The giant land edible snail (Achatina achatina) used for this project exercise was collected from various locations of Enugu urban. Also the head = foot, visceral mass and the sluing fluid of the snail were collected freely and were plated separately in 5 different microbial media with the view of determining their microbial load. The isolates were identified by morphological and biochemical tell.
The colony appearance of the test organisms were observed per ml of dilution. The specific organisms isolated include the following: E Coli, Salmonella Spp, Shigella Spp, Proteus Spp and Pseudomenas Spp.
Introduction 1
1.1 Background Information 1
1.3 Statement Of Problems 5
1.6 Hypothesis 8
1.7 Justification 8
1.8 Limitations 9
CHAPTER TWO
Literature Review 10
Materials and Methods 25
Result 32
Discussion and Conclusion 40
5.1 Discussion 40
5.2 Conclusion 41
Reference 42
The common land edible snail Achatina achatina originated from the Northern West Africa, Liberia to Nigeria. It is often sold under the name Giant Ghana tiger snail, referring to its colour and origin. The species is one of the biggest creatures among other land snails, according to (Rebecca T. et al 1996). The shell of the common land edible snail Achatina achatina should be able to reach a shell length of 30cm, but this is very seldom. Normally one can expect a shell length of 15 – 20cm, which is quite by too. The above length could also be enough to be emerged.
The shell is more or less stripped in yellow and blackish brown. The pattern and partly the colour can vary a lot, even for snails from the same batch of eggs. Often the strips will look more like long unever patch as, the point of the shell is usually much paler than the rest of the shell. The body is usually grayish to dark grayish with 2 lighter stripes along the top of the body and light patches on the side of the body.
The common land edible snail Achatina achatina deposit batches of eggs in the ground. The eggs are small about 5 minutes spherical and whitish. The number of eggs can vary a lot, but normally there will be from 200 to 500 eggs in at batch. A good reason to check up on your snails form time to time is to get rid of the eggs you don’t want to hatch. In the snails homeland, the natures eats the snails, which they collect in the snails natural habitat. The meat is nutritious and tasty.
Here in Nigeria especially, the giant edible land snail serve as a good delicacy. It is very rich in protein and as well as other nutrient values in Nigeria.
This snail Achatina achatina is normally referred to as the “giant among giants”. Since it is believed to be the largest living terrestrial menllusc (Hodasi, 1984) and used in Nigeria as a source of protein and iron. Various animal species have been known to be frequent carriers of human pathogens, since it is so, the giant land edible. Snail Achatina achatina in Nigeria is not left out (Obi S.K.C et al 1980), such pathogens are thus:- Salmonella species, Shigella species, and Proteus species have been located from Achatina achatina. (Obi S.K.C et al, 1980). All these pathogenic organisms are known to have caused food borne infections in man, they have also known to have enormous significance in bacillary dysentery and these organisms, from recent studies have demonstrated the inrelvement of these organisms in human diseases (Sanyal et al 1975). He common l and edible snail Achatina achatina is a hamaphrodite, but generally cross fertilization takes place.
Though it is true that snails are always subjected to cooking process prior to consumption but since some communities, to additional cooking practices may net guarantee the total destruction of these pathogens, the danger of causing infection in occurs and still remain there. Apart from infections from inadequately processed meat, there is also the added risk of cross contamination of other foods and utensils as well as the danger of self contamination during processing and handling the meat as a result of poor hygienic practices.
Due to the ignorance of hygienic practices in food processing and handling. (Through the handlers), the danger of infections in man by these pathogenic organisms associated with the edible land. Snails Achatina achatina has been increased. The reported use of untreated crude extracts on patients by the traditional healers in Nigeria adds a new dimension to the risk (Obi S.K.C et al, 1980).
Again, the increased in demand for animal proteins have generated more interest in snail farming in southern Nigeria. Snail farming or larger – scale basis requires a considerable investment in time, equipment, and resources. Prospective snail farmers in Nigeria should carefully consider the above factors especially if their goal is to supply large quantities to commercial business.
Anyone who wishes to raise snails should expect to experiment unit he finds what works best in his specific condition. Since the demand of snail for animal protein is highly increasing in Nigeria, therefore, that is why the above factors should be considered by the snail farmers as to enable them meat up with the demand of he average Nigerian in snails.
Although, it is true that much is not known about the contact of diseases from snails, hence this project exercise which is aimed at determining the microbial load us the snail Achatina achatina in view of identifying human pathogenic organisms form snail prepared under poorly different conditions.
(1) To create awareness to all Nigerians who consume the edible land snail with respect to pathogenic organisms present in poorly prepared snails (meat).
(2) To determine the microbial load of snail in view of identifying pathogenic organisms.
The pathogenic microorganisms that associated with the land edible snail Achatina achatina has been one of the problems facing man in Nigeria and the whole at large. The infectious caused by the pathogenic organisms in man has been discovered very severe when ingested in the system of man. It is also always very harmful to man in Nigeria when mistakenly consumes contaminated food by these pathogenic microorganisms. As mentioned earlier such pathogens causing food borne diseases in man here in Nigeria food borne diseases in man here in Nigeria are Salmonell species, Staphylococcus species Shigella species, E Coli and Proteus species have been isolated from the common land edible snail Achatina achatina.
When the snails are not properly cooked or processed to destroy the whole pathogenic organisms, the danger of causing infections or diseases is there and remain possible.
These pathogens such as Salmonellosis is a food borne illness caused by the bacteria called Salmonella. Others are Shigella, Staphylococcus, Proteus and E. Coli, they all causes food borne infections. Their symptoms include; nausea, vomiting, abdominal cramps, diarrheoa (Sometimes bloody), fever and headache. Because many different kinds by illnesses can cause these symptoms, such cases when noticed should be diagnosed by carrying out laboratory tests to that can identify the particular bacteria in an infected person’s steel. These bacteria have been causing illness for more than 100 years ago till today, (Sanyal et al, 1975).
Salmonella, Staphylococuccs, Shigella, E. Coli, Proteus are bacteria that cause an infection of gastrointestinal system in humans. They can be found in water, soil, kitchen surfaces, Animal faeces, raw meats, poultry, and eggs. The disease is usually limited to the intestinal tract, but can also spread to other parts of the body, such as blood or bone. They can cause illnesses for example typhoid fever, generally personal discomfort, their symptoms of which include fever, abdominal pains, headache, malaise, lithergy, skin rash, constipation etc.
These organisms (pathogens) are usually transmitted to humans by food contaminated with animal faeces. Contaminated foods usually do not look or smell usually. Food may also become contaminated by an infected food handlers who neglected to wash his hands after using the bathroom for example.
These pathogenic organisms can also be found in the faeces of some pets, particularly reptiles. Even healthy reptiles (especially turtles and iguanas) are not appropriate pets for small children to draw close to and should not be in the same house as in infant for this reason.
Since all these pathogens appear most often in animal foods, raw or undercooked eggs. Poultry, or mean should never be eaten. Cooking kills the pathogenic bacteria, that is when cooked for a long period of time. Poultry eggs and meats should always be well cooked, until they are no longer pink in the center.
Some foods may contain throcognised raw food products and should be avoided. Caesar Salad dressing, the Italian desert tiramisu, homemade ice cream, chocolate mousse, cookie dough, and frostings are all items that can contain raw eggs. Unpastemized milk and juice can also be contaminated with by all these pathogenic organisms.
1.6 HYPOTHESIS
H0: Pathogenic microorganisms a re present in the snail Achatina achatina
H1: Pathogenic microorganisms are not present in the snail Achatina achatina.
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