The Evaluation Of Microorganisms On Oil Garri Sold At Ogbete Market Enugu

 

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ABSTRACT

In the research work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and Abakaliki respectively. The sample were extracted using equal volume of sterile distilled water and serially diluted appropriately and the cultured for the growth of microbe. The growth were further suspected to biochemical tests, characterization for confirmatory diagnosis organism isolated include staphylococcus aureus, clostridium perferingens, Clostridium botulism and vibroi parahamolyticus.
The evaluations show that Abakaliki Garri has more microbial spores than others. This can be because of handler or jute bag or moisture which helps in the increase of the microbial load. This was involving the microbial analysis of Garri produced from four major production sites namely: Nkalafi Okwuo Emene Aba and collected from the major marketing site Ogbetet main Enugu. The sample digest were extracted wing equal oplungs of sterile distilled water and serially distilled appropriately and the cultured for the growths of microbe. The growth new further subject to biochemical tests characterization for canisimatory diagnosis. Organism isolated invade staphylococcus aureus; sodium peferefusu, clostridian trotulium and vibro para haemolylica

 

LIST OF TABLES

TABLE ONE: Plate count per ml of viable microorganisms from the
four different Garri samples.

TABLE TWO: Standard plate count of different colonial forms from the
four different Garri samples.

TABLE THREE: Ph READING OF Garri samples from different location
TABLE FOUR: Preliminary identification of bacterial isolates
TABLE FIVE: Biochemical test for the identification of bacterial
isolates for the four different Garri samples

TABLE SEVEN: Average pH reading, Average count pen ml and types of
bacterial organisms isolated from the four different Garri samples.

TABLE OF CONTENTS

CHAPTER ONE
INTRODUCTION

CHAPTER TWO
LITERATURE REVIEW
2.1 Food as a vehicle for certain diseases
2.2 Types of food poisoning organisms
2.3 Treatment of food poisoning
2.4 Prevention of food poisoning

CHAPTER THREE
3.1 Material and methods
3.2 Methods
3.2.1 Sterilization of materials
3.2.2 Collection of samples
3.2.3 Preparation of culture media
3.2.4 Preparation of samples
3.2.5 Serial / 10-fold dilution technique
3.2.6 Plating technique
3.2.7 Bacterial count, gram staining and microscopic work
3.2.8 Biochemical test for identification of bacterial isolates

CHAPTER FOUR
4.0 RESULTS
CHAPTER FIVE
5.1 Discussion
5.2 Conclusion / recommendation
5.3 Appendix
5.4 References

 

 

CHAPTER ONE

INTRODUCTION

 

1.1 background
The diet of many African peoples especially the Nigeria people are supplement with cassava products preserved by special method such as Garri, fufu etc. It may be partially or completely backed or precooked ready for eating and serving. During preparation, food may be contaminated with microorganisms. Unless the growth and metabolism of this microorganism are controlled, they are capable of altering the condition of food resulting in food spoilage. Microorganism are organisms that cannot be seen by an invaded eyes, their size are within the range of (NM) micrometer to (nm) Nanometer and their activities on food produce food poisoning food poisoning ie an illness that result from the consumption of contaminated food containing toxin secreted into it by contaminated microorganism or contaminated by microorganisms when the body release their toxin (Okoli, 1991). Also the (Kay and Dennis 1986) defined food poisoning as any substance applied to the body externally or taken internally that can cause injury to any part of the body or cause death.
In Garri preparation the cassava is pealed, washed, grated then follow by dehydration under pressure, finally frying, packaging and storage. These process if not handle in a good hygiene condition or good environment, microorganism will contaminated it and will result in food can lead to the death of many people which can reduce the working force and increase poverty rate due to heavy hospital bills. To avoid this problem, this research work is designed to know the microbial organisms of Garri in Ogbete market. The microbial organisms present will be analyzed to see if it can cause food poisoning. From the analysis the list of microorganism present or microorganism contamination on garri can be control effectively and our Garri will be save for consumption at anytime.
The intoxication from nature source is that found naturally in contain plants or animals (Frazien and Westhof. 1978). The intoxications caused by bacterial are of two types by clostridium botulinum, staphylococcal intoxication, caused by a toxin in the food produced by staphylococcus aureus. In the production of food, such as in the fermentation of garri, the fermentation reduced the cyanile toxicity in the cassava which if present in large quantity causes food poisoning. The processing of cassava involves the contamination of the cassava if it is not properly processed.

