ABSTRACT
Today the issue of food safety is a global problem that gets main concern in setting public health policy. The eruption of diseases caused by food contamination occurs in places where sanitation and hygiene conditions are generally poor. This study was conducted to isolate and determine the antibiogram of bacteria pathogens in ready-to-eat foods sold in MOUAU campus. Four ready-to-eat food samples were collected from different vendors within the campus and analyzed immediately through serial dilution, inoculation, incubation, subculture, microscopy and biochemical to confirm the isolated organisms. Antibiotics sensitivity test was also carried out to determine antibiotic sensitivity on the isolated organisms. A total of four pathogenic bacteria were isolated: Staphylococcus aureus (40%), Salmonella (17.5%), Escherichia coli (30%) and Shigella (12.5%). Eight different antibiotic were used to carry out antibiogram of the isolates as the inhibition zone was measured in millimeter: Oflovacin (OFX), Amoxil (AMX), Gentamycin (CN), Augmentin (AUG), Ciprofloxacin (CPX), Chloramphenicol (CH), Ampiclox (APX) and Streptomycin (S). (AUG) and (CPX) had high effect on Salmonella and Escherichia coli and was less on Staphylococcus aureus while (OFX) and (S) were very effective on Staphylococcus aureus and less effective on Escherichia coli and Salmonella. This shows the poor hygiene level of the food vendors as majority of the food vendors lacks western education. These vendors have to receive education and training on food hygiene to improve the safety of foods in MOUAU and thereby heighten the safety of consumers.
TABLE
OF CONTENTS
Title page i
Certification iii
Dedication iv
Acknowledgments v
Table of contents vi
List of Tables ix
Abstract x
CHAPTER ONE
1.0 Introduction 1
1.1 Aim and objective 3
CHAPTER TWO
2.0 Literature review 4
2.1 Food 4
2.2 Classification of foods 4
2.2.1 Adulterated food 4
2.2.2 Diet food 4
2.2.3 Finger food 4
2.2.4 Functional food 5
2.2.5 Health food 5
2.2.6 Natural food 5
2.3 Factors
that influence microbiological activity in ready to eat food 6
2.4 Ready
to eat food 9
2.4.1 Source
of ready-to-eat food contamination 9
2.5 Food-borne
illness 10
2.5.1 Causes of food-borne disease 10
2.5.1.1 Bacteria 11
2.5.1.2 Mycotoxins 11
2.5.1.3 Natural toxins 11
2.5.1.4 Viruses 12
2.6 Pathogenic bacteria 12
2.6.1 Common pathogenic bacteria
associated with ready to eat food 14
2.6.1.1 Staphylococcus
aureus 14
2.6.1.2 Salmonella 14
2.6.1.3 Escherichia coli 14
2.6.1.4 Shigella 14
2.7 Ways of preventing pathogenic bacteria
contamination of ready-to-eat food 15
CHAPTER THREE
3.0 Materials
and method 16
3.1 Sample
collection 16
3.2 Sterilization
of glasswares and media 16
3.3 Microbiological
analysis 16
3.4 Procedure 16
3.4.1 Serial
dilution 16
3.4.2 Inoculation 17
3.4.3 Incubation 17
3.4.4 Colony
counting 17
3.4.5 Isolation
of pure culture 18
3.5 Identification
of bacteria isolates 18
3.5.1 Macroscopic
examination 18
3.5.2 Microscopic
examination 18
3.5.3 Gram
staining 18
3.6 Biochemical
test 19
3.6.1 Indole
test 19
3.6.2 Catalase test 19
3.6.3 Coagulase
test 19
3.6.4 Oxidase test 20
3.7 Antibiogram
susceptibility test 20
CHAPTER FOUR
4.0 Result 21
CHAPTER FIVE
5.0 Discussion,
Conclusion, Recommendation 25
5.1 Discussion
25
5.2 Conclusion 26
5.3 Recommendation 26
References 27
LIST
OF TABLES
4.1 Shows
the percentage occurrence of the isolates 22
4.2 Shows
the identification of the isolates 23
4.3 Shows
the inhibition zones of the antibiotics on the isolates 24
CHAPTER
ONE
1.0 INTRODUCTION
Ready-to-eat food (RTE) is defined as food
that is ordinarily consumed in the same state as that which it is sold. Ready
to eat food like jollof rice, meatpie, eggroll, sandwish, snacks moi-moi are
very essential to consumers as it reduces the time at which food is to be
prepared (Wikipedia, 2019). Ready to eat foods usually include a number of
ingredients which may or may not be cooked. Some ready
to eat foods also are 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 pathogen that may be present in the
food or to prevent the formation of toxins in the food (New South Wales, 2014).
