The Microbiological Quality Of Ready-To Eat Prepackaged Of African Salad Sold In Umuahia Abia State, Nigeria

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