Microbiological quality of spice used in the production of Kilishi, a traditionally dried and grilled meat product

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 2.96x108, 1.73x107 , and 1.04x105 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. Key words: Microbiological, Quality, spice, kilishi

Survey on the Possible Critical Control Points during the Production of “Balangu” in Kano

Hazard, and critical control point (CCP) analysis was carried out during the production of balangu (a locally produced roasted meat product) in Kabuga, Gwale Local Government area of Kano State Nigeria. The analysis consisted of the aerobic mesophilic bacterial count, fungal count, and detection of E. coli, Salmonella and Clostridium perfringens on the raw meat before processing and the roasted meat. The raw meat was found to have counts above the (FAO 1979) acceptable limit (107cfu/g). Bacteria isolated and biochemically characterized are Staphylococcus spp, coliforms, Salmonella spp and Clostridium perfringens. Presence of these organisms is potentially hazardous and pose risk to consumers of the product. The roasted meat (the finished product) have relatively low counts. The counts from raw meat were, aerobic plate count (APC) = 1.73 E8 cfu/g, and fungal counts (FC) = 2.02 E7 cfu/g, then Staphylococal count (SC) = 7.00 E8 cfu/g, in addition to the isolation of E. coli, Salmonella spp and Clostridium perfringens. The raw meat is therefore regarded as a critical control point. It is therefore recommended that meat handlers and operators at abattoir, should exercise personal and environmental hygiene as well as use clean utensils so as to eliminate any possible hazard or reduce it to an acceptable level.Key words: Hazard and Critical Control Point, Bacterial count, Fungal count, Pathogenic bacteria, balangu, Kano

Bacteriological assesment of drinking water from different sources in Kofar Yandaka Katsina, Katsina State

Microbiological analyses of drinking water samples from Kofar yandaka in Katsina metropolis were carried. The area was selected because of its dense population and the water used in the area were from different sources. A total of 15 samples (5 each) from well, jerry can and borehole were analysed. Aerobic plate count, coliform count and detection of some potential pathogens were carried out using standard procedures. The results obtained were compared with the standard recommended by WHO for drinking and recreational water. Aerobic plate count varied from 3.38x106cfu/ml in well water to 6.1x105cfu/ml in jerry can water. Most Probable Number (MPN) of coliform was found to range from 7+1.66 to 21+36.9 for all the water samples. Salmonella and E. coli were detected in both jerry can and well water. The aerobic plate count exceeded the acceptable limits and therefore indicates pollution of the water. The drinking of non-portable water in the area may expose the local community to the dangers posed by these sources of water.The study therefore stresses the need for the provision of safe drinking water to the area so as to avoid the risk of contracting water borne illnesses.Keywords: Drinking water, Escherichia coli, Salmonella, Katsin

Utilization of Cypermethrin by bacteria isolated from irrigated soils

Soil bacteria capable of utilizing Cypermethrin as a source of carbon were isolated using enrichment technique. The bacteria were Psuedomonas aeruginosa, Serratia spp Micrococcus sp, Staphylococci and Streptococcus sp. Growth of P. aeruginosa was determined in the presence of 1:106 and 1:105 Cypermethrin in nutrient broth. The result showed that Cypermethrin at theconcentration of 1:105 stimulated the growth of the bacterium faster than 1:106 concentration of the pesticide and the control (nutrient broth not blended with the pesticide).Keywords: Cypermethrin, soil, enrichment, bacteria, Pseudomonas aeruginosa

Helicobacter pylori: the causative agent of peptic ulcer

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. Key words: Helicobacter pylori, peptic ulcer, causative agent

Incidence of staphylococcus spp and some members of enterobacteriaceae family and their susceptibilty to leaf extracts of Momordica balsamina (balsam apple)

