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Prevalence and identification of microbial contaminants of reusable plastic containers from informal food vending sites in Calabar, Nigeria

*[1]Usang, A., [2]Omeh, B. A., and [3]Ekuma, V. O.

1Faculty of Medical Laboratory Science, University of Calabar, PMB 1115, Calabar, Nigeria

2Department of Medical Laboratory Science, College of Health Technology, Calabar, Nigeria

3Department of Parasitology and Entomology, University of Calabar, Nigeria *Correspondence to: akedorusang2rue@gmail.com

 

Abstract

 Background: Reusable plastic containers are widely used in informal food vending sites in developing countries like Nigeria, posing potential risks for microbial contamination and foodborne illnesses. This study determined the prevalence and identify microbial contaminants in 350 reusable plastic containers sampled from selected sites (markets, schools, roadside sellers, hawkers, and motor parks) in Calabar, Nigeria. Continue reading “Prevalence and identification of microbial contaminants of reusable plastic containers from informal food vending sites in Calabar, Nigeria”

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Impact of decalcification on antibacterial properties of eggshell against selected poultry pathogens

*1Balogu, T. V., 1Chukwueze, B. C., and 2Okonkwo, T. P.

1Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai, Nigeria

2Department of Chemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria

*Correspondence to: tovin2009@yahoo.com

 

Abstract:

 Background: Eggshell which is primarily composed of more than 98% calcium carbonate crystal, serves as the physical protective and active barrier structure of egg content. Recently, antimicrobial properties of eggshell are fast becoming center of interest among stakeholders of poultry industry. However, few studies have focused on the rigidity factor of calcium components of eggshell as antimicrobial agent. Thus, this study was designed to determine the effect of decalcification on the ability of eggshell to inhibit common poultry and egg bacterial pathogens.

Methods: Raw eggshell denoted as calcified eggshell (CES) and decalcified eggshell (DES) were extracted and made into fine powder. Standard protocol was used for preparations of CES and DES at concentrations of 10, 5, 2.5 and 1.25 mg/ml, and their antibacterial assays on selected bacterial pathogens (Bacillus subtilis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Escherichia coli and Salmonella Typhi) were performed by agar diffusion method. Gentamicin 80mg solution (CC1) and distilled water (CC2) served as controls. Data were analysed with SPSS version 20.0 and presented as mean±SD for descriptive statistics. Friedman’s two-way test ANOVA was used to compare the differences in mean values between CES, DES, CC1 and CC2 at significance level of p<0.05. Continue reading “Impact of decalcification on antibacterial properties of eggshell against selected poultry pathogens”