MICROBIAL QUALITY OF READY TO EAT FOOD (AKIDI) SOLD IN UMUAHIA METROPOLIS, ABIA STATE, NIGERIA

ABSTRACT

The microbial quality of ready to eat Akidi consumed within Umuahia metropolis was assessed. Five samples were obtained within Umuahia markets. The bacteria isolated from the ready to eat Akidi samples were Staphylococcus aureus, E.coli ,P.aeruginosa, Salmonella specie, Shigella specie and Bacillus specie. The total staphylococcal count on Mannitol salt agar ranged from 2.1x104 - 2.6x104cfu/g, total heterotrophic count on nutrient  agar ranged from 2.5x104 ­- 2.9x104, total coliform count on MacConkey agar ranged from 1.0x104 - 2.1x104 and Salmonella-Shigella agar ranged from 5.4x103 – 9.3x103.The microbial population isolated in terms of number is less than the acceptable limit for both total heterotrophic count and total coliform count but the types of organisms reflected poor hygienic standard of processing and handling which in turn can constitute a public health hazard among the populace. Producers should be enlightened about good hygienic practices as this will help ensure that the products are free from pathogenic microorganisms.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                           ii

Dedication                                                                                                                              iii

Acknowledgement                                                                                                                  iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          viii

Abstract                                                                                                                                   ix

CHAPTER ONE

1.0       Introduction                                                                                                                1

1.1       Aims and Objectives                                                                                                  3

CHAPTER TWO

2.0       Literature review                                                                                                        4

2.1       Taxonomy and ecology of black beans (Phaseolus vulgaris)                                  4

2.2       Health benefits of black beans                                                                                    6

2.2.1    Digestive tract benefits                                                                                               7

2.2.2    Blood sugar regulation                                                                                               8

2.2.3    Cardiovascular benefits                                                                                              9

2.2.4    Other health benefits                                                                                                  10

2.3       Microorganisms of public health associated with vended foods                                    11

2.3.1    Staphylococcus aureus                                                                                               11

2.3.2    Salmonella species                                                                                                     12

2.3.3    Shigella species                                                                                                          12

2.3.4    Escherichia coli                                                                                                          13

2.3.5    Bacillus species                                                                                                          14       

2.3.6    Pseudomonas species                                                                                                 14

2.4       Food spoilage/preservation                                                                                        15

2.4.1    Removal of microorganisms                                                                                      15

2.4.2    Low temperature                                                                                                        15

2.4.3    High temperature                                                                                                        16

2.4.4    Water availability                                                                                                       16

2.4.5    Chemical based preservation                                                                                      16

2.5       Sources of food contamination                                                                                  17

2.6       Consumers of ready to eat food (RTE)                                                                      18

2.6.1    Microbiological safety                                                                                                18

2.6.2    Personal hygiene                                                                                                        19

2.7       Food control measures                                                                                                20

CHAPTER THREE

3.0       Materials and Methods                                                                                               21

3.1       The study area                                                                                                            21

3.2       Sample collection                                                                                                       21

3.3       Media used                                                                                                                  21

3.4       Isolation of microorganisms                                                                                       22

3.5       Characterization and identification of bacteria isolates                                             22

3.5.1    Colonial features                                                                                                        22

3.5.2    Microscopic observation/Gram staining                                                                    23

3.6       Biochemical tests                                                                                                        23

3.6.1    Catalase test                                                                                                                23

3.6.2    Coagulase test                                                                                                             24

3.6.3    Oxidase test                                                                                                                24

3.6.4    Indole test                                                                                                                   24

3.6.5    Citrate test                                                                                                                   25

3.7       Sugar fermentation                                                                                                     25

CHAPTER FOUR

4.0       Results                                                                                                                        26

CHAPTER FIVE

5.0       Discussion, conclusion and recommendation                                                            30

5.1       Discussion                                                                                                                   30

5.2       Conclusion                                                                                                                  32

5.3       Recommendation                                                                                                       32

References

LIST OF TABLES

Table          Title                        Page                                                                                                               

1                      Morphological characteristics and identification of bacterial isolates         27

2                      Total viable count                                                                                           28

