Prevalence and factors associated with dengue fever among febrile patients attending secondary health facilities in Kano metropolis, Nigeria

*1,2Abdulaziz, M. M., 2Ibrahim, A., 3Ado, M., 4Ameh, C., 4Umeokonkwo, C., 5Sufyan, M. B., 4Balogun, M. S., and 6Ahmed, S, A.

1Nigeria Field Epidemiology and Laboratory Training Programme (NFELTP)

2Department of Medical Microbiology, College of Medical Sciences, Ahmadu Bello University and Teaching Hospital, Zaria, Kaduna State, Nigeria

3Molecular Laboratory, Aminu Kano Teaching Hospital, Kano, Nigeria

4Africa Field Epidemiology Network (AFENET)

5Department of Community Medicine, College of Medical Sciences, Ahmadu Bello University and Teaching Hospital, Zaria, Kaduna State, Nigeria 6Department of Morbid Anatomy, College of Medical Sciences, Ahmadu Bello University and Teaching Hospital, Zaria, Kaduna State, Nigeria Correspondence to: mukaziz@yahoo.com

Abstract:

Background: The Nigeria Centre for Disease Control (NCDC) has categorized dengue fever as a priority epidemic-prone disease. Kano metropolis is a hub for international trade and has seen rapid population growth with unplanned urbanisation. This provides the right environment for dengue virus transmission and spread. Most fevers in Nigeria and Kano in particular are treated as malaria or typhoid. This study aimed to determine the prevalence and factors associated with dengue fever and dengue-malaria co-infection among febrile patients in Kano metropolis.

Methodology: We conducted a hospital-based cross-sectional study among febrile patients attending secondary health facilities in Kano metropolis. We used multistage sampling technique to recruit 440 participants into the study. An interviewer administered structured questionnaire was used to collect participants’ information, while blood was screened for malaria using rapid diagnostic test (RDT) kit and tested for dengue fever using an ELISA kit for dengue IgM. Data was cleaned and analysed using Microsoft Excel 2016 and Epi Info version 7.2 to calculate frequencies, proportions and odds ratios.

Results: The median age of participants was 24 years (IQR= 13-36 years) while the age-group most represented was the 10-19 years’ age group with 97 (22.9%) participants. Males constituted 257 (60.6%) while most were single 238 (56.1%). Dengue IgM was positive for 332 (78.3%), while malaria RDT was positive for 81 (19.1%) and 67 (15.8%) were positive for both. Those aged above 25 years were less likely to present with dengue fever (OR=0.6; 95% CI=0.33-0.97). Dengue fever contributes a high percentage to febrile illnesses seen in Kano metropolis. Significant proportions of febrile patients have both dengue and malaria co-infection. None of the participants had dengue as a presumptive diagnosis.

Conclusion: These findings imply dengue fever should feature as a prominent differential for febrile illnesses and dengue screening tests should be made available for all cases seen in Kano.

Keywords: seroprevalence; dengue fever; RDT; secondary health facilities; Nigeria. Continue reading “Prevalence and factors associated with dengue fever among febrile patients attending secondary health facilities in Kano metropolis, Nigeria”

Microbial Contamination of Locally Produced Cheese and Determination of their Antimicrobial Potential in Nigeria

DO Ogbolu, AAO Terry, AS Oluremi, AA Olanrewaju

 

Abstract

The high consumptionrate of soft cheese and manner of cheese production in Nigeria prompted the need to determine the microbial quality and  antimicrobial properties of locally produced cheese in Nigeria. A total of 20 cheese samples were obtained from different points in 4 cities in southern Nigeria, 5 cheeses per city. They were investigated for some physico-chemical properties, isolation and microbial counts and determination of antimicrobial potential. There was no significant variation in the  composition of physic-chemical properties of cheese samples from various cities except for the acidity of cheese sample obtained from Ilorin. All the 20 samples (100%) yielded low level of lactic acid bacteria (LAB) with counts ~ 103. Escherichia coli or Klebsiella species were constantly isolated in all the cheese samples. Similarly, yeast and Aspergillus species were isolated either alone or in a mixed culture. The result showed increase in total bacteria count from the point of production to the hawkers.  Antimicrobial potential was not found in cheese against the  microorganisms used in the study. The study identified local cheese (‘wara’) as a high risk food in Nigeria due to the high rate of contamination since they are ready-to-eat food item and no antimicrobial property detected in the soft cheese.

Key Words: Cheese; Bacteria; Fungi; Nigeria, Susceptibility

 

Le taux de fromage à pâte molle et les modalités de production de  fromage au Nigeria à forte consommation a incité la nécessité de déterminer la qualité microbienne et propriétés antimicrobiennes de  fromage produit localement au Nigeria. Un total de 20 échantillons de fromage ont été obtenues à partir de différents points dans 4 villes au sud du Nigeria, 5 fromages par ville. Ils ont été étudiés pour certaines  propriétés physico-chimiques, l’isolement et les numérations microbiennes et détermination du potentiel antimicrobien. Il n’y avait aucune variation significative dans la composition des propriétés physico- chimiques des échantillons de fromage à partir de différentes villes à l’exception de l’acidité de l’échantillon obtenu à partir de fromage de la ville d’Ilorin. Tous les 20 échantillons (100%) ont donné un faible niveau de bactéries lactiques (LAB) avec environs 103 espèces. Escherichia coli ou Klebsiella
ont été constamment isolés dans tous les échantillons de fromage. De même, des espèces de levures et d’Aspergillus ont été isolés soit seuls, soit dans une culture mixte. Le résultat a montré l’augmentation des bactéries totales compté du point de production aux colporteurs. Potentiel antimicrobien n’a pas été trouvé dans le fromage contre les micro-organismes utilisés dans l’étude. L’étude a identifié fromage local (‘ wara ‘) comme un aliment à haut risque au Nigeria en raison du taux élevé de contamination, car ils sont prêts à consommer l’aliment et aucune  propriété antimicrobienne détecté dans le fromage à pâte molle.

Mots clés: Fromage; bactéries; champignons; Nigeria, sensibilité

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Microbial Contamination of Locally Produced Cheese and Determination of their Antimicrobial Potential in Nigeria