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- ItemAntimycotic and phytochemical screening of the fruit pulp extract of Tamarind (Tamarindus indica) on Can-dida albicans(JOURNAL OF MICROBIOLOGY AND ANTIMICROBIAL AGENTS., 2016-03-13) MAJEKODUNMI RACHEAL ADEDAYO; SHOLA KOLA BABATUNDE; ADEYINKA ELIZABETH AJIBOYE; LATEEF MODUPE HABEEBObjective: To determine the antimycotic potency of the aqueous and ethanolic extract of the fruit pulp of Tamarindus indica on human pathogenic Candida al-bicans. Methods: The disk diffusion method was employed to check for the antimycotic potency of extracts while qualitative and quantitative analysis of some phyto-chemical constituents was carried out following stand-ard methods. Results: The fruit pulp extracts were effective against the organism at 475 and 485 mg/ml in the aqueous and ethanolic extract respectively. The same concentration served as the Minimum Inhibitory and Minimum Fun-gicidal Concentration (MIC and MCC) in both extracts. The extracts were also subjected to qualitative and quantitative phytochemical analysis. Alkaloids, tan-nins and reducing sugars were found in the ethanol ex-tract while in the aqueous extract glycosides, saponins and reducing sugars were discovered to be present. Conclusions: The study indicated that aqueous and eth-anolic extracts of the fruit pulp of T. indica can be a potential source of antimycotic agent to combat the challenge of the emergence of drug-resistance in Can-dida albicans and the need to produce more effective antimicrobial agents.
- ItemHazard Analysis Critical Control Point (Haccp) Assessment of Regulated Premises: An Assessment of Standard Hotels in Ilorin Metropolis(Science Publishing Group, 2018-06-12) Habeeb Modupe Lateefat; Henry O. Sawyerr; Alabede Mubarakat; Abdulrauf Olanrewaju Yusuf; Adiama Babatunde Yusuf; Olaniyi Opasola; Adeolu Adedotun; Usman SuleimanAbstract: Food safety issues in developing countries are mostly centered on illnesses that are linked to poor hygiene but food hygiene in hotels remains an area of concern. Hospitality Industries are known to provide food, drink or accommodation to people who are away from home. Food poisoning can arise from public eating places like hotels and restaurants as a result unhygienic food preparation. The purpose of the study was to assess the HACCP compliance of standard hotels in Ilorin metropolis, Kwara state. Purposive sampling was used with laboratory component carried out in five standard hotels in Ilorin metropolis and the hotels with alphabets. Data were obtained through on-site observation using checklist and face to face interview.15 food samples (fried rice, white rice), 12 hand swab samples and 7 seven water samples were collected to determine the hygienic level of the food. Data collected were analyzed using descriptive statistics and the results were presented using charts and tables. Proteus mirabilis, Proteus vulgaris, S. aureus, Klebsiella pneumonia, Pseudomonas aeruginosa and Candida albicans were isolated in various foods, water and hand swab. The total viable count was below 105CFU/g in all the seventeen (17) samples with 1.71 – 86.82 x 102 CFU in food, 1.65 – 12.2 x 102 CFU in hand swab and 10.63 23x102 CFU in water samples. From the findings, the food samples found to be within the marginal aerobic colony count limits according to the International Commission for Microbiological Specification for Foods (ICSMF, 1978). This implies that, though the food samples were within limits of acceptable microbiological quality, there might have been possible hygiene problems either in the preparation of the food or in handling of the food. From the checklist, it was revealed that majority (95%) of the hotels (B, C, D, E, F, G, H, I) did not meet the HACCP requirement. The study revealed that the concept of HACCP was not understood and that this could be impacting on the general food hygiene standards and food-handling practices of personnel. Therefore, there is need to implement HACCP system to prevent food poisoning outbreaks and the hotels can easily adapt the strategy only if law enforcers could put strict monitoring in place.
- ItemFood for the Stomach Nourishing our Future: Assessment of Potassium Bromate in Local and Packaged Bread Sold in Ilorin Metropolis(MEDWIN PUBLISHERS, 2022-02-09) Lateefat HM; Faith A; Yusuf AB; Raimi OMBread is an important food type created by cooking a batter of flour and water, possibly with other condiments. Potassium bromate is a flour improver that acts as an enhancer. It mostly operates in the late batter stage, energizing the mixture during late sealing and early baking. In Nigeria, the use of bromate in bread production was prohibited in 1993. Regardless, some bread manufacturers have continued to include potassium bromate in their products. Because of its widespread use, this analysis attempts to assess the concentration of Bromate in local and packaged breads sold in the Ilorin Metropolitan Area. It is cross-sectional descriptive research with laboratory analysis. A total of fifteen brands of breads were used in this study labeled as (A,B,C,D,G,J,O,K) as packaged bread and (E,I,L,M,N,E,H) as local bread. They were purchased randomly from bakeries, bus stops and markets in Ilorin, Kwara State Capital, and Nigeria. The bread was subjected to qualitative and quantitative analysis of Potassium bromate in bread. The qualitative result revealed black spot on the samples indicating the presence of potassium bromate. Three of the bread samples (J, L and O) did not show any visible black spot while other bread samples have black spot. The quantitative amount of potassium bromates found in each bread sample showed that the quantity of potassium bromates found in the different bread sample is above Food and Drug Agency (FDA) recommended standards, which is 0.02μg/g (0.02mg/kg), with sample (M) having the highest concentration (0.62515) of potassium bromate, while sample (E) having the lowest concentration (0.42713) of potassium bromate. The outcome gotten from the research investigation actually inferred that consumer of bread sold in Ilorin are unaware of this harmful substance, notwithstanding a few existing enactments banning its utilization. The net cancer-causing impact of potassium bromate is accumulative, in this way consistency in consumption of bread with potassium bromate could prompt malignant growth over time. The principal issue in Nigeria is execution of the ban and immediate impacts are needed to abridge the utilization of this food poison.
