COMPARATIVE EVALUATION OF MICROORGANISMS ASSOCIATED WITH MALE AND FEMALE FOOT WEARS

ABSTRACT

Footwear as a foot protecting device exposes the feet to contamination by microorganisms which can lead to infections and diseases. The aim of this study is to evaluate microorganisms associated with male and female foot wears in MOUAU. A total of forty (40) samples were collected from which comprises of male and female foot wears and was taken immediately to the microbiology laboratory for bacteriological analysis. A sterile swab stick was use to swab the samples and streak on the plate, and was incubated at 370C for 24hrs. Those that gave significant growth were identified by gram stain, motility and biochemical tests. The bacteria isolated were Escherichia coli, Klebsiella species, Bacillus cereus, and Staphylococcus aureus and Streptococcus species while the fungi isolated from the samples were Aspergillus flavis, Aspergillus niger and Penicillium. They were identified using colonial morphologies and staining with Lactophenol cotton blue. From the result Staphylococcus aureus 15 (31.78%) has highest percentage occurrences followed by E. coli 12 (27.24%), Klebsiella species 7 (15.89%) and Bacillus species 7 (15.89%), while the one with the lowest percentage was seen in Streptococcus 4 (9.08%). For the fungal isolates Aspergillus flavus 12 (48%) has the highest percentage occurrence followed by Aspergillus niger 7 (32%) and the lowest percentage occurrence is Penicillum 4 (20%). The fungi and bacteria isolated from male and female shoes and the bacteria are are highly pathogenic the entire environment. Shoes should be wiped with disinfectant before and after use.  Do not wear shoes with wet feet because water stuck between toes is a common culprit. Give your shoe a break for at least 24 hours after wearing them just to air out some festering bacteria.

TABLE OF CONTENTS

Title page                                                                                                                                 i

Certification                                                                                                                             ii

Dedication                                                                                                                              iii

Acknowledgment                                                                                                                   iv

Table of content                                                                                                                      v

List of Tables                                                                                                                          vii

Abstract                                                                                                                                   viii

CHAPTER ONE

1.0 Introduction                                                                                                                      1

1.1 Aim and Objectives                                                                                                          3

1.2 Objectives                                                                                                                         3

CHAPTER TWO

2.0 Literature Review                                                                                                                                                             5

2.1. Footwear                                                                                                                                                                          5

2.2 Microorganisms Associated With Footwear                                                                    7

2.2.1. Staphylococcus aureus                                                                                                 8

2.2.2. Escherichia coli                                                                                                            8

2.2.3. Bacillus Spp                                                                                                                  9

2.2.4. Penicillium Spp                                                                                                            10

2.2.5 Fusarium Spp                                                                                                                10

2.3       Factors That Enhances the Growth of Microorganisms in Footwear.                    11

2.3.1    Moisture Content                                                                                                        11

2.3.2    Growth Rate                                                                                                                12

2.3.3    Atmosphere                                                                                                                 12

2.3.4    Temperature                                                                                                               13

2.4. Tinea Pedis As a Fungal Disease in Foot Wears                                                             14

CHAPTER THREE

3.0. Materials and Methods                                                                                                    17

3.1. Study Area                                                                                                                       17

3.2. Population under Study                                                                                                   17

3.3. Sterilization of Material                                                                                                  18

3.4. Preparation of Culture Media                                                                                          18

3.5. Preparation of Lactophenol Cotton Blue Stain For Fungi                                               19

3.6 Inoculation and Isolation                                                                                                  20

3.7. Identification of Bacterial Isolates                                                                                  20

3.8. Gram Staining                                                                                                                                                                                          20                                                                                     

3.9. Biochemical Test                                                                                                             21

3.9.1. Catalase Test                                                                                                                 21

3.9.2. Indole Test                                                                                                                    21

3.9.3. Citrate Utilization Test                                                                                                 22

3.9.4. Motility                                                                                                                         23

3.7.6. Coagulase Test                                                                                                             23

3.7.7. Oxidase Test                                                                                                                 23

3.7.8. Methyl Red Test                                                                                                           23

3.7.9. Voges-Proskauer Test                                                                                                   23

3.7.10. Carbohydrate Fermentation Tests                                                                              24

CHAPTER FOUR

4.0 Results                                                                                                                              25

CHAPTER FIVE

5.0 Discussion, Recommendation and Conclusion                                                                35

5.1       Discussion                                                                                                                   35

5.2       Conclusion                                                                                                                  36

5.3       Recommendation                                                                                                       37

References                                                                                                                 

LIST OF TABLES

Table                           Title                                                     Page

•                                                                      Biochemical characterization of  the Bacterial Isolate    26 

Morphological characteristic of the Fungal Isolates      28

•                                                                      Percentage Occurrences of the Bacterial Isolates                  30      

•                                                                      Percentage Occurrences of the Fungal Isolate                     32

LIST OF FIGURES

Figures                          Title                                                 Page

•       Percentage Occurrence of Bacterial Isolates From Male and Female Footwear           33

Sample

•       Percentage Occurrence of Fungal Isolates From Male and Female Footwear Sample  34                                                             

