THE MICROBIOLOGICAL QUALITY OF READY TO EAT PREPACKAGED OF AFRICAN SALAD

ABSTRACT

The microbiological quality of ready-to-eat prepackaged African salad were analyzed. Ten samples of African salad were purchased from two food serving areas (motor parks and market in Umuahia. The predominant bacterial isolates from African salad belong to Bacillus spp, Staphylococcus spp, Escherichia coli, klebsiella spp, Enterococci, samollena spp and Shigella spp respectively. While fungal spp isolated include; Saccharomyces, Mucor, Rhizopus and Aspergillus respectively. The mean microbial load count range from 0.5a±0.0b to 5.6a±0.1c and the MPN of coliform count range from 2-12 coliform while peace mass sample has no coliform indication. Bacterial species Escherichia coli has the highest value of percentage with 10(34.48%), follow by bacillus and staphylococcus aureus with percentage of 7(24.13%) and 6(20.69%) while the list found in serratia, salmonella and klebsiella species has 2(6.90%) each respectively. The fungal species Rhodotorula spp were found to be the highest with 7(41.19%) follow by Aspergillus Niger with 6(35.29%) while Aspergillus Flavus and Fusarium oxysporum has 2(11.76%) each respectively. African salad as seen from this report is a nutritious food, fit for all age groups. Special care however, has to be taken in its preparation as contaminants could be introduced through the ingredients. Education of food handlers and the general public on food safety measures and Good Manufacturing Practices (GMP) implementation is imperative.

TABLE OF CONTENTS

Cover page

Title page                                                                                                                                i

Certification                                                                                                                            ii

Dedication                                                                                                                               iii

Acknowledgements                                                                                                                iv

Table of Contents                                                                                                                   v         

List of Tables                                                                                                                          vii

Abstract                                                                                                                                   viii

CHAPTER ONE

1.1       Introduction                                                                                                                1

1.2       Objective of the Study                                                                                                2

CHAPTER TWO

LITRATURE REVIEW

2.1       African Salad                                                                                                              3

2.2       Preparation of Abacha (African Salad)                                                                      5

2.3       Flow Chart of African Salad Production                                                                    6

2.4       Nutritional Value of African Salad                                                                            6         

2.5       Health Risk Associated with African Salad                                                               7         

2.6       Microbial Contamination of African Salad                                                               8

2.7       Prevention of Microbial Contamination of African Salad                                         10       

2.7.1    Keep clean                                                                                                                  10

2.7.2    Separate raw and cooked                                                                                            11

2.7.3    Cook thoroughly                                                                                                         11

2.7.4    Keep food at safe temperatures                                                                                  11

2.7.5    Use safe water and raw materials                                                                               12

2.7.6    Access to proper food needed                                                                                     12

CHAPTER THREE

MATERIALS AND METHODS

3.1       Study Area                                                                                                                  13

3.2       Sampling Collection                                                                                                   13

3.3      Media Preparation                                                                                                       13

3.4       Microbiological Analysis                                                                                           13

3.5       Identification of Isolates                                                                                             14

3.6       Gram Staining                                                                                                             14

3.7       Motility Test (Hanging Drop method)                                                                       14

3.8      Biochemical Tests                                                                                                                  15

3.8.1   Catalase Test                                                                                                                  15

3.8.2   Coagulase Test (Slide test)                                                                                                   15

3.8.3   Oxidase Test                                                                                                                  16

3.8.4   Citrate Utilization Test                                                                                                   16

3.8.5   Indole Test                                                                                                                             16

3.8.6   Urease Test                                                                                                                  17

3.8.7   Voges-Proskauer Test                                                                                                   17

3.8.8   Methyl Red Test                                                                                                                  18

3.8 9   Lactophenol Cotton blue staining  

18

3.9     Coliforn Count                                                                                                              18

3.9.1      Presumptive test                                                                                                      19

3.9.2      Confirmed test                                                                                                      19

