ABSTRACT

The study was aimed at evaluating the bacteria of Public health importance in Okpa. Twenty five samples were collected from five different locations and analysed for total aerobic count. The organisms isolated were Staphylococcus aureus, Escherichia coli, Salmonella and Shigella species using standard bacteriological methods. The mean aerobic bacterial count from the different locations ranged from 2.72 x 104cfu/ml to 1.91 x 105cfu/ml. The predominant bacteria was Staphylococcus aureus showing occurrence in all the samples collected from the different locations  with prevalence ranging from 60-100%, which was closely followed by Escherichia coli with prevalence also ranging from 60-100%, Shigella had an occurrence ranging from 20-80% and Salmonella  ranged from 0-60% in occurrence. These findings suggest that Okpa may constitute a source of food poisoning, consequently public health hazards. The need for improvement and maintenance of good hygienic practices by food handlers and vendors in the market could serve as a means for reduction in the level of contamination by these isolated organisms. 

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 Aim and Objectives 3

CHAPTER TWO

2.0 Literature Review 5

2.1 Bambara groundnut 5

2.1.1 Nutritional composition of bambara groundnut 6

2.1.2 Anti-Nutritional components of bambara groundnut 8

2.1.3 Processing and Utilization of bambara groundnut 9

2.2 Food borne infection and intoxication 11

2.3 Food borne diseases 12

2.4 Bacteria of public health importance 12

2.4.1 Staphylococcus aureus 12

2.4.2 Escherichia coli 13

2.4.3 Salmonella 13

2.4.4 Shigella 15

2.5 Prevention and control of food borne diseases 15

2.6 Food Security 16

2.7 Consumers of ready to eat foods 17

2.8 Microbiological Safety 17

CHAPTER THREE

3.0 Materials and Method 19

3.1 Sample Collection 19

3.2 Sample Preparation 19

3.2.1 Sterilization of Materials 19

3.2.2 Media Preparation 19

3.3 Viable count 20

3.4 Identification of isolates 20

3.5 Gram Staining 20

3.6 Motility test 21

3.7 Biochemical test 21

3.7.1 Catalase test 21

3.7.2 Coagulase test 21

3.7.3 Oxidase test 22

3.7.4 Indole test 22

3.7.5 Citrate utilization test 22

CHAPTER FOUR

4.0 Result 23

CHAPTER FIVE

5.0 Discussion and Conclusion 27

5.1 Discussion 27

5.2 Conclusion 28

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