 

1.1 AIM AND OBJECTIVE OF THE STUDY
To evaluate the microbial organisms of garri in Ogbete market. To characterize

 

 

 

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Prevalence Study Of Hepatitis B  (Australian Antigen) Among Patient In National Orthopediae Hospital Enugu

 

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ABSTRACT

The prevalence of viral hepatitis B among patients in National Orthopedic Hospital Enugu was studied. The samples comprised that of men , woman and children 200 in numbers, all patient of orthopedic Hospital Enugu. Laboratory investigation done were this HBs tested which 110 patient out of the 200 patients tested positive, and liver function tests found abnormal in almost all the patients that tested positive to HBsAG routine test. The commonest clinical presentations were fever and jaundice seen in Jo patient out of the 110 patients. The infection was highest amongst young adult 21-30 years of age. This accounted for 17.5% of the positive patients population it was lowest amongst children 1-10 and old people 60-70 which made up 5% of the infected population. The study also gave the general view of the group of individual affected whether children or adult, and the wid expired of the repetitious B. Hepatitis B one of the major cause of human suffering in the world despite a though understanding of its transmission and prevention and control by use of vaccine was found to be prevalent in National Orthopedic Hospital Enugu among the patients.

 

 

TABLE OF CONTENT

Title page

CHAPTER ONE
Introduction
1.1: introduction to hepatitis b
1.2 Purpose of study
1.3 Significant of study
1.4 Statement of problem
1.5 Limitation of study
1.6 Hypothesis

CHAPTER TWO
Literature review
2.1 Structure of hepatitis b virus
2.2 The genome and its organization
2.3 Taxonomy of the hepatitis b virus
2.4 Reproduction (repcication) of hepatitis bb virus
2.5 Origin of the term “ Australian aborigine”.
2.6 Mode of transmission of hepatitis b
2.7 Hbv and cell damage (Cytopathic effects)
2.8 Hepatitis b virus and hepatocellular, carcin0ns
2.9 Hepatitis b virus infection: acute and chronic
2.10 Prevention and control
2.11 Site of injection for vaccination
2.12 People at risk of contacting the virus

CHAPTER THREE
3.1: materials used
3.2 Test for the presence of hepatitis b and
3.3 Principle for the above test
3.4 Serum bilirubin
3.5 Principle for the test above

CHAPTER FOUR
Result

CHAPTER FIVE
5.1 discussion and conclusion
5.2 Conclusion
5.3 Recommendation
References
LIST OF TABLE

Table 1: age distribution of the infected population 33
Table 2: Sex distribution of the infected population 33
Table 3: Area distributions of the infected population 33
Table 4: The six categories of patients showing the number of Infected persons 33
Table 5: Result of the test using the six categories of patients 34

 

 

CHAPTER ONE

INTRODUCTION

1.1 INTRODUCTION TO HEPATITIS B
Viral hepatitis is a disease as old as the history of Medicine. Hepatitis was described in the Babylonian Talmud in the fifty century BC, and was referred to by Hippocratic over 2000 years ago. Despite this ancient knowledge, it was not until 1963, that the first human Repetitious virus was isolated, Hepatitis B. This was followed quickly by the purification of Hepatitis A in 1973, and more recently by the isolation of viruses C, D, E and G. These viruses are known to infect the human liver (Anderson et al; 2001).

However, there are more than twenty other viruses, which infect the human liver. These are not considered “Repatitis viruses” as these other viruses tend to infect organs other than the liver more seriously’. These include common viruses such as Cytomegalovirus (CMV), Mumps, Rubella, Epstein-Barr virus (EBV) as well as rare ones such as Rassa fever and yellow fever viruses.
Any infection that results in inflammation of the liver is called Repatitis (Greek Repaticus, liver). Incidentally, not all “hepatitis” is caused by viruses. “HEPATITIS” means “inflammation of the liver”, and can be caused also by other types of infection (bacteria fungi etc); toxic drugs; poisons; alcoholism and so on (Drexott etal; 2005).

But of interest is one Repatitis virus – one of the most common infections diseases, causing an estimated 1.5millon deaths world wide each year – Hepatitis B. Hepatitis B is caused by the Repatitis B virus (HBV), a double – stranded circular DNA virus of complex structure. Hbv is class ivied as an orthoropadnavirus within the family hepadnaviridae. HBV was originally recognized as the age responsible or serum Repatitis the most common form of partially transmitted viral Repatitis and an import cause of acute and chronic infection of the liver. This why hepatitis b is some times called seum Repatitis.

