Isolation And Characterization Of Tinea Captis From Hair Barbing Equipment

In Enugu Metropolis

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ABSTRACT
This study was done on the isolation and characterization of Tinea Capitis, from hair barbing equipment in Enugu metropolis.
A random sampling was made of 150 hair barbing equipment consisting of hair brushes, hair clippes, combs, aprons and theatre seats.
There were categorized according to location and types of hair barbing salon. 60 sample were positive for dermatophytes and these included Microporum audouim 24 (40%), Trichophyton rubrum 16 (26.7%), I. Mentargrophyter 10 (16.7% and I. Soudanose 10 (16.7%).
Of the 75, modern salon samples 16 were positive (21.3%)L The Ogui/Obiagu zone had the highest positive samples for Tinea Capitis with 19 out of 30 positive samples (31.7%0. This was followed by Agbani Road/Uwani which recorded 14 out of 30 positive (23.3%) Emene/Abakpa 11 out of 30 (18.3%), New Heaven Independence layout 9 out of 30 (15%) and GRA/Trans Ekulu 7 our of 30 (11.7%). It therefore appeared that percentage incidence increased with decreased in standard of living.

TABLE OF CONTENTS

CHAPTER ONE:
Introduction 1
1.1 Background Information 1
1.2 Aim and Objective of the Study 5
1.3 Statement of Problems 5
1.4 Justification of the Study 6
1.5 Limitation of the Study 7

CHAPTER TWO:
Literature Review 8
2.1 Clinical Manifestation of Tinea Capitis 8
2.2 Age and Sex Incidence 9
2.3 General Incidence of Tinea Capitis
with Particular Reference to Africa 10
2.4 Differential Diagnoses 12
2.5 Therapy of Tinea Capitis 13

CHAPTER THREE
3.0 Methodology 17
3.1 Study Area 17
3.2 Types of Hair Barbing Salon and Locality 18
3.3 Material and Regents for the Study 19
3.3.1 List of Materials 19
3.3.2 List of Reagents 19
3.4 Data Collection 19
3.4.1 On Subject 20
3.5 Analytical Techniques used for the Study 20
3.5.1 Methods of Identification 20
3.5.2 Biochemistry Test used for the Study 22
3.6 Characteristics of Dermatophytes Identified 23

CHAPTER FOUR:
Result and Discussions 26
4.1 Result 26
4.2 Discussions 29

CHAPTER FIVE:
Conclusion and Recommendations 32
5.1 Conclusion 32
5.2 Recommendation 32
References 34
Appendix 36

CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND INFORMATION
Barbing which is the act of removing the hair from the head has diverse economic liabilities. This includes dissemination of diseases and beauty. In the case of disease, the microorganisms of Tinea Capitis is usually found in the hair. This organism belongs to the fungi groups.

Fungi constitute a group of non-motile eukaryotic organisms that have a definite cell wall, devoid of chlorophyll and reproduce by means of spores. The spores can be produced sexually or asexually and it is propagating granule with or without embryo. Fugal spores germinate on appropriate substrate to produce morphologically such diverse forms as mould and yeast.

In moulds, spores germinate to produce branching filaments called hyhae, which may be divided, into cell by septa. In yeast on the other hand, the spores germinate to produce round, oval embryonated single cell that reproduced mostly by budding and form moist or muciod colonies. (Kwong Chung and Benette, 1992).

According to Jawetz et al (1989), as the hyphae continues to grow and branch a mat of growth that projects above the surface of the substrate is called the vegetative mycelium. Most fungi reproduce by forming spore through mitosis fungi with only asexual spores formation are called fungi imperfecti.

Fungi have diverse groups among which area specialized group known as dermatophytes. These dermatophytes infect keratinized tissue that is the epidermis of skin, hair and nail causing the disease dermatophytosis. The dermatophytes produce infection with mild to severe symptoms depending on the immunological response of the host. In general, they do not invade subcutaneous or deep tissues. Granulnatous lesions in subcutaneous cause both with and without the granule formation that is characteristic of mycetomas have been occasionally reported.

Dermatophytes are also known as ‘ringworm’, fungi. The name ringworm has been in use at least from the sixteenth century and it was carried to describe the circular lesion produced by dermatophyte on the skin or scalp (Kwong Chung and Benette, 1992). Ringworm is clinically referred to as Tinea and locations involved are usually the surface of the body (Tinea Copons), of the groin (Tinea Gruris) of the bearded area (Tinea Barbae), of the scalp (Tinea capitis) (Cheesbrough, 1984).

