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Culture Documents
-2016
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ISOLATION AND IDENTIFICATION OF BACTERIA INVOLVED IN
THE CONTAMINATION OF SOME SELECTED FAST FOODS SOLD
WITHIN WUNTIN DADA AREA, BAUCHI
1
HAUWA TAHIR, 2ZUWAIRA DANYARO, 3HALIMA LADAN, 4SANUSI MAGAJI
1,2,3,4
Department of Science Laboratory Technology School of Science and Technology, Abubakar Tatari Ali Polytechnic,
Bauchi Corresponding author: Hauwa Tahir
E-mail: missjaunty2003@yahoo.co.uk
Abstract- The isolation and identification of bacteria involved in the contamination of some selected fast food sold within
Wuntin Dada area Bauchi was carried out. A total number of 50 samples were collected randomly at 5 different locations.
The organisms isolated were Staphylococcus aureus, Bacillus cerus, Escherichia coli, and Klebsiella pneumonia. They were
identified based on their colonial, morphological and biochemical characterization. this study showed cheese collected in
location A has the number of bacteria (3.5x102) and Masa collected from location B has the lower number of bacteria
(1.53x102). Therefore there is need for proper hygiene practice in the area.
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International Journal of Advances in Science Engineering and Technology, ISSN: 2321-9009, Vol-4, Iss-4, Spl. Issue-2 Dec.-2016
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was dried and sterilized in the hot air oven at a to cool and was incubated at a temperature of 37oC
temperature of 160oC for 1 hour. Furthermore, all for 18-24 hours.
glassware’s, reagents and equipment used for each
experiment were mentioned under each procedure as IDENTIFICATION OF ORGANISMS
appropriate. ISOLATED
V. COLLECTION OF SAMPLE Gram staining reaction were carried out in the isolate
and was classified into groups those that retained the
The total number of 50 samples was collected from primary colour of crystal violent and was recorded as
five different locations within Wuntin Dada. Each Gram positive, while that was taken the counter stain
areas and each sample was obtained in a clean as Gram negative.
polythene bag and was taken immediately to the
laboratory for analysis. Each of the five samples BIOCHEMICAL TESTS
(Buns, meat pie, masa, accra and cheese) were
labeled A, B, C, D and E respectively. The biochemical test carried out to identify the
bacteria isolates includes: catalase, coagulate, TSI,
VI. STERILIZATION OF CULTURE MEDIA indole, motility, H2S and gas production. It was done
according to the method of Terna Gaffa and
The method of sterilization used in the work is the Chukwudi Azuru, (2005) and Ogbulie et al (1988)
method of autoclaving. The majority of culture
media are sterilized by being autoclaving. This RESULT
ensures the total destruction endosperms as well as From the analysis that was carried out from five
vegetative cells. different snacks (Buns, meat pie, Masa, Accra and
cheese). The species of bacteria isolates were
It is important to sterilize a medium at the cored classified based on morphological and Biochemical
temperature and for the correct length of time as characteristics. Table shows the isolation for buns,
instructed in the method of preparations under meat pie, Masa, Accra and cheese within Wuntin
autoclaving can result man unsterile medium which Dada area, from the table is could be seen that the
will need to be discarded over autoclaving and it can cheese sample collected from hawkers that are in
cause precipitation alternation of pH and the location A (that is market square) has the highest
destruction of some essential components in a number of organisms inside the sample. The sample
medium. The nutrient agar and the mac conkey agar of cheese that collected from hawkers that are in
were both sterilize in the autoclave at a temperature location A has the highest number of organisms of
of 121oC for 1 hour. 6.05 x102. While the cheese sample collected from
location E (that is school gate near Wuntin Dada
MEDIA PREPARATION clinic) has the lowest number of organisms of about
1.02 x l02.
About 2.8g of nutrient agar was weighed using the
weighing balance, it was then transferred into a 250m BACTERIA ISOLATED FROM BUNS, MEAT
conical flask with 100m of distilled water and then PIE, MASA, ACCRA CHEESE AND THEIR
sterilized in an autoclave at about 121oC for 15 LOCATION
minutes.
INOCULATION PROCEDURE
STREAKING METHOD
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International Journal of Advances in Science Engineering and Technology, ISSN: 2321-9009, Vol-4, Iss-4, Spl. Issue-2 Dec.-2016
http://iraj.in
However, since Bacillus cereus are pathogenic and
also spoilage organisms whose presence may be as a
result of well water for cleaning of ingredients, plates,
pans, or even used for mixing during production.
(Anaise, 1988), observed certain organisms include
Staphylococcus species, Bacillus cereus, Escherichia
coli and other enteric bacteria from well water
Keys: (Okadugha. and Obanu(1989).
A = Market square Onora et al (1987), in her survey work in Zaria on the
B.=Abubakar Tatari Ali School Campus occurrence of Staphylococcus specie and E. coli form
C = Girls hostel D=Boys in snacks and utensils used in preparation find out
hostel that, the prevalence makes it a possible health hazards
E = School Gate near Wuntin Dada to consumer.
Clinic
CONCLUSION
DISCUSSION AND CONCLUSION
DISCUSSION The bacterial load in the samples obtained from
The result of the various test carried out on the five hawkers is high, hence lowers the nutritive of these
different sample in the table demonstrated that all the snacks due to food poisoning and some intestinal
five samples (Buns, meat pie, Masa accra and cheese) diseases. Frequent need for the observation of good
collected were contaminated by micro organisms. hygienic practices in the production and sales of
The samples collected from hawkers has high level of snacks is very important.
contamination, this is due to the fact that the snacks
were exposed in an open air and also places were REFERENCES
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Isolation and Identification of Bacteria Involved in The Contamination of Some Selected Fast Foods Sold Within WUNTIN Dada Area,
Bauchi
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