3.9.3   Complete test                         19

3.9.4    Physiochemical analysis                                                                                             19

3.9.5    Measurement of pH                                                                                                    19

3.9.6    Determination of titratable acidity                                                                             20

3.10     Statistical Analysis                                                                                                     20

CHAPTER FOUR

RESULTS                                                                                                                               

4.1    Mean total microbial counts Cfu/g of African salad                                                     21

4.2       Occurrence of presumption coliform in tubes of the MPN

            Africa Salad Samples                                                                                                 21

4.3       Identification and characterize of Bacterial Isolates                                                  21

4.4       Identification and characterize of Fungal Isolates from Africa salad (Abacha)         22

4.5       The mean Titratable Acidity (TTA) of Africa salad samples                                  22

4.6       Mean pH value of Africa salad (Abacha) samples                                                     22

4.7       Percentages occurrence of bacterial and fungal isolates from

            Africa salad samples                                                                                                   22

CHAPTER FIVE

DISSCUSION   

5.1       Discussion                                                                                                                   30

5.2       Conclusion                                                                                                                  32

5.5       Recommendation                                                                                                        33

            References                                                                                                                  34

LIST OF TABLES

Table                                                  Title                                          Page

CHAPTER ONE

            1.1       INTRODUCTION

African salad popularly called “Abacha, Abacha Ncha, by Igbo tribe of Nigeria, it is an exotic delicacy and a special salad recipe native to Nigeria. The name African salad is thought to have originated from the Igbo’s ideology that salad contains lots of fresh and raw vegetables and some other ingredients consumed without further cooking, therefore it is a salad and of African origin. African salad is widely accessed for its composition of food ingredients known to be rich in protein, carbohydrate, vitamins, and minerals. It can be eaten on its own or in combination with other snacks like coconut, palm kernel and groundnut. Though it can be as filling as any other main course meal, African salad is usually eaten as an in-between meal (African salad 2013) or as a side dish to the various Nigerian rice recipes (Maky, 2013). African salad is also regarded as a special delicacy during traditional festivals (Abacha Ncha: African salad, 2012). Abacha is processed by harvesting cassava tubers, after which they are peeled, washed and cooked. These are then shredded into fine thin slices, and soaked overnight for fermentation so as to thoroughly reduce the starch and hydrogen cyanide from the cassava. The shredded and fermented cassava is again thoroughly washed the following day before drying it for 2-3 days (African salad: Abacha 2013). The preparation of African salad takes great efforts and the ingredients needed to prepare African salad vary according to one taste and availability. The key to making a good African salad is to make sure that all the ingredients are well incorporated (African salad: Abacha and Ugba, 2013). It can include ingredients such as Ugba (Pentaclethra macrophylla), palm oil, potash, onions, nutmeg, crayfish, salt, pepper, maggi, ogiri (Ricinus communis), garden egg, garden egg leaves, Utazi leaves (Gongronema latifolium), Okazi (Ukazi) leaves (Gnetum africana), Ozeza (Uziza) leaves (Piper guineense), kpomo (cow skin), meat and stock fish/fish (African cassava salad-Tapioca, 2006; Miriam and Anthonio, 2011; Nigerian Appetizer Abacha: African salad, 2012; Maky, 2013; Osewa, 2013). These ingredients are mixed thoroughly with the shredded cassava (Abacha). The ingredient added is dependent on one’s choice, purchasing power and availability. African salad can be served with fried fish/meat over a cold drink (Palm wine, beer, stout or wine) (African cassava salad-Tapioca, 2006; Miriam and Anthonio, 2011; Nigerian Appetizer-Abacha: African salad, 2012; African salad, 2013; Osewa, 2013).

1.2       OBJECTIVE OF THE STUDY

1.     To carry out microbiological analysis of African salad as prepared by food vendors in Umuahia, Abia state.

2.     To determine the ph. and titratable acidity

3.     With a view to stirring and stimulating further research and thus building a compendium on the diversities in compositions of different preparations of this all important African dish.

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