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Paper Details

Bacteria and schitosome parasite associated with cooked Lanistes libycus and Potadoma moerchi from Ago-Iwoye, Southwestern Nigeria

Agbolade, O. M. and Agu, G. C.

Journal Title:Basic Research Journal of Microbiology
Abstract


Food poisoning is caused by pathogenic bacteria, viruses or parasites. The best method of processing Lanistes libycus and Potadoma moerchi (edible freshwater snails) that would render them microbiologically safe for human consumption was investigated. L. libycus and P. moerchii specimens, from Omi and Konigba streams in Ago-Iwoye, Ijebu North, southwestern Nigeria, were processed by one of boiling, frying and roasting methods. Subsequently, they were separately mashed, and cultured and sub-cultured onto MacConkey and nutrient agar plates respectively. 100%, 100% and 50.0% of boiled, roasted and fried L. libycus had bacterial growths (P < 0.001). 85.7%, 55.6%, and 66.7% of boiled, fried and roasted P. moerchi, respectively had bacterial growths (P < 0.05). 11.1% of roasted P. moerchi had schistosome sporocysts. The probable pathogenic bacteria identified in L. libycus and P. moerchi were Staphylococcus sp., Clostridium sp., Bacillus sp., Salmonella sp., Enterobacter sp., Klebsiella pneumoniae, Proteus mirabilis, Citrobacter freundii and Serratia marcescens, and their probable frequency of occurrence range was 20.0 60.0%. Streptococcus sp. (6.7%), Providencia sp. (13.3%), and Neisseria sp. (6.7%) were also identified as probable bacteria in P. moerchi. The results of this study show that L. libycus and P. moerchi are best cooked by frying. Keywords: food poisoning, bacterial contamination, schistosome infection, Lanistes libycus, Potadoma moerchi, edible water snails

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