Evaluation Of Bacteria Of Public Health Importance In Okpa

ABSTRACT

The study was aimed at evaluating the bacteria of Public health importance in Okpa. Twenty five samples were collected from five different locations and analysed for total aerobic count. The organisms isolated were Staphylococcus aureus, Escherichia coli, Salmonella and Shigella species using standard bacteriological methods. The mean aerobic bacterial count from the different locations ranged from 2.72 x 104cfu/ml to 1.91 x 105cfu/ml. The predominant bacteria was Staphylococcus aureus showing occurrence in all the samples collected from the different locations  with prevalence ranging from 60-100%, which was closely followed by Escherichia coli with prevalence also ranging from 60-100%, Shigella had an occurrence ranging from 20-80% and Salmonella  ranged from 0-60% in occurrence. These findings suggest that Okpa may constitute a source of food poisoning, consequently public health hazards. The need for improvement and maintenance of good hygienic practices by food handlers and vendors in the market could serve as a means for reduction in the level of contamination by these isolated organisms. 

TABLE OF CONTENTS

Title page ﾿           i

Certification ﾿           ii

Dedication ﾿           iii

Acknowledgement ﾿           iv

Table of contents ﾿           v

List of tables ﾿           viii ﾿           

Abstract ﾿           ix

CHAPTER ONE

1.0 Introduction ﾿ 1

1.1 Aim and Objectives ﾿ 3

CHAPTER TWO

2.0 Literature Review ﾿ 5

2.1 Bambara groundnut ﾿ 5

2.1.1 Nutritional composition of bambara groundnut ﾿ 6

2.1.2 Anti-Nutritional components of bambara groundnut ﾿ 8

2.1.3 Processing and Utilization of bambara groundnut ﾿ 9

2.2 Food borne infection and intoxication ﾿ 11

2.3 Food borne diseases ﾿ 12

2.4 Bacteria of public health importance ﾿ 12

2.4.1 Staphylococcus aureus ﾿ 12

2.4.2 Escherichia coli ﾿ 13

2.4.3 Salmonella ﾿ 13

2.4.4 Shigella ﾿ 15

2.5 Prevention and control of food borne diseases ﾿ 15

2.6 Food Security ﾿ 16

2.7 Consumers of ready to eat foods ﾿ 17

2.8 Microbiological Safety ﾿ 17

CHAPTER THREE

3.0 Materials and Method ﾿ 19

3.1 Sample Collection ﾿ 19

3.2 Sample Preparation ﾿ 19

3.2.1 Sterilization of Materials ﾿ 19

3.2.2 Media Preparation ﾿ 19

3.3 Viable count ﾿ 20

3.4 Identification of isolates ﾿ 20

3.5 Gram Staining ﾿ 20

3.6 Motility test ﾿ 21

3.7 Biochemical test ﾿ 21

3.7.1 Catalase test ﾿ 21

3.7.2 Coagulase test ﾿ 21

3.7.3 Oxidase test ﾿ 22

3.7.4 Indole test ﾿ 22

3.7.5 Citrate utilization test ﾿ 22

CHAPTER FOUR

4.0 Result ﾿ 23

CHAPTER FIVE

5.0 Discussion and Conclusion ﾿ 27

5.1 Discussion ﾿ 27

5.2 Conclusion ﾿ 28

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