Scholarly works in Pharmaceutical Microbiology
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Item A Study of microbial infestation of currency notes in circulation from selected handlers with specific professions in Sagamu community of Ogun State(Centre National de la Recherche Scientifique et Technologique (CNRST), 2022) Okunye, O. L.; Idowu, P. A.; Okanlawon, B. M.; Adejumo, O. E.; Alao, I. O.; Adeyemo, O. M.; Ayedun, J. S.Bacteria are ubiquitous and the ease of survival, adaptation and transmission of some nutritionally non-exacting species amongst the microbes had made it a force to be reckoned with. This study evaluated bacterial contaminants on selected naira denomination, officially recognized currency of transaction in circulations and determined the resistance of the isolates to conventional antibiotic in use. A total of 160 samples of currency notes 20 each of 8 existing denomination were collected from selected subjects of various professions for bacteriological examination and antibiogram determination with a view to identifying possible risk factors associated with these contaminated notes. Equal percentage of polymers to paper currency was collected, the microbial load was found to be higher in lower denominations irrespective of their polymer status. The total bacterial count per milliliter variedbetween 2.28x104 and 4.20x107. The ratios of percentage distributions of isolates;Staphylococcus aureus (36.8%), Escherichia coli (31.5%), Bacillus spp (3.7%) andPseudomonas aeruginosa (27.5%) and varied resistance to antibiotics used were recorded. The alarming resistance of bacterial of clinical status obtained from thisstudy to conventional antibiotics, serves an indication of potential threat of contaminated currency notes to the public health.Item Bacteriological examination and potassium bromate analysis of bread samples from selected retail outlets in two locations south west Nigeria(Pharmaceutical Society of Nigeria (PSN), 2021) Okunye, O. L.; Idowu, P. A.; Okanlawon, B. M.; Akpotu, M. O.; Ike, W.Background: Bread is a staple food prepared from dough of flour and water, usually by baking. It is one of the oldest man-made foods consumed by all socio-economic groups. This study was carried out to evaluate the bacteriological profiles and investigate the potassium bromated additives in bread from retail outlets in south west Nigeria. Methods: Bread samples homogenates were examined by standard plate count method on different culture media for isolation of Staphylococcus aureus, Esherichia coli, Pseudomonas aeruginosa, Penicillium spp. And Rhizophus spp were also analyzed for the presence of potassium bromate by spectrophotometry. Potassium bromated in the bread samples was quantitively and qualitatively analyzed using spectrometric determination of bromated in bread. Results: All the 10 samples were found to contain bacteria and molds in varied proportions. Average counts of the isolates for both packed and unpacked bread samples; Staphylococcus aureus,(2.6× 104cfu/g): (4.0× 105cfu/g), Escherichia coli 1.08× 103cfu/g : 1.66× 105cfu/ ) Pseudomonas aeruginosa ( 0.79× 102cfu/g): (1.40× 105cfu/g), Penicillium spp (1.92 × 104cfu/g): (2.74× 105cfu/g) and Rhizopus (1.92× 103cfu/g): (2.71× 105cfu/g)respectively while the bromate levels ranged from0.02 ± 0.05 ppm to 9.33 ± 0.30 ppm were, an indication of not all bakeries following the standard regulation required by NAFDAC for bread production. Conclusion: The presence of food poisoning bacteria in the bread examined could be traced to raw material quality, sanitary status of equipment, handlers hygiene, environment and storage condition while the amount of potassium bromate content found could threaten consumers' life when consumed regularly and hence, the needs for strict monitoring by the food and drug regulatory agencyItem Detection of extended spectrum beta-lactamase Escherichia coli and histamine contents in raw mackerel (Scomber japonicus) sold in open markets in Sagamu, Nigeria.(Faculty of Basic Medical Sciences, College of Medicine of the University of Lagos, 2022) Okunye, O. L.; Idowu, P. A.; Okanlawon, B. M.; Adejumo, O. E.; Lawal, A. S.; Ademola, S. R.Background: A food borne sickness called histamine fish poisoning is frequently brought on by eating some fish species that have high levels of histamine and other biogenic amines in their tissues. When fish is improperly stored and preserved, its natural makeup makes it polluted. Objectives: This study was carried out to examine the histamine contents, determine the extended spectrum beta-lactamase producing isolates of Escherichia coli from the gut of raw mackerel fish obtained in Sagamu markets and relate the plasmid isolated, if present, with Extended Spectrum Beta Lactamase (ESBL). Materials and Methods: Fifty (50) mackerel fish were dissected and their guts were removed for