Informatics Publishing Limited

I. Shu’aibu ¹, J. A. Hadiza ², M. Yusha’u ³, M. Y. Kabiru ⁴, M. M. Ahmad ⁵, G. Lawal ², M. T. Adamu ², M. Khairiyya ²

Affiliations
1 Department of Food Service and Management, Faculty of Food Science and Technology University Putra Malaysia,43400 Serdang, Selangor Darul Ehsan, MY
2 Department of Microbiology, Gombe State University, P.M.B. 127, Gombe State, NG
3 Department of Microbiology, Bayero University Kano, P.M.B. 3011, Kano State, NG
4 College of Health sciences, Maryam Abacha American University of Niger, ADS Avenue, Roy Mohd VI, Du Maroc, Maradi, Republic Du Niger
5 Faculty of Chemical Engineering and Natural Resources, University Malaysia Pahang,26300 Gambang, Pahang, MY

Abstract

Objectives: To make preliminary screening study for the presence of ESBL producing bacteria, in food and drinks sold in Gombe metropolis. 30 samples of food and drinks were collected and analyzed. Method: Bacterial isolation was performed on nutrient agar and identification started from gram staining; the gram negative isolates obtained, among which ESBL producers were found and further subjected to standard biochemical tests and confirmed to be enterobacteriaceae. They were then screened for ESBLs in accordance with Clinical and Laboratory Standard Institute (CLSI) breakpoint, and the suspected ESBLs bacteria were confirmed using double disc synergy testing (DDST) with standard Augmentin (Amoxycillin/ Clavulanic Acid, 30μg; Oxoid England, CT0223B), Ceftriaxone (CRO 30μg; Oxoid England, CT0417B) and Ceftazidime (CAZ 30μg; Oxoid England, CT0412B). Findings: The fourteen 14(100%) Gram negative bacteria isolated were found to include Pseudomonasaeruginosa 2(14.29%) and members of the family Enterobacteriaceae (enteric gram negative rods): Citrobacterfreundii 2(14.29%), Enterobacterspp. 1(7.14%), Escherichiacoli 4(28.57%), Klebsiellapneumoniae 3(21.43%), Proteusvulgaris 1(7.14%) and Salmonellatyphi 1(7.14%). When screened for ESBL production based on CLSI breakpoint, only 6 (49.99%) were positive and included C.freundii 1(7.14%), E.coli 2(14.29%), K.pneumoniae 1(7.14%), S. typhi 1(7.14%) and 1(7.14%) for Ps. aeruginosa. On subjecting them to DDST, only 2(33.34%) out of them were found to be ESBLs positive by an increase in inhibition zone of 5mm toward the centre disc, Augmentin. They include E. coli 1(16.67%) and S. typhi 1(16.67%). Application: In a nutshell, foods and drinks sold therein could serve as reservoirs for ESBLs producing bacteria.

Keywords

ESBL, Foods and Drinks, Gombe Metropolis, Screening.

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Peters O. Oladosu ¹, Y. A. Umar ², A. Salawudeen ², K. Izebe ¹, M. T. Adamu ², M. Aboh ¹

Affiliations
1 Microbiology and Biotechnology Department, National Institute for Pharmaceutical Research and Development, Idu, PMB 21, Garki, Abuja, NG
2 Gombe State University, Department of Microbiology, Gombe, NG

Abstract

As part of Federal Government policy on Small Medium Enterprises in Nigeria, a lot of small scale businesses have sprung up including soap making industries using indigenous contents. The ability of indigenously manufactured soaps to remove germs and dirt is paramount. An in vitro evaluation of antibacterial activity of twelve randomly collected indigenously made soaps in Gombe metropolis, Nigeria was conducted using agar well diffusion method against strains of reference microbes viz; Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis and Klebsiella pneumonia being human skin bacteria, followed by time kill kinetic assay to determine the pharmaco-dynamics of active soaps against susceptible test organisms. The results obtained show that six of the soaps exhibited antibacterial activity with varying degree of zones of inhibition. S. aureus was the most susceptible amongst the organisms while E. coli and P. aeruginosa were the least susceptible microbes. The time kill kinetic assay shows that the bactericidal effect of the soaps is dose and contact time dependent as the susceptible organisms were eliminated after 8 h exposure. The antibacterial activities exhibited by these soaps suggest them as potential candidate in bio-prospecting for antibacterial.

Keywords

Liquid Soaps, Microorganisms, Solid Soaps, Time Kill Kinetics, MIC.

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