Department of Molecular Biology & Biotechnology

The Interplay Between Microbial Air Quality and Vernix Caseosa on the Health of Neonates During the First Seven Days After Birth

2024-07-01T00:00:00Z

The Interplay Between Microbial Air Quality and Vernix Caseosa on the Health of Neonates During the First Seven Days After Birth Fosuah, Mary Healthcare-Associated Infections are gradually becoming a new public health challenge in healthcare settings, particularly in maternity wards. To explore the interplay of microbial air quality and vernix caseosa on the health of neonates during the first seven days after birth, a cross-sectional study was conducted using 845 samples obtained from the maternity ward of the University of Cape Coast hospital in Cape Coast from October to December 2023. These included air samples, swabbing of 17 items, nurses' palms and 59 neonates who were born in the maternity block within a five week- period of the study. Indoor air was sampled at the various rooms with agar plates placed at different height, 1.5 m above the ground level for the delivery room, and at 84 cm above the ground level in the lying-in rooms. Categorical analysis of samples from the palms of nurses, mothers and the bodies of the neonates indicated 22.0%, 67.8% and 79.7% bacterial growth respectively. Staphylococcus epidermis had the highest infection rate among the organisms isolated from the neonates, nurses, and mothers, with 29 neonates, 6 nurses, and 14 mothers affected. A multivariate analysis was conducted on the categorical data from swabs taken from the neonates, nurses' palms, and mothers' palms to assess the likelihood that the neonates were infected by organisms originating from either the nurses' palms, the air, or the mothers. It was found that the organisms from the palm of nurses were significantly associated with the infection of the neonates (p-values of 0.040). Three to seven days after discharge, the number of neonates that were susceptible were 11 (18.6%) of those infected and out of this, Staphylococcus epidermis still recorded the highest number out of the organisms isolated (54.5%). A cross-tabulation and Pearson’s chi- square analysis was performed to study the relationship between the categorical variable of organisms isolated right after birth and those isolated three to seven days after birth. it was found that, all the babies that had no infection right after birth still had no infection after 3 to 7 days of infection. The relationship showed a p-value of 0.063. This study highlights that despite the delivery ward being regarded as a critical area where high levels of cleanliness and sterility are essential, it is still prone to microbial contamination. Significant microorganism was detected in the air, signifying that the maternity ward environment can be a potential reservoir for bacteria and other microorganisms. This highlights the need for stringent infection control measures, including the regular maintenance of ventilation systems, the use of appropriate personal protective equipment, and adherence to aseptic techniques. xii 117p:, ill

In Vitro Inhibitory Effect and Molecular Interaction Studies of the Bioactive Compounds In Ethanolic Extracts of Garlic, Turmeric, and Cinnamon on Ampicillin-Resistant Staphylococcus Aureus and Escherichia Coli

2024-06-01T00:00:00Z

In Vitro Inhibitory Effect and Molecular Interaction Studies of the Bioactive Compounds In Ethanolic Extracts of Garlic, Turmeric, and Cinnamon on Ampicillin-Resistant Staphylococcus Aureus and Escherichia Coli Achirofi, Albert Antimicrobial resistance occurs when microbes stop responding to antibiotics used to treat their infections. This study investigated the inhibitory effect of ethanolic extracts of garlic, cinnamon, turmeric and the combination of each plant extract with ampicillin to help overcome antimicrobial resistance. It also conducted molecular docking analysis of the bioactive compounds in garlic, cinnamon and turmeric to help in drug design to curb antimicrobial resistance. The inhibitory effect was carried out using the agar disc diffusion method whilst Gold software and BIOVIA Discovery Studio was used for the molecular docking studies. The Staphylococcus aureus was sensitive to the turmeric extracts, a combination of turmeric and ampicillin but moderately sensitive to the ampicillin. The molecular docking studies of curcumin, bisdemethoxycurcumin, demethoxycurcumin, tetrahydrocurcumin, zingiberene, curcumenol, and curcumol with Sortase A protein predicted the binding efficiency which are evidenced by a fitness score of 65.72%, 63.46%, 62.37%, 61.80%, 49.19%, 41.26%, and 37.47% respectively. The Escherichia coli was moderately sensitive to the cinnamon extract and ampicillin but sensitive to the combination of the cinnamon extract and ampicillin, the garlic extract, and a combination of the garlic and ampicillin. Molecular docking studies of eugenol, cinnamyl acetate, linalool, beta-caryophyllene, and cinnamaldehyde with beta-lactamase predicted the binding efficiency which are evidenced by a fitness score of 40.64%, 39.62%, 38.03%, 36.86%, and 35.25% respectively. Thus, the various extract were good inhibitors of the bacteria and molecular docking studies predicted the binding mode and binding efficiency of the ligands. xiii, 106p:,ill

