Microbiological Examination of Hand Towels Used in Public Restaurants
Article Sidebar
Main Article Content
Abstract
A total of five hand towels were collected from 5 different restaurants and taken to the laboratory in a sterile container. Nutrient agar, Macconkey agar, and Sabouraud dextrose agar media were prepared for the isolation of heterotrophic bacteria, coliforms, and fungi respectively. The total heterotrophic bacteria count for the various samples was (8.7×105 cfu/ml) with the highest total bacterial count, while (1.0×105 cfu/ml) had the lowest bacterial count. The mean values for the total coliform count showed (7.4×105 cfu/ml) as the highest coliform count, whereas (2.4×105 cfu/ml) was the lowest coliform count. Also, the mean total fungal count from the restaurants showed that the highest fungal count occurred (8.6×105cfu/ml), and (1.2×105 cfu/ml) lowest fungal count. The bacteria species identified and their prevalence include Staphylococcus sp 10 (4.4%), E. coli 22 (9.6%), Sarratia sp, 23 (10%), Proteus sp 14 (6.1%), Pseudomonas sp 21 (9.2%), Shigella sp 3 (1.3%), Bacillus sp 85 (37.1%), Micrococcus sp 14 (6.1%), and Salmonella sp 37 (16.2%). Fungi species identified were Penicillium sp, Fusarium sp, Mucor sp, Aspergillus tarmani, Aspergillus flavus, and Penicillium sp. Hand towels used in public restaurants contain different species of bacteria and fungi, which can be a source of infection to other users or customers. It is recommended that restaurant owners and their staff should regularly wash their hand towels, and ensure that sanitizers and disinfectants are made available to customers to prevent the spread of potentially harmful microorganisms.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Al-Ghambi, A. K., Abdelmalek, S.M.A., Ashshi, A. M., Shukri, H & Jiman-Fatani, A. A. (2011). Bacterial contamination of computers and mice. Journal of Biology, 3 (18): 2224-3208.
Amelda, C. L., & Mariluo, O. H. (2015). Level of Microbial Contamination of Table Napkins used in selected fast Food Chains. Asian Journal of Health. Lice de cagayan University. 5(5-20): 112-134.
Charles, D. G., Akrum, H. T., Sherri, M, Laura, Y.S., Douglas, R. H., & David W. K (2014). Bacterial occurrence in kitchen hand towels. International Association for Food Protection, 34(5): 312-317.
Chidi, M. (2020). Evaluation of Bacterial Contamination of Shared Hand Towel in Restaurants in Umahia, Abia state. Respiratory. Movav.edu.ng.
Chinakwe, E. C., Nwogwugu, N.U., Nwachukwu I. N., Okoro Ndu, S. I., Onyemakara, N. N., & Ndubuisi, N. U. (2012). Microbial quality and public health implication of hand wash water samples of public adults in Owerri, South East Nigeria. Internal Resource Journal of Microbiology, 3(4): 144-14
Curtis, V., & Cairncross, S. (2013). Effect of Washing Hands with Soap on Diarrhoea Risk in the Community; a systematic review. Lancets Infectious Disease, (30): 2-8.
Dorathy, A. S., & Noble, W. C. (2017). Resident and Transient Bacteria of the Skin. Journal of Cutaneous Pathology, 1(6): 260-264.
Ibeneme, I. (2021). Microbial Evaluation of Contamination of Shared Hand Towel in Restaurant Located in Umahia. Respiratory. Mouau.edu.ng, 33.
Ibrahim, T. A., Adebowale, O., & Ola, I. (2011). Isolation and identification of bacteria from Hand Towels used in drying hands in Restaurants within Rufus Gwa Polytechnic, Owo, Ondo State, Nigeria. Electronic Journal of Environmental, Agricultural and Food Chemistry, 10(5): 2223-2239.
Lambrechts, A., Human, I. S., Doughari, J. H., & Lues, J. F. (2014). Bacterial Contamination of the Hands of Food Handlers as Indicator of hand washing efficacy in some Convenient Food Industries in South Africa. Pakistan journal of medical science, 30(4): 755-758.
Naja'atu, S. H., Uyi, G. O., Sani, B. F. A., Kabiru, A. S., & Sunday, O. O. (2021). Bacteriological Examination of Used Towels from Female and Male Hostel of Federal University of Lafia, Nigeria. Journal of Advances in Microbiology, 21(8): 28-34.
Okwelle, A. A. (2019). Understanding Microbiology: Part One. Zelon Integrated Services, Port Harcourt, Nigeria. 76-80.
Shojaei, H., Shooshtaripoor, J., & Amiri, M. (2006). Efficacy of Simple Hand-Washing in Reduction of Microbial Hand Contamination of Iranian Food Handlers. Food Research International Journal, 39:526-529.
Sleigh, D. J., & Timbury, M. C. (2017). Note on Medical Microbiology, 5th edition. Churchill-Livingstone, New York. 73.