MICROBIAL EXAMINATION OF FRIED RICE SOLD IN FAST FOOD CENTRES IN UMUAHIA

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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