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    Wyświetlanie 1-5 z 5
    Tytuł:
    Antibiotic Susceptibility Test of Bacteria Isolated From Fruit Juices Sold in Cafes and Restaurants of Debre-Markos Town, North Western Ethiopia
    Autorzy:
    Geta, Kindu
    Kebede, Ameha
    Chemedissa, Meseret
    Powiązania:
    https://bibliotekanauki.pl/articles/1076786.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Antibiotics
    Antimicrobial resistance
    B. cereus
    Debre Markos
    E. coli
    Enterobacter
    Fruit juices
    Klebsiella
    Pathogens
    Ps. aeruginosa
    Salmonella
    Shigella
    Staphylococcus aureus
    Opis:
    The prevalence of antimicrobial resistance among food pathogens has increased during recent decades. In this work, pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Shigella spp., and E. coli were isolated following standard methods. The bacterial isolates were then tested for their sensitivity to common antibiotics using the disc diffusion method on Mueller-Hinton Agar. All of the pathogenic bacteria were found to be resistant to erythromycin and almost all were sensitive to penicillin.
    Źródło:
    World News of Natural Sciences; 2019, 24; 365-371
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Antifungal efficiency of three traditional medicinal plants against Trichophyton rubrum
    Autorzy:
    Kindu, Geta
    Mekonen, Mekonen
    Ageze, Emebat
    Abebaw, Maritu
    Workie, Animut
    Getnet, Bruktawit
    Powiązania:
    https://bibliotekanauki.pl/articles/1076672.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Croton macrostachyus
    Dermatophytes
    Eucalyptus globules
    Phytolacca dodecandra
    Trichophyton rubrum
    Opis:
    Cutaneous fungal infection are a wide-spread public health concern affecting millions of people all across the world. Nearly half of the affected will experience multiple episodes of infection requiring numerous rounds of treatment. Trichophyton rubrum was the most common etiological agent of dermatophytes, and it is emerging as an important and significantly prevalent infection in an increasingly aging population and immune-compromised patients. Development of more effective and less toxic anti-fungal agents is required for the treatment of dermatophytosis. The aim of the study was to evaluate the anti-fungal activity of extracts of three plant species used in traditional medicine against Trichophyton rubrum. The ethanol and water extracts of Eucalyptus globules, Croton macrostachyus, and Phytolacca dodecandra leaves were evaluated in vitro for anti-fungal activity against Trichophyton rubrum, using the agar well diffusion technique. The mean inhibition zone of both extracts for E. globulus, C. macrostachyus and P. dodecandra were 19.8, 20 and 16.3 mm, respectively, and mean inhibition zone of the ethanol and water extracts were 23 and 14.4 mm, respectively. Generally, mean inhibition zone of plant extracts did not show statistically significant difference among plants and the mean inhibition zone of plant extracts did show statistically significant difference between extracts (P ≤ 0.05). On the basis of the current findings, Eucalyptus globules and Croton macrostachyus could be good candidates in the search for new antifungal agents from natural products against Trichophyton rubrum. Therefore, further studies are needed to study their toxicology and isolate the bio- active components from these plants.
    Źródło:
    World News of Natural Sciences; 2019, 25; 15-21
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Efficiency of Locally Available Spices to Improve Shelf Life and Sensory Attributes of Teff Injera
    Autorzy:
    Geta, Kindu
    Powiązania:
    https://bibliotekanauki.pl/articles/1046532.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Debre Tabor
    Injera
    Moulds
    Sensory evaluation
    Shelf life
    Spices
    fermented foods
    Opis:
    Injera is one of the fermented foods that is made from different cereals, including sorghum, teff, maize, wheat, barley, or a combination of some of these cereals. Despite the fact that injera is a favorite staple food, mould spoilage caused by Aspergillus, Penicillium, Mucur and Rhizopus spps is a serious problem that affects the shelf life of injera, the staple Ethiopian fermented bread. There were no reports on the efficiency of spices on shelf life and sensory attributes of any of the traditional Ethiopian fermented foods especially in teff injera. Therefore, this study was carried out to evaluate the efficiency of locally available spices to enhance the shelf life and sensory attributes of teff injera. Isolation and identification of fungi that spoiled injera was carried out by standard procedures. The efficiency of spices to increase shelf life of injera was evaluated in vivo and sensory attributes of preserved injera was evaluated by 30 panelists. The results revealed that four types of fungal species belonging to the genera of Penicillium, Aspergillus, Rhizopus and Mucur species were isolated from spoiled teff injera. Teff injera containing powder and water extract of 2% N. sativa were the most preferred in terms of taste with mean rating of 6.9; ethanol extracts of 2% N. sativa was the most preferred in terms of colour and allover acceptance with mean rating of 6.9and 6.93 respectively. On the basis of the current findings, tested spices could be a good candidate to improve the shelf life and sensory attributes of teff injera. Therefore, further studies are needed to study their toxicology and isolate the bio-active components responsible for shelf life and sensory improvement from these plants.
