Please use this identifier to cite or link to this item: https://hdl.handle.net/10321/5104
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dc.contributor.authorAruwa, Christiana Eleojoen_US
dc.contributor.authorAkinyosoye, Felix Akinsolaen_US
dc.date.accessioned2023-11-22T07:14:32Z-
dc.date.available2023-11-22T07:14:32Z-
dc.date.issued2017-06-20-
dc.identifier.citationAruwa, C.E. and Akinyosoye, F.A. 2017. In vitro efficacy of temperature and preservatives on fast food bacilli, and their antibiotic susceptibility profile. World Journal of Pharmaceutical and Medical Research 3(6): 43-51.en_US
dc.identifier.issn2455-3301-
dc.identifier.urihttps://hdl.handle.net/10321/5104-
dc.description.abstractBackground and Objective: Species within the Bacillus genus are ubiquitous, and cause food infections and intoxications. Bacillus species are however rarely assayed for in convenience foods. Furthermore, consumer health protection as it relates to the keeping quality of convenience/fast foods (prior to sale to consumers), remain a subject of global concern. Therefore, this study focused on the in vitro efficacy of temperature and preservatives on fast food bacilli. Materials and Methods: A study of chemical preservative and thermal effect on test bacilli isolates was done, with spectrophotometric measurement of optical density at 600nm. Several concentrations of chemical preservatives (0.1-1% for potassium metabisulphite, sodium nitrite, sodium benzoate, and sorbic acid; and 1-10% for sodium chloride) were prepared. Test Bacillus species were subjected to the concentrations, incubated over a 72-hrs and readings taken periodically. Statistical analysis was carried out using one way ANOVA in SPSS version 15 package for separation of means at 95% confidence interval. Results: Findings showed that at 60oC holding temperature growth of test bacilli were effectively inhibited. Also, 8% sodium chloride, 0.3% sorbic acid, 0.4% sodium benzoate, 0.3% sodium nitrite and 0.4% potassium metabisulphite effectively inhibited all test bacilli. Antibiotic susceptibility results showed that B. megaterium and B. stearothermophilus were resistant to vancomycin, while B. cereus, B. subtilis and B. thuringiensis were susceptible to vancomycin. Other test bacilli were resistant to clindamycin except B. cereus and B. stearothermophilus. Conclusion: This study showed the importance of heat and chemical preservatives in the inactivation of Bacillus species. Holding temperatures (55-60oC) and/or preservatives (at minimum inhibitory levels) could improve the shelf life and quality of ready-to-eat foods prior to purchase, and ensure consumer health protection. Antibiotic susceptibility profile of test species would be efficacious in alleviating symptoms of Bacillus related food borne illness.en_US
dc.format.extent9 pen_US
dc.format.mediumEnglish-
dc.language.isoenen_US
dc.relation.ispartofWorld Journal of Pharmaceutical and Medical Researchen_US
dc.subjectFood qualityen_US
dc.subjectHealth,en_US
dc.subjectTemperatureen_US
dc.subjectPreservativesen_US
dc.subjectAntibioticen_US
dc.subjectBacillusen_US
dc.titleIn vitro efficacy of temperature and preservatives on fast food bacilli, and their antibiotic susceptibility profileen_US
dc.typeArticleen_US
dc.date.updated2023-11-16T08:02:17Z-
dc.publisher.urihttps://www.wjpmr.com/download/article/23062017/1498806780.pdfen_US
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item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextopen-
item.cerifentitytypePublications-
Appears in Collections:Research Publications (Applied Sciences)
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