MICROBIOLOGICAL QUALITY OF STREET FOODS

ABSRACT

The microbiological quality of street foods (salad, meat, pie, rice, beans) sold in Umuahia metropolis was investigated. In this study, a total of four (4) bacterial and two (2) fungal species were isolated and identified by their morphological characteristics, pigmentation on media, microscopy, biochemical and sugar fermentation methods. Bacterial species isolated include; Staphylococcus aurues, Escherichia coli, Salmonella specie and Proteus species, while the fugal species include; Aspergillus flavus and Aspergillus niger respectively. The total viable microbial counts evaluated in this study revealed Rice as having the highest viable bacteria count at 5.3x105, followed by meat (4.8x105), while the least viable bacteria count was recorded for pie at 1.7x105. The total viable fungal plate count revealed salad as having the highest viable fungi count at 4.7x105 and pie having the least viable fungi count at 1.6x105. It was observed in this study that Escherichia coli had the highest percentage occurrence on the street foods at 11(42.3%), followed by Staphylococcus aureus 7(26.9%) while the least was recorded for Proteus species at 3(11.5%). However, there were slight variations in the fungi population, with Aspergillus flavus  being most predominant and occurring isolates at 4(66.6%), followed by Aspergillus niger 2(33.3%). The study found that the total aerobic counts were not within satisfactory level in ready to eat food samples as recommended by Centre of Food safety. Therefore to ensure the safety of the foods, producer and vendors must maintain a clean environment, minimize contact with the food samples after production and also maintain a high level of personal hygiene. Also, utensils should be properly clean at all stages of production.

TABLE OF CONTENTS

Title Page                                                                                                                                i

Certification                                                                                                                           iii

Dedication                                                                                                                              iv

Acknowledgements                                                                                                                v

Table of Contents                                                                                                                   vi

List of Tables                                                                                                                          ix

Abstract                                                                                                                                  x

CHAPTER ONE

1.0       Introduction                                                                                                                1

1.1       Aim and Objectives                                                                                                    3

CHAPTER TWO

2.0       Literature Review                                                                                                       4

2.1       Assessment of the Microbiological Safety of Salad Vegetables from

            Different Restaurants                                                                                                  4

2.2       Microbial Quality of Salad Sold by Food Vendors                                                    4

2.3       Microbiological Guidelines for Ready-To-Eat Foods                                                5

2.4       Comparative Study of Bacteriological Analysis in Hawked Suya Meat and

            Suya Meat on a Barbeque Stand                                                                                 6

2.5       Bacteriological Quality Assessment of Meat Pie Sold in Yenagoa Metropolis,

            Nigeria                                                                                                                                    7

2.6       Microbiological Analysis of Street Foods along Lokoja-Abuja Express Way,

            Lokoja                                                                                                                         9

2.7       Food-Borne Pathogens Associated With Street Foods                                               10

2.7.1    Staphylococcus aureus                                                                                               11

2.7.1.1 General Characteristics and Taxonomy of Staphylococcus aureus                                    11

2.7.1.2 Source and Transmission of Staphylococcus aureus                                                  11

2.7.1.3 Diseases Caused by Staphylococcus aureus                                                               12

2.7.2    Bacillus cereus                                                                                                           12

2.7.2.1 General Characteristics and Taxonomy of Bacillus cereus                                       12

2.7.2.2 Habitat and Transmission of Bacillus cereus                                                             13

2.7.2.3 Diseases Caused by Bacillus cereus                                                                           13

2.7.3    Salmonella spp.                                                                                                           14

2.7.3.1 General Characteristics and Taxonomy of Salmonella spp                                        14

2.7.3.2 Habitat and Transmission of Salmonella spp.                                                                        14

2.7.3.3 Diseases Caused by Salmonella spp.                                                                          15

2.7.4    Shigella spp.                                                                                                               16

2.7.4.1 General Characteristics and Taxonomy of Shigella spp                                            16

2.7.4.2 Source and Transmission of Shigella spp.                                                                  16

2.7.4.3 Diseases Caused by Shigella spp.                                                                               17

2.7.5    Coliform Bacteria                                                                                                       17

2.7.5 Escherichia coli                                                                                                             18

2.7.5.1 General characteristics and taxonomy of Escherichia coli                                        18

2.7.5.2 Diseases Caused by Escherichia coli O157: H7                                                        19

CHAPTER THREE

3.0       Materials and Methods                                                                                               20

3.1       Sample Collection                                                                                                      20

3.2       Media Used                                                                                                                 20

3.3       Sterilization Method                                                                                                   20

3.4       Sample Preparation and Isolation of Microorganisms                                               20

3.4.1    Sample Inoculation                                                                                                     20

2.4.2    Purification of Bacterial Isolates                                                                                21

 3.4.3   Quantitative Estimation of Bacteria Isolates                                                              21

3.5       Identification of Bacterial and Fungal Isolates                                                           22

3.5.1    Gram Staining Techniques                                                                                         22

3.6       Biochemical Test                                                                                                        23

3.6.1    Oxidase Test                                                                                                               23

3.6.2    Catalase Test                                                                                                               23

3.6.3    Motility Test                                                                                                               23

3.6.4    Indole Test                                                                                                                  23

3.6.5    Citrate Utilization Test                                                                                               24

3.6.6    Coagulase Test                                                                                                           24

3.6.7    Urease Test                                                                                                                 24

3.7       Identification of Fungal Isolates                                                                                 25

3.7.1    Wet Preparation                                                                                                          25

