MICROBIAL EVALUATION OF CONTAMINATION OF SHARED HAND TOWELS IN RESTAURANT.

ABSTRACT

This study was to evaluate the microbial contamination of shared hand towels in restaurant located in Umuahia. A total of 10 sampls were collected from five different restaurants and were analyzed in laboratory. Out of the 10 samples four different bacteria genera were isolated which include Escherichia coli, Klebsiella species, Staphylococcus aureus and Salmonellas species, the only fungi isolated from the sample was Aspergilus niger.. Escherichia coli had highest percentage occurrence of 35.7% while the least percentage occurrence of 11.9% was recorded by Streptococcus species. The antibiotic susceptibility test carried out shows that Salmonella spp was the most sensitive organisms while staphylococcus aureus was seen to be the most resistant organisms. The Percentage sensitivity and resistance of the isolates to different antibiotics shows that Salmonella spp, E. coli and Klebsiella spp recorded the highest sensitivity of 37.5% each to the antibiotics used while the least percentage sensitivity of 25.0% was recorded by staphylococcus aureus.

TABLE OF CONTENTS

Title Page                                                                                                                                i

Certification                                                                                                                           iii

Dedication                                                                                                                              iv

Acknowledgement                                                                                                                  v

Table of Contents                                                                                                                   vi

List of table

Abstract

CHAPTER ONE

1.0 Introduction                                                                                                                      1

1.2. Aim of the Study                                                                                                             2

1.3. Objectives of the Study                                                                                                   2

CHAPTER TWO

2. 0. Literature Review                                                                                                           3

2.1. Cross Contamination in Shared Hand Towels                                                                3

2.1. Hand and Poor Personal Hygiene                                                                                    4

2.3. Safety From Cross Contamination                                                                                  5

2.4. Various Bacteria Contaminants Associated With Shared Hand Towels.                       6

2.4.1 Escherichia Coli                                                                                                                        6

2.4.2 Staphylococcus Aureus                                                                                                  7

2.4.3 Pseudomonas Aeruginosa                                                                                             8

2.4.5 Klebsiella Species                                                                                                          8

2.5 Ways of Removing Microorganism from Hand Towel

CHAPTER THREE

3.0       Materials and Method                                                                                     10

3.1       Study Area                                                                                                      10

3.2       Materials                                                                                                         10

3.3       Sample Collection                                                                                          10

3.4       Preparation of Culture Media                                                                         11

3.5       Microbiological Analysis                                                                               11

3.6       Identification of Fungal Isolate                                                                      11

3.7.      Identification Of Bacteria Isolate                                                             12

3.8       Gram Stain                                                                                                      12

3.9.     Biochemical Tests for Identification of Bacterial Isolates                              12

3.9.1    Catalase Test                                                                                                   13

3.9.2    Coagulase Test                                                                                               13

3.9.3    Citrate Test                                                                                                     13

3.9.5    Motility, Indole, Urease Test (MIU)                                                              13

3.9.6    Oxidase Test                                                                                                   14

3.9.7    Methyl Red (MR) Test                                                                                   14

3.9.8    Voges Proskauer (VP) Test                                                                            15

3.9.9. Sugar Fermentation                                                                                          15

3.10     Antibiotic Susceptibility Testing                                                                    15

CHAPTER FOUR

4.0. Results                                                                                                                 17

CHAPTER FIVE

5.0. Discussion, Conclusion and Recommendation                                                   28

5.1. Discussion                                                                                                            28

5.2. Conclusion                                                                                                           29

5.3. Recommendation                                                                                                29

REFERENCES

LIST OF TABLES

  Table                            Title                                        Page

1                      Identification of bacterial isolates                                                                  18

2                      Identification of bacterial isolates                                                                   20

3                     Colonial morphology of fugal isolates                            22

4                      Percentage occurrence of bacterial isolates                                                    24

5                      Antibiotic sensitivity pattern of bacteria isolates                                           26

CHAPTER ONE

1.0 INTRODUCTION

 Hand towels have a variety of uses in Nigeria that include wiping dishes and utensils, drying hands and wiping spills from surfaces. Their uses cause them to be damp and sometimes dirty creating a breeding environment for microbes. The microbes are most likely to leak to the food meant for immediate consumption. Kitchen towels are known as potential agents in the spread of microorganisms (Anna and Ashley, 2009). Whenever a hand towel is used on the skin, cells slough off the skin and stick to the towel and these cells serve as food for microbes (Scott and Bloomfield, 1990). Microbes thrive in moist and warm environments where hand towels are usually used and stored. During the use, there can be a propagation of undesirable microorganisms through cross contamination during food processing and storage, which can result in an outbreak of food poisoning. The hand towels can provide a perfect breeding environment for microbes as they are usually used to absorb fluids from surfaces, plates, utensils or hands, and are not immediately washed.

Microorganisms are invisible to the naked eye and include bacteria, fungi, mildew, mould and yeast and are found in nature (Brian, 1998). Studies carried out at the University of Westminster have constantly shown that reusable kitchen cloths such as dishcloths, non-woven cloths, sponge cloths, rapidly become colonised with various types of microbes (Blomfield et al., 2011).. Infectious microorganisms that have the potential to spread via household textiles such as kitchen towels are: Several studies have documented the common occurrence of large populations of heterotrophic and enteric bacteria in kitchen sponges and dishcloths, where the moist environment and collected food residues create an ideal environment for the growth of bacteria. Enriquez et al. found total and fecal coliform bacteria in large numbers in cellulose sponges and dishcloths, sometimes reaching levels greater than 106 colony-forming-units (CFU) per ml in fluid squeezed from these cleaning tools. Salmonella spp. was isolated from almost 14% of the dishcloths. (Scott et al., 2000) documented the occurrence of E. coli in kitchen towels, and (Mattick et al., 2003) reported isolation of Camplyobacter from tea towels in the kitchen after preparation of meals made with poultry. Scott and Bloomfield documented the survival of Salmonella and E. coli in cotton kitchen cloths and suggested they may play a role in cross-contamination in the home environment. The goal of this study was to assess the occurrence of total and enteric bacteria in kitchen towels as it relates to environmental and towel cleaning (Chaidez, 2000).

1.2. AIM OF THE STUDY

Aim

The aim of this study is to assess the microbial evaluation of contamination of shared hand towels in restaurant located in Umuahia.

Objective

1. To isolate bacteria and fungi found in shared hand towels found in Umuahia
2. To identify the bacteria and fungi found in shared hand towels found in Umuahia
3. To determine the percentage occurrence of the isolated organisms

4.     To determine the antibiotic sensitivity pattern of the bacterial isolates.

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