ghanaopendata/ghanaian-research-english huggingface dataset:
Microbial Sorption of Uranium Using Amycolatopsis sp. K47 Isolated from Uranium Deposits

The increasing contamination of soils, sediments, and water with heavy metals through natural and industrial processes is a worldwide problem. Mining processes produce tons of material contaminated with radionuclides such as U and different heavy metals such as Cd, Ni, and Pb. U(VI) adsorbs strongly on bacteria, exhibiting pH-dependent adsorption behavior that is caused by a range of uranyl surface complexes on bacteria cell walls. The Amycolatopsis sp. K47 was isolated from Manisa Koprubasi Kasar open-cast uranium mine and identified for the first time. Using the batch adsorption method, the biosorption potential of this microbe was investigated by studying the effects of changes in pH (1–10), biomass dose (0.1–5 g/l), initial uranium metal concentration (5–200 mg/l), contact time (5–180 min), and temperature (20–60 °C). Interpretation of FTIR data obtained for both the uranium loaded and unloaded Amycolatopsis sp. K47 biomass showed the presence of carboxylic acid, hydroxyl, and amide functional groups that could interact with uranium ions. Scanning electron microscopy images demonstrated that uranium was intensely adsorbed on the microbial biomass surface. The sorption isotherms were investigated by analysis of the Langmuir, Freundlich, and Dubinin–Radushkevich (D–R) models. The Langmuir isotherm model was found to show the best fit for the experimental data obtained. Furthermore, thermodynamic parameters, such as ΔH°, ΔS°, and ΔG°, were calculated using adsorption equilibrium constant obtained from the Langmuir isotherm. The optimal experimental conditions were determined to be pH = 4, C0 = 40 ppm, t = 150 min, temp. = 40 °C, and abs. dose = 1 g/l, and the corresponding U(VI) removal efficiency was about 97 ± 2%.

Source: UG
Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production

Cassava fish (Pseudotolithus sp.) was naturally fermented on three different occasions at room temperature (28–30 °C) for 3 to 8 days and the microbial population and the occurrence of various bacterial species were monitored. In general, after a slight increase during the early stages of fermentation, the microbial population decreased as the fermentation progressed. A total of 224 isolates belonging to the genera Bacillus, Staphylococcus, Micrococcus, Streptococcus, Corynebacterim, Pseudomonas, Achromobacter and Alcaligenes were isolated from the fermenting fish samples and the predominant ones were identified at the species level. Bacillus spp. and Staphylococcus spp. were the predominant genera and accounted for 48.7% and 27.3% of the total number of isolates respectively. Bacillus subtilis and Bacillus licheniformis, Staphylococcus lentus and Staphylococcus xylosus and Micrococcus luteus were the representative strains isolated during the fermentation. Bacillus spp., Staphylococcus spp. and Micrococcus spp. initiated the fermentation but Micrococcus spp. were few in numbers and died off after four (4) days of fermentation while Bacillus spp. and Staphylococcus spp. persisted up to the end of fermentation. Enterobacteriaceae were fewer in numbers at the start of fermentation (102 cfu/g) and their numbers decreased to less than 10 cfu/g after two days of fermentation. Bacillus spp. as well as Staphylococcus spp. isolated possessed moderate proteolytic and lipolytic activities. Micrococcus spp. showed weak proteolytic activity and no lipolytic activity.

Source: UG
Microbiological evaluation of ghanaian maize dough co-fermented with cowpea

Fermented maize dough meals form a large proportion of people's diet in Ghana. To enhance the nutritive value of these carbohydrate-rich foods, protein complementation was introduced. In this study, microbial ecology of fermenting maize dough fortified with 20% cowpea was investigated. A total of 106 microbial strains were isolated from different batches of the fermenting dough at periodic intervals. Ten genera of microorganisms namely Lactobacillus, Leuconostoc, Saccharomyces, Debaryomyces, Candida, Bacillus, Micrococcus, Klebsiella, Escherichia and Aspergillus were identified, with lactic acid bacteria species being predominant. A lactic count of log 9.9 cfu/g was obtained at the end of 72 h fermentation relative to log 6.6 cfu/g recorded for aerobic mesophiles. At the 12 h fermentation period, the population of yeasts was less than log 1.0 cfu/g, but gradually rose to log 5.36 cfu/g by 48 h followed a slight decline at the end of 72 h fermentation period (log 4.08 cfu/g). Enteric microorganisms that were isolated from the raw cowpea were less than log 1.0 cfu/g at 12 h of fermentation, while the Aspergillus species were isolated from the raw maize and the dough subjected to drying treatment. The growth of inoculated enteropathogenic E. coli and S. typhimurium was inhibited in the cooked, fermented maize-cowpea dough, and at 72 h, they were not within detectable limit. The study concluded that addition of cowpea at 20% level did not affect the natural fermentation characteristics of the maize dough.

