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Articles by C.U. Iroegbu
Total Records ( 2 ) for C.U. Iroegbu
  C.U. Iroegbu and C.K. Nkere
  The antibacterial activity of the alcohol extract of the stembark of Picralima nitida was tested against Staphylococcus aureus ATCC12600, Pseudomonas aeruginosa ATCC 10145, Bacillus subtilis ATCC 6051, Escherichia coli ATCC 11775, Salmonella kintambo Human 1,13,23 mt: and three clinical isolates. The antibacterial assay was by both the agar-well diffusion and macro-broth dilution methods. Separation of the crude extract by column chromatography yielded six fractions of which, all contained alkaloid except F . The spectra of activity for the crude extract and active fractions was 50% each, with no apparent activity recorded against the clinical isolates. Fractions F and F exhibited no antibacterial activity. The control drug, Gentamicin 1 5 had 62.5% spectrum of activity. There was significant difference (p<0.05) in antibacterial activity between the crude extract and its fractions, with F exhibiting the highest antibacterial activity. The MIC range for the crude was 25-50 mgmLG ; F , 3.125-50 mgmLG ; F , 1.563-50 mgmLG and F , 3.125-50 mgmLG . The combined activity of the fractions showed that the active components might be antagonistic to one another. Both the MBC and kill-rate study show that the partially purified fractions had higher bactericidal effect as compared to the crude extract. These results provide scientific justification for the use of locally distilled alcohol, as solvent for most herbal preparations.
  A.C. Ifediora , C.K. Nkere and C.U. Iroegbu
  Bacteriological quality of weaning foods given to children = 2 years was evaluated by estimating bacterial cell count. Bacterial count (geometric mean) ranged from 3.92±0.39 to 6.14±0.23 log10 cfu per ml or g. All food samples examined (pap (akamu), rice, moi- moi, agidi, beans, yam and stew, cereals, garri, beverages) were contaminated with some bacterial species. Moi-moi and beans had the highest bacterial counts of 6.14 x 05 and 6.0 x 105 cfu -1 or g, respectively. The least contaminated foods were cereals and beverages with counts of 3.92 x 104 cfu -1 or g and 4.49 x 104, respectively. Contamination of foods increased with storage time and type of food. Reheated food had higher bacterial count than freshly cooked food. Foods prepared by maids were found to be more contaminated (poor hygiene standard) than that prepared by mothers, nannies or siblings. Analysis of variance (ANOVA) showed no significant difference (p>0.05) between food given to children at home and those served in day-care centers although the later gave a higher bacterial count. Contaminated foods had high levels of Escherichia coli, Staphylococcus aureus while Streptococcus sp. and Bacillus sp. were also identified as common food borne pathogens. Growth profile of isolated organisms in food revealed a logarithmic phase of growth despite the low pH during the first 6 h. Counts of E. coli and S aureus increased from 104 to above 108 after 24 h at 37C. Thus, in combating acute bacterial food borne diseases, the control of time factor during cooking and storage of food should receive special attention in education on health and food safety as well as improving general hygiene.
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