ABSTRACT

The microbial quality of ready to eat Akidi consumed within Umuahia metropolis was assessed. Five samples were obtained within Umuahia markets. The bacteria isolated from the ready to eat Akidi samples were Staphylococcus aureus, E.coli ,P.aeruginosa, Salmonella specie, Shigella specie and Bacillus specie. The total staphylococcal count on Mannitol salt agar ranged from 2.1x104 - 2.6x104cfu/g, total heterotrophic count on nutrient  agar ranged from 2.5x104 ¬- 2.9x104, total coliform count on MacConkey agar ranged from 1.0x104 - 2.1x104 and Salmonella-Shigella agar ranged from 5.4x103 – 9.3x103.The microbial population isolated in terms of number is less than the acceptable limit for both total heterotrophic count and total coliform count but the types of organisms reflected poor hygienic standard of processing and handling which in turn can constitute a public health hazard among the populace. Producers should be enlightened about good hygienic practices as this will help ensure that the products are free from pathogenic microorganisms.

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 Aims and Objectives 3

CHAPTER TWO

2.0 Literature review 4

2.1 Taxonomy and ecology of black beans (Phaseolus vulgaris) 4

2.2 Health benefits of black beans 6

2.2.1 Digestive tract benefits 7

2.2.2 Blood sugar regulation 8

2.2.3 Cardiovascular benefits 9

2.2.4 Other health benefits 10

2.3 Microorganisms of public health associated with vended foods 11

2.3.1 Staphylococcus aureus 11

2.3.2 Salmonella species 12

2.3.3 Shigella species 12

2.3.4 Escherichia coli 13

2.3.5 Bacillus species 14

2.3.6 Pseudomonas species 14

2.4 Food spoilage/preservation 15

2.4.1 Removal of microorganisms 15

2.4.2 Low temperature 15

2.4.3 High temperature 16

2.4.4 Water availability 16

2.4.5 Chemical based preservation 16

2.5 Sources of food contamination 17

2.6 Consumers of ready to eat food (RTE) 18

2.6.1 Microbiological safety 18

2.6.2 Personal hygiene 19

2.7 Food control measures 20

CHAPTER THREE

3.0 Materials and Methods 21

3.1 The study area 21

3.2 Sample collection 21

3.3 Media used 21

3.4 Isolation of microorganisms 22

3.5 Characterization and identification of bacteria isolates 22

3.5.1 Colonial features 22

3.5.2 Microscopic observation/Gram staining 23

3.6 Biochemical tests 23

3.6.1 Catalase test 23

3.6.2 Coagulase test 24

3.6.3 Oxidase test 24

3.6.4 Indole test 24

3.6.5 Citrate test 25

3.7 Sugar fermentation 25

S

CHAPTER FOUR

4.0 Results 26

CHAPTER FIVE

5.0 Discussion, conclusion and recommendation 30

5.1 Discussion 30

5.2 Conclusion 32

5.3 Recommendation 32

References