ABSTRACT

Potato chips are pieces of potato which have been sliced extremely thin and then fired or baked until they become crisp and ready to eat. Quality and hygienic potato chips preparation is varying from processor to processor. The main objective of this work is to assess the microbiological quality of locally and industrially processed potato chips by isolating, enumerating and characterizing different Microorganisms associated with them. Local and Industrial potato chips sold in the selected locations (Isi Gate, Express Tower, Umudike) in Umuahia metropolis were purchased and subjected to microbiological analysis. Ten samples of locally processed potato chips and ten samples of industrially processed potato chips were used. Bacterial isolates includes; Salmonella species, Shigella species, Klebsiella species, Escherichia coli and Staphylococcus aureus. While fungi isolates includes: Fusarium species, Penicillium species and Aspergillus niger. The total bacterial count (TBC) and the total fungal count (TFC) of the local samples 1,2.3, 4, 5, 6, 7, 8, 9, and 10 were: I. 47 x 10° and 0.91 x 105 cfu/g, 2.13 x 10° and nil cfu/g, 1.63 x 10° and 1.12 x 10° cfu/g, 2.04 x 10° and 0.78 x 10° cfu/g, 1.71 x 10° and 0.31 x 10° cfu/g, 1.17 x 10° and 0.47 x 10° cfu/g, 1.39 x 10° and nil cfu/g, 2.16 x 10° and 0.27 x 10° cfu/g, 1.97 x 10° and nil cfu/g, 2.21 x 10° and 1.01 x 10° cfu/g respectively and The totai bacterial counts (TBC) and the total fungal counts (TFC) of the industrial, samples 1, 2, 3, 4, 5, 6, 7, 8, 9, and l O were: 0. 99 x 10° and nil cfu/g, nil and 0.37 x 105 cfu/g, l. 11 x 10° and 0.31 x 105 cfu/g, 0.68 x 10° and nil cfu/g, nil and 0. 9 I x 10 5 and nil cfu/g, 1.10 x 10° and nil cfu/g, nil and 0. 4 x 10° cfu/g,1.14 x 10° and nil cfu/g,0.93 x10° and nil cfu/g, nil and 0.57 cfu/g respectively. Conclusively this study reviewed facts about local and industrial potato chips showing its shelf life associated with poor hygiene practice such as packaging of the product and the vending site and also underscores the need to maintain improve hygiene practice.