ABSTRACT
Ready-to-eat foods can be described as foods that can be bought directly from street vendors or hawkers and are consumed at the point of sale or at later time without further treatment. Safe food is a basic human right despite the fact many foods are frequently contaminated with naturally occurring pathogenic micro-organisms which cannot be detected organoleptically. The main object was to determine Microbial load of ready-to-eat foods sold on and around Michael Okpara University of Agriculture, Umudike (MOUAU) campus A total of eight (8) samples, jollof rice and moi moi were purposively collected from four different eateries in the morning with sterile container and were taken under aseptic condition to the laboratory for microbiological and nutrient analysis using standard procedure. Proximate parameters showed that, Dry matter for jollof rice ranged from (50.65 g/100g – 54.15 mg/100g), moisture (41.85 g/100g - 49.35 g/100g), crude protein (2.44 g/100g - 3.37 g/100g), fat (0.62 g/100g-0.82 g/100g), crude fiber (0.62 g/100g - 0.82 g/100g), ash (0.64%-1.05%), carbohydrate (45.50 g/100g -53.67 g/100g), energy (202.84 Kcal to 230.83 Kcal). Proximate for Moi-moi ranged from Dry matter (37.48 g/100g – 48.06 g/100g), moisture (51.94%-62.52%), crude protein (6.45%-11.71%), fat (3.95%- 6.93%) crude fiber (0.80% - 2.02%), ash (0.80% - 2.27%), carbohydrate (18.04 g/100g -34.29 g/100g), (160.98 Kcal – 203.13 Kcal). The minerals composition of the jollof rice revealed that calcium (7.73 g/100g – 10.28 g/100g), phosphorus (4.86 g/100g– 6.22 g/100g), potassium (4.86 g/100g-13.54 g/100g), iron (0.89 g/100g – 2.67 g/100g), zinc (2.44 g/100g – 5.09 g/100g), magnesium (0.96 g/100g – 7.55 g/100g), sodium, (4.77 g/100g -9.43 g/100g). Mineral composition for Moi-moi samples revealed that Calcium (0.89 g/100g – 3.11 g/100g), phosphorus (19.04 g/100g – 22.56 g/100g), potassium (75.32 g/100g – 80.23 g/100g), iron (0.77 g/100g – 1.19 g/100g), zinc (3.16 g/100g – 3.76 g/100g), magnesium (2.25-4.13), sodium (0.77 g/100g – 1.34 g/100g). The vitamin content for jollof rice samples ranged from (mg/100g). Vitamin A (1.01 µg/100g – 1.44 µg/100g), thiamin (0.05 g/100g – 0.11), riboflavin (0.00– 0.07), niacin (0.12 g/100g – 0.26 g/100g), vitamin (2.44 g/100g – 4.86). Vitamin content for the Moi-moi sample ranged: Vitamin A (1.28 g µg/g – 2.72 µg/g), thiamin (0.13 µg/g – 0.17 µg/g), riboflavin (0.30 g/100g – 0.43 g/100g), niacin (0.12 g/100g -0.26 g/100g), vitamin C (2.44 4.86). The vitamin content for moi-moi samples ranged; Vitamin A (1.28 g µg/g – 2.72 µg/g), thiamin (0.13 g/100g – 0.17 g/100g), riboflavin (0.30 g/100g – 0.43 g/100g), niacin (0.30 g/100g -0.72 g/100g), Vitamin C (8.99 g/100g -12.81 g/100g). The microbial isolation revealed strains of Staphylococus aureus, Websiella spp, bacillus spp, Aspergillus spp, E.coli, Mucor spp which were found to be dominant in all the sample. All the food samples had an acceptable microbial load and can be consumed when handled very well without health adverse effect
TABLES OF CONTENTS
TITLE PAGE i
CERTIFICATION. ii
DEDICATION iii
ACKNOWLEDGEMENT iv
TABLE OF CONTENTS v
LIST OF TABLES vi
ABSTRACT vii
CHAPTER 1
INTRODUCTION
1.1 Statement of Problem 2
1.2 Objectives 3
1.3 Significance of the Study 4
CHAPTER 2
LITERATURE REVIEW 6
2.1 Ready-to-eat (Rte) 6
2.2 Food safety 7
2.3 Importance of street food in universities areas 10
2.3.1 Nutritional benefits ready to eat food in universities 11
2.2.2 Economic benefits of vended/street foods 12
2.4 Preparation of vended/street food 12
2.5 Microbial safety of foods read to eat foods in universities 13
2.4.1 Food borne diseases 13
2.5.2 Microbial food safety of vended foods 15
2.6 Epidemiological importance of microbial food borne disease in street foods 16
