EVALUATION OF BACTERIA OF PUBLIC HEALTH IMPORTANCE IN LOCALLY PRODUCED SNACKS SOLD IN UMUAHIA, ABIA STATE

ABSTRACT

The present study was undertaken to investigate the microbiological quality of street foods like meat pie and eggroll sold in Umuahia in Abia State. The samples were aseptically collected and randomly from street vendors and analysed by standard bacteriological procedures to determine the colony forming units per gram of meat pie and eggroll samples and the different bacteria. Total Viable counts indicated that all the samples that were studied showed contamination of bacteria ranging from 2.5 x 104 to 2.8 x 105 cfu/g. The meat pie samples showed contamination of bacteria ranging from 2.5 x 104 to 1.9 x 105 cfu/g while the Eggroll samples showed contamination of bacteria ranging from 4.2 x 104 to 2.8 x 105 cfu/g. The bacteria of public health importance isolated were Staphylococcus aureus, Escherichia coli, Shigella sp., and Salmonella sp. There was prevalence of Staphylococcus aureus in both the Eggroll and the Meat pie samples with 30.7% and 30.9% occurrence respectively. Thus, all the locally made meat pie and eggroll samples were contaminated, indicating lack of maintenance of standards in relation to personal hygiene and food handling processes. It is suggested that proper hygienic and sanitary conditions has to be maintained. A continuous monitoring in each activity from pre-preparation to the point of sale is required in street food centres to avoid any food borne pathogenic outbreaks in future.

TABLE OF CONTENTS

TITLE PAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .             i

CERTIFICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . .  ii

ACKNOWLEDGEMENTS . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . … . . . . . . . .              iii

DEDICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .             iv

TABLE OF CONTENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .             v

LIST OF TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .             viii

ABSTRACT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . .       ix

CHAPTER ONE                                               

1.1  INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .     1

1.2  PROBLEM STATEMENT AND JUSTIFICATION. . . . . . . . . . . . . . . . . . . . . . . . . . .     3

1.3  AIM AND OBJECTIVE. . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . .         4

CHAPTER TWO

2.1 LITERATURE REVIEW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . .            5

2.2 SNACKS . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . .. . . . . .            5

2.3 QUALITY OF FLOOR MILL USED IN THE PREPARATION OF MEAT

PIE AND EGGROLL . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . .  . . .     5

2.4 MICROBIAL QUALITY OF SNACKS . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . .          6

2.5 FOOD SPOILAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . .            7

2.6 FOOD BORNE INFECTION AND INTOXICATION . . . . . . . . . . . . . . . . . . . . . . .  .            7

2.7 FOOD BORNE DISEASE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           7

2.7.1 Staphylococcal food poisoning . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . .           8

2.7.2 Escherichia coli food poisoning . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . .           9

2.7.3 Shigella food poisoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           10

2.7.4 Salmonella food poisoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           11

2.7.5 Bacillus cereus food poisoning . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .            11

2.8 RATE OF FOOD BORNE DISEASES ON STREET FOODS . . . . . . . . . . . . . . . . . . .           12

2.9 FOOD HANDLING PRACTICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           13

2.10 GENERAL MEASURES FOR PREVENION OF FOOD BORNE DISEASE . . . . . .        14

2.11 IMPORTANCE OF STREET FOODS IN URBAN AREAS . . . .  . . . . . . . . . .  . . . .            15

2.12 NUTRITIONAL BENEFITS OF READY TO EAT FOOD (MEAT PIE AND EGGROLL) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .       15

2.13 ECONOMIC BENEFITS OF READY TO EAT FOODS SOLD IN STREETS . . . 16

CHAPTER THREE

3.0 MATERIALS AND METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           17

3.1 STUDY AREA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           17

3.2 SAMPLE COLLECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           17

3.3 MEDIA PREPARATION . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           17

3.4 SAMPLES PREPARATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           17

3.5 ENUMERATION OF MICROBIAL POPULATION. .. . . . . . . . . . . . . . .  . . . . . . . . . .18

3.5.1 Total viable count . . . . . . . . . . . . . .. . . . . ... . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .           18

3.5.2 Enumeration of E. coli . . .. . . . . .. . . . .  . . . . . . . . . . . . . . . . . . . .. . . . . . . . . .  . . . . .            18

3.5.3 Enumeration of Staphylococci . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .             18

3.5.4 Enumeration of Salmonella and Shigella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

3.6 ISOLATION OF MICROBES . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           18

3.7 IDENTIFICATION OF BACTERIA ISOLATES . . . . . . . . . . . . . . . . . . . . . . . . . . .. . .          19

3.8 MORPHOLOGICAL AND COLONY IDENTIFICATION  . . . .. . .  . . . . . . . . .  .. . . .           19

3.8.1 Gram staining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..  . . . . . . . . . . . . . . . . . . . . . . . . .           19

3.8.2 Motility Test . . . . .. . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           19

3.9 BIOCHEMICAL TESTS . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .             20

3.9.1 Catalase Test  . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           20

3.9.2 Coagulase Test . . . . . . . . .  .. . . . . .. . . . . . . .  . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . .           20

3.9.3 Indole Test . . . .  . . . . . .. . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . …. . . . . . . . . . . .         20

CHAPTER FOUR

4.0 RESULTS . . . . . . . . . . .. . . .  . . . . . . . . .. . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

CHAPTER FIVE

5.0 DISCUSSION AND CONCLUSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .             27

5.1 SUMMARY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . .          28

5.2 RECOMMENDATION .. . . . . . . . . . . . . .. . .. . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . .           29

REFERENCE

LIST OF TABLES

Table 1: Morphology and Biochemical Identification of Bacterial Isolates . . . . . .. . . . . . .           22