Tinea Capitis, ringworm of the scalp and hair may be caused by any of the Dermatophytes pathogenic for man except Epidermophyton Flocossum and Trichophyton Concentricum. The disease affects mainly children although some species of fungus may attack adult scalp or continue from childhood into adult life.

The most chronic and persistent form of Tinea Captis are caused by several anthropophilic species. Chronity seems to be related to the relative absence of inflammatory response. Anthropohilic ringworm in children is transmitted by contact and may assume epidemic proportion. Hair gears fomites, barbe’s instrument and even theatre seats have been shown to be contaminated with the fugus. Eperdermis occur mainly in school boarding schools, campus and in center of over crowding and poor hygiene.

The spores of microsporum audouinii and other dermatophtes have been recovered from the air of school rooms and other suspected localities. In a work carried out hair brushes by (Mackenzie et al, 1960) in Belfast, it was shown that clinical examination alone was inadequate for the detection of versions that are trival or virtually absent. Individuals with only discrete hairs infected can be regard for practical purpose as carriers, although symptom less, they disseminate infection over a period of years and can be responsible for a gradual build up of infection potential. To the best of my knowledge, no work has been documented on the isolation and characterized of Tinea Capitis from hair barbing equipment in Enugu metropolis. It has been observed that with the introduction of modern hair barbing equipment consisting of modern barbing kits, there has been increased incidence of kerion, like lessons. In the less severe infection, the individual infected follicles may be discerned. (Kwong Chung And Benette, 1992). These are realized particularly on the part of the scalp just above the neck region. This…

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Maize Adjunct In Sorghum Beer Brewing

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ABSTRACT

This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in corporate into the malted milted sorghum during mashing was done by the use of work. The work was then boiled with hope to sterilized concentrate as to extract solvable material for the hope. Fermentation was also carried out using a locally made fermented. Sacharonmycess cervisiae as the chosen yeast was inoculated into the work and allowed to ferment for 7-12 days at 20 respectively for primary and secondary fermentation. The product was later packaged in a sterilized bottle and covered the use of maize as an adjunct in sorghum beer brewing is to improve the sugar level of the work consequently the diastolic power.

TABLE OF CONTENT

CHAPTER ONE
Introduction
Hypothesis
Objective and aims
Statement of problem
Limitation

CHAPTER TWO
Literature review

CHAPTER THREE
Material and method
The Proceduce for the experiment
The determination of acidk content
The determination of alcoholic content

CHAPTER FOUR
Result and discussion

CHAPTER FIVE
Conclusion
Recommendation
Reference

CHAPTER ONE

INTRODUCTION
Beer is an alcoholic beverage obtained from fermented cereals such as barky, sorghum and maize grains. Barkey is a well know cereals for beer production due to some great advantage it has over other cereals but because of economic reasons other cereals like sorghum as many also in use for production.

The effect of major adjust in sorghum grain in beer production during which many is used a adduct to increase the carbohydrate content this carbohydrate is hydrolyzed to usable simple sugar during mashing which is later formatted by yeast (saacharonyces cerevisian) to production beer these are various type of alcoholic beverage some of which are as follows ales British beer and ates are described in many different ways in trade by this public some of the also are of wild bitter hight pale and scorch.

ii. stout. This is heavier type of beer in which well orated bardy or Walt or caramelized sugar is used Oatmed type stout is another special type main by the addition of a proportion of ostmed.
iii. Lager beer: The main difference between also stomata companies with layer is the formation process. In that for ales and stout compared with lager is the fermentation processed.

In that for ales and stout the yeast used is sarcharomyces cereisice and to formations is involved while sacharomyes carlsbergensis is used in lager and bottom fermentation is involved and lager beers more highly hopped than also and stout. Further the marshy force of ales and stout is carried out by an infusion process where as for larger a decoction process is used iv porter beer this is a weaker form of the stout now mainly brewed in treland it is saw to have derived it name from the fount that it was a popular drink of porter but in England the ordinary mild also have large superseded it . in beer production four technological processes we involved.

