ABSTRACT

This study investigated the microbial contamination from skin under jewelries. 80 samples of jewelries were evaluated using the standard microbiological methods. The bacteria isolates identified were Staphycoccus aureus, Micrococcus spp, Klebspella spp, Bacilcus spp, Pseudomonas spp, Proteus spp and Escherichia coli. The total viable count ranges from 0.9 ×103 to 9.0×103 cfu, the total coliform counts ranges from 0.9 × 103 to 9.6 × 103 cfu Staphylococcus aureus had the highest percentage occurrences (32.3%) while proteus (3%) were the least predominant. The mean bacteria counts had no significant differences (P˃0.05). Regular hand washing and bathing always  necessary.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgements iv

Table of contents v

Lists of tables viii

Abstract x

CHAPTER ONE

1.1 Introduction 1

1.2   Aim and Objectives of the Study 2

CHAPTER TWO

2.0      Literature Review 4

2.1 Skin Flora 4

2.1.2 The Skin as a Milieu for Bacterial Growth 5

2.1.3 Protection by Colonizing Bacteria 5

2.2 The Hands as Vectors of Microorganisms 6

2.2.1 Items That Inhibits Bacteria on the Human Skin 7

2.2.1.1 Rings 7

2.2.1.2 Wrist Watches and Bracelets 8

2.3 Bacteria present on skin 8

2.3.1 Gram-Negative Bacteria 9

2.3.2 Gram Positive Bacteria 9

2.4 Common Bacteria of the Human Skin 13

2.4.1 Staphylococcus Epidermidis 13

2.4.2 Staphylococcus Aureus 15

CHAPTER THREE

3.0 Materials and Methods                                                                                              17

3.1 Materials                                                                                                                   17

3.2 Methods                                                                                                                     17

3.2.1 Sample Collection                                                                                                      17

3.2.2   Media preparation                                                                                                       17  

3.2.3 Sample Preparation                                                                                                    17

3.3 Bacteriological Analysis            17 

3.4 Isolation and Characterization of Bacteria            18 

3.4.1 Gram Staining        18

3.4.2. Cultural Characteristics 18

3.5 Biochemical Test 19

3.5.1 Catalase Test 19

3.5.2 Methyl Red Test 19

3.5.3 Voges- Proskauer (Vp) Test 19

3.5.4 Indole Test 19

3.5.5 Citrate Utilization Test 20

CHAPTER FOUR

4.0 Results 21

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation 26

5.1 Discussion 26

5.2 Conclusion 27

5.3 Recommendation 28

REFERENCES 29

APPENDIX 34