Public Health Implications of Coliform Contaminants in Non-packaged, Commercially Hawked Herbal Remedies Sold in Port Harcourt

Abstract

The long history of use of coliforms as indicators of microbiological quality of water and food materials constitutes a veritable rationale for the ascertainment of the microbiological status of locally brewed, liquid herbal remedies, commercially hawked and widely consumed within Port Harcourt metropolis as envisaged in this study. Seventy two samples of twelve different non-packaged, oral herbal remedies commonly known as “Agbo” – the Yoruba word for medicine - were purchased from six different localities within Port Harcourt City and Obio/Akpor local governments of Rivers state. They were analyzed within two hours for total heterotrophic bacterial counts and total coliform counts. The bacterial isolates were characterized and identified by Gram staining and Biochemical tests using standard methods. The total coliform count is 4.53±1.11 Log10cfu/ml ranging from 3.69±0.85 for Sexually Transmitted Diseases (STD) remedies to 5.46±1.15 Log10cfu/ml for the cure-all (Gbogbonise) remedies. The mean total coliform counts (TCC) for the remedies are 4.53±1.00 Log10CFU/ml. Gbogbonise had the highest TCC of 5.46±1.15 Log10 cfu/ml, while STD remedies had the least TCC of 3.69±0.85 Log10cfu/ml. Out of a total of one hundred and fifty six isolates there were seventy three coliforms constituting 46.8% of all      isolates. They include Enterobacter aerogenes (19; 12.2%), Enterobacter cloacae (18; 11.5%), Klebsiella pneumoniae (10; 6.4%) Citrobacter rodentium  (7;4.5) Enterobacter pyrinus:  (5;3.2%) Enterobacter hormaechei (3; 1.9%)  Klebsiella oxytoca (3; 1.9%) Serratia marcescens  (3;1.9%) Serratia rubidaea  (3; 1.9%) Hafnia alvei (1; 0.6%) and Pantoea dispersa (1; 0.6%)  The high prevalence of coliform contamination is an indication of poor microbial quality, implying that consumption of the products may pose potential health hazards. Education and enlightenment of handlers on the principles of basic hygiene and good manufacturing principles, is advised to ensure that products have tolerable levels of bacterial contaminants.