MICROBIAL QUALITY OF READY TO EAT FOOD (AKIDI) SOLD IN UMUAHIA METROPOLIS, ABIA STATE, NIGERIA

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