MICROBIAL EXAMINATION OF JOLLOF RICE SERVED IN MICHAEL OKPARA UNIVERSITY OF AGRICULTURE UMUDIKE

ABSTRACT

Safety of food is a basic requirement of food quality. A total of 10 samples of food (jollof rice) randomly purchased from ten different eateries in Michael Okpara University of Agriculture, Umudike Abia state, Nigeria, were brought into the laboratory for microbial analysis. Pour plate technique was used. Serial dilutions of the samples were used after one ml from each tube was pipetted into a nutrient agar plates and incubated for 24 hours at 37oC. The plates were examined for growth. Sub-culturing of colonies from the growth was done on bacteriological agar. All screened samples had levels of bacterial growth ranging from 1.0 X 104 to 9.0 X 106 cfu/ml. Staphylococcus aureus, Bacillus cereus, Salmonella spp, Escherichia coli and Shigella spp. were isolated and identified from the food sample. This study revealed that foods (jollof rice) are potential vehicles for transmitting food borne illnesses in Nigeria.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification Page                                                                                                                   ii                                                                                                                     

Dedication                                                                                                                               iii

Acknowledgement                                                                                                                  iv

Table of Contents                                                                                                                   v           

List of Tables                                                                                                                         viii

Abstract                                                                                                                                              ix

CHAPTER ONE: INTRODUCTION

1.0       Background Study                                                                                                      1

1.1       Aims and Objectives                                                                                                 3

1.2       Significance of Study                                       3

1.3       Hypothesis                                                                                                                  4

1.4       Scope of Study                                                                                                            4

1.5       Statement of Problem                                                                                                 4 

CHAPTER TWO: LITERATURE REVIEW

2.1       History/Origin of Jollof Rice                                                                                     6

2.2       Preparation of Jollof Rice                                                                                           7

2.3       Microbial Contamination of Jollof Rice                                                                    8

2.4       Staphylococcus aureus                                                                                               8

2.5       Salmonella species                                                                                                     9

2.6       Eschrichia coli                                                                                                            9

2.7       Jollof Rice Spoilage and Preservation                                                                        10

2.8       Safety of Prepared Jollof Rice                                                                                    10

2.9       Personal Hygeine                                                                                                       10

2.10     Food Control System                                                                                                 11

CHAPTER THREE: MATERIALS AND METHOD

3.0       Study Area                                                                                                                 12

3.1       Sample Collection                                                                                                      12

3.2       Materials                                                                                                                     12

3.3       Serial Dilution                                                                                                            12

 3.4      Media                                                                                                                          12

3.4.1    Nutrient Agar                                                                                                              13

3.4.2    Mac-Conkey Agar                                                                                                     13

3.5       Culturing of Samples                                                                                                 13

3.6       Microbial Analysis                                                                                                    14

3.7       Enumeration of Microbial Population                                                                       14

3.7.1    Enumeration of Coliforms                                                                                          14

 3.7.2   Enumeration of Staphylococci                                                                                   15

3.7.3    Enumeration of Salmonella and Shigella Species                                                      15

3.8       Isolation and Identification                                                                                       15

3.9       Gram Staining                                                                                                           15

 3.10.0 Biochemical Tests                                                                                                      16

 3.10.1 Motility Test                                                                                                              16

3.10.2 Catalase Test                                                                                                                16

3.10.3 Coagulase Tests                                                                                                           16

3.10.4 Indole Tests                                                                                                                 16

 3.10.5 Sugar Fermentation Test                                                                                            17

CHAPTER FOUR: RESULTS

4.0       Characterization and Identification                                                                            18

CHAPTER FIVE: DISCUSSION AND CONCLUSION

5.0       Summary                                                                                                                    23

5.1       Conclusion                                                                                                                  23

Reference

Appendix

LIST OF TABLES

Table                Title                                                                     Page

4.1       Microbial load of jollof rice from various eatries                                                19                         

4.2       Morphology and Biochemical characteristics of the bacterial isolates from various eateries.                                                                                                                       20                                                       

4.3       Identification of fungal isolates                                                                               21

4.4       Percentage Occurrence of the bacterial Isolates from the various eateries        22

CHAPTER ONE

1.0 BACKGROUND STUDY

No one doubts the importance of food in our lives. All active living organisms must have a constant service of energy this energy may be supplied by materials a cell or organism has stored internally either our fat or carbohydrate or it may come from an external source in the environment food supplies two major components of life, energy and the chemical building blocks of life. Energy is required for the various enzymatic reactions that require an input of energy for the reaction example the movement of the muscles or our legs during a race or our intestine as we digest our meal onto the drawing of air into our lungs which is known as breathing.

Food also supplies the structural materials required for living organisms to make new macromolecules for repair of damaged structure or for new construction such as the manufacturing of offspring. Apart from its vital function of sustaining life, food is referred to as labors of pathogenic organisms. If not prepared in a tidy and clean environment. Pathogenic organisms exist in two major categories they include intoxication and infection. Intoxication is a result of ingesting toxins produced by microbes that have grown on the food prior to being eaten. Infection is the result of the food serving as a forint that grows carries an infectious pathogen deep into the juicy recesses of a body where it is able to gain a foot. Generally, food pathogenic organisms results from contamination of food and the subsequent growth of food pathogenic organisms. Food poisoning out breaks are recognized by the sudden onset of illness within a short period of time among many individuals who have eaten or drunk one or more food in common.