Study was carried out on the incidence of Staphylococcus spp. and some members of the family Enterobacteriaceae family, in lettuce and cabbage. And their susceptibility to Momordica balsamina leaf extracts. Forty samples each of lettuce and cabbage were analyzed. Salmonella species were isolated from 32 (80%) lettuce and 30 (75%) cabbage samples. Staphylococcus species were isolated from all the lettuce and cabbage samples. Only three (7.5%) of the lettuce samples yielded Shigella species, and none from cabbage. Escherichia coli was isolated from 5 (12.5%) lettuce and 6 (15%) cabbage samples. E. coli 0157:H7 was not detected in any of the samples. All the isolates were tested for susceptibility to the methanol, ethanol and aqueous leaf extracts of M. balsamina using disc diffusion method Disc concentrations of 1.0, 10, 100, 1000, 2000, and 3000μg/disc were prepared from the leaf ectracts of M. balsamina Highest activity was recorded with ethanolic extracts on Shigella spp and E. coli with zone diameter of inhibition of 14mm and 13mm respectively. Other extracts were active against the test organisms with varying degree of inhibition, while some were not active. The susceptibility of Staphylocuccus species to the extracts was insignificant and seemed to be the most resistant bacteria among the text organisms. The study therefore stresses the need to sanitize vegetables adequately before consumption

Study on the phytochemical and invitro antibacterial activity of some spice extracts on some bacteria isolated from meat products

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 of 100, 1000, 2000 and 3000μg, with zone diameters of 8, 19, 26 and 30mm respectively. The ethanolic extract of cloves was active against Salmonella spp at disc concentrations of 10, 100, 1000, 2000 and 3000μg, with zone diameters of 13, 24, 25, 26 and 26mm respectively. The ethanolic extract of West African Black pepper was active against Salmonella spp at disc concentrations of 10, 100, 1000, 2000 and 3000μg, with zone diameters of 12, 14, 20, 22 and 23mm respectively. The ethanolic extract of pepper was active against Staph aureus at disc concentrations of 10, 100, 1000, 2000 and 3000μg, with zone diameters of 11, 12, 16, 22 and 34mm respectively. The ethanolic extract of cloves was active against at Staph aureus at disc concentrations of 10, 100, 1000, 2000 and 3000μg, with zone diameters of 12, 13, 13, 17 and 22mm respectively. There was no activity on E. coli. The mixture of all the extracts however was not active on all the test organisms at the above mentioned disc concentrations. Each of the extracts contains atleast three of such secondary metabolites as alkaloids, tannins, flavonoids, saponins, reducing sugars and steroids. It could be recommended that bioactivity of spices should not be relied upon in the reduction of microbial populations of meat products. The ethanolic fractions of the spices should be put to further pharmacological in vivo tests to elucidate their potency, toxicity and efficacy. Key words: Phytochemical, bioactivity, spices, bacterial isolates, kilishi

Schistocerca gregaria-derived chitosan: antimicrobial activity and cytotoxicity studies of its Schiff Bases and metal complexes

Chitosan prepared by deacetylation of chitin extracted from Schistocerca gregaria (desert grasshopper) has been coupled with different aldehydes to afford the corresponding Schiff bases and consequently reacted with metal (II) salts to provide the corresponding complexes. The compounds were evaluated for their in vitro antimicrobial activity against two Gram positive (Escheria coli and Salmonella typhii), one Gram negative bacterial strains (Staphylococcus aureus), and three fungal strains (Aspergillus niger, Aspergillus flavus, and Tricodma spp). Chitosan and its derivatives were evaluated for their in vitro antimicrobial activity against two Gram positive bacterial (Escheria coli and Salmonella typhii), one gram negative (Staphylococcus aureus) and three fungi (Aspergillus niger, Aspergillus flavus, Tricodma spp) The MIC, MBC, and MFC values revealed that compared to the parent chitosan, the Schiff bases and their complexes have higher antibacterial and fungal activities which are in the order of chitosan metal complexes >chitosan Schiff bases > non-modified chitosan with BMC values of >500, >250 and 125μg/ml respectively, where MIC and MFC results showed similar trend. The cytotoxicity assay using brine shrimps revealed that parent chitosan was the most active against at all concentrations, 10μg/ml, 100μg/ml, and 1000μg/ml compared to chitosan Schiff bases, metal complexes.Keywords: Antimicrobial activity, Chitosan, Complexes, Desert grasshopper, Schiff bases, Schistocerca gregari

Bacteriological quality of water used for ice making in some parts of Kano metropolis, Nigeria

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 103 cfu/ml, coliform MPN ranged fro

Evaluation of Critical Control Points (CCPS) in the Production of ‘Daddawa’ (African Locust Bean Cake) in Dawakin –Tofa Local Government area, Kano State, Nigeria

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 109 - 1011cfu/g, which is above the maximum acceptable limit of 105cfu/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.Keywords: Aerobes, anaerobes, E. coli 0157: H7, Critical Control Points