ABSTRACT
This study was aimed at evaluating the microbiological quality of ready to eat okpa sold in Umuahia metropolis. A total of ten (10) sampled of okpa were collected from two different sales point comprising of five nylon wrapped okpa and five leaf wrapped okpa. The samples were processed aseptically in sterile peptone water and diluted serially in the 10-fold serial dilution. Appropriate diluents were inoculated into nutrient agar for total bacteria count. The samples were also inoculated into MacConkey agar for total coliforn count and potato dextrose agar for fungal counts. The bacterial isolates identified based on their morphological and biochemical characteristics were Bacillus species, E. coli, S. aureus, Mucor species and penicillium species. From the present study the microbial count of okpa revealed that the samples had the total Heterotrophic bacteria counts which ranged from1.0 x 106cfu/g to 7.0 x 106cfu/g, total fungal count range from 1.1 x 104 to 2.9 x 104 and the total coliform count is 1.3 x103. It was observed in this study that S. aureus is the most frequently occurring isolates with a high percentage occurrence of 70% and the least bacteria specie E. coli with a percentage occurrence of 40%. Among the fungal species, Mucor specie is the most predominant and occurring at 40% and penicillium species at 30%. Conclusively, this study revealed facts about okpa showing it's poor shelf life associated with uncontrolled fermentation and packaging on the products and also underscores the need to maintain improved hygiene.
TABLE
OF CONTENTS
Title page ii
Certification iii
Dedication iv
Acknowledgements v
Table of contents vi
List of tables viii
Abstract ix
CHAPTER ONE INTRODUCTION
1.1 Introduction
1
1.2 Objectives 3
CHAPTER TWO LITERATURE REVIEW
2.1 Origin
of Bambara groundnut 4
2.2 Varieties
and cultivars of Bambara groundnut 5
2.3 Nutritional
composition of Bambara groundnut 6
2.4 Anti-nutritional
components of Bambara groundnut 6
2.5 Processing
and utilization of Bambara groundnut 7
2.6 Pest
and disease of Bambara groundnut 10
2.7 Food
spoilage 10
2.7.1 Removal
of microorganisms 11
2.7.2 Low
temperature 11
2.7.3 High
temperature 11
2.7.4 Water
availability 11
2.7.5 Chemical
based preservation 12
2.7.6 Microbial
product based inhibition 12
2.8 Microbiological
safety 12
2.9 Food
package 13
2.10 Food
control system 14
CHAPTER THREE: MATERIALS
AND METHODS
3.1 Area of
the Study 15
3.2 Sample
Collection 15
3.3 Media Preparation 15
3.4 Sample
Preparation 16
3.5 Viable
count 16
3.6 Identification
of isolates 16
3.7 Gram
staining 16
3.8 Biochemical
test 17
3.8.1 Catalase
test 17
3.8.2 Coagulase 17
3.8.3 Indole
test 17
3.8.4 Citrate
utilization test 18
3.8.5 Urease
test 18
3.8.6 Hydrogen
sulphide production test 18
CHAPTER FOUR:
RESULT
4.1 Introduction
20
4.2 Discussion 25
CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 28
5.2 Recommendation 28
References 29
LIST OF TABLES
1: Total heterotrophic bacterial and fungal counts of
hawked Oklahoma samples 21
2:
Morphological and biochemical characteristics of the isolation 22
3: Macroscopic
and microscopic features of isolated fungi 23
4: Frequency of occurrence of isolates 24
CHAPTER 1
1.1 INTRODUCTION
Ready to eat
foods are defined as foods easily purchased from the food vendors such as
restaurants or food hunt. These kinds of foodsare consumed at the point of sale
without any further treatment such as heating. In the western part of Nigeria
such Abia, Imo Enugu and Anambra foods such as okpa, abacha, fufu, eba and rice
aremostly purchased at food vendors. Despite theexcessive patronage of these
food vendors/handlers; it is very essential to ensure the safetylevel of these
foods from contaminants andmicroorganisms. In some of the Eastern states of
Nigeria Okpa is considered as second to bread. The bambara seeds are also
known to have different names among the different ethnic groups in Nigeria and
its regarded as an important legume following its socioeconomic and utilization
value (Akpaluet al., 2013). The Igbo
call it Okpa, the Hausa call it Fuijiya while the Yoruba’s call it
Erivour. As a legume crop. It is divided into group namely, the pulse and oil
seed.The food legume has a major role to play in the fight against malnutrition
and therefore is necessary that their level of consumption, which is already
too low in a number of developing countries, should be increased. Over the years
Food borne disease outbreak linked with Ready-To-Eat foods have been associated
with various foodborne pathogens (Gilbrethet al., 2005; Gibbons et al., 2006). Foodborne diseases are a major global
problem causing considerable morbidity and mortality annually (Hanson et al., 2012). Bacteria such a Salmonella
species, Escherichia coli and Staphylococcus
aureuscan cause food poisoning and other food-borne
diseases such a tuberculosis, typhoid fever and cholera (Foskettet al, 2003). Some symptoms of food borne illness among
others include stomach pain, diarrhea, vomiting, nausea and headache.
The global
incidence of foodborne diseases is difficult to estimate but it hasbeen
reported that in 2000 alone, 2.1 million people died
from diarrheal diseases. A greatproportion of these cases can be attributed tocontamination
of food and drinking water (Geneva, 2000). Many studies have shown that the
most commonbacteria associated with RTE food areSalmonella
spp.,
Listeria monocytogenes,Campylobacter jejuni, Staphylococcus
aureus,Bacillus cereus and Clostridium
perfringens. Anumber of observational studies have shown
thatthese foods are sometimes held at impropertemperatures, excessively handled
by foodvendors and sold at very dirty surroundings (Muinde and Kuria, 2005;
Gosh et al 2007).
In addition, the vendors practice poorpersonal
hygiene and reports of food vendorsbeing carriers and therefore could serve as
apotential source of transmission of enteric feversare many (Oranusiet al., 2013).Most of the food handlers have no proper
formaleducation in food handling which can alsopromote transmission of food
borne illness. Themajority of students on Campus do not preparefood themselves
or take it along with them to theUniversity. This demand for food
givesopportunity to the Cafeterias and sellersto serve as the major vending
sites wherestudents purchase food daily.
Foodborne illness can be prevented by good hygiene practices
such as the use of Hazard Analysis Critical Control Point (HACCP) application
in the chain of food production, processing and storage (Oranusiet al., 2004). Educating the food
handlers/food vendors on food safety practices and strict supervision of
ready-to-eat foods sold to students and staff in the University should be
properly investigated by the relevant authorities to prevent epidemics of food
borne illness within the university and environment.
1.2 OBJECTIVES
This study
aimed to analyze the microbial quality of ready to eat foods produced by
various sellers in Umuahia metropolis.
The specific
objective is :
·
To
isolate and characterize microorganism from okpa.
·
To compare the microbial quality of okpa collected among
different sellers.
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