Table 2: Frequency of Organisms Isolated from Meat Pie samples . . . . . . . . . . . . . . . . . .           23

Table 3: Frequency of Organisms Isolated from Eggroll samples . . . . . . . . . . . . . . . . . . . .         24

Table 4: Total Viable Count (cfu/g) of Meat Pie samples . . . . . . . . . . . . . . . . . . . . . . . . . .           25

Table 5: Total Viable Count (cfu/g) of Eggroll samples . . . . . . . . . . . . . . . . . . . . . . . . . . .           26

CHAPTER ONE

1.1       INTRODUCTION

Street foods are “ready to eat foods’’ and beverages prepared and sold by vendors especially in streets and similar public places (WHO, 2002). The preparation and sale of street foods is an age-old activity. It is almost universal in developing countries and in the industrial world. It has reached new dimensions as a result of rapid urbanization. The street foods are being served quickly, also tasty and it is available at reasonable rates. They could be raw or cooked, hot or cold, and can be consumed without further treatment (Tsang, 2002). Ready to eat foods include meat pie, eggroll, burger, doughnut, salad, moi moi, sausage. It attracts all the age groups, especially the younger generations. The safety and shelf life of the street foods depends upon the interaction of chemicals, physical and microbial factors. From the health point of view, the microbiological quality of foods becomes important.

Nigeria had a history of developed supermarket industry until social and economic changes in earl 1980s diminished the country’s middle class significantly, since then most Nigerian shop at traditional open-air markets or purchase their goods from traders and street vendors (Nzeka, 2011). Extensive street-vending of foods in Nigeria, as in most other areas arises from multiple causes; deterioration of rural living conditions, migration to the cities and accelerated urbanization leading to enormous urban congestion, long commuting distances between the work place and home, unemployment, lack of cooking knowledge and a shortage or absence of establishments that serve reasonably priced food close to the workplace (Maxwell, 2000).

Street foods displayed on open yards can easily be contaminated by dust, exhaust smoke, insects, hands of intending buyers and rains. Due to the nature of these foods especially meat pie and other snacks which have the tendency of spoiling easily because of its Nitrogen-rich fillings (Chelea and Jideani, 2007) and their methods of preparation involving extensive handling, they are usually prone to contamination or cross contamination from soil, water, air, environment, hands of intending buyers, storage materials (Angelidis et al., 2006).

The street food industry plays an important role in meeting the food requirements of urban dwellers in many cities and towns of developing countries. The industry feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. However, food borne illnesses of microbial origin are a major health problem associated with street foods (WHO, 2002) this is because they are often prepared by hand and this direct contact may lead to an increased incidence of contamination with potential food borne pathogens such as Staphylococcus aureus, Escherichia coli, Pseudomonas sp, Salmonella sp, Shigella sp. Bacillus cereus (Colombari et al., 2007). Consumers who depend on these food are more interested in its convenience and usually pay little attention to its safety, quality, and hygiene (Mensah, et al.,2002).

Food borne illness associated with the consumption of street vended foods has been reported in several places in India and elsewhere (Arijit et al., 2010, Rath and Patra, 2012, Suneetha et al., 2011). Street foods are frequently associated with diarrhoea diseases which occur due to improper use of additives, the presence of pathogenic bacteria, environmental contaminants and disregard of Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs). Vendors are often poorly educated, unlicensed, untrained in food hygiene, and they work under crude unsanitary conditions with little or no knowledge about the causes of food borne diseases. Potential health risks associated with contamination of food are Escherichia coli, Salmonella typhi, Pseudomonas sp., Staphylococcus aureus or Proteus sp. during preparation, post cooking and other handling stages (Anuradha, et al., 2007). Even though people are aware that food borne diseases could occur due to consumption of street food, the majority disregards these health hazards.

Generally, baked foods are perishable foods with a short shelf life that requires special handling. There have been several cases of fast adulteration, meat pies were filled with potatoes instead of meat and small quantity of meat or unsightly ingredients.

This is because; it is not possible to see the fillings inside the meat pie dough prior to purchasing. Also, there have been reported cases of spoilt meat pie filling at point of purchase. Therefore there is need to evaluate the microbial quality of meat pies consumed by the ever increasing population of Umuahia especially when they are purchased from local points of sale. This type of surveillance work provides an important baseline measurement for the microbiological quality of foods available to consumer within a locality and threats to human health that are associated with consumption of these foods.

1.2       PROBLEM STATEMENT AND JUSTIFICATION

Despite the fact that governments throughout the world are working towards improving the safety of food supply, the occurrence of food borne disease remains a significant health issue in both developed and developing countries. The global incidence of food borne is difficult to estimate, but it has been reported that in 2005 alone, 1.8 million people died from diarrheal diseases. A great portion of this case can be attributed to contamination of food and drinking water. Due to lack of proper knowledge and guidance on street food vending, vendors prepare their foods in unhygienic and sanitary conditions. Consumers who depend on such foods are more interested in its convenience and usually pay little attention to its safety, quality and hygiene (Mensah, et al., 2002; Barrow et al., 2006). There are limited studies on specific hazards posed by bacteria of public health importance in street foods. There is need to study the strain distribution and pathogenicity of presumptive food pathogens and the relationship between their occurrence and the hygiene practices in Nigeria. This could reveal potential food poisoning outbreaks relating to street food consumption and relate this to handling practices through evaluation of virulence/pathogenicity of the microorganisms isolated from street foods.

1.3       AIMS AND OBJECTIVES OF THE WORK

The aim of this study was to investigate the quality and safety of snacks sold in several locations in Umuahia. This research work is specifically aimed at

1.     Evaluation of the microbial profile of the snacks

2.     Characterization of bacterial isolates

3.     Highlighting the health implications of consuming such contaminated snacks

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