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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