Evaluation Of Ready To Eat Foods For Bacteria Of Public Health Importance

ABSTRACT

Different ready to eat food samples from within and around Michael Okpara University of Agriculture Umudike, Umuahia were investigated for bacteria of public health importance. The samples were analyzed according to standard bacteriological methods. The ready to eat food samples analyzed are eggrolls, African salad (Abacha), sliced pineapples and vegetable salad (coleslaw). Among the public health important organisms isolated are Bacillus sp, Escherichia coli, Enterobacter sp, Klebsiella sp, Pseudomonas sp, Serratia sp, Salmonella sp and Staphylococcus aureus. The total viable count of the eggroll samples ranged from 8.3×10⁴ to 1.4×10⁵ cfu/g, total coliform count ranged from 6.2×10² to 5.0×10³ cfu/g, staphylococcus count ranged from 2.1×10⁴ to 3.7×10⁴ cfu/g, salmonella-shigella counts ranged from 1.0×10¹ to 2.0×10¹cfu/g. The total viable count of the sliced Pineapple samples ranged from 6.1×10⁴ to 8.1×10⁴ cfu/g, total coliform count ranged from 6.0×10² to 5.0×10² cfu/g, staphylococcus count ranged from 1.3×10⁴ to 2.1×10⁴ cfu/g, salmonella-shigella counts ranged from 1.0×10¹ to 1.3×10¹cfu/g. The total viable count of the Abacha samples ranged from 1.3×10⁵ to 3.2×10⁵ cfu/g, total coliform count ranged from 7.1×10² to 4.0×10³ cfu/g, staphylococcus count ranged from 1.1×10⁴ to 9.0×10⁴ cfu/g, salmonella-shigella counts ranged from 1.0×10¹ to 3.0×10¹cfu/g. The total viable count of the Vegetable salad samples ranged from 7.3×10⁴ to 1.4×10⁵ cfu/g, total coliform count ranged from 6.2×10² to 9.0×10² cfu/g, staphylococcus count ranged from 1.1×10⁴ to 1.7×10⁴, salmonella-shigella counts ranged from 1.0×10¹ to 2.0×10¹cfu/g. In order to prevent further outbreaks of food poisoning, relevant agencies such as NAFDAC, WHO, and Public health establishments should conduct routine investigation of the markets and vendors for hygiene. Workers and vendors in connection with ready to eat foods must be routinely examined medically. Also raw materials, utensils and production environments of these ready to eat foods should be kept clean and free of microbial contaminants. 

TABLE OF CONTENTS

Title Page                                                                                                                                i   

Certification page                                                                                                                 ii                       

  Dedication                                                                                                                                        iii Acknowledgements                                                                                                                        iv        

Table of contents                                                                                                                    v   

List of Tables                                                                                                                                vii      Abstract                                                                                                                        viii

CHAPTER ONE

1.1       Introduction                                                                                                                1

1.2       Significance of the Study                                                                                           4

1.3       Aim and Objectives                                                                                                    4

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 Occurrence of Staphylococcus aureus in meat-pie and eggroll sold in Umuahia

      Metropolis, Nigeria                                                                                                           5

2.2 Microbiological assessment of ready to eat foods (RTE’s) for the

      presence of Bacillus species                                                                                             6

2.3 A study of the microbial safety of ready to eat foods vended on highways:

      Onitsha-Owerri, south east Nigeria                                                                                  7

2.4 Quality aspects of African salads                                                                                     8

2.5 Microbial risk assessment of mixed vegetable salads from selected canteens

      in the Kumasi metropolis                                                                                                  10

2.6 Bacteriological quality of sliced fresh fruits sold in Bida, Nigeria                                  11

2.7 Bacteria associated with public health food borne diseases outbreaks                            12

CHAPTER THREE

MATERIALS AND METHODS

3.1       Study Area                                                                                                                  27

3.2       Collection of Samples                                                                                                 27

3.3       Sterilization of Materials and Media                                                                          27

3.4       Microbiological Analysis                                                                                            31

3.5       Identification of Isolates                                                                                             32

 3.6      Gram Staining                                                                                                             33

3.7       Motility Test (Hanging drop method)                                                                        33

3.8       Biochemical tests                                                                                                        33

3.9       Indole Test                                                                                                                  34

3.10     Coagulase Test                                                                                                            34

3.11     Catalase Test                                                                                                               35

3.12     Citrate utilization test                                                                                                 36

3.13     Methyl Red (MR) Test                                                                                               36

3.14     Voges Proskauer (VP) Test                                                                                        37

3.15     Carbohydrate Fermentation Test                                                                                37

CHAPTER FOUR

4.0 Results                                                                                                                              39

CHAPTER FIVE

5.1    Discusion                                                                                                                       44

5.2    Conclusion                                                                                                                     46

5.3    Recommendation                                                                                                           46

REFERENCES.