They are as follow: malting mashing boiling wort and formation. Malting is the controlled germination process concerned with the modification of the grains that is the liberation of starch granle from the of endosperm cell and subsequent biosynthesis and digression of starch and protein by enzyme which wh9ich become activate during germination Aisen (1980) Malting loses of nutrient are encountered during steeping and respiration of the grains. In modern malting practices malting loses are highly controlled due to the use of better quality more inform and more easily modified quality sorghum grains. Mac fadden and Clayton (1989) reported the best result in work have been achieved with short grain Kara and farafora varieties of white sorghum . Malting losses of 20-30% have been recorded after 5 day of germination.

To elevate the nutrient status of the malted sorghum cereal adjuncts are used during mashing the net action of the amylase during malting is to digest the small starch Grammies preferentially. But the main activity of the analyses take place during mashing.
Mashing can be defined as the conversion of barley malt or other sources of malt or cereal adjunct by complement of enzyme ranging from proteolytic to amylolytic enzyme into fermentable extract suitable for yeast growth and ultimately for beer production. Manner (1982) Cereal adjuncts may often a cheg and high yielding source of extract relative to malt. Briggs (1971) found out that extract yields could be obtained from small scale mashes (50g totalk grist) with grist comprising 70% malt and 30% extrude barley wheat or maized under temperature programmed condition.

Masher counting extruded cereal adjunct frequently show poor work filtration and high value of work viscosity supplement of industrial enzymes to mashes coutainbing extruded cereal adjunct may improve work filtration and lower work viscosity.
Work is a product of filtration after mashing. The residence of the filtration is called spent grains. Work is therefore subjected to boiling to achieve several objectives. Fermentation is an important step in beer production and it’s major concern is the production of ethanol and carbondioxide form this conversion of fermentable sugars of saccharamyces cerevision and S. calsbergensis.

Two types of fermentation are employed, top and bottom fermentation. The characteristic behavior of the top and bottom fermenting yeast determines the type of fermentation that can be employed. Bottom fermenting yeast may be fermented in closed fermenters but open vats are necessary for the top fermenting yeast. The character of the beer depends on the method and materials, used for preparing the work.
Cereal malt is very important in alcoholic

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The Role Of Packaging In Food Processing

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TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction
1.1 Background
1.2 Statement Of The Problems
1.3 Objectives
1.4 Scope Of The Work
1.5 Definition Of Terms

CHAPTER TWO
2.0 Literature Review
2.1 Reasons For Packaging Our Foods
2.2 General Description and Operation In Food packaging and food processing
2.3 Function Of Food Packaging In Food Processing
2.4 Packaging Designing In Food Packing
2.5 Strategy In Food Packaging
2.6 The Role Of NAFDAC In Food Packaging And Food Processing and Other Regulation

CHAPTER THREE
3.0 Conclusion
3.1 Summary
3.2 Recommendation
3.3 References

CHAPTER ONE

1.0 INTRODUCTION

The role of packaging in food processing is just one among many ways of food preservation. As soon as food is packaged, it is set for shipment and marketing. For many food technologists to embark on food packaging, the food technologist must have food knowledge of the technology, materials, labour equipments, capital, research, engineering and management involved in any such food processing establishment. The package purposely protects the product from environmental hazards throughout the period of shelf life (Schoeld and Joseph, 1992).

Packaging plays the important role of a catalyst between the consumer and the product. Products reach and popularity is determined by its entire look and feel. With meterial business booming, the packaging industry too has been catapulted to greater heights with constant changes. Even our traditional food industry expects packaging to perform magic and propel its cuisines on the worlds best selling items list. (Boyd and Haper, 1990). Consumers today are also looking for balance between cost and convenience. And the mass production of small sachets seems to be at the forefront in this metail boom. With higher output, reliability of operation and flexibility of size in demand, effective secondary packaging was become important to support. Which is why multi track machines comprising of 10 tracks with outputs of around 500 machines require skilled manpower, proper quality packaging material and suitable post packaging methods? Double and triple head machines too are easier to handle and offer flexibility for smaller batch sizes. (Griffin and Sacharow, 1990). For meeting with the requirements of increasing shelf – life the industry has seen an entry of various machinery like the Aseptic pouch packing systems, Retort packing systems and Modified Atmosphere Packing System (MAP).

