ABSTRACT

The microbiological quality of ready-to-eat prepackaged African salad were analyzed. Ten samples of African salad were purchased from two food serving areas (motor parks and market in Umuahia. The predominant bacterial isolates from African salad belong to Bacillus spp, Staphylococcus spp, Escherichia coli, klebsiella spp, Enterococci, samollena spp and Shigella spp respectively. While fungal spp isolated include; Saccharomyces, Mucor, Rhizopus and Aspergillus respectively. The mean microbial load count range from 0.5a±0.0b to 5.6a±0.1c and the MPN of coliform count range from 2-12 coliform while peace mass sample has no coliform indication. Bacterial species Escherichia coli has the highest value of percentage with 10(34.48%), follow by bacillus and staphylococcus aureus with percentage of 7(24.13%) and 6(20.69%) while the list found in serratia, salmonella and klebsiella species has 2(6.90%) each respectively. The fungal species Rhodotorula spp were found to be the highest with 7(41.19%) follow by Aspergillus Niger with 6(35.29%) while Aspergillus Flavus and Fusarium oxysporum has 2(11.76%) each respectively. African salad as seen from this report is a nutritious food, fit for all age groups. Special care however, has to be taken in its preparation as contaminants could be introduced through the ingredients. Education of food handlers and the general public on food safety measures and Good Manufacturing Practices (GMP) implementation is imperative.

TABLE OF CONTENTS

Cover page 

Title page i

Certification ii

Dedication iii

Acknowledgements iv

Table of Contents v

List of Tables vii

Abstract viii

CHAPTER ONE

1.1 Introduction 1

1.2 Objective of the Study 2

CHAPTER TWO

LITRATURE REVIEW

2.1 African Salad 3

2.2 Preparation of Abacha (African Salad) 5

2.3 Flow Chart of African Salad Production 6

2.4 Nutritional Value of African Salad 6

2.5 Health Risk Associated with African Salad 7

2.6 Microbial Contamination of African Salad 8

2.7 Prevention of Microbial Contamination of African Salad 10

2.7.1 Keep clean 10

2.7.2 Separate raw and cooked 11

2.7.3 Cook thoroughly 11

2.7.4 Keep food at safe temperatures 11

2.7.5 Use safe water and raw materials 12

2.7.6 Access to proper food needed 12

CHAPTER THREE

MATERIALS AND METHODS

3.1 Study Area 13

3.2 Sampling Collection 13

3.3      Media Preparation 13

3.4 Microbiological Analysis 13

3.5 Identification of Isolates 14

3.6 Gram Staining 14

3.7 Motility Test (Hanging Drop method) 14

3.8      Biochemical Tests       15

3.8.1   Catalase Test       15

3.8.2   Coagulase Test (Slide test)       15

3.8.3   Oxidase Test       16

3.8.4   Citrate Utilization Test       16

3.8.5   Indole Test       16

3.8.6   Urease Test       17

3.8.7   Voges-Proskauer Test       17

3.8.8   Methyl Red Test       18

3.8 9   Lactophenol Cotton blue staining       

18

3.9     Coliforn Count 18

3.9.1 Presumptive test       19

3.9.2 Confirmed test       19

3.9.3   Complete test       19

3.9.4 Physiochemical analysis 19

3.9.5 Measurement of pH 19

3.9.6 Determination of titratable acidity 20

3.10 Statistical Analysis 20

CHAPTER FOUR

RESULTS              

4.1    Mean total microbial counts Cfu/g of African salad 21 

4.2 Occurrence of presumption coliform in tubes of the MPN 

Africa Salad Samples 21

4.3 Identification and characterize of Bacterial Isolates        21

4.4 Identification and characterize of Fungal Isolates from Africa salad (Abacha) 22

4.5 The mean Titratable Acidity (TTA) of Africa salad samples 22

4.6 Mean pH value of Africa salad (Abacha) samples 22

4.7 Percentages occurrence of bacterial and fungal isolates from 

Africa salad samples 22

CHAPTER FIVE

DISSCUSION   

5.1 Discussion         30

5.2 Conclusion         32

5.5 Recommendation         33

References         34