2.7 Gaps in knowledge on vended food safety 17
CHAPTER 3
MATERIALS AND METHODS 18
3.1 Area of study 18
3.2 Sample procedure/collection 19
3.3 Chemical analysis 19
3.3.1 Moisture content determination 20
3.3.2 Crude protein determination 20
3.3.3 Determination of fat content 21
3.3.4 Ash content determination 22
3.3.5 Determination of crude fiber 23
3.3.6 Determination of carbohydrates 23
3.4 Determination of mineral elements 24
3.4.1 Determination of phosphorus content 24
3.4.2 Determination of calcium 25
3.4.3Determination of potassium 26
3.4.4 Determination of zinc 27
3.4.5 Determination of iron 28
3.5 Vitamin determination 29
3.5.1 Vitamin A Determination 29
3.5.2 Determination of vitamin C 30
3.5.3 Determination of thiamin (vitamin b1) 31
3.5.4 Determination of riboflavin (vitamin B2) 31
3.5.5 Determination of niacin (vitamin b3) 32
3.6 Microbial analysis 32
3.6.1 Pre treatment of samples 32
3.6.2 Determination of total count and coliform count 33
3.6.3 Procedure for culturing samples. 33
3.7 Procedure for identifying the organism 34
3.7.1 Gram reaction 34
3.7.2 Motility test 34
3.7.3 Catalyst test 35
3.7.4 Coagulase test 35
3.7.5 Oxidase test 36
3.7.6 Urea test 37
3.7.7 Citrate test 37
3.7.8 Vogues – proskauer test 37
3.7.9 Indole test 38
3.7.10 Carbohydrate fermentation test 38
3.7.11 Methyl red test 39
3.8 DATA ANALYSIS 39
CHAPTER 4
RESULTS AND DISCUSSION
4.1a The proximate composition of jollof rice purchased on and around MOUAU Campus 40
4.1b: Proximate composition of Moi-moi purchased on and around Umudike 46
4.2a: Mineral composition of jollof rice purchased on and around MOUAU Compus 51
4.2b Mineral composition of Moi-moi purchased within and outside MOUAU campus 57
4.3a The vitamin composition of jollof rice purchased on and around MOUAU campus 62
4.3b: The vitamin composition of moi-moi purchased on and around MOUAU campus 66
4.7: The microbial load of Moi-moi purchased on and around MOUAU Campus 71
CHAPTER 5
CONCLUSION AND RECOMMENDATIONS 76
5.1 Conclusion 76
5.2 Recommendations 76
REFERENCES 77
LIST OF TABLES
Table 4.1a: Proximate composition of jollof rice purchased on and around Umudike 41
Table 4.1b: Proximate composition of Moi-moi purchased on and around Umudike 47
Table 4.2a: Mineral composition of jollof rice purchased on and around Umudike 52
Table 4.2b: Mineral composition of Moi-moi purchased on and around Umudike 58
Table 4.3a Vitamin composition of jollof rice purchased on and around Umudike Campus 63
Table 4.3b: Vitamin composition of Moi-moi purchased on and around Umudike 68
Table 4.7.1: Total bacteria count (24hrs incubation period) 73
Table 4.7.2: Total Fungi count 74
Table 4.7.3: Microbial loads of the foods on and around MOUAU Campus 75
CHAPTER 1
INTRODUCTION
Ready-to-eat foods can be described as foods and beverages that can be bought directly from street vendors or hawkers and are consumed at the point of sale or at later time without further treatment (Tsang, 2002). Examples of such ready -to-eat foods among others include rice, fufu and soups, moi moi, porridge etc. While it is expected that the nutritional needs of the consumers should be met through the consumption of street food, it is also necessary to ensure its safety from contaminants and micro-organisms.
Safe food is a basic human right despite the fact many foods are frequently contaminated with naturally occurring pathogenic micro-organisms which cannot be detected organoleptically (seen, smell or tested) but can cause diseases including death especially if the way they are conserved during exposition for sale provides condition for the organisms to grow and reach considerable levels of contamination (World Health Organization (WHO, 2000).
