MICROBIOLOGICAL QUALITY OF READY TO EAT FOODS SOLD IN MICHAEL OKPARA UNIVERSITY OF AGRICULTURE, UMUDIKE (MOUAU) CANTEEN

ABSTRACT

Safety of food is a basic requirement of food quality. A total of 70 Ready to eat food samples (Jollof rice, Fried rice, and Moi-Moi), were randomly purchased from five different vendors in Michael Okpara University of Agriculture. The samples were transported in sterile container to the laboratory. The samples were bacteriologically analyzed using spread plate technique and sub-culture. Spread plate techniques was done by carrying out serial dilution of the sample after which appropriate dilutions were used for inoculation on Nutrient agar, MacConkey agar and Mannitol salt agar plates. All the screened food samples had varying levels of bacterial growth ranging from 9.0 X 105 to 4.8 X 106cfu/ml. 41% percent of the screened samples harbored Staphylococcus aureus, Bacillus species, Streptococcus species an``d Escherichia coli with 33%, 41%, 10%, and 20% occurrence respectively. The findings revealed that ready to eat foods are potential vehicles for transmitting food borne illnesses thus need to develop practical strategies geared towards food safety.

TABLE OF CONTENTS

Title Page                                                                                                                                i

Certification                                                                                                                            ii

Dedication                                                                                                                              iii

Acknowledgements                                                                                                                iv

Table of Contents                                                                                                                   v

Lists of Tables                                                                                                                         vii

Abstract                                                                                                                                  viii

CHAPTER ONE

1.0       INTRODUCTION                                                                                                    1

1.1       Aims                                                                                                                            3

Objectives                                                                                                                   3

CHAPTER TWO

2.1       LITERATURE REVIEW                                                                                       4

2.2       Food hygiene                                                                                                              6         

2.3       Factors that contribute to food-borne illness                                                              7

2.4       Features of common food-borne bacteria pathogens                                                  9

CHAPTER THREE

3.0       MATERIALS AND METHODS                                                                            13

3.1       Sample collection                                                                                                        13

3.2       Media preparation                                                                                                       13

3.4       Preparation of sample                                                                                     13

3.5       Gram staining                                                                                                              14

3.6       Biochemical tests                                                                                                        15

3.6.1    Catalase test                                                                                                                15

3.6.2    Indole test                                                                                                                   15

3.6.3    Citrate utilization test                                                                                                 15

3.6.4    Hydrogen sulphide (H₂s) production test                                                                   16

3.6.5    Coagulase test                                                                                                             16

3.7       Fungal identification                                                                                                   16

CHAPTER FOUR

4.0       Results                                                                                                                        17

CHAPTER FIVE

5.0       DISCUSSION, CONCLUSION AND RECOMMENDATION                          21

5.1       Discussion                                                                                                                   21

5.2       Conclusion                                                                                                                  22

5.3       Recommendation                                                                                                        22

References                                                                                                                  24

LIST OF TABLES

Table                                               Title                                                                   Page

1:         Mean heterotrophic bacterial load of the samples                                          17

2:         Colonial and biochemical characteristics of the bacterial isolates                  18

3:         Distribution of the isolates in the canteens                                                     19

4:         Morphological Characteristics of Fungi Isolates                                            20

CHAPTER ONE

1.0       INTRODUCTION

Ready-to-eat (RTE) foods refer to foods that do not require further significant preparation other than reheating or completion of a cooking process (FEHD, 2001; FSAI, 2001). It has been reported that Ready to eat foods accounts for a large volume of sales of the food service sector, representing more than a third of the food service volume outputs (Powers and Barrow,1999).

Food borne disease outbreaks linked with Ready to eat foods have been associated with various foodborne pathogens (Gilbreth et al., 2005; Gibbons et al., 2006).The initial microbiological load on Ready to eat food ingredients is important, however, factors such as handling, processing, storage and display may influence the microbiological load of Ready to eat foods at the point of sale (Beuchat and Ryu, 1997; Angelidis et al., 2006).

Food is any substance that people or animal eat or drink or that plants absorb to maintain life and growth. Food is any substance consumed for nutritional support for the body; it is usually of plant or animal origin. (Ezeronye, 2007). Food consists of chemical compounds which heterophilic living thing consumes in order to carry out metabolic processed. They are also substances which when introduced to the digestive system under normal circumstances contribute to growth, repair and production of energy. (Ezeronye,2007). Foods are classified into six essential nutrients known as protein, carbohydrate, vitamin mineral, fat and oil, water.

A vendor is a person selling something. The World Health Organization (WHO) indicated that food-borne diseases most of which are of microbial origin are perhaps the most widespread problems in the contemporary world and this is responsible for about one third of death worldwide, through infectious conditions whose adverse effects can reduce economic productivity. Poor sanitary condition in most of the local markets and the environment being highly polluted and charged with spoilage and pathogenic flora is likely the source of contamination of food items sold by such vendors. (Oweghe et al., 2001). It is known that poor hygienic conditions in a food environment may encourage the multiplication of pathogenic organisms in food (Egeonu, 2002). It has been observed that Bacillus cereus and Staphylococcus aureus grow to oxygenic levels in food at 300 C (Egeonu, 2003). Therefore microbiological examination of foods and food contact surfaces may provide information concerning the quality of the raw food, and the sanitary conditions under which the food is processed (Michael et al; 2004). Microorganisms live throughout the kitchen and can easily move around by attaching themselves to people easily move around by attaching themselves to people, food and equipment. Bacteria may pass from equipment to food which has not been properly cleaned and sanitized before being used to prepare another food. This implies that the food to be consumed by humans should be pure and free from contamination especially by pathogenic and spoilage micro organisms. Failure to ensure the safety and wholesomeness of the food consumed by the public might lead to some illness. To reduce contamination by microorganisms to a minimum level, and obtain good keeping quality of the products, the raw materials should regularly be monitored and examined.

Food contacts surfaces are a major concern for food service facilities in controlling the spread of food-borne pathogens, surfaces such as bench tops, table, etc. may have bacterial on them from contact with people, raw foods, dirty equipments or other things such as cartons that have been stored on the floor. If the bench tops are not properly cleaned, any food on them will be contaminated by the bacteria (Kamil, 2005).

In Nigeria, consumption of street food has witnessed a phenomenal growth over the years as rapid population growth over the years as rapid population growth, Urbanization, Unemployment and poverty; occupational pressures and lifestyles changes has created a poll of mobile and transient population who depend almost entirely on these relatively low cost foods for their nutrition. (Martin, 2006).

1.1  Aim

The aim of this study is to study of ready to eat foods gotten from Michael Okpara University of Agriculture, Umudike.

1.2     Objectives

1.                  To isolate and identified species involved in food contamination

2.                  To determine the Microbial load of ready to eat foods sold within Michael Okpara University of Agriculture, Umudike.

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