56 Pages, Chapter 1-5
MS Word
08062235854
The antibiotic susceptibility pattern of bacteria isolated from kunu and zobo drink from Ago-Iwoye, Ogun state was investigated using standard microbiological standards. Eight (8) samples of zobo and kunu drink were purchased from two (2) different locations. The total aerobic plate counts and total coliform count were determined by the spread plate method on Nutrient and MacConkey Agar respectively. The antimicrobial susceptibility of the isolated bacteria to antibiotics was determined by the disk diffusion method on Muellar Hinton Agar. The Total Coliform count obtained from the samples ranged from 2.0 x 106 to 2.8 x 106cfu/ml for zobo and 1.0 x 104 to 3.2 x 104cfu/ml for kunu. Also total aerobic count obtained from the samples ranged from 4.3 x 104 to 9.0 x 106 cfu/ml for zobo and 3.2 x 106 to 5.6 x 106 cfu/ml for kunu. The microorganisms isolated were identified microscopically and by biochemical tests. A total of nineteen (19) bacteria isolates belonging to seven (7) genera were isolated. The isolates with their percentage occurrence were Escherichia coli (42.1%), Pseudomonas spp. (15.8%), Staphylococcus aureus (15.8%), Bacillus spp. (5.3%), Lactobacillus spp. (5.3%), Salmonella spp. (10.4%) and Shigella spp. (5.3%). The antibiotic susceptibility pattern revealed resistance to Ciprofloxacin (21%) was the highest among the isolated organisms, this was followed by Augmentin and Chloramphenicol with (15.8%) respectively and the least is Doxycycline (5.3%). The one that were not resistant fell into the intermediate group. The highest susceptibility was Gentamicin (57.9%) while the least was Doxycycline (42.1%). The study revealed that zobo and kunu drinks retailed and sold in Ago-Iwoye are potential vehicles for transmitting foodborne pathogens, thus the need to develop Good Manufacturing Practice (GMP), and measures should be taken by regulatory authorities in the processing and handling of the products before being sold to the unsuspecting genera public.
Keyword: antibiotics, bacteria, beverages, pathogens
TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 Background to the Study
1.3 Objectives of the Study
1.4 Justification
1.5 Significance of the Study
CHAPTER TWO: LITERATURE REVIEW
2.1 Hibiscus sabdriffa
2.2 Zobo Drink Production
2.3 Sorghum
2.4 Kunu-Zaki Processing
2.5 Bacteria
2.6 Microbial Quality of Local Beverages
2.7 Factors Influencing the Growth of Microorganisms in LocallyProduced Beverages
2.7.1 Intrinsic Factors
2.7.2 Nutrients
2.7.3 Extrinsic Factor
2.7.4 Storage Temperature
2.7.5 Atmosphere
2.8 Health Problems of Locally Produced Beverages
2.9 Food-Borne Illnesses and Beverages Safety
2.10 Current and New Challenges to Locally Produced Beverages Safety
CHAPTER THREE: MATERIALS AND METHODS
3.1 Sample Size
3.2 Collection of Samples
3.3 Instrument and Glassware
3.4 Sterilization and Aseptic Techniques
3.5 Media Used
3.6.1 Sample Preparation
3.6.2 Total Coliform Count
3.6.3 Total Aerobic Plate Counts
3.6.4 Isolation and Purification of Bacteria
3.7 Identification of Bacteria Isolates
3.7.1 Morphological Characteristics
3.7.2 Microscopic Examination
3.7.3 Biochemical Tests
3.8 Antibiotic Sensitivity Test
CHAPTER FOUR: RESULTS
4.1 Frequency and Percentage of Occurrence of Isolated Microorganisms from Zobo and Kunu Samples
4.2 Total Coliform Count
4.3 Total Aerobic Plate Count
4.4 Morphology and Biochemical Characteristics of Isolated Organisms
4.5 Antimicrobial Susceptibility Test
CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATIONS
5.1 Discussion
5.2 Conclusion
5.3 Recommendations
REFERENCES
APPENDIX I
APPENDIX II
APPENDIX III
