Epidemiological studies of the incidence of pathogenic Campylobacter spp. amongst animals in Lagos metropolis

Faecal specimens were collected from different animal species (puppies, Guinea fowl, chicken and pigs) at different farm locations in Lagos (Inner City - Central urban area; peripheral City – rural/farminghouses; Rural - a farming and agricultural zone, where people raised their own domestic animals). In all, 200 animals were sampled out of which twenty (14%) were positive for Campylobacter, seventeen (17)of these (60.7) were positive for animals from peripheral zone, nine (9)(32.1%) were found positive for animals from the rural zone and two (2)(7.1%) were positive for animals obtained from the inner zone ofLagos metropolis. The trend of infection by Campylobacter as exemplified in this study was pig, two samples (7.1%); chicken, 7 samples (25%); sheep, two samples (7.1%); puppies, 0 (0.0%), and guinea fowl, 17 samples (60.7). The peripheral zone had more incidence of Campylobacter with an incidence rate in the order peripheral zone (8.5%» rural zone (4.5%) > inner zone (1.0%). The results ofbiochemical tests reveal that three (3) samples were positive for Campylobacter coli biotype II, seventeen (17) samples were positive for Campylobacter coli biotype I and one (1) sample for Campylobacter jejuni biotype I. These results are indicative that the epidemic of Campylobacter infection is possible amongst handlers of these farm animals

Identification of subdominant lactic acid bacteria in dawadawa (a soup condiment) and their evolution during laboratory-scale fermentation of Parkia biglobosa (African locust beans)

The successive colonization of fermenting African locust beans (Parkia biglobosa) by lactic acid bacteria (LAB) was investigated for seven days. The LAB isolated were Pediococcus pentosaceus, Lactobacillus raffinolactus, Leuconostoc mesenteroides, Leuconostoc sp, Pediococcus halophilus,Pediococcus sp, Lactobacillus sp, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus brevis. The first dominant species were P. pentosaceus, which was more in abundance, L. raffinolactus, L. mesenteroides and another Leuconostoc sp. At the end of fermentation, a stable community comprising of P. halophilus, P. pentasaceus and L. brevis was formed. The dominant genera in this study were Lactobacillus and Pediococcus. The proximate analysis of the fermenting andfermented mash showed an increase in moisture content from 55.1 to 65.2%, pH from 6.25 to a stable alkaline value of 8.4. The reducing sugar however, decreased from 0.96 to 0.58 mg. The amino acid content increased from an initial value of 8.13 to 35.55 mg for the laboratory-scale product, whereas the value of the control was 13.4 mg. The total viable count increased from an initial value of log102.6 to log105.8 and then fell to a final value of log104.1. The enterococci count increased initially but eventually fell to zero. The total yeast count increased initially from log105.3 to log106.6 and thereafter fell to zero. The market sample had a value of log101.5. No coliforms were found in the course of fermentation as well as in the final product of the laboratory-scale experiment and the market sample

Effect of industrial effluents on the growth and anatomical structures of Abelmoschus esculentus (okra)

The authors investigated the impact of industrial effluents from 5 different industrial concerns in Lagos, Nigeria on Okra (Abelmoschus esculentus). During the study, it was observed that these effluentsinduced detrimental effects on the flowering, fruiting, stem length, leaf width and leaf length of okra. Other parameters analysed were pH, electrical conductivity, total dissolved solids, chemical oxygendemand (COD), biological oxygen demand (BOD) and oil level. Results obtained show that the main drain (MD) had the highest electrical conductivity (1961 ìs, pH 10.43), as well as total dissolved solids(TDS, 977 mg/l). Effluent from toiletries had the highest concentration of oil (0.121) and the lowest pH (2.75). All effluents affected the time of flowering and fruiting of okra when compared with the control.The mean number and mean weight of fruits produced were also affected, although the extent varies from effluent to effluent. The effect was more pronounced in toiletries and plastic effluents where themean values for fruit numbers was 3 and mean weight of 17.4 g. However, the mean weight for paint was higher than toiletries. Cross-sections of the experimental okra plants showed that the effluentaffected the anatomical structures of the plant; the effect being more pronounced on okra grown on MD. The anatomy of the control grown okra was not affected. The leaves of okra grown on toiletrieseffluent had a less mean leaf length than those grown on the rest effluents. The same trend was recorded for the mean leaf width. The stem length of okra grown on paint effluent had the least meanvalue and hence most affected. The highest value for all parameters studied was recorded for the control. There was a significant difference between the means of length of leaf, stem and leaf width andthose of the control, signifying the effects which industrial effluents could have on the growth and productivity of plants

Proximate Composition of Whole, Dehulled And Fermented Beniseed (Sesame indicum) With Associated Bacterial Species

Proximate composition and microbiological properties of whole and fermenting beniseed were evaluated. The proximate composition ofwhole sesame seed (WSES) was as follows: 4.55% moisture, 3.51% ash, 20.42% crude protein, 37.07% fat, 6.48% crude fibre and 34.45% carbohydrate; that of the dehulled seed was: 30.88% moisture, 1.66% ash, 17.13% crude protein, 4.47% crude fibre, 6.51% fat, 33.82% carbohydrate; the proximate composition ofdehulled fermented sesame seed (DFSES) was: 45.09% moisture, 1.63% ash, 13.19% crude protein, 1.8% crude fibre, 15.68% fat and24.41% carbohydrate. Bacteria isolated from the fermented dehulled seeds were Bacillus subtilis, Bacillus pumilis and Lactobacillus sp.Coliforms earlier noticed during the initial stage of fermentation were eliminated completely on the third day of fermentation. The product issafe for use as condiments for soup. Fermentation of sesame seed is therefore recommended for use in soup as condiment as it tends to improve the quality of the resulting product based on its nutritional contents