Sunday, 19 March 2017

Bacteriological Analysis Of Some Fried Foods Sold On The Street Within Nigeria

Bacteriological Analysis Of Some Fried Foods Sold On The Street Within Nigeria project topics and materials download

 ABSTRACT 
The bacterial load on some fried foods of akara, potato and yam sold in some area within kaduna metropolis;Nassarawa, kakuri and kudenda was determined using total bacterial count method. This workwas carriedout to ascertain the presence of possible pathogenic bacteria that may cause food contamination. The number of samples examined were 45, 15 from each area. Out of the food samples examined 98% had growth, the total mean bacterial count of the samples obtained from Nassarawa ranged between 7.4X104 to 5.2X105, from kakuri ranged between 6.8X104 to 5.2X105,from kudenda ranged between 7.3X104 to 5.6X105. The bacterial growth were identified by their cultural characteristics, microscopic characteristics and biochemical characteristics. The bacteria isolated from the fried foods include:Staphylococcus aureus,Pseudomonas spp, Bacillus spp and Escherichia coli. The presence of these enteric pathogens in the fried foods indicates that these street vended fried foods were not prepared under adequate sanitary and personal hygiene.       

CHAPTER ONE
1.0  INTRODUCTION
Food is any substance usually composed of carbohydrate, fats, proteins, and water that can be eaten and/or drank by an animal or human for nutrition or pleasure. The street foods plays an important socioeconomic role in meeting food and nutritional requirement of city consumers at affordable prices to the lower and middle income groups and are appreciated for their unique flavors and convenience (Ackah,2011). Street foods also assure food security for low income urban population and livelihood for a significant proportion of the population in many developing countries. Street foods are described as wide range of ready - to - eat foods and beverages or prepared at home and consumed on the streets without further preparation. (Rane, 2011).

These food items are usually sold by vendors and hawkers in the streets or other similar public places, while street vended foods are appreciated for their unique flavors as well as their convenience, they are also important in contributing to the nutritional status of the population. In contrast to these potential benefits, it is also recognized that street food vendors are often poor, uneducated and lack knowledge in safe food handling, environment, sanitation and hygiene, mode of food display, food service and hand washing, sources of raw materials and use of potable water. Consequently, street foods are perceived to be a major public health risk. (Bhowmik, 2010).



Food we purchase are not sterile in the sense that they normally contain germs (bacteria, viruses,        yeast and moulds), some of which can lead to food intoxication and infection when present above the acceptable levels (Robertson, 2009). Also foods harbor a variety of microorganisms, bacteria and fungi which are ubiquitous and are especially plentiful in soil and around us (air) and could easily contaminate food, this could also result from improper protection of foods from flies, which may carry food borne pathogens. However contamination and growth of pathogens such as Staphylococcus aureus, Salmonella spp, Bacillus spp, Pseudomonas aeruginosa, Clostridium spp, Vibrio cholera and Escherichia coli can result in perceptible changes in quality of food. Some                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                
To lower the incidence of food borne diseases, many experts and stakeholders urge the development of science and risk based food safety system in which decision makers prioritize hazards and interventions and reduction of risk (Kawo and Abdulmumin, 2009). However in Nigeria, a number of foods have been reported to have a high incidence of bacteria (Muinde and Muria, 2005). But there is limited information on the health challenges from food borne diseases from ready to eat food retailed within a highly populous community. It is in view of this that this study is conducted.


OBJECTIVES                                                                                                                                                                                                                       
This research is aimed at investigating the bacteriological quality of fried food sold in some selected areas within Kaduna metropolis, which will be achieved through the following objectives:-
1.      To isolate and identify bacteria from some fried food obtained from different sellers within Kaduna metropolis.
2.      To determine the bacteria load of some fried food.
 

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