ABSTRACT
Safety of food is a basic requirement of food quality. A total of 13 street food samples (Jollof rice, egwusi soup and salad) were randomly purchased from five different vendors in Umudike, Abia state and were transported to the laboratory. The samples were bacteriologically analyzed using pour plate technique and sub-culture. All the screened food samples had varying levels of bacterial growth ranging from 1.0 × 105 to 2.9 × 106 cfu/ml which was significant, ninety percent of the sampled foods had bacterial counts above the acceptable limits (104 cfu.ml) and 10% of the samples had bacterial counts less than (< 104 cfu/ml) which was less significant. Six bacteria species were isolated from the foods sampled. The prevalence of Staphylococcus aureus isolated was 17.1%, Bacillus cereus 22.9%, Vibrio spp 34.2%, Salmonella spp 17.1% and Shigella spp 8.6%. More than one pathogenic micro organisms were isolated from jollof rice. The findings revealed that street foods are potential vehicles for transmitting food borne illness thus the need to develop practical strategies geared toward street food safety.
TABLE
CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgments iv
Table of contents v
List of tables vii
Abstract viii
CHAPTER
ONE
1.0 Introduction 1
1.1 Introduction 1
1.2 Aims
and Objectives 4
CHAPTER
TWO
2.0 Literature
Review 5
2.1 Food
Hygiene 7
2.2 Factors
that Contribute to Food Borne Illness 7
2.3 Food
borne disease 14
2.4 Pre-disposing
factors to food-borne illnesses 14
2.5 prevention
of food-borne illness 15
CHAPTER
THREE
3.0 MATERIALS AND METHODS
3.1 Materials 18
3.1.1 Sample
collection 18
3.2
Methods 18
3.2.1 Culture
of sample (pour plate) 19
3.2.3 Sub-culturing
of the culture 19
3.2.4 Gram’s
staining 20
3.2.5 Catalase
test 20
3.2.6 Methyl
red test 20
3.2.7 Citrate
utilization test 21
3.2.8 Oxidase
test 21
3.2.9 Vogas
Proskaeur test 21
3.2.10 Coagulase test 22
3.2.11 Indole test 22
3.2.12 Motility test 23
3.2.13 Statistical analysis
CHAPTER
FOUR
4.0 Results 24
CHAPTER FIVE
5.0 Discussion,
Conclusion and Recommendation
5.1 Discussion 30
5.2 Conclusion 31
5.3 Recommendations 32
REFERENCES
APPENDICES
LIST
OF TABLES
Tables
1: Some
food-borne bacteria and affiliated foods 13
2: Morphological
features of bacteria isolated from Egwusi soup, salad and Jollof rice
from five (5) different canteens around Umudike. 25
3: Total bacteria
count (CFU/ml) of street vended food samples 26
4: Biochemical
Test 27
5: Food
samples with their associated bacteria 28
6: Prevalence
of bacteria isolated from the street vended food 29
CHAPTER ONE
1.0 INTRODUCTION
1.1 Introduction
Bacteria
are group of microorganisms all of which lack a distinct nuclear membrane (and
hence are considered more primitive than animal and plant cells) and most of
which have a cell wall of unique composition. Most bacteria are unicellular;
the cells may be spherical (Coccus)
rod-shaped (bacillus), spiral (spirillum), coma shaped (vibro) or corkscrew-shaped (spirochete). Generally, they range in
size between 0.5 and 5mm
(Elizabeth and Martin, 2003). Food is any substance that people or animals eat
or drink or that plants absorb to maintain life and growth. Food is any
substance consumed for nutritional support for the body; it is usually of plant
or animal origin. Food consists of chemical compounds which heterophilic living
things consume in order to carry out metabolic process. They are also
substances which when introduced to the digestive system under normal
circumstance contribute to growth, repair and production of energy. Foods are
classified into six essential nutrients which are: protein, carbohydrates,
vitamins, minerals, fat and oil, water. Protein One of a group of organic
compounds of carbon, hydrogen, oxygen and nitrogen sulphur and phosphorus may
also be present. The protein molecule is a complex structure made up of one or
more chains of amino acids, which are linked by peptide bonds. Proteins are essential
constituents of the body; they form the structural materials of muscles,
tissues, organs, etc and are equally important as regulators of function, as
enzymes and hormones, proteins are synthesized in the body from their
constituents amino acids are obtained from the digestion of protein in the diet
(Elizabeth and Martin, 2003). Carbohydrate One of a large group of compounds,
including the sugar and starch, that contain carbon, hydrogen and oxygen and
have the general formula of Cx (H2O) Y-carbohydrates
are important as a source of energy; they are manufactured by plants and
obtained by animals from the diet, being one of the three main constitute of
food. All carbohydrates are eventually broken down in the body to the simple
sugar glucose which can then take part in energy producing metabolic processes.
