Survival of Salmonella enterica ssp. enterica ser. Typhi in Brewed Pito Retailed in Accra
Osisiogu Udochukwu Emmanuel, Chudi-Oji Ifeoma Onyedika, Akanlu A. Servacious, Verner N. Orish
International Journal of TROPICAL DISEASE & Health · pp. 1–6 · Published 28 May 2018
10.9734/IJTDH/2018/41604Abstract
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.
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