CHAPTER ONE

1.0.         INTRODUCTION

A  Footwear is a general term that describes all foot protecting device. It is not exactly known when foot wears came into existence. Perhaps, it came with or after man discovered the need to cover his nakedness. Since that time, foot wear has evolved leading to different types and makes such as sandals, shoes made either from leather, synthetic or natural rubber or any other material. The significant of microbiology deterioration was first appreciated at SATRA in connection with premature failure of linen welt thread leading to the detachment of the sole. The deterioration in wear of some materials is thought to be primarily due to chemical interaction with absorbed matter rather than to microbiological effects. The feet may be compromised by bacterial and fungal infections, chronic diseases, obesity, immune suppression, vascular disease, and uncomfortable or tight shoes (Akiba et al., 2006). Bacterial and fungal infections proliferations are influenced by microclimate, temperature, humidity, life-style and individual predisposition. The foot has a rich bacterial flora, which is not normally pathogenic (Stewart, 2015). Lifestyle factors can expose the feet to higher risks of contamination by bacteria. For example, going barefoot exposes the foot to contamination by Escherichia coli and other potential pathogens. A further important aspect of abundant growth of fungi in leather shoes is likely direct effect on the foot. A common example of fungal attack is “athlete foot”.

            Foot wears like leather shoes could cause foot allergy which can result in chronic foot dermatitis. A shoe is a protective covering for the foot, with a bottom part composed of thick leather or plastic sole and often a thicker heel or synthetic materials (Sally, 1993). A shoe can also be an item of foot wear intended to protect and comfort the human foot while doing or carrying various activities in his or her daily life. ). Tight shoes can injure the feet and make them prone to contamination and infections. Unventilated shoes are prone to bacterial and fungal proliferation. Sweat is a nutrient for bacteria, which gives the feet, socks and shoes a strong odor permitting the spread of Infection (Akiba et al., 2006). Shoes are used as an item of decoration. The designer shoes varies enormously through time and from culture to culture, with appearance originally been tied to function. Additionally, fashion has often dictated many designed elements, whether shoes has a very high heel or flat ones (Akiba et al., 2006). Contemporary, shoes vary widely in style, complexity and taste. Basic shoes and sandals may consist of only a thin sole and strap. High fashion shoes may be made of very expensive materials in complex construction and sale for thousands of Naira or Dollars in pair. Other shoes are for very specific purpose such as boots for skipping (Tom, 2002). Traditionally, shoes have been made from leather, wood or canvas, but increasingly made from rubber, plastic and other petrochemical derived material (Tom, 2002).

Shoes and foot wears are necessary for everyone especially as they are worn by all in almost two-third of humans. They are vulnerable to contamination by microorganisms when worn. Some published results show that a great amount of bacteria and fungi attach themselves to the feet and socks of humans, with a density of 10,000,000 to 1,000,000,000 colonies (Xu, 2006). Shoes are major protector of the foot and microorganisms such as bacteria tend to live more in shoes than in other places. As we walk, we constantly pick new debris that feeds the growth of more bacteria (Weber, 2008). And such microorganisms are Escherichia coli, Klebsiella pneumonia, Serratia and these microorganisms can also cause harm to our health and environment. An environmental microbiologist at the University of Arizona says he doesn’t put on his shoes up on his desk anymore after completing a study dealing with the accumulation of Escherichia coli and other nasty fecal-based bacteria on shoes (Pohla, 2008). Beside Escherichia coli which is known to cause intestinal and urinary tract infections, the sole of shoes picked up Klebsiella pneumonia bacteria, a source of wound and blood stream infection as well as pneumonia and serratia, a rare cause of infection in the respiratory tract and wounds (Pohla, 2008). In Nigeria, cobblers are making exquisite piece that are competing favorably with footwear manufacturing in any part of the world especially female shoes and also highly meeting up in terms of quality, design and patronage (Chuks, 2003). Nigerian shoe makers are manufacturing exquisite pieces that are equal or sometimes even higher quality with shoes manufactured in any part of the world (Chuks, 2003).  Shoes are now becoming a bacteria cafeteria because they survive longer than they would on a desk top. And most bacteria love growing in a moist, warm environment they like to live in sauna (heat environment) and that is basically what most shoes have become (Gerba, 2008). Shoes are vulnerable to be contaminated by microorganisms when worn and a more appropriate circumstance is provided by physical contact as well as sweat dipping (Mayan et al., 1999). It is important to determine the kind of microbes on foot wears, compare microbial levels on foot wear and the effectiveness on male and female shoes in reducing those levels inside and outside the shoe surface (Chris, 2010).

1.2       Aim and Objectives

Aim

The aim of this study is to evaluate microorganisms associated with male and female foot wears in Michael Okpara University Agriculture Umudike.

Objectives;

1.     To isolate microorganism associated with male and female foot wears in Michael Okpara University Agriculture, Umudike.

2.     To characterize and identify the isolated microorganism from male and female foot wears in Michael Okpara University Agriculture, Umudike.

3.     To determine the percentage occurrence of the isolated organisms from male and female foot wears in Michael Okpara University Agriculture, Umudike.

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