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Salmonella status of eggs on the market in South-western Nigeria
(2012-09) Ajulo, H. O.; Adetunji, V. O.; Babalobi, O. O.; Ajulo, M. O.
The increasing prevalence of Salmonella enteritidis and the corresponding rise in human health risks necessitate the need to know the status of Salmonella in eggs sold in a major market: Bodija in Southwestern Nigeria. A total of 360 eggs were randomly bought from Bodija market. Six egg shells were pooled together to form 60 egg composites and six egg content were pooled together to form another 60 egg composites making a total of 120 egg composites. Biochemical screening, gram staining, serological identification, antimicrobial sensitivity test, coagulase, oxidase test were done in bacterial egg culture to identify Salmonella enteritidis. In all composites, 4 (3.33%) were suspected to be positive to Salmonella. Only 2 of the 4 isolates were subjected to serology and proved positive after testing with Poly “O” antiserum and Salmonella antisera “D”, so that the final proportion of egg composite sample isolated to be Salmonella was (1.66%). The strain 5v8 was very sensitive to Nitrofurantion with mean inhibition zone of (9.5mm) and totally resistant to Nalidixic acid while 3s2 was very sensitive to Nalidixic acid with mean inhibition of (12.5mm). 3s2 was resistant to Cotrimoxazole and Nitrofurantion. The two isolated strains and their replicates showed antibiotic sensitivity with a marked variation suggesting different strains of Salmonella enteritidis or genetic drift. Resistance of the two isolated strains of Salmonella enteritidis to antibiotics is of great concern to public health in treatment of infections.
Public health risks associated with egg consumption patterns in Ibadan
(2012-09) Ajulo, H. O.; Adetunji, V. O.; Babalobi, O. O.; Ajulo, M. O.
Foods of animal origin, especially poultry and poultry products, including eggs, have been consistently implicated in sporadic cases and outbreaks of human salmonellosis. Forty questionnaires were randomly distributed to people that came to purchase eggs at Bodija Market so as to assess the level of egg usage, preparation and consumption practices. A large proportion (70%) of the sampled population fell between ages (25-64) years. Only (55%) had tertiary education. All the respondents consumed eggs on regular bases with the highest proportion (67.5%) consuming eggs on weekly bases followed by daily consumption of egg (20%). Most respondents stored eggs in containers and crates (67%) followed by refrigerator (25%) and refrigerator and crates (8%). Only 22.5% of the respondents ate well cooked eggs alone while the remaining (77.5%) of the respondents ate one form of raw or undercooked egg. The (25%) respondents that had knowledge of Salmonellosis consumed eggs daily (17.5%). Symptoms of salmonellosis were observed by (7.5%) of the respondents after eating raw or undercooked eggs. Majority of the consumer population fell between ages 25-64yrs of age. Most of the respondents ate eggs on weekly bases showed that egg is in high demand as a form of animal protein. Most of the respondents consumed raw and under-cooked eggs. In spite of high level of education among respondents, most of the respondents admitted they had never heard of salmonellosis. Lack of awareness of salmonellosis, presence of egg related food poisoning and risky consumption patterns are of great significance to public health.
A comparative assessment of the nutritional contents of ‘wara’ a West African soft cheese using calotropis procera and cymbopogon citratus as coagulants
(African Scholarly Science Communications Trust, 2011) Adetunji, V. O.; Babalobi, O. O.
The processing line of West African soft cheese varieties (processed with Calotropis procera (Sodom apple) and Cymbopogon citratus (lemon grass) leaf extracts was assessed for nutrient compositions (nitrogen, crude protein, fat, lactose, moisture content), pH, total aerobic plate count and trace elements (Fe, Zn, Cu, Mn, Na, Ca, Mg and K). The percentage of nutrient composition, pH and the total aerobic plate count of microbes were: milk (nitrogen (2.05), protein (2.78), fat (5.33), lactose (1.86), moisture contents (88.75), pH (3.91) and total aerobic plate count (7.3logcfu/ml); Calotropis procera processed cheese (nitrogen (2.00), protein (2.56), fat (4.43), lactose (1.72), moisture contents (62.89), pH (3.58) and total aerobic plate count (7.34logcfu/ml); Cymbopogon citratus processed cheese (nitrogen (2.01), protein (2.53), fat (4.33), lactose (1.68), moisture contents (63.56), pH ( 3.56) and total aerobic plate count (7.43 logcfu/ml). There were significant differences between the parameters measured in the raw milk and processed cheese at 95% confidence limit. However, the parameters measured varied slightly in the two cheese varieties (Calotropis procera and Cymbopogon citratus). The total aerobic plate counts in milk and cheese were higher than international standards set by Codex alimentarius. Addition of leave extracts (Calotropis procera and Cymbopogon citratus) increased the total aerobic plate counts but the counts dropped at the curdling point during processing. Cymbopogon citratus cheese had a higher total aerobic plate count than the Calotropis procera cheese although not at a significant level. There was an increase in Fe, Zn, Cu and Na along the processing line, but a decrease ensued in Mn, Ca, Mg and K. There was no significant difference in the Zn, Cu, Mn, Ca, Mg, K, N, protein, fat and lactose contents of the two cheese types although all trace elements and nutrients assayed were higher in the Calotropis procera processed cheese with the exception of Fe content. The study suggests the use of Cymbopogon citratus leaf extract as a local milk coagulant due to reports of probable health hazard from the use of C. procera. However, further work on improving the yield of cheese when Cymbopogon citratus is used as coagulant is still necessary.

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