scholarly journals Serotyping Isolated Strains of Salmonella for Consomption in the Eastern Logone Province in Chad

2019 ◽  
Vol 7 (1) ◽  
pp. 43-48
Author(s):  
T. Maoudombaye ◽  
A. Bodering ◽  
Mahamat Seid Ali Malloum ◽  
G. Ndoutamia ◽  
A. Ngakou
Keyword(s):  
River Water ◽  
Food Poisoning ◽  
Water Sources ◽  
Homogeneous Distribution ◽  
Salmonella Spp ◽  
Biochemical Identification ◽  
Pathogenic Serotypes ◽  
Petroleum Basin ◽  
French Standard

The present work was carried out in the Doba petroleum basin, Eastern Logone Province, and focused on the serotyping of strains of salmonella isolated in well water, boreholes and rivers for the consumption of the population. The sampling was carried out according to a complete randomized device with 10 samples per source of water, making a total of 30 samples. Salmonellae were detected according to the French standard ISO 6579: 2002, followed by serotyping. The results of the biochemical identification test of the API 20 E gallery led, thanks to the Apiweb Tm-API 20E V4.1 site to Salmonella spp. The serotyping results revealed, according to the White-Kauffmann-Le Minor table, serovars Anatum, Mbandaka and Idikan. S. Anatum was detected in P4 well waters and F6 wells; S. Mbandaka, in F9 and R8 river water; and finally, S. Idikan, in F5 and R4 river water. These results show a homogeneous distribution of these serotypes in the different water sources of the study area. The presence of these pathogenic serotypes in drinking water sources attests that these waters are unhealthy in accordance with WHO's guidelines for drinking quality. Corrective measures are needed to improve the quality of these water rich in germs that may cause food poisoning.

Bacteriological Analysis of Ready-to-eat Foods from Morogoro Municipal Market

2020 ◽  
Vol 37 ◽  
pp. 17-24
Author(s):  
J.N. Ndunguru ◽  
D.G. Ndossi
Keyword(s):  
Bacterial Contamination ◽  
Food Poisoning ◽  
Food Preparation ◽  
Salmonella Spp ◽  
Street Vendors ◽  
Bacteriological Analysis ◽  
Additional Information ◽  
Microbiological Methods ◽  
Handling Practices

Street vendors supply large quantities of food at affordable prices in many places especially in developing countries. Street foods are common sources of bacteriological contamination causing food poisoning, diarrhea, cholera and typhoid fever. This study analyzed the bacteriological quality of ready-to-eat foods vended in Morogoro Municipal Market. A total of 70 samples from different street foods were randomly collected from different vendors and transported in cool boxes to the laboratory for bacteriological analysis. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Majority (67.1%) of the ready to eat foods were contaminated with bacteria. Vegetable salads and Potato fries showed highest bacterial contamination rates (78.6%). Escherichia coli (49.2%) was the major isolate in all food types. Other bacteria isolated were Bacillus cereus (19.7%), Staphylococcus aureus (14.8%), Klebsiella pneumoniae (14.8%) and Salmonella spp. (1.6%). E. coli was resistant to some antimicrobials (carbenicilin, clindamycin and tetracycline). High levels of bacterial contamination were associated with poor hygiene of vendors, unsafe food handling practices and use of contaminated water in food preparation.  Although the presence of the microorganisms is not necessarily a threat to human health, the fact that some microorganisms were resistant to some antibiotics is of concern. Provision of sanitation and hygiene education to vendors and regulations for implementation of good hygienic practices can improve quality of street foods

Bacteriological Analysis of Ready-to-eat Foods from Morogoro Municipal Market

2020 ◽  
Vol 37 ◽  
pp. 17-24
Author(s):  
J.N. Ndunguru ◽  
D.G. Ndossi
Keyword(s):  
Bacterial Contamination ◽  
Food Poisoning ◽  
Food Preparation ◽  
Salmonella Spp ◽  
Street Vendors ◽  
Bacteriological Analysis ◽  
Additional Information ◽  
Microbiological Methods ◽  
Handling Practices

Street vendors supply large quantities of food at affordable prices in many places especially in developing countries. Street foods are common sources of bacteriological contamination causing food poisoning, diarrhea, cholera and typhoid fever. This study analyzed the bacteriological quality of ready-to-eat foods vended in Morogoro Municipal Market. A total of 70 samples from different street foods were randomly collected from different vendors and transported in cool boxes to the laboratory for bacteriological analysis. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Majority (67.1%) of the ready to eat foods were contaminated with bacteria. Vegetable salads and Potato fries showed highest bacterial contamination rates (78.6%). Escherichia coli (49.2%) was the major isolate in all food types. Other bacteria isolated were Bacillus cereus (19.7%), Staphylococcus aureus (14.8%), Klebsiella pneumoniae (14.8%) and Salmonella spp. (1.6%). E. coli was resistant to some antimicrobials (carbenicilin, clindamycin and tetracycline). High levels of bacterial contamination were associated with poor hygiene of vendors, unsafe food handling practices and use of contaminated water in food preparation.  Although the presence of the microorganisms is not necessarily a threat to human health, the fact that some microorganisms were resistant to some antibiotics is of concern. Provision of sanitation and hygiene education to vendors and regulations for implementation of good hygienic practices can improve quality of street foods

scholarly journals Evaluation of a small scale water disinfection system using WFMF

