ABSTRACT
The Microbial quality of fried rice sold in fast food centers in Umuahia was examined. Twenty-Five fried rice samples each was obtained from 5 randomly selected fast food centers. To ensure confidentiality, the five fast food centers were denoted with alphabet A, B, C, D, and E. The total viable count and coliform counts of the various fried rice sample from different fast food centers were determined. The total viable count ranged from 3.2x104 CFU/g to 4.48x104 CFU/g with the highest incidence seen in fried rice sample sold in collection point C. Bacteria pathogens such as Escherichia coli, Staphylococcus aureus, Salmonella spp, Shigella spp, Bacillus cereus, Proteus spp, Pseudomonas spp and Fungi species such as Aspergillus spp and Fusarium spp were isolated from the fried rice samples and identified using their morphological, biochemical characteristics and their pattern of growth in the fried rice samples. These result indicated that the microbial quality of fried rice sold in fast food centers in Umuahia is tolerable but requires immediate action to ensure an acceptable level of microbial quality.
TABLE OF CONTENTS
CERTIFICATION II
DEDICATION III
ACKNOWLEDGEMENTS IV
TABLE OF CONTENTS V
LIST OF TABLES IX
ABSTRACT X
CHAPTER ONE
1.0 Introduction 1
1.1 Aim and Objectives 2
CHAPTER TWO
2.0 Literature Review 3
2.1 Microbial contaminations
of prepared foods Sold at fast food centers 3
2.1.2 Salmonella species 4
2.1.3 Shigella species 6
2.1.4 Staphylococcus aureus 7
2.1.5 Bacillus cereus 8
2.1.6 Escherichia coli 9
2.1.6 Aspergillus species 10
2.2 Food Spoilage and Presentation 11
2.2.1 Low temperature storage 11
2.2.2 High temperature storage 12
2.2.3 Water availability 12
2.3 Safety of Prepared
Foods Sold In Fast Food Centers 12
2.3.1 Personal hygiene 13
2.3.2 Source of food contamination 13
2.3.3 Food control System 14
CHAPTER THREE
3.0 Materials and Methods 15
3.1 Study area 15
3.2 Food sample
collection 15
3.3 Media preparation 15
1.4. Microbial
Analysis 16
3.5.0 Enumeration of Microbial
Population 16
3.5.1 Total viable Aerobic
counts 17
3.5.2 Enumeration of Coliform 17
3.5. Enumeration of Salmonella and Shigella species 17
3.6. Morphological and
Colony Identification 17
3.6.1 Gram staining 18
3.6.2 Motility test (stab
method) 18
3.7 Biochemical Test 19
3.7.1 Catalase test 19
3.7.2 Coagulase
test 19
3.7.3 Oxidase test 20
3.7.4 Indole test 20
3.7.5 Citrate Test 20
3.7.6
Sugar fermentation test 21
3.7.7 Lactophenol cotton blue
stain for fungal isolates 21
CHAPTER FOUR
4.0 Results 22
4.1 Characterization and
identification 22
4.2 Microbial counts 23
CHAPTER FIVE
5.0 Discussion 31
5.1 Summary and Conclusion 33
5.2 Contribution to
Knowledge 33
5.3 Recommendation 34
5.4 Suggestion for Further Studies 34
REFERENCES
40
LIST OF TABLES
Table Title
Page
1 MORPHOLOGY AND
BIOCHEMICAL CHARACTERIZATION OF
22
BACTERIA ISOLATES
2
MACRO AND MICRO CHARACTERIZATION OF FUNGAL ISOLATES 24
3 TOTAL HETEROTROPHIC AND
COLIFORM COUNT OF BACTERIA 25
ISOLATE
4 RELATIVE ABUNDANCE OF
BACTERIA ISOLATES 26
5 TOTAL FUNGAL COUNT
27
6 ANTIMICROBIAL
SUSCEPTIBILITY OF BACTERIA ISOLATES 28
CHAPTER ONE
1.0 INTRODUCTION
Fast food also known as quick service restaurant is the term given to
food that can be prepared and served very quickly. It can also be designed as
food sold in a restaurant with pre- cooked ingredients and sold to customers in
a packaged form as take away (Jackle,1991). Fast food can also be called ready
to eat foods that are ready for immediate consumption at the point of sale
(Talon et al., 2008). Example of
a ready to eat food is fried rice. Due to the increased consumption of rice as a
staple food in most parts of the world, there has been an increased need to
determine its safety especially when prepared and sold in fast food centers and
cafeterias (Bauer et al., 2009).
According to Nichols et al., 1999, the
microbial quality of ready to eat rice from some fast food centers is low
compared to some others. In Nigeria, there is little or no knowledge of food
borne- disease and their transmission among food handlers working in ready to
eat fast food centers. Since fast food does not usually go through further
processing, it can be a good vehicle for food borne microorganism transmission
into the body if not handled properly bacteria such as Salmonella species, Staphylococcus
aureus and Escherichia coli which can be
conveyed by food, cause food poisoning and other food borne diseases such as
Typhoid fever and Cholera (Foskett et al., 2013).
Dysentery, diarrhea and food poisoning (Macleod and Douglas, 1993).
Hence, there is need to examine the microbial quality of ready to eat
fried rice from fast food centers in Umuahia to reduce the risk of food
poisoning (Orannsi etal., 2013).
1.1 AIM AND OBJECTIVES
The aims of this study was to examine the microbial quality of fried
rice sold in fast food centres in Umuahia
Objectives:
1. To isolate
microorganisms (bacteria and fungi) from ready to eat fried rice obtained from
different fast food centres within Umuahia.
2. To compare the
microbial load of ready to eat fried rice collected from these fast food
centers.
3. To characterize
possible pathogens present in the prepared food
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