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PROJECT ID : 15287
TYPE : Project
PAGES : 56
PRICES : N3000 (12 USD)



Science Lab. Technology


The microbiological assessment of used hand towel in Restaurant within Akwa Poly was investigated using standard microbiological procedures. The colonial morphology and biochemical study of the isotates  indicates three gram positive cocci and gram positive rod bacteria. The bacteria were Bacilllussp (35%), streptococcus sp(30%). , micrococcus sp(25%), pseudomonas sp (15%) while fungal isotates were Aspergillus (40%), penicilliumsp (35%), mucorsp (25%). And hygienic practices of both restaurant operator and the patron may have not been adequate enough and hence both are adviced to improved  their hygienic level in order to prevent transmission of the associated diseaces.                           



1.0   INTRODUCTIONThe essence of food consumption is to grow and have life. However, most disease that affects humans came about as a result of food contamination. Studies by Egan et al (2007) emphasized that the rise in food bone illness has affected individuals, food industries and the economy as a whole in terms of cost thereby raising much concern about keeping food safe. A lot of microbial contaminations are seen in the food service industry Todd et al, ( 2009) . a lot of work has been documented on street food safety , yet not much in researched in the hotel industry . with well known that food bone diseases in general and zoonotic among them are the most wide spread and overwhelming public health problems in the modern world with the magnitude and consequences often underestimated ( WHO, 2002).

Food borne diseases such as salmonellosis, shigellosis and intestinal parasitosis remain a major public health concern across the globe and the problem in much several in developing contain due to difficulties in securing optimalhygienic food handling practices Schinut et al (2004) reported that in industrialization countries , about 30% of the population suffers from food born diseases annually. In the united state of America, approximately. 76 million cases of food born diseases, resulting in 325,000 hospitalizations and 5,000 deaths are estimated to occur each year. Salas (2011), developing countries hear the brunt of the problem due to the presence of a wide range of food born diseases including those caused by parasites. Most food borne illnesses cornes about as a result of not handling the food in a hygienic manner for instance, not handling food in the proper way resulting in illness after consumption make up 97% of all food borne illnesses as this in mostly found in the catering industries with Africa contributing 90% of cholera cases globally Addoextal (2007). Studies show that most outbreaks of food borne diseases are associated with microbiological contamination .

Several studies have documented that the common occurrence of large populations or heterophic and enteric bacteria in kitchen sponges and dishcloths chaidez, etal where the moist environment and collected food residences create an ideal environment for the growth of bacteria. Enriquez etalfound total and fecal coliform bacteria in targe numbers in cellulose sponges and dishcloths, sometimes reaching levels greater than 10% colony forming unit , (C F C) per ml in fluid sequeezed from these cleaning tools.Salmoellaspp.wasIsotated from almost 14% of the dishcloths.Scott etal. Documented the occurrence of E-coli in kitchen towels and Mattickextalreported Isolated of campylobacter from tea towels in the kitchen after preparation of meals made with poultry . Scott and Bloomfield documented the survival of salmonella and E.coli in cotton kitchen cloths and suggested they way play a role in cross – contamination in the home environment.



The aim of this study is to investigate micro-organisms associated with hand towel used in selected restaurant within Akwa Poly with the following objectives



1.  To analyze and identify micro- organisms associated with contamination of used hand towels in Akwa poly restaurant. 

2.  To compare the microbial load and their frequency of   occurrence of their Isolate from used land towel in Akwapoly restaurant.

3. To asses the antibiotic sensitivity trends of these (bacterial) Isolate against commercially prepared antibiotic disk

4.  To suggest useful recommendation on prevention and controlled of the spread of these micro-organism in the populace.



Contamination has been reportedby many authors to have occurred through humans and materials used during food processing hand towel serve very importance purposes in restaurant for cleanings of hands as well as tables . this also led to cross contamination in an eatries among food sellers and customers, therefore this study be significantly beneficial to food vendors (restaurants owners) furthermore the general public may also benefit from this study , so as to observe proper human hygiene, as proper / washing of the used hand towel both in restaurants (public eatries) and homes.

Finally this study will also add to the already existing literature of knowledge concerning microbial contamination of used hand towel , the consumers and the general public as it will enlighten and educate all on the dangers / risk associated with usage of contaminated / dirty towel in the restaurant



The scope of this study is to investigate only the microbial (bacterial and fungal) content of used hand towel. This work is thereby limited only to microbiological profiles, due to time frame during the research period. Also finance stood as a limiting factor to this researching as all financial burdens in purely on the researching student.


INSTRUCTIONS: Please, sit back and study the above research material carefully. DO NOT copy word for word. Our aim of this research material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.




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