The virus was formerly and anilines referred to as Australian antigen. The reason being that it was first isolated room the blood of an Australian aborogie and is associated with HBV. (procott et al 2005.
Hepatitis B remain one of the major cause of human suffering in the world despite a through understanding of its transmission and prevention. Serum form undivided infected with hepatitis B contains three district antigen particles: a spherical 22nm particle, a 42 nm spherical particle ( counting DNA and DNA polymer able) called the Dane particle, and tubular or filamentous particles that vary in length. The small spherical and tubular particles are the unassembled component of the Dane particle- the infective form of the virus. The unassembled particles. Contain hepatitis B surface antigen (HBsAg) whose presence in the blood is (a) an indicator of Repatitis B infection (b) the basis for the large scale screening of blood for the hepatitis B virus, and (c) the basis for the first vaccine for human use developed by recombinant DNA technology (Evans, 1997
The Hepatitis B virus is normally transmitted through blood transfusion, contaminated equipment, drug users unsterile needles, or any body secretion (saliva, soren, sweat, breast milk, urine) The virus also can pass from the blood of an infected mother through the placenta to infect the fetus. Each year an estimated 200, 000 people in Nigeria are infected with Australian Antigen (HBV) about 1000 person die yearly from hepatitis related cirrhosis and about 5000 die from HBV related liver cancer. (HBV is second only to tobacco as a known cause of rumen cancer). Worldwide, HBV infects over 200 million people (Schlesinger & Schlesinger, 2001). The clinccal signs of Repatitis B vary widely, most cases are symptomless. However, sometime fever, loss of appetite, abominal discomfort, nausea, fatigue, and other symptoms gradually appear following an incubation period of 1 to 3 months. The virus infects liver Hepatic cells and causes liver tissue degeneration and the release of liver associated enzymes (transaminases) into the blood team. This is followed by jaundice, the accumulation of bilirubin (a breakdown product of raemoglobin in the skin and other tissue with a resulting yellow appears. The distinctive yellow jaundice the Hepatitis B usually imparts to its victims skin has made it an rasity detectable disease through recorded history. Frequently, acute hepatitis B in anicteric and symptomatic, although acute liver failure may develop.

The virus persists in about 10 percent of infected immouno compent adults, and in as many 90 percent of infants infect peninatally depending on the ethnic group of the mother. About 350 million people worldwide are persistent carries of hepatitis B. actually one in twenty infection results in chronic hepatitis, defined as persistent hepatitis virus six mouths after the onset of the acute illness. Chronic HBV infection can be entirely begin with normal liver blood tests (“Chronic Carrier State”) or may be an aggressive inflammatory process (“Chronic active hepatitis”), which can lead to severe scarring (“Cirrhosis).

Approximately 25 percent of all patients with chronic hepatitis will progress to cirrhosis and about 20 percent of those with cirrhosis will develop hepatocellular carcinoma. That is to say, the risk of liver cancer (hepatoma) is high in cirrhosis caused by HBV.
Hepatocellular carcinoma is one of the most common cancers worldwide (Seeger & manor; 2000)
During the first phase of chronicity, virus replication continues in the liver and replicative intermediates of the viral genome may be detected in DNA extracted from liver hiopsies. Makers of virus replication in serum include HBVDNA (this indicated virus presence and activity), DNA polymerize (determines the presence of HBVDNA in liver cell, and a soluble antigen, hepatition.be antigen (HbeAG), which is secreted by productively infected hepatocytes. In those infected at a very going age this phase may persist for life but, more usually, virus levels decline over time. Eventually, in most individuals, there is immune clearance of infected hepatocytes associated with seroconverision low replication, the viral senome may integrate into the chromosomal DNA of some hepatocytes and these cells may persist and expand closely. Rarely , seroconversion to anti-HBs follows clearance of virus replication but, more frequently, HBSAg persists during a second phase of chronicity as a result of the expression of integrated viral DNA.

