IDENTIFICATION OF MICROORGANISMS ASSOCIATED WITH DIARRHEA AND OTHER GASTROENTERITIS IN SCHOOL ENVIRONMENT

ABSTRACT

This study aims to identify and characterize microorganisms associated with diarrhea and other gastroenteritis infections in a school environment, specifically focusing on the hands of microbiology students at Michael Okpara University of Agriculture, Umudike. Sixty samples were collected using sterile swab sticks and analyzed in the laboratory. The culture media used included nutrient agar, Salmonella and Shigella agar (SSA), MacConkey agar, and Mannitol salt agar. Following standard microbiological procedures, the study isolated and identified bacterial species through various tests, including Gram staining, motility, indole, citrate, catalase, coagulase, and sugar fermentation tests.

The findings revealed a high prevalence of Escherichia coli (88%), Staphylococcus aureus (75%), Shigella (40%), and Salmonella (41%) among the samples. The high contamination rates were attributed to inadequate hygiene practices among the students, such as improper hand washing and the use of damp handkerchiefs. The study highlighted the significant public health risks posed by these pathogens, which are known to cause food poisoning and gastrointestinal diseases. Escherichia coli and Staphylococcus aureus were particularly prevalent on the hands of first-year students, likely due to their lower hygiene standards and frequent hand-to-mouth behaviors.

The study concludes that the hands of students are reservoirs for pathogenic organisms that contribute to the spread of diarrheal and gastroenteritis infections. It emphasizes the importance of proper hand hygiene practices, including thorough hand washing with soap and the use of hand sanitizers. Recommendations include educational campaigns to raise awareness about hand hygiene, installation of hand washing reminders and facilities, and avoiding the use of damp handkerchiefs. These measures are essential to reduce the risk of infection and improve overall public health in the school environment.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgement                                                                                                                  iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          vii

                                                                                                                                    viii

Abstract                                                                                                                                  ix

CHAPTER ONE

1.1       Introduction                                                                                                                1

1.2       Aims and objectives                                                                                                   2

CHAPTER TWO

LITERATURE REVIEW

2. 1 Microbial ubiquity                                                                                                           3

2.2Skin microbiome                                                                                                               4

2.3       Hand contamination                                                                                                   5

2.4       Hand hygiene and personal protection                                                                       6

2.5 Characteristics of bacteria staphylococcus species                                                          7

CHAPTER THREE

MATERIALS AND METHOD

3.1 Sample collection                                                                                                             13

3.2 Sterilization of glass wares.                                                                                              13

3.3 Preparation of culture media                                                                                            13

3.4  Isolation of bacterial                                                                                                        14

3.5  Identification of bacterial                                                                                                14

3.5.1 Gram staining                                                                                                                14

3.5.2Test of motility                                                                                                               14

3.5.3    Indole test                                                                                                                   15

3.5.4    Citrate test                                                                                                                   15

3.5.5    Catalase test                                                                                                                15 3.5.6 Coagulase test

3.5.7 Sugar fermentation test                                                                                                  15                                                                                                                                                        15       

CHAPTER FOUR

RESULTS

4.1 Prevalence of bacterial isolates                                                                                        17

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION.

5.1       Discussion                                                                                                                   23

5.2       Conclusion                                                                                                                  24

5.3       Recommendation                                                                                                       24

References                                                                                                                             

LIST OF TABLES

Table     Title                                                              Page

 1:          Identification of bacterial isolates                                                                            18

2: Carbohydrate utilization test                                                                                     19

3:           Distribution of bacterial isolate among the various level of students.                        20       

4:           Frequency of occurrence of the isolates among the various levels           

              of Microbiology students.                                                                                         21                               

CHAPTER ONE

1.0   INTRODUCTION

Harmful microorganisms can be transferred to hand from contaminated surfaces people come into contact in daily life. Contaminated hands can transmit disease to one self as well as others.   Humans can spread bacteria by touching other people’s hand, hair, nose and bodily fluids like nasal excretions and also contaminated foods or water can transport bacteria, viruses, and parasites to unwitting hosts (WR DE ALWIS, 2012.)                        

Hands often acts as vectors that carry disease-causing pathogens from person to person either through direct contact or indirectly via surfaces, failure to perform appropriate hand hygiene practices is a leading cause of the spread multi resistant organism and has been recognized as a significant contributor to outbreak of infectious disease  by World Health Organization (WHO) recognizes that washing of hands with soap will prevent infection in patients and is the most effective and inexpensive way to prevent transmission.( WHO, 2009).

 In 1938, Price established that bacteria recovered from the hands could be into 2 categories namely:  (Resident micro biota) and  (Transient micro biota). The resident flora consists of micro organisms residing under the superficial cells of the Stratum corneum  and  can also be found on the surface of the skin, Staphylococcus epidermis is the dominant species, other resident bacteria include Staphylococcus hominis and other Coagulase negative Staphylococci followed by Coryne bacteria.  Resident flora is less likely to be associated with infections but may cause infections in sterile body cavities, eye, or non-intact skin.

Transient flora which colonizes the superficial layers of the skin is more amenable to removal by routine hand hygiene, Transient micro organisms do not usually multiply on the skin, but they survive and sporadically multiply on the skin surface. They are often acquired by health workers during direct contact with patients or contaminated environmental surfaces adjacent to the patients. Transmissibility of transient flora depends on the species present, the number of microorganism on the surface and the skin surface and the skin moisture. The hands may become persistently colonized by pathogenic flora such as Staphylococcus aureus.

1.2 Aims and Objectives

i) To characterize public  health  importance on hands  of Microbiology Students of Michael Okpara University of Agriculture, Umudike.

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