THE IN VITRO ANTIBACTERIAL ACTIVITY OF "TAZMA MAR" HONEY PRODUCED BY THE STINGLESS BEE (Apis mellipodae)

ABSTRACT: In 1993 the antibacterial effect of "tazma mar" was evaluated on Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, Bacillus cereus and Staphylococcus aureus at concentrations of 10%, 15% and 20% in Brain Heart Infusion Broth. In the absence of "tazma mar", the Gram negative test strains reached counts > 108 cfu/m1 within 12 hours and maintained the count until 48 hours. At 10% concentration, typhimurium, S. enteritidis and E. coli were not inhibited until 12 hours, but thereafter their number declined faster and complete inhibition was observed at 48 hours. Retarded growth and inhibition was noted at 15% and 20% concentrations. A more marked growth retardation and inhibition at all concentrations was noted on B. cereus and Staph. aureus. "Tazma mar" may be effective to treat food-borne infections at low concentrations. [Ethiop. J. Health Dev. 1994;8(2):109-117

Microbial load and incidence of Salmonella spp. in ‘kitfo’, a traditional Ethiopian spiced, minced meat dish

Abstract: Raw and medium-cooked 'kitfo' samples were collected from ten food establishments in Addis Ababa and analyzed for their microbial load and incidence of Salmonella spp. in 1996 and 1997. All raw 'kitfo' samples from all food establishments had high aerobic mesophilic counts ranging from 2x107 to 2x108 cfu/g. Coliforms, staphylococci, lactic acid bacteria, yeasts and molds and aerobic spores had counts of >104, 106, 10 5, 10 4 and 10 3 cfu/g, respectively. Variations in aerobic mesophilic counts in the various food establishments were not significant (C.V.<10%). The microbial load of medium-cooked (‘leb-leb’) ‘kitfo’ was also high (>106cfu/g). Well-cooked ‘kitfo’ yielded no vegetative microorganisms. Salmonellae were isolated from 21 of 50 raw ‘kitfo’ samples. All medium-cooked or well-cooked samples were free from salmonellae. Salmonella test strains used in this study grew to the level of 107 cfu/g within 12 h. This study indicated the need to train food handlers in basic principles of hygiene. Keeping minced meat for several hours at ambient temperatures must also be avoided. The best alternative to avoid infection by Salmonella from 'kitfo' is to consume well-cooked ‘kitfo’. [Ethiop. J. Health Dev. 1998;12(2):135-140

Microbial Load, Prevalence and Antibiograms of Salmonella and Shigella in Lettuce and Green Peppers

Background: Human food borne infections traditionally are acquired through the ingestion of foods of animal origin. Fresh fruits and vegetables are major vehicles for the transmission of the food-borne infections. In Ethio-pia, there is a tradition of consuming raw vegetables, particularly lettuce and green pepper, without adequate treatment. The objective of this study was to investigate the microbial load of fresh lettuce and green pepper, used as salad vegetables, and to assess the prevalence and antibiotic resistance of Salmonella and Shigella spp. isolated from lettuce and green pepper. Methods: A total of eighty samples of lettuce and green peppers were purchased from different outlets in Addis Ababa and analyzed for their load of various microbial groups and flora analysis was conducted following stan-dard microbiological methods. The presence of Salmonella and Shigella and their antibiotic resistance was also determined. Results: Over 90% of the vegetable samples had aerobic mesophilic counts of . log 6 cfu/g. Ninety seven percent of the lettuce and 58% of the green pepper samples had enterobacteraceae counts of . log 5 cfu/g. Coliforms were encountered at counts . log 4 cfu/g in 48% and 35% of lettuce and green pepper samples, respectively. Over 80% of vegetable samples harbored staphylococci with counts ranging from log 4 to log 6 cfu/g. More than 88% of let-tuce and 18% of green pepper samples had yeast and mold counts . log 4 cfu/g. The aerobic mesophilic flora of the vegetable samples was dominated by Bacillus and Micrococcus spp. Salmonella and Shigella were isolated from eight (10%) and 24 (30%) samples, respectively. All of the Salmonella and 97% of Shigella isolates showed resistance to penicillin. Ampicillin resistance was observed in 42% of Salmonella and 79% of Shigella isolates. Multiple drug resistance was seen in 8 and 24 isolates of Salmonella and Shigella isolates, respectively. Conclusion: The majority of lettuce and green pepper samples had high microbial load and multiple drug resistant pathogens were also isolated from some samples. As lettuce and green pepper, when used as salad vegetables, do not get any further heat treatment, thorough washing and considerably longer exposure of the vegetables to food grade chemicals is recommended to kill pathogens and significantly reduce the microbial loa

