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Microbiology laboratory testing plays a key role in the management of infection. Accurate and rapid identification of significant microorganisms is vital for guiding optimal antimicrobial therapy and improving outcome from infections and infectious disease.Laboratory diagnosis is also essential.....
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The general objective of this study is to evaluate the microbiological quality, physicochemical and organoleptic characteristics of plantain beer enriched with sorghum. The methodological approach consisted of producing four types of plantain beer by incorporating sorghum. Conventional methods were used to determine the physicochemical characteristics and microbial loads. The results indicate yeast loads ranging from 7.2 to 7.6 log (CFU/mL) and 7.2 to 7.4 log (CFU/mL) respectively for the musts of plantain paste incorporated with sorghum and those without sorghum. The physicochemical characteristics presented pH values of 3.46 and 3.40 to 3.45, titratable acidity of 1.05% and 1.09 to 12.4%, dry extract refractometric of 0.52° Brix and 0.58 to 0.87° Brix, alcohol content of 2.80% and 3.31 to 6.23% respectively for the control beer and for the improved beers. Various organic acids, notably citric, acetic, lactic, fumaric, tanic and tartaric acids were determined with increasing contents depending on the level of sorghum incorporated. The loads of aerobic mesophilic germs (1.5±0.77 to 5.3±1.88 × 10 CFU/mL) and yeasts and molds (1.1±0.56 to 4.6±1.35 × 10 CFU/mL) obtained are below the threshold limit of microbiological criteria. No loads of total coliforms, E. coli, S. aureus and Salmonella were detected. Beers improved with 5%, 10% and 15% malted sorghum concentrations produced were of acceptable microbiological quality in relation to the limit threshold of microbiological criteria and their consumption could not present a risk for consumers.
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Several methodologies were utilized to evaluate the microbiological and physico chemical properties of top soil samples bored from four municipal waste dumpsites and a farmland (control sample) all located in Benin City, Edo State. The soil samples were obtained during the month of January, 2013. The mean aerobic bacterial counts for the soil samples ranged from 9.7 × 103 cfu/g for the control soil to 1.80 × 104 cfu/g for the soil sourced from the dump site at Ikheuniro. The mean heterotrophic fungal counts varied from 7.0 × 102 cfu/g for capitol dumpsite to 3.3 × 103 cfu/g for the control soil. Ten (10) microbial isolates were characterized and identified; Bacillus sp., Pseudomonas sp., Aeromonas sp., Enterobacter sp., Klebsiella sp. and Staphylococcus sp., Aspergillus sp., Mucor sp., Saccharomyces sp. and Fusarium sp. respectively. Both Bacillus sp. and Pseudomonas sp. were the most dominant amongst the bacterial isolates whilst Staphylococcus sp. was the least occurring bacterial isolate. Aspergillus sp. was the highest occurring fungal isolate while the least isolated fungal culture was Saccharomyces sp. The physico chemical results showed values which ranged from 5.60 to 8.08, 164.00 µS/cm to 540.00 µS/cm, 2.378 mg/kg to 3.444 mg/kg, 0.009 mg/kg to 0.016 mg/kg for pH, electrical conductivity, sulphate and cadmium. Despite the positive impacts of the dumped municipal wastes on the microbial and organic properties of the analyzed soils, disposal of municipal wastes in open dump sites is an archaic and unsustainable option in the management of municipal wastes.
Foodborne diseases include an array of illnesses triggered by the ingestion of foods contaminated with microorganisms or chemicals, and the area where people eat is one of the significant sites from where microorganisms find their way into food. This study is aimed to microbiologically evaluate the table surfaces of some local restaurants within Abraka, Delta state. A total of fifteen samples collected from fifteen random restaurants within Abraka, Delta State, were evaluated for their microbial quality using standard procedures. The Bacteria counts ranged from 2.5 u00d7 105 to 7.0 u00d7106 (CFU/ml).
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