the isolation of E. coli on eosin methylene blue agar medium. The isolates obtained were Gram stained, biochemically characterized, and thereafter plated on Mueller Hinton agar impregnated with ESBL discs by double disc synergy methods. Ten gram (10 g) of each part of fish weighing 100 g was blended for histamine determination by spectrophotometry and plasmid analysis of some selected ESBL resistance amongst the isolates were determined. Results: Escherichia coli were found in all fifty mackerel fish and 31 (62%) of those were ESBL producers. All of these were plasmid-free. In 14 (28%) of the 50 fish analysed, histamine concentrations of more than 100mg/100g exceeded the tolerance threshold of 10mg/100g. Conclusion: The results from the study showed that some of the fish sold in the markets of Sagamu contain ESBL producing Escherichia coli which may be considered as reservoirs for resistant bacteria. Significant level of histamine recorded surpassed histamine tolerance level in fish for human consumption. There is a need to provide storage facilities and raise hygiene awareness in markets where fish is sold.Item A study of microbial infestation of currency notes in circulation from selected handlers with specific professions in Sagamu community of Ogun State.(Centre National de la Recherche Scientifique et Technologique (CNRST), Burkina Faso, 2022) Okunye, O. L.; Idowu, P. A.; Okanlawon, B. M.; Adejumo, O. E.; Alao, I. O.; Adeyemo, O. M.Bacteria are ubiquitous and the ease of survival, adaptation and transmission of some nutritionally non-exacting species amongst the microbes had made it a force to be reckoned with. This study evaluated bacterial contaminants on selected naira denomination, officially recognized currency of transaction in circulations and determined the resistance of the isolates to conventional antibiotic in use. A total of 160 samples of currency notes 20 each of 8 existing denomination were collected from selected subjects of various professions for bacteriological examination and antibiogram determination with a view to identifying possible risk factors associated with these contaminated notes. Equal percentage of polymers to paper currency was collected, the microbial load was found to be higher in lower denominations irrespective of their polymer status. The total bacterial count per milliliter varied between 2.28x104 and 4.20x107 . The ratios of percentage distributions of isolates; Staphylococcus aureus (36.8%), Escherichia coli (31.5%), Bacillus spp (3.7%) and Pseudomonas aeruginosa (27.5%) and varied resistance to antibiotics used were recorded. The alarming resistance of bacterial of clinical status obtained from this study to conventional antibiotics, serves an indication of potential threat of contaminated currency notes to the public health.Item Bacteria examination and potassium bromate analysis of bread samples from selected retail outlets in two locations south west Nigeria(Pharmaceutical Society of Nigeria, 2021) Okunye, O. L.; Idowu, P. A.; Okanlawon, B. M.; Akpotu, M. O.; Ike, W. E.Background: Bread is a staple food prepared from dough of flour and water, usually by baking. It is one of the oldest man-made foods consumed by all socio-economic groups. This study was carried out to evaluate the bacteriological profiles and investigate the potassium bromated additives in bread from retail outlets in south west Nigeria. Methods: Bread samples homogenates were examined by standard plate count method on different culture media for isolation of Staphylococcus aureus, Esherichia coli, Pseudomonas aeruginosa, Penicillium spp. And Rhizophus spp were also analyzed for the presence of potassium bromate by spectrophotometry. Potassium bromated in the bread samples was quantitively and qualitatively analyzed using spectrometric determination of bromated in bread. Results: All the 10 samples were found to contain bacteria and molds in varied proportions. Average counts of the isolates for both packed and unpacked bread samples; Staphylococcus aureus,(2.6× 4 5 3 5 10 cfu/g): (4.0× 10 cfu/g), Escherichia coli 1.08× 10 cfu/g : 1.66× 10 cfu/ ) Pseudomonas aeruginosa ( 2 5 4 5 0.79× 10 cfu/g): (1.40× 10 cfu/g), Penicillium spp (1.92 × 10 cfu/g): (2.74× 10 cfu/g) and Rhizopus 3 5 (1.92× 10 cfu/g): (2.71× 10 cfu/g)respectively while the bromate levels ranged from0.02 ± 0.05 ppm to 9.33 ± 0.30 ppm were, an indication of not all bakeries following the standard regulation required by NAFDAC for bread production. Conclusion: The presence of food poisoning bacteria in the bread examined could be traced to raw material quality, sanitary status of equipment, handlers hygiene, environment and storage condition while the amount of potassium bromate content found could threaten consumers' life when consumed regularly and hence, the needs for strict monitoring by the food and drug regulatory agency.