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Muhammad Muhammad, Shamsudeen
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Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Industrial & Manufacturing Engineering

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Determination of Microbiological Quality of Bread and Sanitation Conditions of Local Bakeries in Aliero Town, Kebbi State Muhammad Muhammad, Shamsudeen; Ibrahim Galadima, Samira
APPLIED SCIENCE AND TECHNOLOGY REASERCH JOURNAL Vol. 1 No. 2 (2022): Applied Science and Technology Research Journal
Publisher : Lembaga Penelitian dan Pengabdian Mayarakat (LPPM) Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.499 KB) | DOI: 10.31316/astro.v1i2.4274

Abstract

Several variations and changes can occur during bread processing and storage that affect the quality and safety characteristics and acceptability of the bread. The study aimed to assess the microbiological quality of bread and the hygienic conditions of local bakeries in Aliero, Kebbi State. A total of 16 bread samples were obtained (3 from each bakery). Data on socio-demographics and sanitary conditions were collected through interviews and an observation checklist. Standard microbiological methods were used to enumerate, isolate and identify bacteria and fungi. The result of sanitary conditions shows that four bakeries (66%) use boreholes as a source of water supply, two (33%) use well and none of them use pipe borne. In addition, zero (0%) use a flush system of latrine, 66% have a pit latrine while 33% have no latrine facility. All (100%) have stored refuse also and adequately use open surfaces/ditch as a waste disposal method. The result of the study indicated the mean bacterial count (CFU/g) range is 7.4×105- 14.4x105, while the mean fungal count (CFU/g) range is 9.0×103- 1.1×103. Isolated bacteria include Escherichia coli (29.4%), Pseudomonas spp. (14.7%), Proteus spp. (20.6%), and Bacillus spp. (35.3%). Penicillium spp. (44%), Aspergillus spp. (8%), Rhizopus spp. (28%), Fusarium spp. (20%) were the fungi isolated and identified. Several types of pathogenic and non-pathogenic microorganisms were found to contaminate bread samples in the bakeries. Therefore, relevant regulatory agencies should ensure compliance with the guidelines and requirements for bread manufacturing. In addition, Educational programs have been recommended.
Bacteriological and Physicochemical Study of Retailed Cow Milk collected from Different Locations in Birnin Kebbi Muhammad Muhammad, Shamsudeen; Abubakar Tomo , Farida
APPLIED SCIENCE AND TECHNOLOGY REASERCH JOURNAL Vol. 2 No. 1 (2023): Applied Science and Technology Research Journal
Publisher : Lembaga Penelitian dan Pengabdian Mayarakat (LPPM) Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.253 KB) | DOI: 10.31316/astro.v2i1.4929

Abstract

Abstract Milk is an excellent source of both major and minor components needed to meet the nutritional requirements of the human body. The current study was conducted to evaluate the bacteriological and physicochemical quality of cow milk collected from various locations in Birnin Kebbi. A total of twenty-four (24) milk samples (six from each location) were purchased. All samples were subjected to bacteriological analysis using total plate count, and physicochemical composition analysis, which included PH, moisture content, fat content, protein content, and mineral determination (calcium, sodium, and potassium). The mean range for Total Plate Count is 1.83x106-3.42x106 CFU/ML. Furthermore, bacteria isolated and identified from milk samples include Streptococcus spp, Shigella spp, Escherichia coli, Bacillus spp, Staphylococcus aureus, and Proteus spp. The physicochemical analysis results indicated that the mean range is PH (4.87±0.04-5.52±0.05) Moisture content (82.22±0.60-87.50±2.16), Fat content (0.56±0.02-1.84±0.01), Protein content (11.27±4.4-12.55±4.99), Calcium (173.83±4.43-475.67±22.24), Sodium (11.83±4.26- 111±12.44) and Potassium (131±9.12-596±6.16) respectively. The study's findings highlight the poor bacteriological quality of milk, as evidenced by a higher Total Plate Count. Moreover, the presence of pathogenic microbes in milk, such as Bacillus spp, Shigella spp, and Escherichia coli, is likely to pose a serious public health risk. As a result, it is recommended that proper hygiene practices be implemented, as well as the incorporation of effective monitoring throughout the production to delivery chain.
Antibacterial Activity of Piliostigma thonningii Leaf Extract against Gram-Negative Bacteria Isolated from Urine Samples Muhammad Muhammad, Shamsudeen; Saadu, Murtala; Musa, Isah; Aishat Motunrayo, Titilope
APPLIED SCIENCE AND TECHNOLOGY REASERCH JOURNAL Vol. 4 No. 1 (2025): Applied Science and Technology Research Journal
Publisher : Lembaga Penelitian dan Pengabdian Mayarakat (LPPM) Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/astro.v4i1.7925

