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Isolation And Identification Of Bacteria From Food Vendors And Some Vegetable Available At Ogbete Market Enugu
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VITAMIN:- Any of a group of substances that are required in very small
amounts, for healthy growth and development: they cannot be synthesized
by the body and are therefore essential constituents of the diet.
Vitamins are divided into two groups, according to whether they are
soluble in water or fat. The water soluble groups include the vitamin C;
the fat soluble vitamins are vitamins A, D, E and K. Lack of sufficient
quantities of any of the vitamins in the diet results in specific
vitamin deficiency diseased (Elizabeth and Martin, 2003).
FAT:- A
substance that contains one or more fatty acids (in the form of
triglyceride) and is the principal form in which energy is stored by the
body (in adipose tissue). It also serves as an insulating material
beneath the skin (in the subcutaneous tissue) and around certain organs
(including the
kidney). Fat is one of the three main constituents of
food; it is necessary in the diet to provide an adequate supply of
essential fatty acid and from the efficient absorption of fat –soluble
vitamins from the intestine. Excessive deposition of fat in the body
leads to obesity. (Elizabeth and Martin, 2003).
A vendor is a person
selling something (en.Wikipedia org/Wiki/vendor). The world Health
Organization (WHO) Indicated that food-borne diseases most of which are
of microbial origin are perhaps the most widespread problems in the
contemporary world and this is responsible for about one third of death
world wide, through infectious conditions with adverse effects can
reduce economic productivity. Poor sanitary condition in most of the
local markets and the environment being highly polluted and charged with
spoilage and pathogenic flora is likely the source of contamination of
food items sold by such vendors. (Oweghe et al., 2001). It is known that
poor hygienic conditions in a food environment may encourage the
multiplication of pathogenic organisms in food (Egeonu, 2002). It has
been observed that Bacillus cereus and Staphylococcus aureus grow to
oxygenic levels in food at 300c (Egeonu, 2003). Therefore
microbiological examination of foods and food contact surfaces may
provide
information concerning the quality of the raw food, and the
sanitary conditions under which the food is processed (Michael et al;
2004). Microorganisms live throughout the kitchen and can easily move
around by attaching themselves to people easily move around by attaching
themselves to people, food and equipment. Bacteria may pass from
equipment to food which has not been properly cleaned and sanitized
before being used to prepare another food. Examination of food consumed
and also wholesomeness. This implies that the food to be consumed by
humans should be pure and free from contamination especially by
pathogenic and spoilage micro organisms. Failure to ensure the safety
and wholesomeness of the food consumed by the public might lead to some
illness. To reduce contamination by microorganisms to a minimum level,
and obtain good keeping quality of the products, the raw materials
should regularly be monitored and examined.
Food contacts surfaces
are a major concern for food service facilities in controlling the
spread of food-borne pathogens, surfaces such as bench tops, table, etc.
may have bacterial on them from contact with people, raw foods, dirty
equipments or other things such as cartons that have been stored
on the floor. If the bench tops are not properly cleaned, any food on them will be contaminated by the bacterial (Kamil, 2005).
1.1 AIM
The
overall aim of this work is to access selected foods sold by vendors in
Ogbete main market Enugu for bacterial contamination.
OBJECTIVES
1. To isolate and identify bacterial species associated with food contamination.
2. To determine the microbial load of isolated bacteria.
3. To establish the public health implication of consumption of such foods.
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ABSRACT - [ Total Page(s): 1 ]Safety of food is a basic requirement of food quality. A total of 25 street food samples (Jollof rice, egwusi soup, ugu, water leaf and green), were randomly purchased from five different vendors in Ogbete main market Enugu. The samples were transported in ice to the laboratory. The samples were bacteriologically analyzed using pour plate technique and sub-culture. Pour plate techniques was done by carrying out serial dilution of the sample after which the first tube and the last tube were picke ... Continue reading---
