Abstract
Microbial quality of Shawarma sold in Umuahia metropolis; Twenty(20) shawarma sandwiches comprising of two categories, Beef Sharwama (B1-B10), and Chicken Sharwama (C1-C10), were analysed. From the study, the Total Heterotrophic Count (THC) has the highest count of 2.8x105 (cfu/g) (C2) and lowest count of 9.0x104 (cfu/g) (B5), the Total Coliform Count (TCC) has the highest count of 2.5x 104 (cfu/g) (C10) while the lowest count is 6.5x103 (cfu/g) (B6), the Staphylococcal count (SC) has the highest count of 2.3x104 (cfu/g) (B3) and lowest count of 4.0x103 (cfu/g) (B8), the Salmonella Count (SAC) has the highest count of 1.9x104 (cfu/g) (C6) while the lowest count is 5.4x103 (cfu/g) (B4), the Shigella count (SHC) has the highest count of 1.9x104 (cfu/g) (C1) and lowest count of 4.1x103 (cfu/g) (B4), the Escherichia coli count (EC) has the highest count of 1.7x104 (cfu/g) (C8) and lowest count of 4.0x103 (cfu/g) (B5), the Lactobacillus count (LC) has the highest count of 1.3x104 (C7) (cfu/g) while the lowest count is 2.6x103(cfu/g) (B3), the Total Fungal Count (TFC) has the highest of 1.0x104(cfu/g) (C2) while the lowest count is 3.9x103(cfu/g) (B5).The distribution of the isolates include; Salmonella spp 15 (75%), Escherichia coli 14 (70%), Staphylococcus aureus 11 (55%), Shigella spp 9 (45%), Lactobacillus spp 8 (40%), Bacillus spp 6 (30%), Rhizopus spp 7 (35%), Aspergillus spp. 2 (10%). The total heterotrophic count (THC) was further subjected to statistical analysis, and showed a significant difference (P< 0.05, P< 0.01) between the beef and chicken Sharwama varieties. Higher contamination rates were found in the chicken variety when compared with the meat variety. The presence of the isolated pathogens is of public health concern because some strains are capable of producing a heat-stable enterotoxin that causes food poisoning in humans, and should therefore be taken into account in risk assessment.
TABLE OF CONTENTS PAGES
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of Contents v
List of Tables ix
List of Figures x
Abstract xi
CHAPTER ONE
1.0 Introduction 1
1.1 Aims and objective 4
CHAPTER TWO
2.0 Literature Review 5
2.1 Definition of Shawarma 5
2.2 History and Nature of Shawarma 5
2.3 Ingredients and condiments used in the preparation of Shawarma 7
2.4 Preparation of Shawarma 7
2.5 Popular dressings used in Shawarma recipes 8
2.6 Serving and packaging 8
2.7 Health and Nutritional facts about Shawarma 9
2.8. Microbiological changes in Shawarma 9
2.8.1 Contamination of meat 10
2.8.2 Microbiological changes of meat 12
2.8.2.1 Contamination of chicken 15
2.8.2.2 Microbiological changes of Chicken 17
2.8.3 General methods of meat preservation 21
2.8.4. Contamination of vegetable 27
2.8.4.1 Microbiological changes of vegetable 29
2.8.4.2 Preservation of vegetables 31
CHAPTER THREE
3.0 Materials and method 35
3.1 Study Area 35
3.2 Sample collection 35
3.3 Experimental design 35
3.4 Sterilization of Materials 36
3.5 Media used and their preparation 36
3.6 Microbiological analysis of samples 36
3.6.1 Serial dilution 36
3.6.2 Isolation and enumeration 37
3.6.3 Detection of Salmonella spp 37
3.7 Characterization and identification of Bacterial isolates 38
3.7.1 Purification and storage of isolates 38
3.7.2 Colonial morphology 38
3.7.3 Motility test 38
3.7.4 Gram staining 39
3.7.5 Biochemical tests 40
3.7.5.1 Catalase test 40
3.7.5.2 Coagulase test 40
3.7.5.3 Indole test 40
3.7.5.4 Methyl red test 41
3.7.5.5 Voges proskauer 41
3.7.5.6 Citrate utilization test 42
3.7.5.7 Oxidase test 42
3.7.5.8 Urease test 42
3.7.5.9 Sugar fermentation test 43
3.8 Identification and characterization of fungal isolates 43
CHAPTER FOUR
4.1 Results 44
CHAPTER FIVE
5.1 Discussion 54
5.2 Conclusion 59
5.3 Recommendation 59
References 61
Appendices 70
ELENDU, E (2020). Microbial Quality Assessment Of Shawarma Sold In Umuahia Metropolis, Abia State. Mouau.afribary.org: Retrieved Nov 30, 2024, from https://repository.mouau.edu.ng/work/view/microbial-quality-assessment-of-shawarma-sold-in-umuahia-metropolis-abia-state
ELENDU, ELENDU. "Microbial Quality Assessment Of Shawarma Sold In Umuahia Metropolis, Abia State" Mouau.afribary.org. Mouau.afribary.org, 09 Jun. 2020, https://repository.mouau.edu.ng/work/view/microbial-quality-assessment-of-shawarma-sold-in-umuahia-metropolis-abia-state. Accessed 30 Nov. 2024.
ELENDU, ELENDU. "Microbial Quality Assessment Of Shawarma Sold In Umuahia Metropolis, Abia State". Mouau.afribary.org, Mouau.afribary.org, 09 Jun. 2020. Web. 30 Nov. 2024. < https://repository.mouau.edu.ng/work/view/microbial-quality-assessment-of-shawarma-sold-in-umuahia-metropolis-abia-state >.
ELENDU, ELENDU. "Microbial Quality Assessment Of Shawarma Sold In Umuahia Metropolis, Abia State" Mouau.afribary.org (2020). Accessed 30 Nov. 2024. https://repository.mouau.edu.ng/work/view/microbial-quality-assessment-of-shawarma-sold-in-umuahia-metropolis-abia-state