ABSTRACT

This work was aimed at evaluating microbial contamination on tool used in hair barbing saloons. Hundred and twelve (112) samples were collected from different locations using a moistened swab sticks and processed according to standard procedures. Results showed bacteria load of hair barbing equipment in Umuahia in all the samples ranges from 9.67x105cfu/ml to 1.00x105. Bacteria load in Umudike in all the samples ranges from 9.67x105cfu/ml to 1.00x105cfu/ml. Fungi load in Umuahia ranges from 8.67x104cfu/ml to 1.33x104cfu/ml. Umudike fungi load ranges from 9.00x104cfu/ml to 1.33x104cfu/ml respectively. The percentage occurrence of bacterial isolated were Staphylococcus specie (80.3%), Bacillus species (73.77%), Streptococcus species (66.63%), Micrococcus species (45.23%), Escherichia coli (29.18%). Four fungi were isolated; they include Yeast (70.21%), Aspergillus species (51.80%), Microsporum specie (42.25%), Trichophyton species (33.42%). This microorganism are involved in a number of diseases in barbing saloons and it is recommended that personal services of public health and environments should be strictly controlled.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgements iv

Table of contents v

List of tables vii

Abstract viii

CHAPTER ONE

1.0       Introduction 1

1.1 Aims and objectives 2

CHAPTER TWO

2.0 Literature Review 3

2.1 Tinea 5

2.1.1 Tinea Capitis 6

 2.1.2 Tinea pedis or athlete's foot 8

2.1.3 Tinea cruris 9

2.1.4 Tinea unguium 9

2.1.5 Tinea barbae 10

2.1.6 Tinea faciei 10

2.1.7 Tinea incognito 11

2.1.8 Tinea nigra 11

2.2 Treatment of Dermatophytosis 12

2.2.1 Polyenes 12

2.2.2 Natamycin 12

2.2.3 Amphotericin B 12

2.2.4 Ketoconazole 13

2.2.5 Traconazole 13

2.2.6 Polyhexamethylene biguanide 13

2.2.7 Silver sulfadiazine 13

2.3 Natural remedies to fight dermatogens 14

2.4 Use of keratinase to tackle dermatogens 15

CHAPTER THREE

3.0 Materials of methods 17

3.1 Collection of samples 17

3.2 Media preparation 17

3.3 Isolation and Identification of bacteria 17

3.4 Identification of bacterial isolates 18

3.4.1 Gram stain 18

3.4.2 Flagella stain 19

3.4.3 Spore stain 19

3.5 Lactophenol cotton blue stain 19

3.6 Subculturing of isolates 20

3.7 Biochemical tests 20

3.7.1 Catalase Test 20

3.7.2 Oxidase test 21

3.7.3 Coagulase test 21

3.7.4 Urease Test 21

3.7.5 Indole Test 22

3.7.6 Methyl Red-Voges Proskauer Test 22

3.7.7 Citrate Utilization Test  22

3.8 Sugar fermentation tests 23

3.9 Determination of prevalence 23

3.10 Statistical analysis 23

CHAPTER FOUR

4.0 Results 24

CHAPTER FIVE

5.0 Discussion, recommendation and conclusion 36

5.1 Discussion 36

5.2 Recommendation 39

5.3 Conclusion 39

References 40