2015 ◽  
Author(s):  
◽  
Dorcas Enaji Alfa
Keyword(s):  
Drinking Water ◽  
Water Treatment ◽  
River Water ◽  
Water Sources ◽  
Woven Fabric ◽  
Residual Chlorine ◽  
E Coli ◽  
Quality Of Water ◽  
Rural Water

Provision of microbiologically safe drinking water for people living in the rural areas of developing countries remains a major challenge to date. One of the reasons is due to the inability to access potable water mainly because of poor existing water purification systems. Current measures have been put in place to address the challenges of rural water supply. Development of appropriate technologies such as decentralized water treatment supply in the form of point of use (POU) systems are been considered. In lieu of the above, an appropriate POU system known as the Remote Rural Water Treatment System (RRWTS) was developed at Durban University of Technology (DUT). The RRWTS is polyester based locally sourced Woven Fabric Microfiltration (WFMF) membrane system. The unit is made up of flat sheet modules that are assembled into a pack. It is a robust gravity driven system with the ability to remove suspended solids and colloids in the form of turbidity. The system has high flux of 35 ± 7 LMH and turbidity below 1 NTU, it has the ability to remove pathogens well above 95%. However, this does not comply with WHO and SANS drinking water standards of zero E. coli count/100 ml of treated water. In order to bring the water treated by RRWTS to a satisfactory level for drinking, it is then necessary to add a separate disinfection step like chlorination step to further remove the remaining microbial contaminants. Thus the main objective of the study was to evaluate the disinfection efficacy of two disinfectants namely waterguard and bromochlor tablet disinfectants and investigate their integration with the WFMF membrane. The study was categorised into three parts. The first part is the addition of disinfectants to unfiltered river water sources for the determination of residual chlorine and the most optimum dose that will yield effective disinfection and also evaluate the extent of E. coli removal by the disinfectants. The second stage was the filtration of four river water sources using the woven fibre membrane (WFM) to determine the efficiency of WFMF. Finally the effect of disinfection kinetics on disinfection was achieved by agitating the water after disinfection and allowing it to stand at different contact times. Performance of the RRWTS was determined by the amount of E. coli and turbidity removed during filtration using WFMF and by chemical disinfectants after filtration. The results on residual chlorine for different water sources showed that feed quality and disinfectant dose determines the quantity of residual chlorine on all the water sources. The effectiveness of chemical disinfectants in E. coli removal is affected by the quality of water to be disinfected. The study showed that turbidity plays a major role on disinfection by increasing chlorine demand on water sources with high turbidity levels. The WFMF demonstrated excellent filtration performance by producing permeates with turbidity less than 1 NTU for feed turbidities ranging from 10 to 200 NTU. The E. coli removal efficiency by WFMF was very high on all the water sources treated. There was 95-99.8% E. coli removal on raw feeds with influent E. coli ranging between 500 and 44500 CFU/100 ml. It was seen that major benefits are derived from integrating the WFMF (RRWTS) with chemical disinfection. The benefits includes; better disinfection that meets drinking water set guidelines of zero E. coli and improved quality of water. The need for disinfection kinetics in order to obtain superior disinfection was eliminated. The possibility of disinfection-by-product formation was reduced as smaller quantities of chemical disinfectants were required for complete disinfection on the filtered water.

scholarly journals Microbiological quality of seasoned chicken cuts using Escherichia coli and Salmonella spp. as quality indicators.

2020 ◽  
Vol 9 (11) ◽  
pp. e38091110013
Author(s):  
Flávio Barbosa da Silva ◽  
Bruna Ribeiro Arrais ◽  
Marcos Roberto Alves Ferreira ◽  
Iderval da Silva Júnior Sobrinho ◽  
Márcia Dias ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Production Chain ◽  
E Coli ◽  
Important Health ◽  
Pathogenic Serotypes

Enteropathogens such as Salmonella spp. and Escherichia coli are important health challenges in the poultry production chain, because when installed in the production chain, they impair the safety of food supply. The determination of the microbiological quality of chicken meat, especially when marketed in spiced form, is necessary, given that consumer prefer this type of processed protein. This work aims to evaluate the microbiological quality of the meat of seasoned chicken marketed in the municipality of Rio Verde, Goias, using Salmonella spp. and Escherichia coli as target microorganisms, and considering as variables the type of establishment, validity date and presence of municipal inspection seal. From 80 analyzed samples, 30% (24/80) of samples were positive for Salmonella spp. and 55% (44/80) for E. coli. Regarding the type of establishment, it was observed that 27.45% (14/51) of supermarket samples and 34.48% (10/29) of meat store samples were contaminated by Salmonella spp. Considering E. coli, 49.01% (25/51) of supermarket samples and 65.55% (19/29) of meat store samples were positive for this pathogen. 80% (64/80) of the samples had the municipal inspection seal (MIS), and 83.75% (67/80) contained the expiration date on the label. The legislation in its narrative guarantee’s protection for the consumer with regard to the presence of pathogenic serotypes of these agents, however, it is worth noting that the effective action of health surveillance, and the constant laboratory investigation of the products are necessary.

