Microbiological Quality Of Locally Prepared Okpa

ABSTRACT

The microbial quality of ready to eat locally prepared “okpa” sold in Umuahia metropolis was evaluated by standard microbiological methods. The samples were analyzed for the total aerobic bacterial count, total coliform count and total fungal count. The identification of bacterial and fungal isolates were also carried out. The isolated bacteria were of the genera Bacillus, E. coli, Shigella spp, Staphylococcus aureus and Pseudomonas aeruginosa. The fungi isolates were of the genera Asperigillus, Penicillum, Rhizopus and Mucor. The total aerobic bacterial count ranged from 3.5 x 105 – 7.5 x 105 (cfu/g). The total coliform count ranged from 3.0 x 105 – 7.0 x 105 (cfu/g). The total fungal count ranged from 2.5 x 105 – 5.0 x 105 (cfu/g). These findings suggest that locally prepared okpa sold in Umuahia metropolis may constitute sources of food poisoning and could bring public hazards. The need for improvement and maintenance of good hygienic practices by food handlers and vendors in the market is emphasized. 

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of Content ﾿ v

List of Tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE  

INTRODUCTION ﾿ 1

1.1 ﾿ Aims and Objectives ﾿ 2

CHAPTER TWO

2.1 ﾿ Literature review ﾿ 3

2.1.1 ﾿ Food Spoilage and Preservation ﾿ 3

2.1.2 ﾿ Food borne illness ﾿ 5

2.1.3 ﾿ Food Security ﾿ 5

2.2 ﾿ Bambara Grountnut ﾿ 7

2.2.1 ﾿ Nutritive and Antinutritive Values of Bambara Groundnut ﾿ 8

2.2.2 ﾿ Preparation Steps of Ready to Eat “OKPA” ﾿ 9

2.3 ﾿ Nutritional Safety of Locally Prepared Ready to Eat “OKPA” ﾿ 11

2.3.1 ﾿ Microbiological Safety ﾿ 12

CHAPTER THREE

Materials and Methods ﾿ 15

3.1 ﾿ Sample Collection ﾿ 15

3.2 ﾿ Sample Preparation ﾿ 15

3.2.1 ﾿ Media Preparation ﾿ 15

3.2.2 ﾿ Sterilization of Materials ﾿ 15

3.3 ﾿ Viable Count ﾿ 16

3.4 ﾿ Identification of Isolates ﾿ 16

3.5 ﾿ Gram Staining ﾿ 16

3.6 ﾿ Motility Test ﾿ 17

3.7 ﾿ Biochemical Test ﾿ 17

3.7.1 ﾿ Catalase Test ﾿ 17

3.7.2 ﾿ Coagulase Test ﾿ 17

3.7.3 ﾿ Oxidase test ﾿ 18

3.7.4 ﾿ Indole Test ﾿ 18

3.7.5 ﾿ Sugar Fermentation Test ﾿ 18

3.7.6 ﾿ Citrate Utilization Test ﾿ 19

CHAPTER FOUR

4.0 ﾿ Result ﾿ 20

CHAPTER FIVE ﾿

Discussion and Conclusion ﾿ 28

5.1 ﾿ Discussion ﾿ 29

5.2 ﾿ Conclusion ﾿ 29

5.3 ﾿ Recommendation ﾿ 30

References ﾿ 31-33