ABSTRACT

Bacteriological quality of weaning foods given to children 2 years in Umuahia, Abia State was evaluated for bacterial contamination. All food samples examined (akamu, rice, moi moi, agidi, beans, yam and stew, cereals and beverages) were contaminated with some bacterial species. Moi moi and beans had the highest counts of 6.14 x 105 cfu/ml or g„ and 6.0 x 105 cfu/ml or g respectively. The least contaminated foods were cereals and beverages with counts of 3.92 x 104 cfu/ml and g and 4.49 x 104 respectively. . I ' Contamination of foods increased with storage time and type of food. Reheated food had higher bacterial count than freshly cooked food. Foods prepared by maids were found to be more contaminated than that prepared by mothers, nannies or siblings. ANOVA showed no significant difference between food given to children at home and those served in day-care centers. Contaminated 'foods had’ high levels of Escherichia coli, * • Staphylococcus aureus while Streptococcus sp and Bacillus sp were also identified as common food borne pathogens. Growth profile of isolated organisms in food showed organisms to be at logarithmic phase of growth despite the low pH during the first 6 hours. Counts’ of E. coli and S aureus increased from 104 to above 108 after 24 hours at 37°C. As a result of their importance in combating acute bacterial food borne diseases, the control of time factor during cooking and storage of food should receive special attention in education on health and food safety as well as improving general hygiene.