3                      Percentage occurrence of bacterial isolates                                                    29       

                                              CHAPTER ONE

1.0       INTRODUCTION

Phaseolus vulgaris (Black beans) also known as akidi in igbo is a legume. Legumes are an important source of nutrients such as proteins, carbohydrates as well as certain minerals and vitamins (Boye et al., 2010). Legumes are renowned as poor man’s meat due to higher protein content and have the potential to combat the problems of protein energy malnutrition, especially in developing countries (Qayyum et al., 2012). Black beans is also an important legume crop which is extensively produced in Asian, South American and African regions (Wani et al., 2010). Beans are mostly consumed as dry seeds but their utilization as green shelled seeds and green pods is also possible. These are also utilized as staple foods in Mexico, South American and African countries with per capita consumption up to 40 kg per year (Tang et al., 2009).

Although black beans contain high amounts of dietary fiber, starch, vitamins, minerals as well as an extensive array of phytochemicals but the most important component of nutritional significance is their high protein content which is 2-3 times that of cereal grains (Mundi and Aluko, 2012). Black bean proteins are the superior source of certain indispensable amino acids particularly lysine which is undersupplied by the cereals. Therefore, the combined consumption of beans and cereals can ensure a balanced protein diet due to the nutritional complementation of essential amino acids. (Tang et al., 2009). Due to this nutritional complementation, black beans can be utilized as an economical source of dietary proteins, especially for the people of low income group in the developing countries (Yin et al., 2010).

Black beans are eaten alone as a meal by cooking it with oil, pepper, crayfish and salt or as a supplement by eating with tapioca or agidi. It can also be fried and eaten alone or with palm kernel or coconut. It can be prepared in the home or bought from hawkers in streets or markets as ready to eat food.

Ready to eat food can be described as foods that are ready for immediate consumption at the point of sale. Ready to eat food could be raw or cooked, hot or chilled and can be consumed without further heat treatment (Isang, 2002). Different terms have been used to describe such ready to eat foods. These include convenience, ready, instant and fast foods. Examples of such ready to eat foods include pastries, meat pie, sausage, Akidi (phaseolus vulgaris), rolls, burger, moin-moin, salad or coleslaw, fried meat, fried chicken, milk and milk product (Caserani and Kinston 1974).

A general observation of our society shows a social pattern characterized by increased mobility, large numbers of itinerary workers and less family or home centered activities. This situation however has resulted in more ready to eat foods taken outside home. Thus food vendor services are on the increase and responsibility for good manufacturing practices of food such as good sanitary measures and proper food handling have being transferred from individuals or families to the food vendor who rarely enforces such practices (Musa and Akande, 2002).

There is a general perception that ready to eat vended foods are unsafe, mainly because of the environment under which they are prepared and consumed, which expose the food to numerous potential contaminations. Ready to eat food vendors usually take their food to their customers and therefore operate from such places as bus terminals, market places, industrial sites and other street corners. Unfortunately these locations usually do not meet all food safety requirements. For example, large amounts of garbage accumulate and provide harborage for insects and other animals pests. The utensils used and their nature may lead to contamination, especially through the use of toxic heavy metals or simply due to unsanitary exposure to the environment (Nago, 2005).

Concerns over the safety and quality of ready to eat foods have been raised, because the vendors lack appropriate basic food safety issues. They often use stands and coats of crude and insufficient construction, running water is not easily accessible, hand and dish washing is done in the same bucket, sometimes without soap. In many cases toilets are not available, thus forcing the vendors to eliminate their body waste in nearby area and return to their vending sites without washing their hands. Such conditions and practices are likely to lead to cross-contamination of cooked foods, (Mensah et al., 2002).

Furthermore, safe food storage temperatures are difficult to maintain since foods are often displayed over long periods and may not be re-heated before serving. In other cases vendors buy raw materials from dubious sources which may either be already contaminated with food borne pathogens or be unfit for consumption due to other reasons.

1.1       AIMS AND OBJECTIVES

The aim of this study is to investigate the safety and quality of traditional ready to eat foods collected from typical vendors in Umuahia market. To this end, this research work is aimed at:

1.     Determine the microbial load of ready to eat food (Akidi) sold in Umuahia market.

2.     Characterizing possible microorganisms present in the ready to eat food (Akidi).

3.     Highlighting possible health implications of eating vended foods.

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.