Browsing by Author "Ashwag Mohammed Ahmed"

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    Isolation of the Pathogenic Bacteria from Banknotes and Coins in Khartoum City Pre-COVID-19 Era, Sudan
    (جامعة الشيخ عبدالله البدري, 2020-12-20) Abdelhakam H. Ali; Algawhara Tagalsir Abdalrahman; Ashwag Mohammed Ahmed; Duaa Haj Ali Hajhamed; Maali Bilal Ahmed Abdalrazig; Mawada Hassan Fadllalah Mohammed; Mosab Nouraldein Mohammed Hamad; Mogadam Bahar
    ackground: Coinage notes and moneys are widely exchanged between various communities for trade, which may serve as a carrier of microbes and lead to transmission of infectious diseases. The aim of this study is to isolate microbial contamination of Sudan currency notes and coins that life threatening condition of Sudanese people. Methods: One hundred samples (48 currency notes and 52 coins) were collected from various place of society namely, bus conductor, cafeteria, vegetable seller and pharmacies to reveal the bacteria profile of circulating coins and currency notes. Results: Out of the total number of all isolates from all the coins and currency put together was 169, of which the pathogenic isolate count 62(36%) organism Staphylococcus aureus 28(17%), Klebsiella pneumonia 14(8%), Enterobacter species 9(5%), Enterococcus faecalis 6(4%), Pseudomonas aeruginosa 3(2%), Escherichia coli 2(1%). While the remnant which consider as Normal flora was form 107 (64%) organism Bacillus species 33 (20%), Staphylococcus epidermidis 24(14%), Micrococcus Species 1(1%) and fungi was present 49(29%) of all isolates. The result of sensitivity test toward the pathogenic isolates showed that overall isolates Exhibited high resistance to vancomycin and Penicillin, while absent or little resistance was against antibiotics like, gentamicin, ciprofloxacin, and tetracycline. Conclusion: The study suggested that Sudanese paper currency and coins are highly contaminated with pathogenic microorganisms and this contamination may play a significant role in transmission of infectious diseases. Hence, great care must be taken while handling money during the preparation and handling of food to avoid cross contamination.