Good Manufacturing Practices (Gmp) To Improve The Safety And Quality Of Smoked Fish

2023-09-01T00:00:00Z

Good Manufacturing Practices (Gmp) To Improve The Safety And Quality Of Smoked Fish GERALDO, VIVIANNE Current methods employed in traditional fish smoking as well as the implementation of good manufacturing practices (GMP) and Hazard Analysis Critical Control Points (HACCP) were investigated to identify microbial contaminants along fish processing value chain and to improve the safety and quality of traditional fish processing in Cape Coast. The total viable bacterial, coliforms, E. coli, and fungal counts were determined using the pour plate method. Physicochemical and nutritional qualities were also assessed by measuring pH, texture, brix, weight, browning index, chemical quality was analysed for peroxide value, histamine and polyaromatic hydrocarbons (PAH) and nutritional qualities were also assessed by conducting proximate analysis. The total viable bacterial counts (TVBC) of the fresh fish were in the range of 4.18±0.02 – 4.20±0.13 (log CFU/g), coliforms, E.coli and fungal counts for the fresh fish were also 2.84±0.09 –2.72±0.09, 1.59±0.07 –1.11±0.10 and 3.86±0.08 - 3.65±0.07 (log CFU/g) respectively. After washing the fish with tap water, microbial count reduced to 3.60±0.03 – 398±0.03 (log CFU/g) for TVBC, 2.24±0.09 – 2.39±0.12 (log CFU/g) for coliforms, 1.09±0.00 – 0.85±0.21(log CFU/g) for E.coli, and 2.84±0.09 – 2.90±0.08 (log CFU/g) for the fungal count. Smoking led to a reduction in ˂ 1 log CFU/g counts for coliforms, E. coli, and 1.09 ± 0.12 – 1.39 ± 0.12 log CFU/ g fungal count. Implementation of GMP/HACCP led to lower counts of TVBC, coliforms, E. coli, and fungal counts below detection limits (<1.0 log cfu/g) of smoked fish. Histamine levels were in the range of 14.67 ± 1.92 mg/kg to 17.55 ± 5.9 mg/kg, were within the acceptable limits while peroxide values in the range of 48.26–56.85 meq/kg to 22.63–27.65 meq/kg remained higher than recommended levels with no detection of PAH4 levels in the smoked fish. This study has revealed that applying HACCP through the observation of good manufacturing practices, minimum handling, as well as segregation of raw materials from finished products, can improve the microbial quality of smoked fish. xii,114p:, ill.

Effects of two-step fermentation on protein enhancement and nutritional composition of rice (oryza sativa l.) and wheat (triticum aestivum l.) using lactobacillus bulgaricus and saccharomyces cerevisiae

2023-11-01T00:00:00Z

Effects of two-step fermentation on protein enhancement and nutritional composition of rice (oryza sativa l.) and wheat (triticum aestivum l.) using lactobacillus bulgaricus and saccharomyces cerevisiae Sarsah, Bernice The effects of two-step fermentation on the protein content and nutritional composition of rice and wheat and their formulated blends (1:1, 1:3, and 3:1) have been studied in vivo. The rice and wheat substrate and their formulated blends were subjected to two treatments; (i) fermentation with mono-cultures of S. cerevisiae and L. bulgaricus and (ii) two-step fermentation for up to 10 days at 25 °C. After 10 days of fermentation, the protein content increased in all substrate. Fermentation with S. cerevisiae only and L. bulgaricus only increased the protein content varying from 22.56 % - 77.50 %, whereas, two-step fermentation increased the protein content varying from 43.48 % - 86.67 %. Therefore, two-step fermentation produced a synergistic effect in increasing the protein content in all substrate. The ash content increased in all substrates while carbohydrate content reduced. These findings show that employing a solid-state fermentation technique using S. cerevisiae and L. bulgaricus either as mono-culture or in two-step fermentation, could effectively enhance the protein contents and the nutritional composition of rice and wheat and their formulated blends for possible use as weaning and supplementary food for infants, adults and the aged. Results obtained in this study are being reported for the first time for rice and wheat and their amendments in a solid-state fermentation using S. cerevisiae and L. bulgaricus singly or in reverse order to improve nutritional status of grains and cereals in Ghana. xiv, 168p;,ill.