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Articles by O.K. Achi
Total Records ( 3 ) for O.K. Achi
  O.K. Achi and G.A. Ugbogu
  One hundred and eighty samples for culture of ear and nose swabs collected from livestock at a local animal farm at Umudike were examined to determine the incidence of Staphylococcus aureus. The susceptibility of the isolates to 15 antimicrobial agents allowed for human and animal therapy were also evaluated. The results show that these animals frequently harbour S. aureus strains. In addition, a high number (79%) of the isolates were resistant to one or more antimicrobial agents and 10 different resistance profiles were recorded. Resistance to amoxycillin (71%) and Cotrimoxazole (62.2%) was demonstrated for the isolates. The result indicate that the occurrence of multi-resistant S. aureus strains in farm animals may constitute a reservoir for disseminating antibiotic-resistance in the community and the need for the prudent drugs use to diminish the development and spread of antimicrobial resistance.
  O.K. Achi and N.S. Akomas
  Fufu is a traditional Nigerian fermented cassava food product. Due to the production of objectionable odour that is disliked by many people, two improved techniques were used to ferment cassava and its performance compared with that of the traditional process. In one process, cassava fufu was produced involving the steeping of cassava tubers for 48h followed by grating and fermenting for another 48h. Another technique involved grating cassava tubers, dewatering/fermentation for 24h before re-steeping for another 48h. Quantitative determination of microbial, chemical and sensory changes that occurred during a 96h-fermentation period was studied. The dominant microflora was a mixed population of lactic acid bacteria, Bacillus spp and yeasts. The microflora was more diverse and with higher counts in the traditional product after 24h. Initial counts were 8.88log c.f.u./g whereas the respective counts in samples grated prior to fermentation or soaked and grated were 6.32 and 8.55. It then increased to 9.24log c.f.u/g after 48h fermentation. Enterobacteriaceae counts increased during the first 48h but fell below detectable levels after 72h in the traditional product and after 24h in the modified process. The pH decreased from 6.8 to 4.3 in the traditional process and from 6.6 to 4.2 in the modified process. The titratable acidity increased from 0.36 to 4.0% (w/w lactic acid) in the traditional product and from 0.24 to 1.0%, respectively, in the modified process. Grated mash fermentation reduced the cyanogenic glycosides content by 85.5% in 72h compared with 79.5% in the traditional fermented product. Odour and flavour ratings were significantly higher (p< 0.05) for the modified process. There was no difference in colour or texture due to the processing method. Fermentation of grated cassava produces a more acceptable product.
  O.K. Achi and C.N. Madubuike
  The occurrence and antibiotic resistance of Staphylococcus aureus in 120 samples of ready-to-eat foods obtained from retail outlets and street vendors was studied. About 17.2% of the isolates were detected in suya, 13.4% in moin-moin, 29.7% in meat sausages and 32.6% in fish sausages. Rinse and wash water from food preparation centers had counts>103 cfu mL-1. The antibiotic resistance of the isolates was tested using eleven different antibiotics including ampicillin, streptomycin, tetracycline, chloramphenicol and ciproflox. The isolates were resistant to two or more antibiotics and seven different resistance patterns were recorded. Resistance to streptomycin and tetracycline was found for 60.0 and 59.2%, respectively for the isolates. Lower levels of resistance were found for erythromycin (0.83%) and rifampicin (1.6%). Ten strains of the isolates showed evidence of β-lactamase activity. The results indicate that ready-to-eat food samples are frequently contaminated with S. aureus and could be potential vehicle of resistant Staphylococcus foodborne intoxications.
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