In Aseptic Poch Packing System, a sterile product (eg. UHT Milk) is packed without the danger of contamination making its increasing shelf span without any needs of a “cool chain” for distribution and storage. This system can make liquid milk available in deficit areas like the North East India States. While in Retort Packing, a product is filled in a retort package and is subjected to post packing sterilization in a retort or autoclave. (Doyle and Mona, 1996). This is mainly the thermal process and helps in achieving sterility and long shelf life stability. Retort packages can be distributed and stored at room temperature. Pick fill seal machines using pre-made retort rouches are the biggest beneficiaries of this technology. Both the above packaging machinery requires careful selection of processing method and material in order to achieve the desired results. Of later, commonly sought grocery commodities like sugar, rice, salt, spices are increasingly being projected as brands to all track customers. (Carthy Jerome and Williams 1996).

Furthermore, among the groups of packaged, consumer items, food ranks was the highest and thus an entire industry can be instituted purposely for food packaging. As the world is fast advancing technologist must have the knowledge of packaging principles and practices as their meet specific requirements of food in order to retain it’s quality through processing, storage and distribution. And to specify what demands the food imposes on the package. Though it’s the sole of responsibilities of the packaging specialist to design and manufacture packages. (Mehegan and Sean, 1996)
However, in as much as the package physically of the protects and maintains the quality of the product, appeals and attracts the consumer, it should be within an average economic cost. (Mehegan and Sean, 1996).

1.1 BACKGROUND IN PACKAGING OF FOOD

Before World War II packaging was used primarily to surrender and protect products during storage, transportation and distribution. Some packages where designed with esthetic appeal and even for ease of use by the end of the consumer, but package design was typically left to technicians. Since the beginning of the industrial revolution in the mid – 18005, they build it and com maximum had prevailed. After World War II companies become more interested in marketing and promotion as a means of enticing customers to purchase their products. (Rosette, 1992). As a result of more manufactures begans to vicro packaging as a way to lure buyers.

During mid 1900s, several influence contributed to turn packaging into an integral part of the most companies marketing mix. Consumers become better educated, wealth and expectations generally increased, consequently consumer began to rely much more heavily on manufactured good and processed foods items. New technologist related to production, distribution and preservatives lead to a massive proliferation in the number and type of products and brand available in the industrialized. (Stern, Waltter and Willy, 1981)

Thus packaging become vital means of differentiating items and informing consumers. The importance of consumer packaging was elevated in the United States, during the late 197s, and 1980S. Rapid economic expansion and marked growth warned during the period of forcing consumer to focus increasingly on luring consumer to their product brand at the expanse of the competition. Packaging design become a marketing science. And as a new corporate cost consciousness developed in response to the increased competitive companies began to alter packaging techniques as a way to cut production, storage and distribution expenses. (Crift and Scharow, 1972).

Furthermore, marketers began to view packaging as a tool to exploit existing product lines by adding new items and pump new life into maturing product.
Today in different parts of the world, due to the fast advancement in science and technology, the role of packaging in wood processing, packaging some foods naturally have efficient primary containers, for example, nut, oranges, eggs etc. Such foods need to be packaged with only secondary outer box, wrap or drum to hold the units together and gives gross protection. Other foods like milk powder, dried eggs and fruits concentrates often will b filled into primary containers such as plastic lines which are then packaged within protective cartors or drums. (Ugwnanyi, 7998).

1.2. STATEMENT OF THE PROBLEMS OF PACKAGING
Since the role of packaging in food processing in Nigeria is the Joy of a food scientist or food technologist in food packaging and can only be complete after introducing a new package, the food technologist or food scientist must cover the following:
i. Material specification.
ii. Product compatibility.
iii. Distribution cycle.
iv. Marketing consideration (Ugwuanyi, 1998)
Then after getting all these, it is left for the industries best interest to produce safe food and reach
It to consumers in a manner where its safety is not compromised. To ensure this, the following must be known.

(1) Cause of food borne diseases, (where the risk in the production chain are the greatest). And the how’s protecting the consumer from them.
(2) Production and packaging methods to ensure food safety for longer periods of time.
(3) Distribution and storage of food in the supply chain. (Doyle and Mona, 1996).

Another problem is that in the world today, we found out some series of investigation that many people especially Business men, had tried to produced their own food and packaged without the notification of…

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Microbial Examination Of Spoilt Avocado Fruit.

