EVALUATION OF BACERIAL CONTAMINATION OF SHARED HAND TOWEL IN RESTURANTS IN UMUAHIA, ABIA STATE

ABSTRACT

The study evaluated the bacterial contamination and antibiotic susceptibility profile of shared hand towels used in restaurants in Umuahia metropolis, Abia State. A total of 50 shared hand towels from Eight (8) different restaurants were swabbed with the aid of sterile swab sticks pre-moistened with sterile water. The samples were cultured on MacConkey agar and Blood agar plates and incubated aerobically at 370C for  24hours . Identification and antibiogram of the isolates were done by standard techniques. The study recovered 63 bacterial isolates comprising  eight (8) different bacterial genera. E. coli (28.57%) and Staphylococcus aureus (19.05%) were the most frequently isolated organisms while Coagulase negative Staphylococci (6.35%) and Klebsiella species (4.76%) were the least occurring isolates respectively. The antibiotic sensitivity pattern of the isolates showed high level of sensitivity to Rifampicin, Streptomycin and Gentamicin. E.coli, Klebsiella spp and Streptococcus spp showed 100% sensitivity to Rifampicin and Streptomycin respectively. The study reveals that shared hand towels can harbor possible pathogenic bacterial organisms and could serve as vehicle for their transfer in a population.

TABLE OF CONTENTS

Title Page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of contents ﾿ v

Lists of Tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

1.0 ﾿   Introduction  ﾿ 1

1.1   Aim and Objectives ﾿ 2

CHAPTER TWO

2.0 Literature Review ﾿ 4 ﾿

2.1Various Bacteria Contaminants Associated With Shared Hand Towels ﾿ 6

2.1.1 Coagulase negative Staphylococci ﾿ 6

2.1.2 Klebsiella species  ﾿ 7

2.1.3 Bacillus species ﾿ 7

2.1.4 Pseudomonas aeruginosa ﾿ 7

2.1.5 Proteus species ﾿ 8

2.1.6 Staphylococcus aureus ﾿ 8

2.1.7 Escherichia coli ﾿ 9

2.2 Hand Towels and Hand Hygiene    ﾿ 10

CHAPTER THREE

3.0 Materials and Methods ﾿ 11

3.1 Study Area    ﾿ 11

3.2 Materials  ﾿ 11

3.3 Sample Collection ﾿ 11

3.4 Preparation of Culture Media  ﾿ 11

3.5 Bacteria Inoculation ﾿ 12

3.6 Colony Counting ﾿ 12

3.7 Isolation and Identification of Bacteria Isolate    ﾿ 12

3.7.1 Gram Stain ﾿ 12

3.7.2 Catalase Test ﾿ 13

3.7.3 Coagulase Test    ﾿ 13

3.7.4 Citrate Test      ﾿ 13

3.7.5 Motility, Indole and Urease Test    ﾿ 14

3.7.6 Triple Sugar Iron Test      ﾿ 14

3.7.7 Oxidase Test  ﾿ 15

3.8 Antibiotic Susceptibilty Testing  ﾿ 15

3.9 Data Analysis    ﾿ 15

CHAPTER FOUR

4.0  ﾿ Results ﾿ 16

CHAPTER FIVE 

5.0       Discussion Conclusion Recommendation ﾿ 23

5.1 ﾿ Discussion ﾿ 23

5.2 ﾿ Conclusion ﾿ 25

5.3 ﾿ Recommendation ﾿ 25

References ﾿ 26