ABSTRACT
Presence of microorganism in ready to eat foods sold by canteens vendors making them hazardous for human consumption has become both health and food borne concern. The work was aimed of determining the presence of Salmonella specie and E. coli and also the possibility of isolating other organism which may be of public health importance in canteens in Michael Okpara University of Agriculture, Umudike, Abia state was conducted. All the food samples (salad, moi-moi, African salad and Rice) were analyzed using pour plate method and were tested against antibiotics using the disc diffusion method. The total viable count ranged from 5.71x104cfu/ml (African salad) to 1.3x105cfu/ml (salad). The highest E. coli count was found in the food sample salad (5.02x104cfu/ml) and the lowest in moi moi (2.7x104cfu/ml). E. coli had the highest level of occurrence of 25 (41.67%), followed by Salmonella spp with 17(28.33%), Enerobacter specie with 8(13.33%), then Proteus 6 (10%) and finally Klebsiella 4(6.67%), making the total number of isolates 60. Ready to eat foods contain indigenous microflora and other pathogens such as E.coli, Salmonella, Klebsiella, Enterobacter and Proetus. Most of the pathogens isolated were sensitive to oflaxacin, gentamycin and Nalidixic acid while some were resistant to contrimoxazole and tetracycline. Good hygiene practices should be encouraged among vendors before, during and after food preparation.
TABLE OF CONTENTS
Title
Page i
Certification
ii
Declaration
iii
Dedication
iv
Acknowledgments v
Table
of Contents vi
List
of Tables ix
Abstract
x
CHAPTER
ONE
1.0 Introduction
1.1 Aims and Objectives 3
CHAPTER
TWO
2.0 Literature Review
2.1 Salmonella
as disease- causing agents. 4
2.2 Enteritis salmonella or food poisoning
salmonella. 4
2.3 Sources of infection 5
2.4 Role as normal micro biota. 6
2.5 Role in disease. 6
CHAPTER
THREE
3.0 Materials and Method 7
3.1 Study
Area Location 7
3.2 Collection
of Sample. 7
3.3 Preparation
of Sample 7
3.4 Materials
7
3.5 Bacteriological
Analysis 9
3.5.1 Levine’s eosin methylene Blue agar 9
3.5.2 Salmonella-shigella agara (SSA) 9
3.5.3 MacConkey agar (MCA) 9
3.5.4 Nutrient agar (NA) 10
3.6 Microbiological
Biochemical Identification 10
3.6.1. Gram Staining 10
3.6.2 Indole test.
11
3.6.3 Citrate Utilization test 11
3.6.4 Gelatin
Liquefaction Test 11
3.6.5 Triple
Sugar Iron agar Test 11
3.6.6 Motility
and Orinthine Test 11
3.7 Antibiotics
Sensitivity Test 12
3.8 Microbial Load 13
CHAPTER
FOUR
4.0 Results 14
CHAPTER
FIVE
5.0 Discussion 19
5.1 Summary 21
5.2 Recommendation 21
5.3 Conclusions 21
References 23
LIST
OF TABLES
TABLE
1: Total
bacteria Load in Different Food Samples Sold in Canteens 15
TABLE
2: Distribution
of the isolated bacteria in the food samples and their frequency
of occurrence 16
TABLE 3: Biochemical
Characterization and Identification of Isolated Bacteria 17
TABLE 4: Antibiotics
Susceptibility of isolates 18
CHAPTER ONE
1.0 INTRODUCTION
Food is of paramount importance to the
sustenance of human health. Street vended foods are prone to contamination at
various stages of handling and processing and the quality is the major concern
to food processors and public health authorities (Oramadike et al., 2010; Amusan et al., 2010)
Ready
to eat foods can be described as foods ready for immediate consumption at the
point of sale. They could be consumed be raw or cooked, hot or chilled and can
be consumed without further treatment (Clarence et al., 2009; and Braide, 2012).
However the preparations of food usually result
into their inadvertent contamination. (Mead, et al., 2004). Street-foods are foods and beverages that are sold
by street vendors or hawkers, and the foods and beverages could be raw or
cooked (Ameko et al., 2012). The
various varieties of street vended foods evolve round the common starchy staple
foods (Ameko et al., 2012)
Street vending foods are readily
available sources of meals for many people but the biological safety of such
food is always in doubt (Sakyi, et al.,
2012). Street foods (ready- to -eat foods sold in the informal sector) form an
important and well established sector of food industry in developing countries,
Nigeria inclusive (Adu- Gyamfi and Nketsia-Tabiri, 2007; Tambekar et al., 2008; Feglo and Shamsuddeen et al, 2008). Nutritionally-balanced and
also provide a source for the vendors (Adu- gyamfi, et al., 2007). However, food borne illness of microbial origin is a
major health problem associated with street foods (Mensah et al., 2012).
The traditional processing methods that
are used in the preparation, inappropriate holding temperature and poor
personal hygiene of foods handlers are some of the main causes of contamination
of ready to eat foods (Sakyi et al., 2012).
Also these foods are not effectively protected from flies and dust.
In Nigeria, vended food is intimately
connected with take-out, junk food, snacks, and fast foods; it is distinguished
by its local flavor and by being purchased on the street, with or without entering
any building. (Chukuezi, et al.,
2010). There is several health hazards associated with this sector of the
economy. The problems associated with the method of consumption of vended foods
considerably arise from traditional processing and packaging, improper handling
temperature, poor personal hygiene of food handlers.
Contamination of vended food may occur
during and after processing of such food. Contamination of ready to eat food by
organism such as Salmonella spp,
Escherichia coli and pseudomonas spp from
vended foods (Oluyeye, et al., 2009)
is of primary concern because of the risk of these organism in the outbreak of
food-borne disease such as gastroenteritis, dysentery, typhoid fever etc. and
may as well serve as reservoir of genes for antimicrobial resistance in pathogenic
organisms. (Oluyege, et al.,2009).
From the microbial perspective, food can be viewed as a fertile ecosystem in
which these organism vie for their nutrient (Nester et al., 2004)
Microorganisms
on food are not always undesirable because sometimes their growth results in
more pleasant taste or texture. For example food manufacturers purposely
encourage some microorganism to flourish in some foods. Such food can transmit
a wide range of disease in a condition termed food infection.
The food serves as a vehicle for the
transfer of the pathogen to the consumer, in whom the pathogen grows and cause
disease (Murray, et al., 2003).
Another condition that might arise to food intoxication includes in the growth
of pathogens in the food and production of toxins that can then affect the
consumer of the food (Prescott et al., 2008).
The
occurrence of pathogenic microorganisms has always been attributed to several
factors which includes; contamination through water, soil, food processing
equipment’s, food handlers (Shamsuddeen et
al., 2008).
1.1 AIMS AND OBJECTIVES
This work targets the investigation
into the level of contamination of Moi-moi, Rice, Salad, African salad (Abacha),
sold at Umuahia canteens to determine the possibility of presence of bacteria
that is of public health importance. The specific objectives are:
·
To identify
microorganisms present in ready to eat food
·
To determine the total
viable count in the food samples
·
To determine the
occurrence of Salmonella spp and Escherichia coli present in ready to eat
food
·
To determine the
antibiotic sensitivity pattern of Salmonella
specie and Escherichia coli
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