented a decalcifying time of 11hrs:30mins and 10hrs:30mins as well as 15hrs and 13hrs respectively. At 400C, a decalcifying time of 8hrs, 6hrs:30mins, 10hrs:30mins and 12hrs were recorded for the respective concentrations of decalcifying fluid. Also, at 500C, the decalcifying times were 6hrs, 5hrs, and 9hrs:30mins and 8hrs respectively. The observed differences between RT and microwave oven decalcification was significant while the rate between the two decalcifying fluid were not. Our findings further encourage the use of microwave oven for bone decalcification.Key Words: Bone, Decalcification rate, fluid concentration, Temperatur

The effect of Mondia Whitei on the Histology of the brain of Wistar rat

This study was designed to investigate the effect of Mondia whitei on the histology of the brain. 20 adult male Wister rats were involved in the study.The animals were assigned into four groups: a control (group A) and three test groups (B, C and D). Animal weights were measured before and after acclimatization (2 weeks); and after three weeksof dosage administration. At the end of three weeks, the animals were sacrificed to harvest the brain for histological study. The results showed that while normal brain cells were presented in the control (group A), group B presented cellular pyknosis, necrosis, degenerative vacoulations, and mild infarction without gliosis. Group C showed cellular degeneration, pyknosis, gliosis/astrocytosis, vacoulation, while group D showed cellular degeneration,  pyknosis and parenchymal erosion. The observed histological changes were duration dependent and suggest that Mondia whitei is toxic to the brain and may induce neurotoxic damages in a duration dependent manner. Hence, there is a need for further research on the effects of Mondia whitei on other organs and system.Key words: brain, mondia whitei, neurotoxic effects, histolog

The Histological effects of microwave oven on bone decalcification using gooding and stewart fluid at varying temperatures and concentrations

This study evaluates the histological preservation of bone tissue architecture at varying temperatures and concentrations of Gooding and Stewart (GS) decalcifying fluid as the preservation of tissue architecture depends on the quality and velocity of the decalcification processes. In the present study, a decalcification methodology was adopted using household microwave oven to induce the decalcification rate of rabbit compact bone sample for microscopic analysis. Bone biopsy was obtained from rabbit limb and fixed immediately for 24hrs in 10% formalin. Traditional decalcification was carried out at RT (Room Temperature) with 5%-GS as control while microwave oven decalcification was conducted with 5%-GS and 10%-GS at 300C, 400C and 500C respectively. The results showed that 5%-GS and 10%-GS gave excellent histological architecture at 300C while at 400C, the histological architectures were comparable to RT decalcification. But at 500C, bone tissue architecture was completely destroyed being ghost-like in appearance. Of particular interest is the fact that the bone tissue treated with 5%-GS irrespective of the temperature presented excellent tissue architecture than that of 10%-GS. Thus 5%-GS gave the best result in this study.Key Words: Microwave Oven, Decalcification, Decalcifying fluid, Tissue architecture