It was reported that 42% of food-borne diseases outbreaks which took place in
America have been caused by food handlers (Sadiq, 2008).
In developing countries such as
Nigeria, there are serious concerns about sanitation of ready-to-eat foods,
particularly as potable water is soldem available at preparation venues and
fast food stands and also most food handlers lack basic knowledge of proper
personal and environmental hygiene (Bukar et
al., 2010). Although it’s extremely difficult to pinpoint the precise
beginning of human awareness of the presence and role of micro-organisms in
foods, the available evidence indicates that this knowledge preceded the establishment
of bacteriology or microbiology as a science. The microbial spoilage of foods
may be viewed simply as an attempt by the food biota to carry out what appears
to be their primary role in nature. Outbreaks of food borne diseases are caused
by foods that are contaminated intrinsically or that become contaminated during
harvesting. The consumption of food contaminated by micro-organisms will result
in food- borne illnesses; these are usually either infectious or toxic in
nature caused by agents that enter the body through ingestion of food (WHO,
2013). According to the U.S. department of Health and Human Services (USDHHS)
website, food -borne illnesses are diseases that results from eating
contaminated food (USDHHS, 2013).
Food- borne illnesses have continued
to form a significant part of the morbidity and mortality of Nigerians, and
have on the increase in recent times. In Nigeria and many developing countries,
there are inadequate diagnostic facilities leading inadequate investigation of
outbreaks and the subsequent gross under-reporting of food-borne illnesses. In
Nigeria, a number of foods have been reported to have high incidence of
bacteria (Adesetan et al., 2013;
Bello et al., 2013). According to
surveys carried out in 2006 and 2007 by the department of Public Health of the
Federal Ministry of Health, Nigeria, there were more than two million recorded
cases of food borne diseases in the country with the number of death put at
over five hundred. Some of these cases could be linked to consumption of
contaminated street vended foods (Agu, 2011). A number of observational studies
have shown that ready to eat foods are sometimes held at improper temperatures
excessively handled by food vendors and sold at very dirty surroundings.
Lacking personal hygiene among food handlers is one of the most commonly
reported practices contributing to food-borne illness and poor hand and surface
hygiene is also a significant contributory factor (WHO, 2013).
The hands of food handler can be
pivotal as vector in the spread of food-borne diseases due to poor personal
hygiene or cross-contamination. Hand washing, a simple and effective way to cut
down on cross-contamination is too often forgotten. Microbial contaminants such
as bacteria constitute the major cause of severity ranging from mild
indisposition to chronic or life threatening illness or both (Ibrahim et al., 2013). In developing countries,
such contaminants are responsible for food-borne disease such as cholera, Escherichia coli gastroenteritis,
salmonelosis, shigellosis, typhoid fever, etc. Safe food is basic human rights
despite many foods are frequently contaminated with naturally occurring
pathogenic micro-organisms, such pathogens cannot be detected organoleptically,
but can cause diseases of varying severity including death especially in the
way they are conserved during exposition for sales provides condition for those
micro-organisms to grow and reach considerable levels of contamination. Thus,
food safety issues are of major important issues to the World Health
Organization.
AIM AND OBJECTIVE
The aim and objective of this study
are:
1. To
isolate pathogenic bacteria from ready-to-eat food sold in Michael Okpara
University of Agriculture Umudike, Abia state.
2. To
determine the antibiogram of the bacteria isolated.
Buyers has the right to create
dispute within seven (7) days of purchase for 100% refund request when
you experience issue with the file received.
Dispute can only be created when
you receive a corrupt file, a wrong file or irregularities in the table of
contents and content of the file you received.
ProjectShelve.com shall either
provide the appropriate file within 48hrs or
send refund excluding your bank transaction charges. Term and
Conditions are applied.
Buyers are expected to confirm
that the material you are paying for is available on our website
ProjectShelve.com and you have selected the right material, you have also gone
through the preliminary pages and it interests you before payment. DO NOT MAKE
BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.
In case of payment for a
material not available on ProjectShelve.com, the management of
ProjectShelve.com has the right to keep your money until you send a topic that
is available on our website within 48 hours.
You cannot change topic after
receiving material of the topic you ordered and paid for.
Login To Comment