ANTIBIOTIC SUSCEPTIBILITY PATTERN OF MICROORGANISMS FOUND IN FURA DE NONO SOLD IN DIFFERENT MARKETS IN MAKURDI, BENUE STATE
- Format: Ms Word Document
- Pages: 65
- Price: N 3,000
- Chapters: 1-5
- Download Full and Complete Project
TABLE OF CONTENTS
Cover Page – – – – – – – – – –
Title Page – – – – – – – – – –
Certification – – – – – – – – – –
Dedication – – – – – – – – – –
Acknowledgement – – – – – – – – –
Abstract – – – – – – – – – –
Table of Content – – – – – – – – –
Chapter One: Introduction
Background of the Study – – – – – –
Statement of the Problem – – – – – –
Objectives of the Study – – – – – – –
Research Questions – – – – – – –
Research Hypotheses – – – – – – –
Significance of the Study – – – – – – –
Scope/ Limitation of the Study – – – – – –
Definition of Terms – – – – – – –
Chapter Two: Review of Related Literature
2.1 Introduction – – – – – – – – –
2.2 Conceptual Framework – – – – – – –
2.3 Theoretical Framework – – – – – – –
2.4 Empirical Review – – – – – – – –
Abstract
The aim of this study was to determine the antibiotic susceptibility pattern of microorganisms found in fura de nono sold in Makurdi metropolis. The microbiological examination was carried out using standard methods. The bacteria isolates from North bank market included Klebsiella sp, protens vulgaris, Staphylococcus sp, E. coli, Staphylococcus aurens, Lactobacillus sp, and Pseudomonas sp while fungal isolates included Rhizopus sp, Mucor sp, Sacromyces sp, Alternaira sp. Bacteria isolates from Wadata market included Klebsiella sp, Protens vulgaris, Protens sp, Streptococcus sp, E. coli, Salmonella sp, Pseudomonas sp, Staphylococcus aurens, Staphylococcus sp and Lactobacilus sp while fungal isolates where Penicillium sp, Candida sp, Aspergillus sp, Rhizopus sp. The results revealed that viable count from North bank market showed highest total mean viable count of 224.60 x 105 cfu/ml on nutrient agar in fura samples, lowest in Mannitol salt agar with a total mean viable count of 1.00 x 105 cfu/ml in nono samples (At P<0.05). The isolated showed varied antibiotic resistance pattern. The isolates were resistant to many of the antibiotics tested, fura de nono sold in Markurdi contains pathogenic and spoilage bacteria, therefore indiscriminate consumption of this product should be avoided and handlers should be educated on the best hygiene practices.
CHAPTER ONE
1.0 INTRODUCTION
Milk is a liquid secreted by mammary glands of the female mammals. It serves as important source of protein than most other foods. Milk is not 100 percent source of protein, since it is relatively poor in sulphureted amino acids such as methionine (essential) and cysteine (non-essential) as well as tryptophan and histidine. Curiously, children need less methionine and cysteine than adult. Because of this, cow milk meets the protein requirements of infancy quite well.
Nono (a milk derivative) is made from locally fermented cow milk. It is a local dairy product produced and consumed in many African countries including Nigeria (Uzeh et al., 2006). Nono is made from non-pasteurized cow milk collected in a container called calabash, and allowed to ferment naturally for 24 hours (Uzeh, 2006). It is of two kinds namely; Kindirimu, and However, the term nono is mostly used for kindirimu.
Fura de nono is fermented milk-cereal mix that is highly nutritious on a two in one beverage product. It consists of a cereal fura which is made from millet and a nono the fermented milk product similar to yoghurt. For consumption, fura which is usually a cooked and spiced cereal is mixed with the nono in bowls for customers. The product is used as food, refreshing drink and weaning food for infants (Olushola et al., 1997),
Fura is produced from cereal grain millet (Pennisetumglaucum). There are a variety of millets that is specially used for fura production. Millet ‘gero’ is one of the commonly used varieties. Fura is prepared by dry milling washed millets grains and spicing it with a number of spices which include: alligator pepper and ginger (Adebesin et al., 2001). Boiled water is added to the mixture and the whole preparation is boiled for ten minutes with constant stirring to form a thick paste which is moulded into a ball and coated with the remaining dried flour (Aina and Belewa, 2000). The dough balls are consumed by mashing them into fermented milk (nono) or water, sugar may be added to taste.