- ItemFair Strategies to Tackle Unfair Risks? Bacteriological Assessment of Food and Water Prepared in Standard Hotels in Abuja Metropolis, Fct, Nigeria(MEDWIN PUBLISHERS, 2022-03-17) Lateefat HM; Henry SO; Adewoye SIn Nigeria, with a populace of more than 170 million individuals it was accounted for that just 90,000 cases of food borne ailments happen every year. There was also a report of 60 cases and 3 deaths due to food borne disease with symptomatic gastro intestinal disorders among people who ate in a funeral service. In Nigeria, food safety is not given high preference. Since the hospitality industries manages giving food, drink or convenience to individuals who are away from home, food contamination may emerge at whatever point there is unhygienic food preparation. The study seeks to assess the bacteriological assessment of food and water prepared in standard hotels in Abuja. The study made use of a descriptive cross-sectional study with stratified purposive sampling technique, hotels with 3, 4 and 5 star ratings in Abuja were selected for this study, 45 foods and water samples were aseptically collected for this study. The instrument for data collection was sterile container for sample collection. Data were analysed using, SPSS version 23.0 to present inferential statistics (ANOVA) and descriptive statistics (charts and tables). Staphylococcus aureus (69.75%), Pseudomonas aeruginosa (20%), E. coli (33.75%) and Bacillus spp (18.2%) were isolated in the food samples while E. coli (48%), S. aureus (77.5%), P. aeroginosa (27%), P. vulgaris (12%) Shigella dysentriae (6%) were isolated in water samples. The percentage occurrence of bacteria isolated in the samples were in compliance with the WHO limit for microorganisms in food and water (105) cfu/m. This could be as a result of the poor food handling practices carried out in the hotels. However, According to WHO, there should be zero tolerance of E. coli and Samonella typhii, in food and water because at low levels they can still pose risk to health. The results from this study will enable health inspectors and food handlers in hotels to implement stringent food safety methods like HACCP in hotels of their standard to bring about satisfaction and safety of food in their hotels.
- ItemSeroprevalence of Hepatitis B Virus and Compliance to Standard Safety Precautions among Scavengers in Ilorin Metropolis, Kwara State, Nigeria(J/ H&P, 2018-07-25) Rauf O. Yusuf; Henry O. Sawyerr; Adedotun T Adeolu; Lateefat M. Habeeb,; Tawakalitu T. AbolayoBackground. Scavengers, due to the nature of their work, are at risk of various occupational hazards while sorting for materials for recycling and sale. They are exposed to blood borne infections such as hepatitis B virus (HBV) infection from injuries from sharps and contact with discarded materials due to non-compliance with standard precautions. Objective. The present study assessed the prevalence of HBV and compliance with safety precautions among scavengers in Ilorin Metropolis, Kwara State, Nigeria. Methods. A cross-sectional study was conducted among 236 scavengers (comprised of scavengers dealing with biomedical wastes and those that were not) using structured questionnaires during the first stage of the study and a second testing stage. Data were analyzed using the Statistical Package for the Social Sciences (SPSS) software version 20.0 for descriptive and inferential statistics at a 5% level of significance. Results. The prevalence of HBV infection among the scavengers was found to be 17.4%, indicating that scavengers are at high risk of HBV infection. There was a significant difference in the prevalence of HBV among scavengers that handled biomedical wastes and those that did not. The majority of the scavengers (74.2%) did not have knowledge of or use standard precautions such as personal protective equipment (PPE). The level of injuries was considerably high and the treatment of injuries among scavengers illustrated their lack of awareness of the hazards involved in their occupations, as the majority of respondents (51.3%) engaged in self-treatment of occupational injuries. Conclusions. The probable pathway for virus transmission was waste handling, especially bio-medical waste, which is mostly handled with bare hands without standard safety precautions. Vaccination against HBV, proper personal hygiene practices, regular training in occupational safety, monitoring by regulatory agencies and inclusion of scavengers in a mandatory health insurance scheme are recommended to control the risk of HBV infection among scavengers.