Microbiological Quality Of Hamburger Patties From Fast-Food Restaurant In Umuahia Metropolis

ABSTRACT

Microbiological analysis was conducted on sixteen samples of hamburger patties. Eight of the samples were made of ground chicken (A₁- H₁) and the other eight samples were made Qf ground beef (A₂-Ha₂) from eight fast food restaurant in Umuahia metropolis. Low microbial risks were observed in (81.25%) of the samples and (18.75%) of the samples showed a high percentage of microbial loads. Sample C₁ from Fast - Food C recorded the highest counts of 3.95log₁₀cfu/g for Staphylococcus, 3..9log₁₀cfu/g for E. coil and 2.4log₁₀cfu/g for Salmonella, while sample E, from "Fast-Food E" recorded the highest total aerobic plate counts of 4.5log₁₀cfu/g and sample D, from fast food D recorded the lowest total aerobic plate counts of 3.3log₁₀cfu/g. Bacterial species isolated from the samples were S. aureus, E. coli, Bacillus, Proteus, Micrococcus, Pseudomonas and Salmonella .The presence of food-borne pathogens pose some risk to consumers.