Some microbiological and nutritional properties of Borde and Shamita, traditional Ethiopian fermented beverages

Abstract: Borde and Shamita are two popular fermeated beverages of thick consistency drunk in the southern part of Ethiopia. They are prepared from maize and barely, respectively. The pH values of borde and shamita were 4.1 and 4.2, respectively and counts of aerobic mesophilic bacteria and lactic acid bacteria were high in both products (around 109 cfu/ml). The counts of Enterobacteriaceae was around 106 cfu/ml whereas yeast count ranged between 107 and 108 cfu/ml for both products. In all counts variations within samples were markedly low (coefficient of variation, 5-11 %). Both beverages had comparable protein and fat contents. A third of the borde was soluble. Compared to the raw ingredients, fermentation has resulted in increase in protein, fat and ash contents of the finished products.[Ethiop. J. Health Dev. 1995;9(2):105-110

Traditional Enset (Ensete ventricosum) processing techniques in some parts of West Shewa Zone, Ethiopia

Enset, (Ensete ventricosum Welw) Cheesman, plant serves as a staple food for about 20% of Ethiopian population. Processing of enset for food is based on traditional knowledge of the people and varies among different enset growing regions. The objective of the present study was, therefore, to assess and document indigenous knowledge of traditional enset processing method in one of enset growing areas of West Shewa Zone, Ethiopia. The study was conducted using Participatory Research Appraisal (PRA) system. which involved 132 respondents in the high altitude and 126 in the mid-attitude sites. The major processing steps, including, the traditional tools used, selection of mature enset plants, preparation of fermentation pits and clearing of processing spots, pulverization and decortication, bulla extraction, gamma preparation, storage of processed biomass in the pit were described. Matured enset plants were identified by locally established maturity signs, such as, size of the central shoot, appearance of inflorescence and exposure of the corm. Among the respondents, 62.1% of those in the high altitude and 93.6% in the mid altitude areas affirmed that enset plant 1 EIAR, Ambo Agricultural Research Center, P. O. Box, 37, Ambo, Ethiopia [email protected] 2 Institute of Pathobiology, Addis Ababa University, P.O.Box 1176, Addis Ababa, Ethiopia [email protected] 38 Tariku Hunduma and Mogessie Ashenafi reaches maturity between the age of four and seven years, while the remaining of the respondents claimed that it takes eight or more years to reach maturity. Traditionally, enset fermentation takes place in an earthen pit. October to early December was considered to be the appropriate time for processing. Traditional knowledge of enset processing has been generally owned by women and the processing is normally unthinkable without them, signifying their role in securing food supply for the households. Traditional enset processing is tedious, labour intensive, unhygienic and is done using local tools with a lot of similarities in basic steps of processing among different localities. This age-old processing of enset would require the concerted effort of food microbiologists and food processing technologists to lessen the pressure on women and to avoid spoilage during fermentation in order to produce wholesome products. The important traditional practices of enset processing that have been revealed during the present study could be utilized as an information to improve the traditional processes, thus, eventually contributing to food security

Assessment of the antibacterial activity of Some traditional medicinal plants on some food-borne pathogens

Abstract: Crude preparations of four types of traditional medicinal plants used in Ethiopia, collected from local markets, were assessed for their antimicrobial activity against some food-borne pathogens. The growth or inhibition of Bacillus cereus, Staphylococcus aureus, Shigella boydii, Shigella flexineri, Salmonella typhimurium, and Escherichia coli was determined in growth media separately containing Artemisia afra (5%), Vernonia amygdalina (7%), Lepidium sativum ((2%) and Carum copticum (10%). None of the test organisms was affected by Lepidium sativum in 24 hours. B. cereus and Staph. aureus had markedly lower final counts in media containing crude preparations of Vernonia amygdalina, Carum copticum, and Artemisia afra when compared to control. Retarding effect was noted on Sh. Flexineri and Sh. Boydii in the initial stages by Vernonia amygdalina and Artemisia afra. Counts of S. typhimurium in all crude preparations were lower by about one log unit than the control until eight hours. None of the crude preparations had any effect on E. coli. The antimicrobial effect of some of the crude preparations may be considerably enhanced in traditional treatment if they are taken at four hour intervals. [Ethiop. J. Health Dev. 1999;13(3):211-216