Pathogenic organisms may be one of the most common causes of acute illness, yet cases and outbreaks are generally under-recognized and under-requited. The number of bacteria present in food (jollof rice) may be used to determine whether or not the food has been handled correctly. Incidences of food contamination have become increasingly frequent in recent years raising questions about human health and economic consequences (Smith et al., 1998). Foods prepared in canteens and eateries are normally eaten by customers without further processing or cooking it well. Biological contaminants such as bacteria, fungi, viruses, protozoa and helminthes constitute the major cause of food borne diseases with varying degrees of  severity ranging from mild indisposition to  chronic or life threatening illness or both.in  developing countries such contaminants are responsible for food borne diseases such as cholera, campylobacteriosis, gastroenteritis, salmonellosis, shigellosis, typhoid fever and brucellosis ( Niven et al., 2005).

Human food is any substance that is consumed to maintain the life and growth of the body (Ezeronye et al., 2007). Bacterial food spoilage is any sensory change (tactile, visual, olfactory or flavor) which makes food to be unacceptable for consumption. Spoilage may occur if there is improper handling, cooking, cooling, unhygienic utensils and unnecessary time lag between preparation and consumption ( Munide et al., 2005). In Nigeria, the unhygienic handling of food stuff, health status of food vendors, poor sanitary condition of canteens, eateries, markets, absences of adequate waste disposal facilities, use of contaminated water and kitchen equipment and poor storage affect food safety ( Chosh et al., 2007). In Nigeria, selling of canteen foods in schools and streets is common but most consumers and vendors have little or no knowledge about food safety. Consumption of already prepared or cooked food (jollof rice) has grown over the years due to rapid population growth, unemployment, poverty and availability of relatively low cost foods (Chakravarty et al., 2002). Symptoms of food borne illness include: diarrhea, vomiting, abdominal cramp and nausea (Niven et al., 2005) most of which is caused by Staphylococcus aureus, Salmonella spp, Clostridium perfringens, Clostridium botulinum, Campylobacter, Vibrio parahaemolyticus, Bacillus cerus and entropathogenic Escherichia coli. Food safety depends on conditions necessary during the production, processing, storage and preparation of food to ensure that is safe, sound wholesome and fit for human consumption (FAO/WHO 1990).

This work investigated food (jollof rice) sold in eateries or canteens in Michael Okpara University of Agriculture Umudike, in Umuahia Abia state for pathogenic organisms. Isolated and identified bacterial species associated with food contamination and the microbial loads will be determined. The public health implications of consumption of such foods will be established.

1.1 AIMS AND OBJECTIVES:

The aims and objectives of this study are as follows:

·       To know the possible pathogenic organisms found in food (jollof rice) that is sold canteens in Michael Okpara University of agriculture umudike.

·       To examine and identify the pathogenic organisms associated with jollof rice (food) samples collected from these eateries in school.

·       To determine the percentage occurrence of the pathogen isolated from the food (jollof rice).

1.2 SIGNIFICANCE OF STUDY

The significance of this work is to enable us improve the hygiene of food (jollof rice) served in a good knowledge of a safe food handling practice suitable light color protection clothing worn and it will enable us to be aware of various pathogenic organisms and the infection they transmit through food ( Kiessling et al., 2002). As a result of this the prevention of contamination of food is to be adhered to, this can be achieved by:

·       Keeping high risk of food at temperature that inhibits the growth of bacterial (i.e range of the danger zone) food should be kept below 4^oC in a refrigerated unit and about 70^oC in a suitable warming unit. (Kiessling et al., 2002)

·       Ensuring that during preparation, the food is in the danger zone for as short as possible, high risk food must not be left sitting out at room temperature.

·       Using suitable preservation such as salt and sugar.

·       Using various packing methods like gas flushing of vacuum packing. (Alvarez- Parrilla et al., 2008)

1.3 HYPOTHESIS

H₀ – Presence of non- pathogenic organisms in the Jollof rice served.

H₁- presence of pathogenic organisms in the Jollof rice served.

1.4 SCOPE OF STUDY

This project work is based on the identification and examination of pathogenic bacterial organisms associated with jollof rice served in the following eateries in the school and the cavalier organism include: Staphylococcus aureus , Salmonella, Shigella, Escherichia coli, Baccillus spp, Pseudomonas spp, Rhizopus spp, Penicillium spp, Aspergillus spp, and Fusarium spp the modern problem with food satiation. (Ezeronye , 2007).

1.5 STATEMENT OF PROBLEM

Pathogenic organisms are organisms that are referred to as specific health hazard associated with gastrointestinal distribute resulting from consumption of food containing toxins. The victim suffering from abdominal pain and diarrhea with more vomiting than the diarrhea usually manifest the illness, which when untreated in time result to death through unnecessary expenses in seeking medical advice. This has now made it necessary to find ways of improving on our food hygiene to avoid contamination.    

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