    Źródło:
    World Scientific News; 2019, 136; 159-172
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Factors, impacts and possible solutions of antibiotic resistance: Review article
    Autorzy:
    Geta, Kindu
    Powiązania:
    https://bibliotekanauki.pl/articles/1046544.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Antibiotic Resistance Bacteria
    Antibiotics
    Factors
    Impacts
    Solutions
    Opis:
    The discovery of antibiotics has helped to save the lives of an uncountable number of people. Unfortunately, their misuse and other related factors have led to the emergence and development of bacteria that are resistant to antibiotics. Antimicrobial resistance is one of the most serious threats to public health globally and threatens the ability to treat infectious diseases. The factors that contribute for the emergence and spread of antimicrobial resistance are complex non-prudent use of antibiotics in veterinary and human medicine is, in large part, responsible for the emergence of antibiotic resistance. Inappropriate prescription practices, inadequate education, poor drug quality, limited rapid diagnostic test facilities, poor hygiene, infection prevention and control practice are also other factors contribute for the emergence and spread of antimicrobial resistance. Due to the emergency of new resistant bacteria and decrease in efficiency of treating common infectious diseases, it results in failure of microbial response to standard treatment, leading to prolonged illness, higher expenditures for health care, and an immense risk of death. Considering these serious impacts of antibiotic resistance several solutions have been proposed including antibiotic stewardship, educational program, hygiene, infection prevention and control strategy, adapting rapid methods for detecting resistance bacteria as well as developing new antibiotics and alternative therapeutic agents.
    Źródło:
    World Scientific News; 2019, 138, 2; 225-247
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Microbiological safety of fruit juices consumed in cafes and restaurants of Debre Markos town, north western Ethiopia
    Autorzy:
    Geta, Kindu
    Kebede, Ameha
    Chemedissa, Meseret
    Powiązania:
    https://bibliotekanauki.pl/articles/1076778.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Aspergillus niger
    Bacillus cereus
    Debre Markos
    Enterobacter
    Enterococcous
    Escherichia coli
    Fruit juice
    Hygiene
    Klebsiella
    Microbial safety
    Penicillium
    Salmonella
    Serratia
    Shigella
    Staphylococcus aureus
    Streptococcus
    Opis:
    Improperly prepared fresh fruit and vegetable juices are recognized as an emerging cause of food borne illnesses. Therefore, this study was aimed at evaluating the microbiological safety of fresh fruit juices marketed in Debre Markos town and their hygienic conditions of preparations. Thirty-six fruit juices samples were collected from 6 cafés and restaurants of Debre Markos town and analyzed for total aerobic viable bacterial count (TAVBC), total staphylococcal count (TSC), aerobic spore forming bacterial count (ASFBC), total coliform count (TCC), fecal coliform count (FCC), yeast and mould count (YMC). The spread plate method was used for the isolation of microorganisms on appropriate selective media. All isolates were characterized following standard methods. Bacterial and fungal species were isolated following standard methods, while questionnaires were distributed to 30 juice makers to obtain preliminary information on their hygienic and safety practices. Results show that the mean TAVBC, ASFBC, TSC, yeast and mould, TCC and FCC of mango were 2.2±0.48×106, 0.13±0.04×105, 0.004×105, 1.1±0.2×106, 0.15±0.05×105, 5.7±3.73×104 and 0.06±0.04×104, cfu/ml, respectively. Moreover, the mean of TAVBC, ASFBC, TSC, YMC, TCC, and FCC of avocado juice were 3.6±0.6×106, 0.08±0.02×105, 0.27±0.07×105, 1.2±0.4×106, 0.02±0.01×105, 6.46±3.7×104, and 0.2±0.1×104 cfu/ml, respectively. The bacterial isolates were identified as S. aureus, E. coli, Klebsiella spp. B. cereus, Enterobacter spp., Enterococcous spp., Streptococcus spp., and Serratia spp., while the identities of the fungal isolates were Fusarium spp., Mucor spp. and S. cerevisiae. The results also showed that the microbial loads of most of the fruit juices were higher than the specifications set for fruit juices sold in the Gulf region and other parts of the world. Most venders obtained fruit from the open market and all juice makers lacked special training in food hygiene and safety. Therefore, regular training and health education on food hygiene and safety is recommended for juice handlers to improve the quality of fresh fruit juices in the study area.
    Źródło:
    World News of Natural Sciences; 2019, 24; 287-298
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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