Source: UG
Microbiological quality and antibiotic residues in informally marketed raw cow milk within the coastal savannah zone of Ghana

The Bacteriology Department aims to improve the quality of life first for Ghanaians and the world at large by conducting research into bacterial diseases of public health importance to Ghana and globally. In addition to working on enteric pathogens and sexually transmitted diseases, the department’s current main focus is on the two most important mycobacterial diseases of public health importance to Ghana, namely Buruli ulcer (BU) and tuberculosis (TB).

Source: UG
Microbiological quality and antimicrobial resistance characterization of Salmonella spp. in fresh milk value chains in Ghana

Consumer perception of poor hygiene of fresh milk products is a major barrier to promotion of milk consumption as an intervention to alleviate the burden of malnutrition in Ghana. Fresh milk is retailed raw, boiled, or processed into unfermented cheese and spontaneously fermented products in unlicensed outlets. In this study, we have determined microbiological quality of informally retailed fresh milk products and characterized the genomic diversity and antimicrobial resistance (AMR) patterns of non-typhoidal Salmonella (NTS) in implicated products. A total of 159 common dairy products were purchased from five traditional milk markets in Accra. Samples were analysed for concentrations of aerobic bacteria, total and fecal coliforms, Escherichia coli, staphylococci, lactic acid bacteria and yeast and moulds. The presence of Salmonella, E. coli O157:H7, Listeria monocytogenes and Staphylococcus aureus were determined. AMR of Salmonella against 18 antibiotics was experimentally determined. Genome sequencing of 19 Salmonella isolates allowed determination of serovars, antigenic profiles, prediction of AMR genes in silico and inference of phylogenetic relatedness between strains. Raw and heat-treated milk did not differ significantly in overall bacterial quality (P = 0.851). E. coli O157:H7 and Staphylococcus aureus were present in 34.3% and 12.9% of dairy products respectively. Multidrug resistant (MDR) Salmonella enterica serovars Muenster and Legon were identified in 11.8% and 5.9% of unfermented cheese samples respectively. Pan genome analysis revealed a total of 3712 core genes. All Salmonella strains were resistant to Trimethoprim/Sulfamethoxazole, Cefoxitin, Cefuroxime Axetil and Cefuroxime. Resistance to Chloramphenicol (18%) and Ciprofloxacin (100%), which are first line antibiotics used in treatment of NTS bacteremia in Ghana, was evident. AMR was attributed to presence and/or mutations in the following genes: golS, sdiA for cephalosporins, aac(6′)-Iy, ant(9) for aminoglycosides, mdtK, gyrA, gyrB, parC, parE for quinolones and cat1, cat4 for phenicols. Phylogenetic analysis based on accessory genes clustered S. Legon strains separately from the S. Muenster strains. These strains were from different markets suggesting local circulation of related strains. Our study justifies consumer resistance to consumption of unripened soft cheese without further lethal heat treatment, and provides evidence that supports the Ghana Health Service recommendation for use of 3rd generation cephalosporins for the treatment of MDR NTS infections. © 2018

Source: UG
Microbiological quality and antimicrobial resistance of Bacteria species recovered from ready-to-eat food, water samples, and palm swabs of food vendors in Accra, Ghana

The Bacteriology Department aims to improve the quality of life first for Ghanaians and the world at large by conducting research into bacterial diseases of public health importance to Ghana and globally. In addition to working on enteric pathogens and sexually transmitted diseases, the department’s current main focus is on the two most important mycobacterial diseases of public health importance to Ghana, namely Buruli ulcer (BU) and tuberculosis (TB).

