Aim: This study is aimed at evaluating the level of potassium bromate in bread in Ogbomoso metropolis. Study Design: This study was made to fit a one way Analysis of Variance (ANOVA). Place and duration of Study: The bread samples were purchased in Ogbomoso metropolis and analyzed in Ibadan, both in Oyo State, Nigeria between July and December, 2018. Methodology: Twenty five loaves of different brands of bread were purchased in Ogbomoso metropolis and transported to Ibadan for analysis. They were analyzed qualitatively and quantitatively for the presence of potassium bromate. The qualitative test was performed directly on a portion of each bread sample using 2 ml of 0.01 M promethazine and 0.6 ml of 12 M hydrochloric acid. The change in colour of each bread sample to purple indicates the presence of potassium bromate. Quantitative determination was done using spectrophotometric method that is based on the redox reaction between bromate and promethazine hydrochloride in an acidic medium. The absorbance of the product was read at 620 nm. Results: Only one out of the 25 bread samples analyzed in this study representing 4.00 % contain potassium bromate under the permissible level. One of the bread samples contains 10.12 µg/g of potassium bromate which is more than 500 times higher than the permissible level. The quantity of KBrO3 in each bread sample correlates with the degree of purple colour obtained in the qualitative test. Conclusion: Since 96.00% of the sampled bread contained potassium bromate in concentrations above safe level for human consumption, bread consumers and bakers are at risk of exposure to potassium bromate with health implications. The need for continuous surveillance and enforcement of the ban on use of potassium bromate in baking industry in Nigeria is recommended.

Aim: This study focused on the extraction, purification and kinetic studies of lactate dehydrogenase of male chickens from Ebocha oil exploration area, Imo state, Nigeria. Methods: Twenty-one apparently healthy mature (6-9 months) male chickens (Gallus domesticus) from Ebocha oil exploration area, Imo State, Nigeria were screened for lactate dehydrogenase activity, thus accessing the level of chronic cell exposure to gas flaring. Their thigh muscle tissues were severed and investigated for lactate dehydrogenase activity using the standard method and sodium pyruvate as the substrate. Lactate dehydrogenase was isolated and purified by ammonium sulphate precipitation, desalted by dialysis and then gel filtration. Results: The enzyme activity increased with advancement in the purification steps and was maximum using dialysis. The values for the lactate dehydrogenase activities were 103.43±3.27 U/L, 279.50±5.38 U/L, 318.16±13.08 U/L, 100.47±2.59 U/L, with a purification fold of 1, 3.7, 6.24 and 2.55 for the purification steps respectively. Also, the values of the protein concentrations were 0.071 mg/ml, 0.050 mg/ml, 0.035 mg/ml and 0.027 mg/ml (values for the crude enzyme, ammonium sulphate precipitation, dialysis and gel filtration respectively). The enzyme showed optimal activity at pH range of 5.5-6.5 and temperature of 30ºC-40ºC. Using sodium pyruvate as the substrate, with a fixed enzyme volume, an increase in the concentration of substrate resulted in increase in enzyme activity until a saturation point 0.3mM was reached. The apparent Km and Vmax values obtained were 0.01 mM and 0.12 U/mg/min. The Lineweaver-burk plot of the partially purified enzyme gave real Km and Vmax values of 0.20 mM and 0.16 U/mg/min respectively. Conclusion: Partial purification procedures and biochemical properties of lactate dehydrogenase, from the muscle tissues of male chickens of Ebocha origin, gives room for more investigation on the metabolic shift caused by chronic exposure of the environment, humans and livestock to gas flaring and petroleum exploration.

This work was carried out to determine the incidence ofCampylobacter jejuniin selected food products in Imo state, Nigeria. Unprocessed Chicken meat, Beef and processed salad vegetables (diced Carrots and cabbage) were assessed for the incidence ofCampylobacter jejuni. 600 samples were collected between August, 2017-December, 2017 from selected local Markets. TheCampylobacter jejuniwas characterized using relevant biochemical test, growth characteristics and antimicrobial susceptibility and the results were read off using ABIS online showing 99% similarity with 65% accuracy. Results show that chicken samples isolated from Ihiagwa and relief markets were positive toCampylobacter jejuniwith a 96% and 95% incidence respectively. More beef samples from Relief market were positive compared to those from Ihiagwa market with 56% and 43% incidence respectively. On the other hand higher incidence was reported for the salad vegetables from Relief market than those from Ihiagwa market with values of 22% and 16% respectively. Also most samples from Relief Market had higher microbial load than samples from Ihiagwa market. This work stresses the need for routine checks on meat sold in markets and also recommends proper processing of meat and vegetable samples before consumption.