PREVALENCE OF Salmonella and Shigella spp in Pachymelania aurita (PERIWINKLE) PURCHASED FROM DIFFERENT CREEKS IN CALABAR METROPOLIS, CROSS RIVER STATE, NIGERIA

This study was designed to ascertain the prevalence of Salmonella spp and Shigella spp and other species of bacteria associated with the contamination of Pachymelania aurita (Periwinkle) in different creeks in Calabar metropolis. This study was carried out in Ikang and Jebs creeks both in Cross river state, Nigeria. One hundred and eighty (180) Periwinkle samples ranging from 1.8-4.6cm in length and 1.6-3.3g in weight were purchased from both creeks. The samples were transported in sterile polythene bag to the microbiology laboratory of Cross River University of Technology, Calabar for proper analysis. The samples were washed, scrubbed, rinsed and boiled for 5, 15, 30, 45 and 60 minutes at 1000C to ascertain the bacteria load with respect to boiling time. The washing and boiling fluid was then used for serial dilution. The dilution factor 10-5 was cultured using the pour plating technique on Nutrient and Salmonella-Shigella agar respectively and was incubated for 18-24 hours. Discrete colonies from the pour plate were then subcultured and characterized using biochemical tests as described by Cheesbrough, 2006. Total bacteria population after incubation varied from 8.5 x106 to 2.58 x107 cfu/ml on nutrient agar and 6.4 x106 to 2.40 x107 cfu/ml on Salmonella-Shigella agar. Results from the study showed the isolation of Salmonella spp 6(22.2%), Staphylococcus aureus 5(18.5%), Shigella spp 4(14.8%), Escherichia coli 4(14.8%), Enterococcus spp 4(14.8%), and Vibrio spp 3(11.1%) while Pseudomonas aeruginosa 1(3.7%)had the least frequency and percentage occurrence of 1(3.3%). Ikang creek had the highest occurrence of bacteria 17(63%) compared to Jebs creek which had 10(37%). Salmonella and Shigella sppwere isolated from both creeks. The result from the time-kill experiment showed a decrease in bacteria load with a corresponding increase in boiling time and temperature. The result from the study reveals high occurrence of pathogenic bacteria from Periwinkle purchased from both creeks. This signifies a high level of food borne contamination and thus calls for proper sensitization of the populace on the need to observe proper hygiene and cook all sea foods properly prior to consumption.

TABLE OF CONTENTS

TITLE PAGE           -           -           -           -           -           -           -           -           -

CERTIFICATION   -           -           -           -           -           -           -           -           -

DEDICATION          -           -           -           -           -           -           -           -           -

ACKNOWLEDGEMENT  -           -           -           -           -           -           -           -

ABSTRACT  -           -           -           -           -           -           -           -           -           -

TABLE OF CONTENTS    -           -           -           -           -           -           -           -

CHAPTER ONE

1.1  INTRODUCTION           -           -           -           -           -           -           -           -

1.2  Aim of this study  -           -           -           -           -           -           -           -           -

1.3  Objectives of this study    -           -           -           -           -           -           -           -

CHAPTER TWO

2.0       LITERATURE REVIEW

2.1       Periwinkle      -           -           -           -           -           -           -           -           -

2.2       Species of Periwinkle  -           -           -           -           -           -           -           -

2.2.1    Tympanotonus fuscatus           -           -           -           -           -           -           -

2.2.2    Pachymelania aurita   -           -           -           -           --          -           -           -

2.2.3    Pachymelania byronensis       -           -           -           -           -           -           -

2.3       Taxonomic Classification of Pachymelania aurita     -           -           -           -

2.4       Geographical Distribution of P. aurita           -           -           -           -           -

2.5       Nutritional Benefits of P. aurita         -           -           -           -           -           -

2.5.1    Source of Protein        -           -           -           -           -           -           -           -

2.5.2    Source of Minerals      -           -           -           -           -           -           -           -

2.5.3    Omega 3 fatty acids    -           -           -           -           -           -           -           -

2.5.4    Source of Vitamins     --          -           -           -           -           -           -           -

2.5.5    Source of Selenium and Magnesium  -           -           -           -           -           -

2.6       Health Benefits of P. aurita   -           -           -           -           -           -           -

2.6.1    Improves General Brain Development           -           -           -           -           -

2.6.2    Helps in the Treatment of Ailments    -           -           -           -           -           -

2.6.3    Lowers Blood Pressure           -           -           -           -           -           -           -

2.7       Sources of Periwinkle Contamination-           -           -           -           -

2.7.1    Untreated Sewage      -           -           -           -           -           -           -           -

2.7.2    Industrial Waste          -           -           -           -           --          -           -           -

2.7.3    Agricultural Waste      -           -           -           -           -           -           -           -

2.8       Microorganisms Associated with Periwinkle Contamination-           -           -

2.8.1    Salmonella spp            -           -           -           -           -           -           -           -

2.8.2    Escherichia coli           -           -           -           -           -           -           -           -

