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.
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