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ABSTRACT

Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP (66.7%), Streptococcus sp, *25%), E. Coli (18.9%) and staphycoccus sp (33.3%), Pseudomonas sp (20%) and Chromobacterium sp (5%) has the lowest percentage occurrence, Erwinia sp, Pseudomonas sp and chromobacterium sp were found to be absent in the control. The fungi species, includes Aspergillus sp (50%), Pericillium sp (25%), Fusarium sp (16.6%), Rhisopus sp (13.3%), currularia sp (8.3%) and Rhoctorula sp (3.3%), were also kolated Avocado fruits from Ogbete main market were more contaminated than the avocado form the new market.

TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction
1.1 Background of study
1.2 Statement of problem
1.3 Aim and Objectives of the study
1.4 Hypothesis
1.5 Significance of the study
1.6 Limitation of the study

CHAPTER TWO
LITERATURE REVIEW
2.0 The origin of Avocado fruits
2.1. Uses of avocado fruits
2.2. Preservation of avocado fruits
2.3. Ways avocado fruits can be prone to contamination
2.4. Microbial spoilage of avocado fruit
2.5. Control of bacterial and other disease of avocado fruits and fruits products
2.6. Some biochemical test for bacterial isolates

CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 sample collection
3.2 Sterilization of media an material used
3.3 Preparation of media
3.4 Bacteria and fungi isolate from avocado fruits
3.5 Bacterial isolation and identification
3.6 Fungal isolation and identification
3.7 Lactophenole blue staining technique for fungi isolates
3.8 Staining techniques for bacteria isolates grains stain
3.9 Biochemical test for identification of bacteria isolates

CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 Bacterial Examination
4.2 Fungi, examination

CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION
5.2 RECOMMENDATION
LIST OF TABLE

Table I: Bacterial isolated and their frequencies
Table 2: Fungi isolated and their frequencies
Table 3: Sources of collection of the fruit and Bacteria isolate
Table 4: Sources of collection of the fruits and fungi isolates

LIST OF FIGURES

Fig. 1: Rate of occurrence of fungi
Fig. 2: Rate of occurrence of bacteria
Fig. 3: Fungi isolates according to sources
Fig. 4: Bacteria isolates according to source.

CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF STUDY
The Avocado pear, Persea Americana is a tropical and sub tropical fruit tree, originated in central America or adjoining regions of North or South America. It has now spread to much of the near tropical world. The avocado is limited especially by its climatic requirements, with their race differences. It is also highly susceptible to drought injury. But excess soil moisture is equally fatal, encouraging the dread phytophthora root rot in most of the world, and where the fungus is unknown. Despite the high water activity of most fruits, the how PH leads to their spoilage being dominated by fungi, both yeast and moulds. Other common diseases of pears include the black spot or scab caused by as comycetes

Avocado fruits has being estimated that one fourth of all produced harvested is no consumed before spoilage (Salulche, 1974), spoilage of fresh fruits usually occurs during storage and transport and while wacting to be processed unlike many other foods fruits after picking and before processing are ‘a live’ of the products plus the normal ripering process complicate an independent discussion of the microbiological spoilage problems are really market diseases of these products:

Shape, varies from slightly obligate to highly elongate, an intermediate oval or pear shape is preferred. Yellow to purple or black.
The composition of the fruit influences the likely type of spoilage. thus bacteria soft rot is widespread for the most part among the fruits is limited to those that are not highly acid. Because most fruits are somewhat acid are fairly dry at the surface, and are deficient in B vitamins, mold are the most common causes of spoilage. The compositions too, must determine the particular kind of molds most likely to grow, thus avocado support a large, variety of fungal spoilage organisms and other kinds comparatively few.

1.2 STATEMENT OF PROBLEM
Micro-organisms are known to destroy fruits, thereby reducing the quantity for consumption and the profits desirable from fruits such as avocado. Many spot are noticed on pears which do change the taste when consumed.

Bacteria and fungi are harmful and useful living organisms. The spoilage of most fruits is always associated with bactera and fungi, many diseses of plants are associated with bacteria and fungi (Micro-organisms)The adverse effect of bacteria in plants and fruits has resulted in shortage of avocado fruits for consumption. Revenue is lost by farmers and industries that uses avocado fruits…

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