2.8.3    Enterobacter spp         -           -           -           -           -           -           -           -

2.8.4    Pseudomonas spp       -           -           -           -           -           --          --          -

2.8.5    Staphylococcus aureus            -           -           -           -           -           -           -

2.9       Common Diseases Associated with the Consumption of Contaminated Periwinkle

2.9.1    Typhoid fever-           -           -           -           -           -           -           -           -

2.9.2    Hepatitis          -           -           -           -           -           -           -           -           -

2.9.3    Diarrhoea        -           -           -           -           -           -           -           -           -

2.9.4    Dysentery        -           -           -           -           -           -           -           -           -

2.10     Laboratory Diagnosis of Common Infections Associated with Periwinkle Contamination

2.10.1 Widal Test       -           -           -           -           -           -           -           -           -

2.10.2 Blood Test      -           -           -           -           -           -           -           -           -

2.10.3 Stool Culture   -           -           -           -           -           -           -           -           -

2.11     Possible Remedies to Diseases Associated with the Consumption of Periwinkle.

CHAPTER THREE

3.0       MATERIALS AND METHODS

3.1       Study Area      -           -           -           -           -           -           -           -           -

3.2       Collection and Transportation of Samples      -           -           -           -           -

3.3       Processing of Samples-           -           -           -           -           -           -

3.4       Preparation of Culture Media-           -           -           -           -           -           -

3.5       Bacteria Culture and Isolation            -           -           -           -           -           -

3.6       Purification and Characterization of Isolates-           -           -           -           -

3.6.1    Gram Staining-           -           -           -           -           -           -           -           -

3.6.2    Motility test    -           -           -           -           -           -           -           -           -

3.6.3    Catalase test    -           -           -           -           -           -           -           -           -

3.6.4    Oxidase test    -           -           -           -           -           -           -           -           -

3.6.5    Coagulase test-           -           -           -           -           -           -           -           -

3.6.6    Citrate test      -           -           -           -                       -           -           -           -          

3.6.7    Indole test       -           -           -           -           -           -           -           -           -

3.6.8    Methyl red test            -           -           -           -           -           -           -           -

3.6.9    Voges Proskaeur test  -           -           -           -           -           -           -           -

3.6.10  Triple sugar iron test   -           -           -           -           -           -           -           -

CHAPTER FOUR

4.0       RESULTS

4.1       Physiochemical Characteristics of Isolates     --          -           -           -           -         

4.2       Total Frequencies and Percentage Occurrence of all Isolates from the Sample         -

4.3       Frequencies and Percentage Occurrence of all Isolates per Location-           -

4.4       Frequencies and Percentage Occurrence of Salmonella and Shigella species gotten from the Samples            -           -           -           -           -           -           -           -           -          

4.5       Effect of Boiling Time on Bacteria Load       -           -           -           -           -          

CHAPTER FIVE

5.0       DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1       DISCUSSION            -           -           -           -           -           -           -           -           -          

5.2       CONCLUSION         -           -           -           -           -           -           -           --

5.3       RECOMMENDATION         -           -           -           -           -           -           -

            REFERENCE-           -           -           -           -           -           -           -           -

LIST OF TABLES

1                    Jebs Creek: Bacteria Colony Count Table            -           -           -           -

 2                    Ikang Creek: Bacteria Colony Count Table          -           -           -           -

3                    Physiochemical Characteristics of Bacteria Isolates (Jebs Creek)            -          

4                    Physiochemical Characteristics of Bacteria Isolates (Ikang Creek)          -

5                    Frequency and Percentage Occurrence Table       -           -           -           -

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LIST OF FIGURES

1                    Bar Chart Showing the Percentage Occurrence of Bacteria Isolates from the Sample

2                    Percentage Occurrence of Gram Negative and Gram Positive Bacteria Isolated from the Sample      -           -           -           -                       -           -           -           -

3                    Frequency and Percentage Occurrence of Bacteria Isolates Based on Location of Sample Collection       -           -           -           -           -           -           -

4                    Frequency and Percentage Occurrence of Salmonella and Shigella species Isolated from both Creeks      -           -           -           -           -           -           -           -