Browsing by Author "Olugbade, O.F"
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Item Evaluation of the Antibacterial Efficacies of Hand wash Disinfectants on Pathogenic Bacterial Hand Swab Isolates of Health workers in Ilorin, Nigeria(Department of Biological Sciences Federal University of Technology, Minna., 2016) Odebisi-Omokanye, Mutiat Busayo; Sule, Ismaila O; Zakariyah, Rahmat Folashade; Jimoh, Faosat A; Olugbade, O.FHands are the most implicated in the transmission and spread of pathogens that causes disease. Hand hygiene has been said to be the most important way to avoid these infections. Hand washing with the use of hand wash is one of the ways to tackle the barriers to efficient hand hygiene. This study assessed the efficacy of seven popular brands of Hand washes (HW): DET, SAV, CHE, VIS, NIV, DOV and CAR (all abreviations in full for the first time) against some clinically important bacterial pathogens: Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Proteus mirabilis recovered from hands of health care workers. The antibacterial susceptibility and minimum inhibitory concentration of the hand washes was determined using the agar diffusion and broth dilution method, respectively. Each brand showed different activities against the isolates. VIS had the highest inhibitory effect against all organisms it was tested on, while SAV was the least effective. S. aureus was the most susceptible test organism, with the highest susceptibility to CAR (32.5 mm). P. mirabilis was most resistant, with the highest resistance to DET (9.0 mm). Antibacterial activity of the hand wash decreased with increased dilution. The minimum bactericidal concentration (MBC) was obtained for all the hand washes when not diluted. It is, therefore, recommended that the dilution of hand wash which is a commonly done in most households, hospitals, offices and eateries should be discontinued as these products are not active when diluted.Item MICROBIOLOGICAL AND PHYSIOCHEMICAL ASSESSMENT OF STREET VENDED FRIED SOYABEAN CHEESE SOLD WITHIN ILORIN METROPOLIS, NIGERIA.(Journal of Science, Technology, Mathematics and Education (JOSTMED), 2016-03) Odebisi-Omokanye, Mutiat Busayo; Zakariyah, Rahmat Folashade; Jimoh, Fausat Abimbola; Olugbade, O.FThe microbiological and physicochemical quality of street vended fried soyabean cheese products from five different locations was assessed. Standard pour plate technique was used to examine the microbial load of the soyabean cheese. The pH ranged from 6.48 + 0.241 – 6.58 + 0.192, Moisture content ranged from 13.94% + 0.152 – 14.22% + 0.179. The viable bacterial counts ranged from 7.0 to 61 x 105 cfu/g, while the fungal load ranged from 1 to 40 x 103 cfu/g. Eight bacteria species were isolated and identified as Bacillus subtilis, Escherichia coli, Micrococcus sp., Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus, Enterobacter aerogenes and Klebsiella pneumoniae. Similarly, four fungal species were isolated and identified as Mucor racemosus, Aspergillus fumigatus, Saccharomyces cerevisiae, and Rhizopus stolonifer. The results suggest that the soyabean cheese samples were contaminated with pathogenic microorganisms and could cause health hazard to the consumers. There is the need to improve personal hygiene and environmental sanitation during and after production of the soyabean cheese.