BACTERIA ASSOCIATED WITH HAND-WASHING BOWLS AND WATER IN PUBLIC RESTAURANTS
Amala Smart Enoch* and Monsi Tombari Pius
Aims: To determine the bacterial associated with sharing of hand-washing bowls and water in public eateries. Study Area: This study was performed in six restaurants located around Rivers State University, in Port Harcourt Local Government Area, Rivers State, Nigeria. Methodology: The samples were collected by swabbing the bowl (Nsw) directly, the stored water (Nso), after rinsing of hand (Nri), and after hand-washing (Nwa) and were cultured on nutrient agar incubated at 37ºC for 18 to 24 hours. Colony counts were done and the percentages of bacteria isolated were determined. Bacteria isolated were identified using morphological, cultural, chemical and biochemical tests. Results: The percentage occurrences of bacteria isolated from the four sources examined were: Staphylococcus aureus 9 (20.5%) Escherichia coli 11 (25.0%) Bacillus sp 10 (22.7%) Klebsiella sp 10 (22.7%) and coagulase negative Staphylococci sp 4 (9.1%). The most predominant bacteria isolated were E. coli followed by Klebsiella sp and Bacillus sp, then S. aureus and coagulase negative Staphylococci sp. These bacteria were isolated from all the four sources examined. Conclusion: Normal flora and potentially pathogenic microorganism are associated with the use of same bowl in public eateries. This could serve as a medium of transfer of these bacteria from one person to another.
Keywords: Public restaurant, Normal flora, Hand washing, Water.
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