Source: UG
Microbiological Quality of “Khebab” Consumed in the Accra Metropolis

The Bacteriology Department aims to improve the quality of life first for Ghanaians and the world at large by conducting research into bacterial diseases of public health importance to Ghana and globally. In addition to working on enteric pathogens and sexually transmitted diseases, the department’s current main focus is on the two most important mycobacterial diseases of public health importance to Ghana, namely Buruli ulcer (BU) and tuberculosis (TB).

Source: UG
Microbiological quality of fresh water prawns (Macrobrachium spp) from the Volta river and its possible health implications.

The microbiological profile of food for human Consumption is as important as its nutritional status A knowledge 0/ the resident microflora of fresh Water prawns can help control and prevent diseases of micro-biological origin. This paper reports the microbiological quality of fresh water prawns havested from the Volta River from 1988 to early 1989. The handling and processing habits were also examined as a background information for formulating improved processing methods. The bacterial species isolated from the river water and the prawns were enteric non-spore forming ones namely Aeromonas sobria, Enterobacter aggIomerans, E. aerogenes, E. cloaca, Citrobacter freundii, K1ebsiella pneumoniae, Plesiomonas shigelloides, Serratia liquefaciens, S. marinoruba, S. fonticola and Morganella morgani. M. morgani and Pleisomonas shigelIoides are being recorded for the first time in freshwater prawns in Ghana. These are potentially pathogenic microorganisms. The public health implications of these finding tilt discussed and further work suggested.

Source: UG
The microbiological quality of imported frozen chicken drumsticks from retail meat shops in Accra, Ghana

There has been an increase in chicken meat consumption in Ghana due to the affordability and convenience of imported frozen chicken parts compared with fresh chicken meat. However, there is little information on the quality of frozen chicken meat. The aim of this study was to assess the microbiological quality and safety of imported frozen chicken drumsticks from supermarkets, cold stores and open markets. A total of 24 chicken meat samples were analyzed to determine the Total Viable Count (TVC), Total Coliform Count (TCC), concentration of Escherichia coli and prevalence of Salmonella. The mean TVCs were 6.34, 5.92 and 5.42 Log CFU/g respectively for open markets, supermarkets and cold stores. E. coli and Salmonella prevalence was 66.7% and 91.7% respectively. There was no significant difference in the microbiological quality and prevalence of E. coli and Salmonella on frozen chicken meat purchased from all three retail outlets. Results of this study suggest that raw frozen chicken drumsticks from Ghanaian retail outlets have poor microbiological quality and are highly contaminated with potential pathogens including species of E. coli and Salmonella.

Source: UG
Microbiological quality of packaged water sold in Accra, Ghana

Consumers perceive packaged drinking water, usually distributed as bottled or in polyethylene packages (sachets), as healthier and safer alternatives to tap water. The objective of this study was to determine the microbiological quality of different types of packaged drinking water available in Accra, Ghana. Sixty samples of sachet water and ten of (PET) bottled water were randomly purchased from various locations in Accra. Bacteriological and parasitological analyses of the packaged (sachet and bottled) and tap water (as control) were done according to standard procedures. Fifty-two out of 60 sachet water samples (86.7%) had HPC levels well above the internationally recommended limits. For the bottled water, nine out of the ten (90%) were within the recommended limits for HPC. Two out of the five (40%) tap water samples (control samples) had HPC above the recommended limits of 500 cfu/mL. While none of the bottled water samples showed the presence of protozoa, two out of the five tap water and 31 out of the 60 sachet water samples had a wide range of protozoa including rotifers. The findings clearly indicate that while PET bottled water sold in Accra may be generally safe, the same cannot be said for the sachet water; since the study found its microbiological quality not significantly different from tap water.

Source: UG
Microbiological quality of the Ghanaian Volta clam (GALATEA PARADOXA).

