Browsing by Author "Yusuf Bashirat Olamide"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Antibacterial Activity Of Essential Oil Of Syzygium cumini Leaf Against Pathogenic And Spoilage Bacteria Isolated From Cheese
    (Published by The Laboratory of Organic Materials, Faculty of Technology, University of Bejaia, Algeria., 2020-06-28) Yusuf Bashirat Olamide; Ajao Abdullahi Taiye; Saliu Bolanle Kudirat
    local cheese has been reported to be a high risk food in Nigeria due to the possible transmission of numerous spoilage and pathogenic bacteria. This study therefore investigated not only the spoilage and pathogenic bacteria associated with local cheese sold within Ilorin metropolis but also microbiological food safety of the food through the use of Syzygium cumini oil as a preservative. Samples of wara were collected from selected seller across the metropolis and analysed for the presence of different bacterial species using spread plate method on appropriate selective growth media. All the bacterial isolates were identified using biochemical test. Invitro therapeutic efficacy of S.cumini oil aginst foodborne isolates was carried out using Kirby-Bauer method. The most six prevalent bacterial isolates were Bacillus subtilis, Proteus vulgaris, Escherichia coli, Listeria monocytogene, Salmonella typhimurium and Staphylococcus aureus were isolated from the wara. Hydrodistilled leaves of Syzygium cumini yielded 0.32% (v/w) of essential oil. Examination of the oil by GC and GC/MS uncovered that the greater part of the oil was comprised by sesquiterpenes. Other outstanding constituents were Cis-Beta-Farnesene (1.40%), Beta-Ocimene (2.11%), Betabisabolol (1.48%), Beta-Ocimene (2.11%), and D-Limonene (2.89%). Antibacterial action was measured base on the zone of inhibition and minimum inhibitory concentration. The oil repressed the development of Proteus vulgaris at 25% concentration, Escherichia coli at 12.5% concentration, Listeria monocytogene at 6.25% concentration, Salmonella typhimurium at 12.5% concentration and Staphylococcus aureusat 6.25% concentration while no action was recorded against B. subtilis. Highest activity, represented by diameter of zone of clearance around the loaded wells was recorded for Staphylococcus aureus. Accordingly, the oil can be an elective method for averting spoilage in stored wara in this manner expanding its time span of edibility.
  • Thumbnail Image
    Item
    Bacteriological Surveillance and Assessment of Malete Well Water in Malete, Kwara State
    (International Technology and Science Publications Limited, 2020-09-10) Ajao Abdullahi Taiwo; Awotundun Nathaniel Oluwatosin; Yusuf Bashirat Olamide
    Majority of the population in Malete where research was carried out depend solely on wells as their major source of water supply because of the inexistence of treated pipeborne water. Due to increasing cases of water-borne diseases such as dysentery and cholera in some local Government areas in Kwara State recently, informed this bacteriological surveillance and monitoring of wells. Samples of well water were collected from seven different locations within Malete city in Nigeria and analyzed microbiologically using Membrane Filtration Technique and various isolated colony are tentatively identified based on their biochemical and physiological properties.The organisms were identified as Salmonella sp, Pseudomonas sp, Shigella sp, Escherichia coli, Enterobacter aerogenes, Klebsiella sp, vibrio sp,serattia sp and Proteus sp. The percentage occurrence of the organisms isolated from the well samples showed that Staphylococcus aureus was the most common (22.59%) followed by Escherichia coli (19.45%), and Pseudomonas species with 12.45% occurrence. Percentage occurrence of Salmonella and Shigella species were 8.95% and 12.45% respectively, while, Serratia species was the least with 2.72% occurrence. Conclusively, proper well location and construction of good wells should be encouraged; control of human activities to prevent sewage from entering water body is the key to the avoiding bacterial contamination of drinking water. Household treatment such as boiling, use of chlorine should be encouraged before water from these wells is used for drinking and all other domestic purposes.