Microbial load and incidence of Staphylococcus aureus in market Bulla and Kotcho, traditional Ethiopian processed food products from Enset

Abstract: Thirty samples each of bulla and kotcho, processed products of enset (Ensete ventricosum) were collected from the Awassa open market and analyzed for some microbiological and biochemical properties. Both products had high counts of aerobic mesophilic bacteria and yeasts (>106 cfu/g). Coliform counts were markedly higher in bulla (10 5 cfu/g) than in Kotcho (around 103 cfu/g). Counts of enterococci was also high in both food types (10 4 to 1Q' cfu/g). Micrococcus and Bqcillus species dominated the aerobic flora in both products. All samples yielded staphylococci at levels > 1.0x10 5 cfu/g and Staphylococcus au reus constituted between 50 and 100% of the isolates. Bulla and Kotcho yielded various yeast species and Rhodotornla glutinis, Kluyveromyces marxianus and Pichia membranefaciens were isolated from most or all samples. All products had pH values around neutral and moisture contents of around 50% .Bulla and Kotcho appeared to be processed in unhygienic conditions. Unfermented bulla and kotcho are likely to pose health problems and could spoil easily. [Ethiop. I. Health Dev. 1996;10(2):117-122

Microbial load and microflora of weaning foods obtained from pediatric outpatients in Addis Ababa

Abstract: One hundred samples of feeding bottle contents from outpatient infants visiting four public clinics in Addis Ababa were analyzed for their microbial load and microflora. Forty-nine percent of the infants were female. The educational status of the mothers was illiterate (21%), elementary-level education (27%), and high-school level education and above (52%). Ingredients of the feeding bottles consisted of six different types and about 60% of the studied infants consumed cow's milk. Over 50% of the mothers used the same bottle throughout the day to feed the child and only 9% used three or more bottles interchangeably. High levels of bacterial contamination were observed in all samples with counts ranging between 1.6x105 and 9.9x108 cfu/ml of bottle content. Cow's milk and cereal gruel were the most heavily contaminated ones. A total of 366 bacterial strains belonging to 12 genera were isolated from feeding bottle contents. The dominant isolates were coliforms (31.2%), followed by staphylococci (30.1%), Bacillus spp. (19.1%), and micrococci (14.2%). Of the factory-produced weaning food samples (30), only nine were contaminated with over 102 cfu/g or ml. Possible sources of high contamination could be poorly cleaned and frequently re-used utensils, contamination during refilling and feeding bottles themselves. Findings of this study indicated the need for educating mothers on hygienic handling of infant food. The importance of thorough cleaning of feeding bottles and avoiding post-cooking contamination during storing the cooked foods should be stressed. [Ethiop. J. Health Dev. 1998;12(2):141-147

Household food insecurity and food safety knowledge, attitude, and practice of mothers with outpatient under-five children at Cure Hospital, Addis Ababa

Foodborne illnesses result in life-threatening conditions among vulnerable members of households. Proper knowledge, attitude and practices in food safety issues are important to curb the damage caused by these illnesses at household level. This study examined the food insecurity experiences and food safety knowledge, attitude, and practice (kap) of mothers having outpatient children in Cure Hospital, Addis Ababa, Ethiopia.  A sample size of 210 randomly selected mothers was considered for this study. A cross-sectional study was carried out using semi-structured questionnaire to collect data on food insecurity experiences and food safety knowledge, attitude and practice of respondents. Data was analyzed using descriptive statistics. Most respondents were married (68%), had primary or secondary level education (62%), had one or two under-five children (71%), and 52% had monthly income between etb 500 and 2500. Between 70% and 80% of the respondents experienced anxiety or uncertainty of not having enough food for household members or reduced quality or quantity of food they ate in the previous thirty days. Around 58% experienced hunger during the same period. The knowledge of mothers in food safety (food handling, personal hygiene and water sanitation) was generally poor (<60%). The level of positive attitudes of mothers towards food safety was also poor (<60%). Appropriate practices, particularly in food handling and personal hygiene were also very poor. As foodborne illnesses can be fatal to vulnerable members of a household, a thorough training to mothers in food safety issues is recommended