Microbiological quality of the Ghanaian Volta clam (Galatea paradoxa) was assessed by fecal coliform and total aerobic bacteria counts. Polymerase chain reaction (PCR) with universal eubacterial 16S and 23S rDNA primers was also used to show the presence of bacteria in samples of the gut fluid and mantle tissues. The clams were found to be laden with potential pathogenic bacteria identified by conventional methods. Twenty bacteria species were isolated. They were Pseudomonas aeruginosa, Klebsiella ornithinolytica, Flavobacterium meningosepticum, Enterobacter aerogenes, E. agglomerans, E. cloacae, Aeromonas sobria, Acinetobacter sp, Vibrio cholerae, Micrococcus radiodurans, Streptococcus faecalis, Staphylococcus aureus, Escherichia coli, Citrobacter freundii, Chromobacterium violaceum, Morganella morganii, Proteus mirabilis, Salmonella sp., Serratia marcescens and Yersinia intermedia. With PCR, bacterial DNA fragments were detected in 16.7% (2/12) of clam gut and 83.3% (10/12) of mantle tissues. Bacteria load in the clam mantle tissue was higher than in the gut.

Source: UG
The microbiology of acute diarrhoeal disease in the eastern province of saudi arabia

A prospective study of acute diarrhoeal diseases in the Eastern Province of Saudi Arabia was carried out over a 19-month period to determine aetiology, risk factors and other epidemiological characteristics. Of the 853 subjects studied, 344 were cases and 509 controls. More cases were seen in children than in adults. Enteric pathogens were detected in 49% of the cases, but none in the controls. Of the pathogens, 68% were bacterial with Salmonella (34%) and Shigella species (14.7%) being the most common; Campylobacter jejuni emerged as an important cause especially in adults. Contrary to most reports, rotaviruses were responsible for only 11.5% of the cases in children

Source: UG
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.

Source: UG
Microbiology of postoperative wound infection: a prospective study of 1770 wounds.

A prospective study of postoperative wound infection was carried out over a 12-month period. Intra-operative swabs from the patients' anterior nares, the opened viscus and parietes were cultured using standard bacteriological techniques. Of the 1770 wounds studied, 167 (9.4%) became infected. Wound infection rates, according to clinical wound types, were clean 5.9%, clean-contaminated 10.7%, contaminated 24.3% and dirty 52.9%. The figures according to microbiological wound types were clean 4.7%, and potentially, lightly and heavily contaminated 15.3%, 22.1% and 30.2% respectively. The commonest causative organisms were Staphylococcus aureus 23.7%, Escherichia coli 16.9%, Staphylococcus epidermidis 13.5% and Pseudomonas aeruginosa 13.0%. When isolated intra-operatively, Enterobacter spp., Proteus spp., Klebsiella spp. and P. aeruginosa appeared to have a high probability of causing postoperative wound infection, but the intra-operative isolation of Bacteroides sp. was a poor predictor of subsequent wound infection.

Source: UG
Microbiology of secondary infections in Buruli ulcer lesions; implications for therapeutic interventions

Background: Buruli ulcer (BU) is a skin disease caused by Mycobacterium ulcerans and is the second most common mycobacterial disease after tuberculosis in Ghana and Côte d’Ivoire. M. ulcerans produces mycolactone, an immunosuppressant macrolide toxin, responsible for the characteristic painless nature of the infection. Secondary infection of ulcers before, during and after treatment has been associated with delayed wound healing and resistance to streptomycin and rifampicin. However, not much is known of the bacteria causing these infections as well as antimicrobial drugs for treating the secondary microorganism. This study sought to identify secondary microbial infections in BU lesions and to determine their levels of antibiotic resistance due to the prolonged antibiotic therapy required for Buruli ulcer. Results: Swabs from fifty-one suspected BU cases were sampled in the Amansie Central District from St. Peters Hospital (Jacobu) and through an active case surveillance. Forty of the samples were M. ulcerans (BU) positive. Secondary bacteria were identified in all sampled lesions (N = 51). The predominant bacteria identified in both BU and Non-BU groups were Staphylococci spp and Bacilli spp. The most diverse secondary bacteria were detected among BU patients who were not yet on antibiotic treatment. Fungal species identified were Candida spp, Penicillium spp and Trichodema spp. Selected secondary bacteria isolates were all susceptible to clarithromycin and amikacin among both BU and Non-BU patients. Majority, however, had high resistance to streptomycin. Conclusions: Microorganisms other than M. ulcerans colonize and proliferate on BU lesions. Secondary microorganisms of BU wounds were mainly Staphylococcus spp, Bacillus spp and Pseudomonas spp. These secondary microorganisms were less predominant in BU patients under treatment compared to those without treatment. The delay in healing that are experienced by some BU patients could be as a result of these bacteria and fungi colonizing and proliferating in BU lesions. Clarithromycin and amikacin are likely suitable drugs for clearance of secondary infection of Buruli ulcer.