Ready to eat food is not a nominated food or class of food within standard. The product group is defined as food that is originally consumed in the same state as that In which it is sold and does not include nuts In the shell and whole, raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer (New South Wales (NSW, 2009). Some ready to eat foods are also regarded as potentially hazardous. Such foods can support the growth of pathogenic (food poisoning) bacteria and must be kept at certain temperatures to minimize the growth of any pathogens that maybe present in the food or to prevent the formation of toxins in the food (NSW 2009).
In Nigeria, as in many developing countries a major source of ready -to-eat foods (street foods) are prepared and or sold at public places such as schools, market places, along the streets. The street foods offer food at relatively cheaper rate and at easily accessible places (Mensah et al., 2002, Oranusi and Braide, 2012).
Microbiological quality of food indicates the amount of microbial contaminants it has, a high level of contamination indicates low quality of storage and its handling more likely to transmit diseases (Oranusi et al., 2013).
The microbial spoilage of foods maybe viewed simply as an attempt by the food biota to carry out what appears to be their primary role in nature (Jay et al., 2005). Food borne illness is defined as diseases, usually either infections or toxic in nature, caused by agents that enter the body though the ingestion of food (WHO, 2007). Most food related illnesses have historically been attributed to one of five major groups of pathogenic bacteria (Mboto et al., 20012). These five groups are Salmonella, Shigella, Clostridium perfringens, Clostridium botulinum, Bacillus aureus. These have been joined by emerging pathogens such as Escherichia Coli, Listeria monocytogens and Campylobacter jejuni (Mboto et al., 2012).
Bacterial count in prepared food and water is a key factor in assessing the quantity and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. Food and water in particular have been described as vehicle for the transmission of microbial disease among which are those caused by coliforms (Nkere et al., 2011).
1.1 STATEMENT OF PROBLEM
In Africa of which Nigeria belongs, there has been an increase in the consumption of ready to eat foods over the last few years because they are relatively cheap, easily accessible and convenient(Draper,1996). Also they are easily available, affordable, provides diverse food source, employment and with a potential for improving food security and national status and general social security (Draper, 1996). Most people are interested in satisfying their hunger and the convenience of ready to eat foods rather than its microbiological quality and hygiene.
The fact that ready to eat foods are an indispensable part of urban and rural diets, it has its own associated health problems and can be a good vehicle for the transmission of food -borne micro -organisms.
A number of observational studies have shown that these foods are sometimes held at improper temperatures, excessively handled by food vendors and sold at very dirty surroundings (WHO, 2001, 2003; Muiude and Kuria, 2005; Ghosh et al., 2007). Most of the vendors have either no formal education or few years of schooling and therefore, lack knowledge on proper food handling and their role in the transmission of pathogens (Mensah et al., 2002). The microbial load of foods sold at the school eateries are of a major concern because when contaminated food is ingested, it will cause sickness, infection and it will also inhibit or prevent the absorption of nutrients needed in the body that helps in body growth and development. The inadequate absorption of the nutrient will as well affect the body functioning and brain functioning that will affect the intellectual capability of the students. Hence, the aim of this work is to evaluate the microbial load of ready to eat foods sold on and around MOUAU campus
1.2 OBJECTIVES
General Objective
The general objective of this study is to
Determine Microbial load of ready to eat foods sold on and around MOUAU campus.
1.4 Specific Objectives
1. To determine the proximate composition of ready to eat foods sold on aand around MOUAU campus.
2. To determine the mineral and vitamin composition of ready to eat foods
3.To determine the microbial loads of the foods.
4.To Compare The microbial loads from different eateries.
5. To identity the factors that determine the microbial loads of the foods.
1.3 SIGNIFICANCE OF THE STUDY
This study will help to bring solutions for effective preparation and handling of food by the vendors. Thus, students and staffs who patronize these eateries would apply this information in making careful choices of food from the eateries. The chefs of these eateries would also take advantage of the result of this study to work on improving their handling of food as well as keeping the cooking environment hygienic. The school authority and the students union Government could based on the results of this study make moves to encourage / emphasize healthy cooking by the various eateries by giving awards. It will also educate the public on the health hazards associated with the consumption of contaminated foods.
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