Abstract

The rise of antibiotic-resistant uropathogens has intensified the search for alternative antimicrobial agents, particularly from medicinal plants. Piliostigma thonningii, traditionally used to treat infections in African ethnomedicine, was investigated for its antibacterial efficacy against Gram-negative bacteria isolated from urine samples. Urine samples were collected and cultured on MacConkey agar. Pure isolates were subjected to Gram staining and a series of biochemical tests for identification following standard protocols. Crude leaf extracts of P. thonningii were prepared and subjected to phytochemical screening. Antibacterial activity was assessed using the agar well diffusion method at 100–400 mg/mL concentrations, with ciprofloxacin (10 µg) serving as a reference standard. Escherichia coli was the most prevalent isolate (51.43%), followed by Klebsiella pneumoniae (28.57%) and Enterobacter cloacae (20.00%). Phytochemical analysis revealed the presence of flavonoids, tannins, saponins, alkaloids, and terpenoids. The extract demonstrated dose-dependent antibacterial activity, with the highest inhibition against E. coli (23.0 ± 4.79 mm at 400 mg/mL). Although ciprofloxacin showed superior activity, the plant extract exhibited considerable zones of inhibition, particularly at higher concentrations. The study supports the traditional use of P. thonningii for treating bacterial infections and highlights its potential as a source of bioactive compounds. Further studies are needed to isolate active constituents, evaluate toxicity, and validate efficacy through in vivo models.
Determination of Microbiological Quality of Bread and Sanitation Conditions of Local Bakeries in Aliero Town, Kebbi State Muhammad Muhammad, Shamsudeen; Ibrahim Galadima, Samira
APPLIED SCIENCE AND TECHNOLOGY REASERCH JOURNAL Vol. 1 No. 2 (2022): Applied Science and Technology Research Journal
Publisher : Lembaga Penelitian dan Pengabdian Mayarakat (LPPM) Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/astro.v1i2.4274

Abstract

Several variations and changes can occur during bread processing and storage that affect the quality and safety characteristics and acceptability of the bread. The study aimed to assess the microbiological quality of bread and the hygienic conditions of local bakeries in Aliero, Kebbi State. A total of 16 bread samples were obtained (3 from each bakery). Data on socio-demographics and sanitary conditions were collected through interviews and an observation checklist. Standard microbiological methods were used to enumerate, isolate and identify bacteria and fungi. The result of sanitary conditions shows that four bakeries (66%) use boreholes as a source of water supply, two (33%) use well and none of them use pipe borne. In addition, zero (0%) use a flush system of latrine, 66% have a pit latrine while 33% have no latrine facility. All (100%) have stored refuse also and adequately use open surfaces/ditch as a waste disposal method. The result of the study indicated the mean bacterial count (CFU/g) range is 7.4×105- 14.4x105, while the mean fungal count (CFU/g) range is 9.0×103- 1.1×103. Isolated bacteria include Escherichia coli (29.4%), Pseudomonas spp. (14.7%), Proteus spp. (20.6%), and Bacillus spp. (35.3%). Penicillium spp. (44%), Aspergillus spp. (8%), Rhizopus spp. (28%), Fusarium spp. (20%) were the fungi isolated and identified. Several types of pathogenic and non-pathogenic microorganisms were found to contaminate bread samples in the bakeries. Therefore, relevant regulatory agencies should ensure compliance with the guidelines and requirements for bread manufacturing. In addition, Educational programs have been recommended.
Bacteriological and Physicochemical Study of Retailed Cow Milk collected from Different Locations in Birnin Kebbi Muhammad Muhammad, Shamsudeen; Abubakar Tomo , Farida
APPLIED SCIENCE AND TECHNOLOGY REASERCH JOURNAL Vol. 2 No. 1 (2023): Applied Science and Technology Research Journal
Publisher : Lembaga Penelitian dan Pengabdian Mayarakat (LPPM) Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/astro.v2i1.4929

Abstract

Abstract Milk is an excellent source of both major and minor components needed to meet the nutritional requirements of the human body. The current study was conducted to evaluate the bacteriological and physicochemical quality of cow milk collected from various locations in Birnin Kebbi. A total of twenty-four (24) milk samples (six from each location) were purchased. All samples were subjected to bacteriological analysis using total plate count, and physicochemical composition analysis, which included PH, moisture content, fat content, protein content, and mineral determination (calcium, sodium, and potassium). The mean range for Total Plate Count is 1.83x106-3.42x106 CFU/ML. Furthermore, bacteria isolated and identified from milk samples include Streptococcus spp, Shigella spp, Escherichia coli, Bacillus spp, Staphylococcus aureus, and Proteus spp. The physicochemical analysis results indicated that the mean range is PH (4.87±0.04-5.52±0.05) Moisture content (82.22±0.60-87.50±2.16), Fat content (0.56±0.02-1.84±0.01), Protein content (11.27±4.4-12.55±4.99), Calcium (173.83±4.43-475.67±22.24), Sodium (11.83±4.26- 111±12.44) and Potassium (131±9.12-596±6.16) respectively. The study's findings highlight the poor bacteriological quality of milk, as evidenced by a higher Total Plate Count. Moreover, the presence of pathogenic microbes in milk, such as Bacillus spp, Shigella spp, and Escherichia coli, is likely to pose a serious public health risk. As a result, it is recommended that proper hygiene practices be implemented, as well as the incorporation of effective monitoring throughout the production to delivery chain.
Co-Authors Abubakar Tomo , Farida Aishat Motunrayo, Titilope Ibrahim Galadima, Samira Musa, Isah Saadu, Murtala