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
- To isolate bacteria and
fungi found in shared hand towels found in Umuahia
- To identify the bacteria
and fungi found in shared hand towels found in Umuahia
- To determine the
percentage occurrence of the isolated organisms
4. To
determine the antibiotic sensitivity pattern of the bacterial isolates.
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