3.7.2    Colonial Morphology                                                                                                 25

3.8       Determination of Percentage Occurrence Of Isolates from the Street

            Food Samples                                                                                                             25

CHAPTER FOUR

4.0       Result                                                                                                                          26

CHAPTER FIVE

5.0       Discussion, Conclusion and Recommendations                                                        33

5.1       Discussion                                                                                                                   33

5.2       Conclusion                                                                                                                  37

5.3       Recommendations                                                                                                      38

            References

LIST OF TABLES

CHAPTER ONE

1.0       INTRODUCTION

Food borne diseases are major health problems in developed and developing countries. The World Health Organization estimated that in developed countries, up to 30% of the populations suffer from food borne diseases each year, whereas in developing countries up to 2 million deaths are estimated per year (Havelaar et al., 2013). Every day people all over the world get sick from the food they eat. This sickness is called food borne disease and is caused by dangerous microorganisms and/or toxic chemicals. Millions of people become sick each year and thousands die after eating contaminated or mishandled foods (Garden-Robinson, 2012). Food handlers with poor personal hygiene working in food establishments could be potential sources of infections of many intestinal helminthes, protozoa, and pathogenic bacteria (WHO, 2009). Food handler are anyone who works in a food and drink establishments and who handles food, or contact with any equipment or utensils that are likely to be in contact with food, such as cutlery, plates, bowls, or chopping boards (Scallan et al., 2011). In industrialized countries, infected food handlers are an important source of food borne disease. Ingestion of infected food can result in mild to severe illness, hospitalization or even death. Diseases with short incubation periods are more likely to be detected and attributed to infected food than those with longer incubation periods where the individual may not associate their illness with ingestion of infected food.

In Africa poverty is the underlying cause of consumption of unsafe food. Lack of access to potable water, poor government structural arrangement, communicable diseases, trade pressure, and inconvenient environmental conditions are notable reasons. High incidence of diarrheal diseases among children is an indication of the food hygiene situation in the African region (DeWaal and Robert, 2005). There are many factors associated with food handling practices. A study done in Ankara, Turkey, Mekelle town, and Bahir Dar town, Ethiopia indicated that knowledge of food handling is significantly related with food handling practices (Nigusse and Kumie, 2012), whereas, a study done on central India, Bangladesh, and Nigeria indicated that food handling practices was related with educational status of food handlers (Rabbi and Dey, 2013). More ever, a study done in Nigeria and Kenya in 2009 showed that type of premise, unclean equipment and work responsibility was factors affecting food handling practices (Muinde and Kuria, 2005).

Gender was also found to be associated with food handling practices of vendors of street foods in Nairobi, Kenya. In addition to socio demographic factors, environmental factors such as temperature, solid waste storage, solid waste disposal, latrine condition and hand washing facilities of the food and drink establishment were associated with food handling practices (Muinde and Kuria, 2005). In the recent times ready-to-eat foods are regarded as potentially hazardous, because such foods can support the growth of pathogens (Oranusi, 2011). This is because these foods are stored or preserved at ambient temperature that could encourage the growth of psychrophilic microbes. Also the handling processes are typically carried out in non-aseptic manner especially in the rural area in developing countries like Nigeria. According to (Oranusi, 2011), due to extensive handling involved, they are usually prone to contamination/cross contamination from soil, water, air, storage/distribution facilities, environment and human activities (food handlers and vendors). Food borne infections and illness is a major international health problem with consequent economic reduction (Oko et al., 2016). Food is an essential instrument for health promotion and disease prevention (Akusu, 2016). Food contamination is a major problem associated with food and snacks hawking in our society today (Amadi, 2014). In recent times, food borne illness is becoming an alarming concern involving a broad range of diseases,

However, the preparations of food usually result in their inadvertent contamination (Mead, 2004) especially if improperly handled or abused. Reports by several workers indicate that a wide spectrum of microbes such as Bacillus sp, Clostridium sp, Enterobacter sp, Escherichia sp, Klebsiella sp, Micrococcus sp, Proteus sp, Pseudomonas sp, Salmonella sp, Shigella sp, Staphylococcus sp and Streptococcus species have been isolated from ready-to-eat Suya in various parts of Nigeria (Uzeh et al., 2006). Most of these genera are known to be of public health concern and have been associated with cases of gastroenteritis and other foodborne diseases (Moshood et al., 2012). Cases of haemolytic anaemia and cancer from non-microbial sources have also been reported after ingestion of suya due to adulteration of food additives (Williams et al., 2008) and production of carcinogenic chemicals from smoke (Edema et al., 2008). The sources of these contaminations have been linked to poor hygienic conditions of the handlers and environment, raw meat, spices and packaging materials as well as cross-has led society to antibiotic resistance – a serious health problem world-wide which is now trying to be solved by many approaches (Pavyde et al., 2015).

Food security is a complex issue, where animal proteins such as meats, meat products, fish and fishery products are generally regarded as high risk commodity in respect of pathogen contents, natural toxins and other possible contaminants and adulterants (Yousuf et al., 2008). Food borne infections and illnesses is a major international health problem with consequent economic reduction.

•       AIM AND OBJECTIVES

To determine the microbiological quality of street foods (salad, meat, pie, rice, beans) sold in Umuahia metropolis, while the specific objectives are;

•       To determine the bacterial and fungal counts from the street foods sold in Umuahia.

•       To isolate, identify and characterize the microorganisms associated with street foods sold in Umuahia.

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.