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- ItemFACTORS INFLUENCING SULFADOXINE-PYRIMETHAMINE RESISTANCE IN PLASMODIUM FALCIPARUM AMONG PREGNANT WOMEN IN ILORIN, NIGERIA(FUDMA Journal of Sciences (FJS), 2025-01) Obaniyi, K. A., Sunday, O. J., Said, R. O., Luka, J. and Salau-Deen, B. MMalaria remains a significant public health concern in sub-Saharan Africa, especially among pregnant women. Resistance to sulfadoxine-pyrimethamine (SP), a key drug for treatment and prevention, is rising. This study investigated the prevalence of SP resistance among pregnant women in Ilorin, Nigeria, across pregnancy trimesters and healthcare facility types, and identified influencing factors. A cross-sectional study was conducted among 764 pregnant women attending Primary, Secondary, Tertiary, and Private Health Facilities. Facilities were categorized as Primary (basic care), Secondary, Tertiary (advanced care), and Private (privately owned, with varying levels of specialisation). Resistance prevalence was defined as the percentage of pregnant women in each trimester exhibiting resistance to SP. Prevalence rates were 37.6% (first trimester), 28.9% (second trimester), 31.9% (third trimester), and 38.7% (at delivery). The highest prevalence occurred in Private Health Facilities during the first trimester (45.5%) and Secondary Health Facilities at delivery (66.7%). Multivariate regression analysis revealed that occupation, blood group, and IPTp use were the significant predictors of SP resistance. For instance, occupation was associated negatively with resistance in the first trimester: coefficient = -0.144, p = 0.027, whereas hypertension and proximity to stagnant water were significant at delivery, coefficients -0.342, p = 0.009 and -0.296, p = 0.035, respectively. These findings call for targeted malaria control strategies, considering trimester-specific risk factors and healthcare facility type. For example, improved access to IPTp and early detection of hypertension in the second and third trimesters may reduce resistance.
- ItemIsolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria(University of Portharcourt, 2025-01) AJIBOYE, AE; JIMOH, MO; HAMMED, BA; ADESOKAN, TEFood condiments/spices consisting of leaves, flowers, seeds or stems of plants are food additives that add special aromas and flavors to food thereby increasing its taste but could harbor an array of microbes. Hence, the objective of this paper was to isolate, identify, and characterize the bacterial isolates in food condiments (Garlic, Ginger, Pepper, and Turmeric) commonly traded within Ilorin, Kwara State, Nigeria using various standard microbial techniques. The highest total heterotrophic count (THC) was 21.52 ± 5.31 Cfu/ml obtained from the samples at location A. The highest total coliform count (TCC) was found in garlic sample (6.67 ± 4.93 Cfu/ml) obtained from location B. The highest total Staphylococcus count (TSC) was found in garlic sample (4.00 ± 1.00 Cfu/ml) obtained from location C. The highest Total Salmonella-Shigella Count of (4.67 ± 3.06 Cfu/ml) was found in garlic sample obtained from location A. The highest total fungi count (TFC) was found in pepper sample (4.13 ± 2.06 Cfu/ml) obtained from location A. The presence of various pathogenic bacteria in the food condiments analyzed raises concern on their impact to the health of the consumers and these food spices could also serve as a vehicle for the transmission of disease causing bacteria.
