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| Articles
by
A.W. Ashiru |
Total Records (
3 ) for
A.W. Ashiru |
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A.W. Ashiru
,
P.O. Uaboi-Egbeni
,
J.E. Oguntowo
and
C.N. Idika
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In this study, the surface and the intestinal tract of catfish and tilapia fish purchased from Makoko market, Lagos metropolis in Nigeria were analyzed for the presence of Aeromonas species and their susceptibility to antibiotics was determined. The surface and intestinal tract of the fishes were found to be contaminated with Aeromonas species (Aeromonas caviae, Aeromonas hydrophila and Aeromonas sobria) and this is a potential risk for public health. Aeromonas caviae was predominant in tilapia fish while Aeromonas hydrophila and Aeromonas sobria were predominant in catfish. The Aeromonas species exhibited different level of antibiotics susceptibility based on the zone of inhibition observed around the antibiotics disc. Aeromonas caviae, Aeromonas sobria and Aeromonas hydrophila were all resistant to tetracycline, nitrofurantoin and augmentin with an average zone of inhibition of 9mm, 10mm and 8mm respectively but highly susceptible to pefloxacin, ofloxacin and ciprofloxacin with an average zone of inhibition of 17 mm, 21 mm and 24 mm respectively while they were randomly susceptible to ceftriazone, gentamycin, cotrimozazole and amoxycillin. Hence, pefloxacin, ofloxacin and ciprofloxacin are suitable drugs that can be use in the treatment of Aeromonas associated infections. There is need for antibiotic susceptibility test before treatment of Aeromonas associated infection since some strains of the Aeromonas species were randomly susceptible to the some of the antibiotics. |
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A.W. Ashiru
,
O.D. Teniola
,
N.N. Dibiana
and
A. Apena
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Fermented maize starch known as ‘Ogi’ (Yoruba) or
Akamu (Igbo) is a popular staple food and most popular traditional weaning food
in West African countries. Its consumption by convalescents in these regions
call for a safe product, free of pathogens and any potentially hazardous micro-organisms.
The microorganisms associated with the spoilage of ‘ogi’ (fermented
maize starch) porridge were isolated after seven day of fermentation. ‘Ogi’
off odour was first noticed at the 4th day of fermentation. Of all these bacteria
and yeasts isolated, only bacteria could hydrolyze the starch in the ogi porridge
and they were identified as Bacillus magaterium and Bacillus subtilis.
The amylase activities of these organisms were studied under different temperature
(20-80°C) and pH (2-8). The optimum temperature of both organisms
was 40°C and optimum pH for Bacillus megaterium was four
and that of Bacillus subtilis was two. Bacillus megaterium has
higher amylase activity and thus was used to cause spoilage of sterile ogi porridge.
The consistency of ‘Ogi’ change (liquefy) on the fourth day instead
of the normal seven-day duration. In other to prevent ‘Ogi’ spoilage
by Bacillus megaterium, a preservative, sodium benzoate was added to
the sterile 'ogi' containing the inoculum, it was noticed that ‘Ogi’
aroma and colour remained the same but there was a little change in the consistency
after seven days. |
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A.W. Ashiru
,
P.O. Uaboi-Egbeni
,
A.K. Odunlade
,
O.O. Ashade
,
T.M. Oyegoke
and
C.N. Idika
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This study was carried out to isolate and identify Vibrio spp in the gut of a swimming crabs (Callinectus sp.) and to determine their susceptibility to antibiotics. The crabs used for the investigation were obtained from Makoko seafoods market, Makoko area of Lagos state. The presence of Vibrio spp in crabs was established using a selective media. Thiosulphate Citrate Bile Salt Agar (TCBS) agar. The following Vibrio sp.; Vibrio parahaemolyticus, Vibrio cholerae and Vibrio mimicus were isolated and identified from the gut of the crabs investigated based on the cultural, morphological and Biochemical characteristics. V. parahaemolyticus has the highest cfu/ml of 4.4 x 104. The antimicrobial susceptibility of the isolates were also determined where Ciprofloxacin (10 μg) and Perfloxacin (5 μg) was the most susceptible with zone of inhibition of 26 mm while they were resistant mostly to Ceftriazone (30 μg) and Gentamycin (10 μg). The presence of Vibrio sp in crabs which are potential human pathogens indicates the need for public enlightenment, campaign and general education on proper handling and thorough cooking of crabs is important in reducing the outbreak of the disease. However, antimicrobial susceptibility test should be carried out before treatment related to Vibrio sp. |
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