Iyevhobu KO¹*, Babatope IO², Ikede RE³, Omolumen LE⁴, Efosa KO⁵, Alleh AO⁶ and Omokpo VO⁷

¹National Open University of Nigeria, Uromi Community Study Centre, Uromi, Edo State, Nigeria
²Department of Medical Laboratory Science, Faculty of Basic Medical Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria
³Department of Bacteriology, Federal School of Medical Laboratory Technology, Nigeria
⁴Department of Chemical Pathology, Faculty of Medical Laboratory Science, Ambrose Alli University, Ekpoma, Edo State, Nigeria
⁵Centre for Biomedicine, Faculty of Health Sciences, University of Hull, United Kingdom
⁶Department of Public Health, Derby University, Kedleston Road, Derby, United Kingdom
⁷Department of Biological Sciences, School of Applied Science, Auchi Polytechnic Auchi, Edo State, Nigeria

*Corresponding Author: Iyevhobu KO, National Open University of Nigeria, Uromi Community Study Centre, Uromi, Edo State, Nigeria.

Received: February 09, 2023; Published: March 23, 2023

Abstract

Numerous types of food and beverages such as beer or soft drinks are commonly packaged in so-called "tin-cans". The adhesion and persistence of microorganisms to the surfaces can spread pathogens and spoilage microorganisms to foods, influencing their shelf-life and safety. Due to the fact that the bacteriology of the external orifice of canned drinks have not been extensively studied in various geographical locations and in this region, this study is limited to the investigation of the bacteria present on the external orifice of canned drinks in Ekpoma and to ascertain what group of bacteria the people of the locality consuming these drinks are possibly going to be exposed to. Ware houses and shops were randomly selected in Ekpoma to be used in this study. Forty (40) canned drinks towels were randomly used for this study from which twenty (20) were gotten from wholesalers (warehouses) and twenty (20) were gotten from retailers. Those from the retailers were divided into two (2) groups i.e. ten (10) from the refrigerator and ten (10) from unrefrigerated. Samples were taken by cotton swab which was scrubbed on the top surface of the canned drinks. Swabs were cultured on different Nutrient agar and incubated at 37°C and sub-cultured into relevant agars. Moreover, different biochemical tests were applied; catalase test, coagulase test and oxidase test. Microorganisms were recognized on the basis of macroscopic, microscopic and differential biochemical tests. The swabs were inoculated into phosphate buffer saline and incubated for a week before the swabs were streaked on various agar. Swabs were cultured on Nutrient agar, Blood agar, Saboraud dextrose agar (SDA) and Maconkey agar and incubated at 37°C. The different biochemical tests were applied; catalase test, Indole test, Oxidase test, Citrate test and Coagulase test. Microorganisms were identified on the basis of macroscopic, microscopic and differential tests. With regards to pathogenic bacteria, Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia and Bacillus cereus was analyzed in about thirty-five (35) of the cans. With respect to the presence of microorganisms indicating general contamination, 35 out of 40 (87.5%) of the cans analyzed presented positive to aerobic microorganisms. With respect to contamination by fungi, 15 cans (37.5%) presented positive to Aspergilus spp and Candida albicans.

 Keywords: Canned Drinks; Orifice Staphylococcus aureus; Escherichia coli; Klebsiella pneumonia and Bacillus cereus

References

1. Bae YM., et al. “Resistance of pathogenic bacteria on the surface of stainless steel depending on attachment form and efficacy of chemical sanitizers”. International Journal of Food Microbiology 153 (2012): 465-473.
2. Suárez B., et al. “Adherence of psychrotrophic bacteria to dairy equipment surfaces”. Journal of Dairy Science 59 (1992): 381-388.
3. Barnes LM., et al. “Effect of milk proteins on adhesion of bacteria to stainless steel surfaces”. Applied Environmental Microbiology 65 (1999): 4543-4548.
4. Wilks SA., et al. “Survival of Listeria monocytogenes scott a on metal surfaces: implications for cross-contamination”. International Journal of Food Microbiology 111 (2006): 93-98.
5. De Candia S., et al. “Eradication of high viable loads of Listeria monocytogenes contaminating food-contact surfaces”. Frontal Microbiology 6 (2015): 733.
6. Czechowski MH. “Bacterial attachment to Buna-N gaskets in milk processing equipment”. Australian Journal of Dairy Technology 45 (1990): 113-114.
7. Mafu AA., et al. “Attachment of Listeria monocytogenes to stainless steel, glass, polypropylene and rubber surfaces after short contact times”. Journal of Food Protection 53 (1990): 742-746.
8. Krysinski EP., et al. “Effect of cleaners and sanitizers on Listeria monocytogenes attached to product contact surfaces”. Journal of Food Protection 55 (1992): 246-251.
9. Siroli L., et al. “Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modify atmosphere”. Food Control 46 (2014): 1-9.
10. Kusumaningrum HD., et al. “Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods”. International Journal of Food Microbiology 85 (2003): 227-236.
11. Wilks SA., et al. “The survival of Escherichia coli O157 on a range of metal surfaces”. International Journal of Food Microbiology 105 (2005): 445-454.
12. Martinon A., et al. “Swab sample preparation and viable real-time PCR methodologies for the recovery of Escherichia coli, Staphylococcus aureus or Listeria monocytogenes from artificially contaminated food processing surfaces”. Food Control 24 (2012): 86-94.
13. Binderup M., et al. “Toxicity testing and chemical analyses of recycled fibre-based paper for food contact”. Food Additional Contamination 19 (2002): 13-28.
14. Turtoi M and Nicolau A. “Intense light pulse treatment as alternative method for mould spores destruction on paper-polyethylene packaging material”. Journal of Food Engineering 83 (2007): 47-53.
15. Campos D., et al. “Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry”. Journal of Science and Food Agriculture 94 (2014): 2097-2103.
16. Minnesota Department of Health. “Prevent Cross Contamination”. Consumer Fact Sheet (2007).
17. Erickson MC., et al. “Contamination of knives and graters by bacterial foodborne pathogens during slicing and grating of produce”. Food Microbiology 52 (2015): 138-145.
18. Cheesbrough M. “Antimicrobial sensitivity testing in: District laboratory practice in Tropical countries”. Cheesbrough, M. (ed). Part 2, Cambridge university press (2006): 319-335.
19. Ochei J and Kolhatkar A. “Diagnosis of infection by specific anatomical site”. Medical laboratory Science Theory and Practice (17^th edition).Tta, Micraw Hill USA (2000): 15-22.
20. Spiegel MR. “Theory and Problems of Statistics. Schaum’s Outline Series”. McGraw Hill Book Company, New York, USA (2005): 167-180.
21. Sokari TG and Kigigha LT. “Characterization of bacteria from medicine dispensing bottles sold in Port Harcourt Nigeria”. Innovation and Discovery 10 (1998): 3-4.
22. Tortora GJ., et al. “Mechanism of Pathogenicity”. In: An Introduction to Microbiology. 4^th The Benjamin/Cummings Publication Company, Red Woodcity, California (1992): 392-394.
23. Murray BE. “The life and times of the Enterococcus”. Clinical Microbiology Reviews 3 (1990): 46-65.
24. World Gazzetter. “Population of Cities, news, divisions” (2007).

Citation

Citation: Iyevhobu KO., et al. “The Neonates' Body Length and Body Weight in Two Different Periods of Time”.Acta Scientific Medical Sciences 7.4 (2023): 159-164.

Copyright

Copyright: © 2022 Iyevhobu KO., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.