EVALUATION OF BACERIAL CONTAMINATION OF SHARED HAND TOWEL IN RESTURANTS IN UMUAHIA, ABIA STATE

ABSTRACT

The study evaluated the bacterial contamination and antibiotic susceptibility profile of shared hand towels used in restaurants in Umuahia metropolis, Abia State. A total of 50 shared hand towels from Eight (8) different restaurants were swabbed with the aid of sterile swab sticks pre-moistened with sterile water. The samples were cultured on MacConkey agar and Blood agar plates and incubated aerobically at 370C for  24hours . Identification and antibiogram of the isolates were done by standard techniques. The study recovered 63 bacterial isolates comprising  eight (8) different bacterial genera. E. coli (28.57%) and Staphylococcus aureus (19.05%) were the most frequently isolated organisms while Coagulase negative Staphylococci (6.35%) and Klebsiella species (4.76%) were the least occurring isolates respectively. The antibiotic sensitivity pattern of the isolates showed high level of sensitivity to Rifampicin, Streptomycin and Gentamicin. E.coli, Klebsiella spp and Streptococcus spp showed 100% sensitivity to Rifampicin and Streptomycin respectively. The study reveals that shared hand towels can harbor possible pathogenic bacterial organisms and could serve as vehicle for their transfer in a population.

TABLE OF CONTENTS

Title Page                                                                                                                    i

Certification                                                                                                                ii

Dedication                                                                                                                   iii

Acknowledgements                                                                                                    iv

Table of contents                                                                                                        v

Lists of Tables                                                                                                            vii

Abstract                                                                                                                       viii

CHAPTER ONE

1.0    Introduction                                                                                                  1

1.1   Aim and Objectives                                                                                            2

CHAPTER TWO

2.0 Literature Review                                                                                                             4         

2.1Various Bacteria Contaminants Associated With Shared Hand Towels                         6

2.1.1 Coagulase negative Staphylococci                                                                       6

2.1.2 Klebsiella species                                                                                                7

2.1.3 Bacillus species                                                                                                   7

2.1.4 Pseudomonas aeruginosa                                                                                    7

2.1.5 Proteus species                                                                                                   8

2.1.6 Staphylococcus aureus                                                                                        8

2.1.7 Escherichia coli                                                                                                 9

2.2 Hand Towels and Hand Hygiene                                                                          10

CHAPTER THREE

3.0 Materials and Methods                                                                                         11

3.1 Study Area                                                                                                            11

3.2 Materials                                                                                                               11

3.3 Sample Collection                                                                                                11

3.4 Preparation of Culture Media                                                                               11

3.5 Bacteria Inoculation                                                                                             12

3.6 Colony Counting                                                                                                  12

3.7 Isolation and Identification of Bacteria Isolate                                                    12

3.7.1 Gram Stain                                                                                                         12

3.7.2 Catalase Test                                                                                                      13

3.7.3 Coagulase Test                                                                                                   13

3.7.4 Citrate Test                                                                                                        13

3.7.5 Motility, Indole and Urease Test                                                                       14

3.7.6 Triple Sugar Iron Test                                                                                       14

3.7.7 Oxidase Test                                                                                                      15

3.8 Antibiotic Susceptibilty Testing                                                                           15

3.9 Data Analysis                                                                                                        15

CHAPTER FOUR

4.0       Results                                                                                                            16

CHAPTER FIVE

5.0       Discussion Conclusion Recommendation                                                      23

5.1       Discussion                                                                                                       23

5.2       Conclusion                                                                                                      25

5.3       Recommendation                                                                                           25

References                                                                                                      26

LIST OF TABLES

Table    Title                                                                Page

1:      Number of Hand Towels Analyzed from the Sample Areas                             17

2:     Morphological Characteristics of the Isolates                                                    18

3:     Biochemical Characteristics of the Isolates                                                       19

4:    Bacteria Isolates from Each Restaurant                                                              20

5:   Frequency of Occurrence of Isolates                                                                    21

6:   Antibiotic Susceptibility Pattern of the Bacterial Isolates                                   22

CHAPTER ONE

1.0       INTRODUCTION

Microorganisms are ubiquitous. Microbes can be found everywhere, from the earth crust to the polar ice and oceans, to the bodies of plants and animals. Microorganisms are living things ordinarily too small to be seen without magnification, in terms of numbers and range of distribution, microbes are the dominant organisms on earth. A large and diverse group of microscopic organisms exist as single cells or cell dusters; which includes viruses that are microscopic but not cellular (Lynn et al., 2013).

Several studies have demonstrated colonization and contamination of objects such as door handles, mobile phones, money etc. Majority (80%) of infections are spread through hand contact with hands or other objects. Various gram negative bacteria and gram positive Cocci (GPC) were isolated from the daily used gadgets like computer, mobile phones, stethoscopes etc (Chandra et al., 2014).

Germs can survive in the microscopic grooves and cracks on surfaces and will go unnoticed. Oils in the skin, dust, grime, moisture and warmth from central heating systems provide an ideal environment for these germs to accumulate. Cold and flu viruses can survive on dry surfaces for more than 48 hours while some bacteria, such as Escherichia coli, can survive for months, soft wet surfaces, (particularly those with plenty food) are perfect for bacteria. Cloth, sponges and carpets that have gotten wet are excellent living places for bacteria because it protects them from exposure to the environment, dry air or sunlight (Samy et al., 2012).

Many investigators have studied solid surface bacterial infection in computer keyboard (Marsden, 2009). Mobile phones (Ulger et al., 2009). Computer keyboards and mice, elevator buttons and shopping carts (Al-Ghamdi et al., 2011) and currency notes (Yazah et al., 2012). According to (Samy et al., 2012), a low positive percentage (16%) results were detected from samples collected from pens and keyboards in the public halls. In contrast, sheet of protech IT hygiene (Technical release 1162; 2012) reported that there can be up to 400 times more bacteria on office desk and keyboards than toilet seats.

Several studies have documented the common occurrence of large populations of heterotrophic and enteric bacteria in kitchen sponges, dishcloths and hand towels (Chaidez and Gerba, 2000, Enriquez et al., 1996, Rusin et al., 1998), where the moist environment and collected food residues create an ideal environment for the growth of bacteria. Enriquez et al. (1996) 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. (1982) 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 (1990) 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 bacteria in shared hand towels in restaurants in Umuahia.

1.1       AIM AND OBJECTIVES

The aim of this study was to determine and evaluate the presence of various populations of bacteria associated with the shared hand towels in restaurants in Umuahia.

The specific objectives are;

1)    To isolate and identify bacteria associated with  the shared hand towels.

2)    To ascertain the antibiotic sensitivity pattern of the bacterial isolates.

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