Recently discovered extraintestinal Escherichia fergusonii obtained from non-clinical samples has exhibited the potential for acquiring multiple beta-lactamase genes, just like many extraintestinal Escherichia coli strains. Albeit, they are often omitted or classified as E. coli. This study aimed to, therefore, identify carbapenem-resistant extended-spectrum beta-lactamase (ESBL) producing E. fergusonii isolates from clinical samples, determine their evolutionary relatedness using 16S rRNA sequencing analysis and screen for beta-lactamase genes. A total of 135 septic wound samples were obtained from patients on referral at a General Hospital in Lagos, Nigeria. For the phenotypic identification of isolates from culture-positive samples, morphological, and physiological tests were carried out. Identities of the isolates harbouring beta-lactamase genes were assigned to their genus strains using the 16S rRNA sequencing. The Kirby Bauer disc diffusion technique and double-disc synergy test were used to screen isolates for multidrug resistance and ESBL production. Carbapenem-resistant ESBL producing isolates were screened for beta-lactamase genes in a polymerase chain reaction. Three E. fergusonii isolates (CR11, CR35 and CR49) were obtained during this study. E. fergusonii strains were motile, non-lactose and non-sorbitol fermenting but positive for cellobiose and adonitol fermentation. The I6S rRNA assigned the phenotypically identified isolates to E. fergusonii species. All three isolates were multidrug-resistant, carbapenem-resistant and ESBL producers. Isolates CR11 and CR35 harboured cefotaximase (CTX-M) and temoniera (TEM) beta-lactamase genes while CR49 harboured sulfhydryl variable (SHV) beta-lactamase gene. We herein report the detection of multiple beta-lactamase genes in carbapenem-resistant ESBL producing E. fergusonii from clinical samples.

No abstract

Objective: To study the effect of ethanolic extract of a spice Aframomum meleguata on the nutritional quality and microbial population of stored soybean flour have been carried out. Method:The preliminary phytochemical analysis of the extract of A. meleguata shows the presence of tannins, polyphenols and saponins. The pH, moisture, fat ,crude protein and microbial load were evaluated in soybean flour treated with extract of A. meleguata at different concentrations of 1.0mg/10gm w/w, 0.5mg/10gm w/w and 0.1mg/10gm w/w for a period of 60 days. All the parameters listed above were investigated on weekly basis. Results: Results showed that the pH values of the control and treated samples changed significantly at different concentrations (P<0.05), for bacterial population there was insignificant effect of the extract (P>0.05) while that of fungi was significant (P<0.05). The moisture and fat content occurred within the same range for both treated and the control as they changed significantly with concentrations (P>0.05). Variation in crude protein with concentrations was significant (P<0.05). Conclusion:Comparing the results of the extract with the commercial preservative, sodium benzoate, for all the parameters tested , extract of A. meleguata performed better in the keeping quality of stored soybean flour and should be preferred than commercial preservative. However, this is a preliminary investigation, more work should be done to isolate pure component from this spice and compared with any known commercial preservative.