Survival of Salmonella enterica ssp. enterica ser. Typhi in Brewed Pito Retailed in Accra
Osisiogu Udochukwu Emmanuel *
Department of Science Laboratory Technology, Wa Polytechnic, Wa, Ghana.
Chudi-Oji Ifeoma Onyedika
Department of Medical Laboratory Technology, Faculty of Allied Health Sciences, Radford University College, Accra, Ghana.
Akanlu A. Servacious
Department of Science Laboratory Technology, Wa Polytechnic, Wa, Ghana.
Verner N. Orish
Department of Microbiology and Immunology, University of Health and Allied Health Sciences Ho, Volta Region, Ghana.
*Author to whom correspondence should be addressed.
Abstract
Aim: This study aimed at ascertaining the survival ability of S. typhi in both fermented and unfermented pito.
Study Design: The study followed an experimental design pattern.
Place and Duration of Study: The study was carried out at the Microbiology Laboratory of Radford University College, East Legon.
Methodology: S. typhi was introduced into pito samples and subsequently sub-cultured unto Salmonella-Shigella agar for 24 hours and the process repeated for five (5) consecutive days. The antimicrobial potential of pito against S. typhi was also investigated.
Results: Culture yielded no bacterial growth and pito had no significant antimicrobial effect on isolate.
Conclusion: The study, therefore, concluded that the alcoholic and nonalcoholic forms of pito could not be a route of transmission of S. Typhi. We recommend that the phytochemical compositions in sorghum should be extracted and its antimicrobial properties, especially against S. Typhi, investigated.
Keywords: Pito, S. Typhi, survival, antimicrobial, lactic acid bacteria