Source: UG
The microbiota of dried traditional vegetables produced in the Sudan Savannah and Guinea Savannah agro-ecological zones of Ghana

Traditional vegetables are an important article of diet of the ethnic groups from the northern parts of Ghana. Such vegetables are preserved by sundrying and consumed throughout the year. These are mostly leafy vegetables and include Hibiscus sabdariffa (sorrel), Bomtax costatum (kapok), Ceratotheca sesamoides, Adansonia digitata, and Hibiscus esculentus (okro), respectively called by the local names shure or sobolo, daala, yaudo, kuuka, and okro (common name). The dominant microbiota of ten common dried traditional vegetables were investigated by enumerating total bacteria, yeasts and moulds, lactic acid bacteria, Bacillus species and coliform bacteria. Isolates were characterized by colony and cell morphology, and by biochemical tests. The water activities of all the dried vegetables were between 0.513 and 0.539. Shuri and bisap had low pH values, between 2.6 and 2.71, whilst the other vegetables had relatively higher pH values ranging from 5.21 to 6.39. Moulds and Bacillus spp. dominated the biota of all the dried vegetables although lactic acid bacteria and coliforms were also isolated in most of these products. Bacterial counts of the dried vegetables were between 103 and 107 CFU/g. Aspergillus spp, Rhizopus spp, Eurotium spp, Penicillium spp and Aureobasidium spp. were the major genera of moulds identified in the dried vegetables. The dominant Bacillus species in all samples was Bacillus subtilis except in the okro pods and leaves where Bacillus cereus was dominant. The dominant lactic acid bacteria were Lactobacillus plantarum and pediococci. Escherichia coli was not detected in any of the dried vegetables, however, Enterobacter aerogenes was detected in most of the samples. Because of the high microbial levels in the dried vegetables, it is recommended that handling procedures be improved by primarily sanitizing the fresh vegetables prior to drying in solar dryers. © 2011.

Source: UG
Microcredit-Education: A case study analysis of Ghanaian women’s experiences with income generation and family care.

The Enhancing Child Nutrition through Animal Source Food Management (ENAM) project, part of the Global Livestock Collaborative Research Support Program (GLCRSP), integrated a microcredit and savings program with entrepreneurial and nutrition education to strengthen women’s income- generation activities with the intent of increasing women’s (caregivers)abilities to purchase more Animal Source Foods (ASF) for family meals. The model stressed the integration of research, community development and capacity strengthening and the full participation of partners. The aim of this qualitative study was to provide an understanding of how the microcredit, entrepreneurship and nutrition education program impacted the daily lives of the women who participated in the interventions. Three questions were addressed: What factors lead to success in a microcredit and nutrition education program? What are the obstacles to women’s successful participation and what strategies are employed to overcome these obstacles? What are the lessons learned for future programs? The qualitative analysis was based on case studies of 12 women considered by their peers to be ‘successful’ ENAM participants, and six case studies of women considered to be ‘less successful’ ENAM participants. The qualitative methodology complimented knowledge gained through quantitative investigations as reported by other authors in this supplement. Data were collected through focus group discussions, in-depth interviews and observations. The findings suggested that the greatest benefit to participants from the ENAM experience was its translation into opportunities for obtaining microcredit, which in turn, helped increase women’s business success. Women who were doing well in business before the ENAM interventions did even better as a result of their participation in the ENAM project. Successful women employed multiple strategies to overcome business challenges. Anecdotal evidence suggested that the microcredit-education link in this particular situation did positively impact women’s lives with respect to their small businesses, their personal development, and the health of their families.

Source: UG