Excess carbohydrate, not immediately required by the body is stored in the
liver and muscles in the form of glycogen. In plants carbohydrate are important
structural materials (e.g cellulose and storage products commonly in the form
of starch) (Elizabeth and Martin, 2003). Vitamins are group of substances that
are required in very small amounts; for health growth and development: they
cannot be synthesized by the body and are therefore essential constituent of
the diet. Vitamins are divided into two groups, according to whether they are
soluble in water or fat. The water soluble groups include the vitamin C; the
fat soluble vitamins are vitamins A, D, E and K. lack of sufficient quantities
of any of the vitamins in the diet results in specific vitamin deficiency
diseased (Elizabeth and Martin, 2003). Fat
substance that contains one or more fatly acids (in the form of
triglyceride) and is the principal form in which energy is stored by the body
(in adepose tissue). It also serves as an insulating material beneath the skin
(in the subcutaneous tissue) and around certain organs (including the kidney).
Fat is one of the three main constituents of food; is necessary in the diet to
provide an adequate supply of essential fatly acid and from the efficient
absorption of fat-soluble vitamins from the intestine. Excessive deposition of
fat in the body leads to obesity (Elizabeth and Martin, 2003).
A
vendor is a person selling something (en.Wikipediaorg/WIKI/vender). The World
Health Organization (WHO) indicated that food borne diseases most of which are
of Microbial origin are perhaps the most widespread problems in the
contemporary world and this is responsible for about one third of death worldwide,
through infectious conditions with adverse effects can reduce economic
productivity. Poor sanitary condition in most of the local markets and the
environment being highly polluted and charged with spoilage and pathogenic
flora is likely the source of contamination of food items sold by such Vendors
(Oweghe et al., 2001). It is know
that poor hygienic conditions in a food environment may encourage the
multiplication of pathogenic organisms in food (Egeonu, 2002). It has been
observed that bacillus cereus and staphylococcus
aureus grow to oxygenic levels in food at 300C (Egeonu, 2003).
Therefore microbiological examination of foods and food contact surfaces may
provide information concerning the quality of the raw food; and the sanitary
conditions under which the food is processed (Michael et al., 2004). Microorganisms live throughout the kitchen and can
easily move around by attaching themselves to people easily move around by
attaching themselves to people, food and equipment. Bacteria may pass from
equipment to food which has not been properly cleaned and sanitized before
being used to prepare another food. Examination of food consumed and also
wholesomeness. This implies that the food to be consumed by humans should be pure and free from contamination
especially by pathogenic and spoilage micro organism. Failure to ensure the
safety and wholesomeness of the food consumed by the public might lead to some
illness. To reduce and obtain good keeping quality of the products, the raw
materials should regularly be monitored and examined.
Food
contact surfaces are a major concern for food service facilities in controlling
the spread of food-borne pathogens, surfaces such as bench tops, table, etc may
have bacteria on them. From contact with people, raw foods, dirty equipments or
other things such as cartons that have been sorted on the floor. If the bench
tops are not properly cleaned, any food on them will be contaminated by the
bacteria (Kamul, 2005).
1.2 Aims and Objectives of the Study
The
overall aim of this work is to access selected foods sold by vendors in Umudike
for bacterial contamination.
1. To
isolate and purify bacterial isolates from food samples around the study area
2. To
isolate and identify bacterial species associated with food contamination
3. To
determine the microbial load of isolated bacteria
4. To
establish the public health implications of consumption of such foods.
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
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