VIRAL REPLICATION
With respect to replication of the HBV, the fundamental process of viral infection is the expression of the viral replication cycle in a rost cell. The steps

Production Of Antifoaming Agent Using Palm Kernel Oil

 

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ABSTRACT

          Antifoaming agents is been defined as a chemical that upon its addition into a liquid system prevents the formation of foam, it helps so much in processes like production of textiles in textile industries, fermentation in brewery etc. On the addition of an antifoaming agent, controlled measure has to be taken to avoid excess amount of it which can possibly negate its effect. Since, it has be discovered that silicnefluid which has been playing a role as antifoaming agent for most of the processing industries can be replaced by local processed vegetable oil (Palm Kernale Oil): which is to harmful to human health when consumed.

There are some processes which palm kernel seed can under go to control a foaming condition and it includes; soxhlet method, bleaching and deodorization of the oil. These processes helps to modify the oil that is been extracted, so that it can be used for any process that involves foaming without any hindrance. With the research work done based on the data collected, processing industries can exploit this opportunity and set up a unit to process locally available oil and use them to substitute the costly imported one’s.

TABLE OF CONTENTS

CHAPTER ONE:

Introduction

1.1     Definition                                                                                    1

1.2     Objective                                                                                     4

CHAPTER TWO:

Literature Review

2.1     Antifoaming Agents                                                                    5

2.1     Vegetable Oils                                                                             7

2.3     Chemical Composition of Palm Kernel Oil                                  8

2.4     Characterization of Palm Kernel Oil                                             10

CHAPTER THREE:

3.1     Methodology                                                                               12

3.2     Methods and Apparatus                                                               12

CHAPTER FOUR:

 

4.1   Recommendation                                                                           15

                                                                                                             

4.2   Conclusion                                                                                    15

 

References                                                                                             16

 

CHAPTER ONE

 

INTRODUCTION

          With many industries looking inwards into the use of local raw materials as substitute for the imported ones, many avenues are being explored. This is because the cost to the imported ones is exorbitantly high.

In operations, anti-foaming agents are necessary to stem the difficulties encountered in obtaining a good mix. These materials vote Xing in mixing operations, which if allowed to continue causes high energy consumption and hinders the effective dispersion of non-soluble solids.

 

2.1     DEFINITION

          An antifoaming agent itself can be described as substance or chemical that upon addition into a liquid system prevents the formation of foam, is known as an antifoaming agent. Anti foaming agent are most effective when incorporated in low concentration. This is because when it is introduced in the excess dose, it tends to negate its function.

Most antifoaming agents functions also as defoamer which are materials that will suppress, reduce or destroy a foaming condition in a liquid system. Antifoaming agents from defoamers are important to several processes because the presence of foams greatly reduces the capacity of processing and, in some instances, can negate an otherwise feasible process. Processes particularly prone to foaming conditions includes Kraft process for paper making where a very low foamy pulp slurry is formed; phosphoric acid production from phosphate rock; beet sugar processing; the metal working industry., adhesive manufacture, polymer manufacture, the paint and latex industry, fermentation based processes.

Deforming agents are in three principal categories, but sometimes are used in combination.

1. Solubilized surfactants
2. Dispersion of hard particles

• Dispersion of soft particles

Two mechanisms are operative in defoaming agent. In the entry mechanism, the defoamer droplets enter into the bubbles surface (of the foam), but may not cause immediate rupture. The deformer droplets bridge the two surfaces of the bubbles, at which rupture occurs immediately. This depends upon very poor adhesive between deformer and the foaming liquid is replaced by a film of deformer, which will not support foam. It is interesting to note that when a drop of oleic acid is added to water the acid spreads act a velocity of 30 miles per hour. Thus there is also a mechanical shock involved. Foams also may be destroyed by the replacement of molecules in the foam layer by other surfactant molecules.

The fatty acid – acid alcohol combination in hydrocarbon oil is an example of solubilized surfactant deforming formulation paraffin waxes and fatty amides may be used in soft particule formulation. The most common of the hard particular size as small 0.02m-maybe optimal. Some times emulsifiers are added to deforming formulation to accelerate throughout the foaming system.

Considerably remains to determine more precisely the action of deforming agents and to present in advance the type of foaming agent best suited for a given foaming suited. Foam formation in certain laboratory and technical processes is some troublesome that methods of controlling it are quite important. In general the higher alcohols, especially caprylic, heptrylic and ronylic are good foam eradicators and isoamyl valariate and mixtures of it with 150ml amyl alcohol exhibits a marked tendency to prevent foam formation.

Many vegetable oils are thought to posses characterizes of the know anti- foaming agent like the silicon fluids (explained agent in the next chapter) though not without some undesirable qualities such as odor and color.

 

 

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