This local milk product in Nigeria is mainly carried out by nomadic Fulanis´ from the northern part of the country in villages where the producers are ignorant of the life and safety standard of the product but distribute it at will to consumers (Uzeh et al., 2006). Most cows are milked twice a day, although in some farm, it may be three or four times a day. The milk is immediately cooled from body temperature to below 470F (50C) then stored at the farm under refrigeration until it is picked by insulated tanker trucks at least every other day (Christy, 2010). Fulani men milk the cows and thereafter, distribute the milk to the women in the encampments (Fulani farm stead). They later process the milk into various products like fura de nono, cheese and fermented milk (nono) etc. (Uzeh et al., 2006).
The major producing areas are North central and Northern states. According to Belewa and Aina (2000), consumers have strong preference for the traditionally produced and processed milk products due to their satisfying nature and high source of protein. It could also be due to affordability compared with imported processed milk products which prices are higher.
The consumer’s expectation of processed milk is that it should have the typical appearance of milk, be free from extraneous matter and should have a clean and slightly sweet taste, with no abnormal odours or taints. Apart from the microbial flora of raw milk being of great importance as regards to hygiene and food safety, raw milk should be unadulterated and free of taints and contaminants. Since nono is produced by illiterate Fulanis´ in villages with poor knowledge of shelf-life and safety standards, handlers of these products may unknowingly introduce pathogenic microorganisms into the products, since the product does not undergo further processing before being sold for consumption. This makes the food a potential source of health risk for consumers (Uzeh et al., 2006). Many dairy products, even those made from pasteurized milk have been associated with food borne diseases.
In developing countries like Nigeria, it has not been unusual to find microorganisms in fura de nono drinks. This is because milk is an excellent medium for microbial growth and also because of improper handling during fura de nono production. Raw milk and raw milk products can be contaminated with bacteria that can cause serious illness, hospitalization or death. These harmful bacteria include Brucella, Campylobacter, Listeria, Mycobacterium bovis, Salmonella, Shigatoxins producing Escherichia coli, Shigella, Streptococcus, pyogenes and Yersinia enterocolitica (www.msn.com, June 2011). Once the microbes get into the milk, they multiply rapidly because milk is an excellent medium for their growth (Ozer, 2000). The presence of coliform bacteria in fura de nono drinks could be due to the processes which followed the fermentation and cooking of dough (Lei and Jakobseninout et al., 2001).
This is a source of concern in Nigeria because consumers have a strong preference for this traditionally produced and processed milk and millet products. It is therefore suggested that the microbial analysis of fura de nono should be carried out periodically as quality assurance measures. Addition of growth inhibiting ingredients, adjusting the storage conditions to hinder the growth of microorganisms and proper sanitation at every stage of handling and processing will help reduce the microbial level of fura de nono contamination (Shehu et al., 1990). The attention on fura de nono is significant because according to Aina and Belewa (2000), they stated that a review of medical evidence supported the consumption of dairy products due to their low cholesterol or saturated fatty acid content. According to them, milk products are good household remedy for insomnia patients. Similarly, (Prescott et al., 2005) said that many microorganisms in traditional fermented drinks stabilize the bowel micro flora and that some appear to have properties. He further stated that the nature and extent of health benefit are still unclear, but may involve minimizing lactose intolerance, lowering serum cholesterol and possibly exhibiting anti-cancer activity.
Relevant agencies like NAFDAC should put in place an irreducible minimum standard to producers and need to ensure and enforce strict compliance to this minimum standard all for production sectors in Nigeria.
1.1 AIM OF THIS STUDY
To test for resistance or susceptibility pattern of microorganisms using standard antibiotic kit.
1.2 OBJECTIVES OF THIS STUDY
i. To determine the bacterium responsible for food borne illness through the consumption of fura de nono.
ii. To assess the risk of fura de nono through the determination of surrogate organisms
1.3 SCOPE OF STUDY
This research project will be limited to Makurdi, due to large size. Sample will be randomly obtained from different parts of the town.
www.projectplus.com.ng