- ItemPhysicochemical properties and microorganisms isolated from dried meat obtained in Oja- Oba market in Ilorin, Nigeria(Advances in Applied Science Research, 2011-02) Ajiboye, E. Adeyinka, Sani Alhassan, Adedayo, R. Majekodunmi, Kolawole, M. Olatunji and Oladosu,O. ToluThe physicochemical properties and microorganisms isolated from dried meat samples obtained from the Oja-Oba market in Ilorin metropolis during the rainy season were investigated. Meat samples were stored under two storage conditions (cupboard and refrigerator) before they were analysed using potato dextrose agar and nutrient agar for fungi and bacteria load of the dried meat samples. Analytical studies on the nutritional contents (moisture content, total amino acid content, titratable acidity and protein content) of the dried meat samples stored under a period of five weeks revealed that the moisture content of dried meat samples stored in the cupboard increased from 35% to 65%, while those in the refrigerator had an initial increase from 50% to 55% for the first two weeks of storage and became constant through the period of storage. The total amino acid content ranged from 0.2128-0.5040mg/g and 0.2464-0.5376mg/g for both samples respectively. Titratable acidity ranged from 0.04mg/g-0.10mg/g and 0.07mg/g-0.14mg/g for both samples respectively. The increase in protein content recorded for both meat samples ranged from 5.79-14.02mg/g and 5.11-13.52mg/g respectively. Bacteria and fungi isolated include Staphylococcus aureus, Micrococcus luteus, Neisseria sp., Acinetobacter sp., Aspergillus niger, Aspergillus flavus, Penicillium sp. and Rhizopus sp. The total bacterial count increased in the dried meat stored in the cupboard (2.5 × 10-7 to 3.3 × 10-7cfu/ml) while it decreased in the meat samples stored in the refrigerator (2.0 × 10-7 to 1.4 × 10-7cfu/ml).
- ItemAssessment of Bacteria Associated with Ready-to-Eat Food Sold at Federal University Dutse, Jigawa State, Nigeria(International Journal of Current Research in Biosciences and Plant Biology, 2016-04) Ruqayya H. Muhammad, Clement Ameh Yaro, Musa B. Balarabe, Jamilu Abdulsalam Zainab and M. R. AdedayoToday the issue of food safety is a global problem that gets main concern in setting public health policy. The eruption of diseases caused by food contamination occurs in places where sanitation and hygiene conditions are generally poor. Reliable identification of bacteria remains to be an important task in food microbiology. In this study, five different ready-to-eat foods from Federal University Dutse (FUD) canteens and cafeterias were collected and analyzed immediately through serial dilution, inoculation, incubation, subculture, microscopy and biochemicals to confirm the isolated organisms. A total of five pathogenic bacteria were isolated: Staphylococcus aureus (42.3%), Escherichia coli (40.8%), Salmonella (5.6%), Streptococcus pneumoniae (4.2%) and Bacillus cereus (4.2%). This indicates the poor hygiene level of the food vendors as majority of the food vendors lacks western education. These vendors have to receive education and training on food hygiene to improve the safety of foods in FUD and thereby heighten the safety of consumer.
- ItemThe Nutritional Quality of Three Varieties of Zobo (Hibiscus sabdariffa) Subjected to the Same Preparation Condition(American Journal of Food Technology, 2011-02) Olayemi Foline, Adedayo Rachael, Muhummad Ruqayyah and Bamishaiye EuniceThis study aimed to determine the variety of zobo that will give a desired colour and at the same time retaining most of the nutrient imbedded, after boiling for 10 min. The nutritional quality of non-alcoholic drink obtained from three varieties of zobo calyx (Hibiscus sabdariffa); dark red, bright red and wine subjected to the same preparation conditions were Investigated. Hundred grames of each of the samples were boiled separately in 4 L of water for 10 min to extract the juice into the water. The zobo drinks thus produced were analysed for their nutritional quality. It was observed that dark red zobo drink has the highest percentage of Vitamin C (7.5 mg g-1), calcium (4 ppm) and ash (15.5%) content, the bright red recorded a high value in only magnesium (13.25 ppm) and the wine however, recorded the highest value in sodium (50.67 ppm), potassium (235 ppm), iron (1.17 ppm). The pH was noted to be high in all the three varieties i.e., 2.53. 2.50 and 2.67 for dark red, bright red and wine, respectively. The sensory evaluation also showed that the dark red zobo drink has the highest acceptability. It was therefore, concluded that the three varieties had their peculiar nutritional benefits therefore the choice depends on the producer and consumer; however, from the sensory evaluation the dark red was more preferred.