Microbiological Condition of Ground Meat Retailed in Monterrey, Mexico

2001 ◽  
Vol 64 (8) ◽  
pp. 1249-1251 ◽  
Author(s):  
NORMA HEREDIA ◽  
SANTOS GARCÍA ◽  
GUADALUPE ROJAS ◽  
LUCÍA SALAZAR
Keyword(s):  
Microbial Contamination ◽  
Food Poisoning ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Ground Meat ◽  
Fusarium Spp ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Low Levels

Eighty-eight samples of ground meat were randomly collected from retail stores in the metropolitan area of Monterrey, Mexico, and were analyzed for microbial contamination. Methods were those recommended by the Mexican regulation and/or the U.S. Food and Drug Administration. Over 75% of the samples contained 105 total mesophilic microorganisms per g, and over 40% had 106 total coliforms per g. Fecal coliforms were present in most samples. Staphylococcus aureus was detected in 2.3% of the samples, Salmonella spp. in 11.4%, Listeria spp. in 62%, and L. monocytogenes in 16%. Escherichia coli was detected in 76% of samples, but none was serotype O157:H7. Shigella spp. was not found in any sample. Fusarium spp. and Mucor spp. were detected in 3.4% of the samples, and low levels of yeast in 93%. The microbiological quality of the ground meat analyzed was unsatisfactory, and the product could be an important cause of food poisoning.

scholarly journals Comparative Study on the Physicochemical and Bacteriological Quality of Some Drinking Water Sources in Abuja, Nigeria

2017 ◽  
Author(s):  
Sadiya Atiku ◽  
Chukwuma C. Ogbaga ◽  
Olatunbosun O. Alonge ◽  
Onyinye F. Nwagbara
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
River Water ◽  
Physicochemical Parameters ◽  
Water Sources ◽  
World Health ◽  
Drinking Water Source ◽  
Pseudomonas Spp ◽  
Drinking Water Sources

Diseases caused by contaminated water consumption and poor hygiene are among the leading cause of death in children, the elderly and people with compromised immune system. The present study aims to assess the drinking water quality of some selected drinking water sources in the chosen study area using water quality index (WQI). Samples of drinking waters were collected from four different sources—river, sachet (packaged), borehole and well in Jabi, Abuja, Nigeria for physicochemical and bacteriological analyses using standard methods. With the exception of pH, river water had the highest content of all the physicochemical parameters examined. Some of the physicochemical parameters such as temperature and pH determined in this study were mostly within the World Health Organization (WHO) standard. The bacteriological analyses revealed that the highest total viable counts of 1.54 (0.12) × 102 (cfu/mL) were obtained in the river sample while the least values of 0.03 (0.00) × 102 (cfu/mL) were obtained in the sachet water. Three bacterial isolates of Escherichia coli, Pseudomonas spp and Aeromonas spp were isolated from well water while Pseudomonas spp and Proteus spp were isolated from borehole water. All other bacteria were isolated from the river. The study demonstrates that the safest drinking water source in Idu district, Jabi, Abuja is the sachet/packaged water while the least safe is the river water due to the presence of significant opportunistic pathogens. The results of this study are beneficial for water quality management and could be used for low-cost effective water quality assessment in Jabi.

scholarly journals Microbiological Quality and Safety of pre-cut fruit retailed in Ilorin, Kwara State, Nigeria

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
M B Odebisi-Omokanye
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Fungal Species ◽  
Plate Count ◽  
Salmonella Spp ◽  
Microbiological Characteristics ◽  
Fruit Samples ◽  
Aerobic Plate Count

The microbiological quality of pre-cut fruits retailed in three local markets in Ilorin, Kwara state, Nigeria was assessed. Pre-cut fruit samples comprising watermelon, pineapple and pawpaw were obtained from vendors at different retail outlets in the markets and the physicochemical and microbiological characteristics were examined. Mean total aerobic plate count ranged from 1.20 x 104 to 2.0 x 104cfu/g while fungal count ranged from 0.5 x 102 to1.6 x 102 cfu/g. Eight bacterial and six fungal species were isolated: Proteus vulgaris, Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Campylobacter jejuni, Klebsiella aerogenes, Escherichia coli, Salmonella spp. Aspergillus niger, Aspergillus flavus, Mucor mucedo, Rhizopus stolonifer , Aspergillus fumigatus and Saccharomyces cerevisiae. The physicochemical parameters studies varies as follows: pH ranged from 3.5 to 4.1, moisture content 60.20 to 90.73%, titratable acidity 0.42 to 0.80g/100ml, ash 0.50 to 1.11% and total sugar 2.01 to 2.53g/100ml. The findings from this study showed that the fruits contained microorganisms that are potentially pathogenic. Under favourable conditions, they may multiply and thus render the fruits unsafe for consumption as they could become means of food poisoning.

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