OYETIBO BLESSING OLUBUKOLA

Microbiology

At the Microbiology department office

Appointment on Visitation important

Topic: Phyllospheric And Endogenous Enterobacteriaceae Of Green Bitter-leaf Vegetable Vernonia Amygdalina Commonly Grown In Nigeria For Food And Medicinal Purpose

Description: This study aimed at detecting Enterobacteriaceae on the surface and tissue of fresh vegetable Bitter-leaf which is commonly consumed in Nigeria as food as well as medicine. It is consumed in the raw or cooked form, hence determining the microbial quality of such vegetable is key. A total of 60 samples of bitter leaf were used in the enumeration of Enterobacteriaceae by plating on VRGB and brilliant green agar. Antimicrobial susceptibility test of bacteria was determined by Kirby-Bauer s disc diffusion method. Isolates exhibiting resistance to multiple antibiotics and hemolysis were characterized based on morphology, biochemistry and 16S rRNA gene homology, and identified to belong to Klesbsiella and Pantora genera. About 94% of the isolate was resistance to ciprofloxacin and pefloxacin while 16% was able to lyse red blood cells. The result shows that both the surface and tissue of the vegetable are contaminated with the family Enterobacteriaceae. Hence raw consumption of the vegetable should be discouraged since thorough washing cannot remove microorganism in the tissue or food safety conscious farming practices should be encouraged to prevent contamination

#	Certificate	School	Year
1.	Ph.D (Food and Industrial Microbiology)	Microbiology, Federal University of Abeokuta, Ogun State	2018

DETECTION OF STAPHYLOCOCCI AND THEIR POSSIBILITY OF ENTEROTOXIN PRODUCTION IN SOY CHEESE

Soy wara Beske is a common ready-to-eat food whose production and sale are currently unregulated. Staphylococci, a group of Gram-positive bacteria which are known to cause food poisoning and are often present due to contamination from human, animal, or environmental sources. Staphylococcal enterotoxins are a concern because of their stability at high temperatures and ability to incapacitate individuals for extended periods. This study aimed to isolate and detect Staphylococci and their possibility of enterotoxin production in locally made Soy wara. In this study, Thirty 30 samples of Beske were purchased from various retailers in different locations over a four-week period. Using selective culture technique, pure isolates of Staphylococci were characterized based on cultural, biochemical and virulence properties Hemolysis and Coagulase test and antibiotic sensitivity test. Five classical enterotoxin genes sea, seb, sec, sed, see and two species-specific markers Sa-fib, NUC were investigated using PCR. Enterotoxin-producing and non-producing enterotoxin gene isolates were identified using 16S rRNA gene sequencing. 26 samples yielded bacteria growth on Mannitol salt agar. The biochemical tests showed that 12 isolates were agglutination positive, with 10 isolates showing no hemolysis. The antibiotic Zinnacef exhibited 100% resistance, and sample B6 was resistant to all 10 antibiotics tested. Isolate B4 tested positive for enterotoxin gene production. The 16S rRNA sequencing showed no Staphylococcus aureus, but identified other Staphylococcus species including Staphylococcus edaphicus, Staphylococcus arlettae, and Staphylococcus xylosus.

OYETIBO OLUBUKOLA is a Lecturer II at the Department of Microbiology

OYETIBO has a Ph.D in Food and Industrial Microbiology from Microbiology, Federal University of Abeokuta, Ogun State