Comparative study of ready-to-eat foods from road-side and eateries in Benin City, Nigeria

Akinnibosun, Faith I.; Ojo, KA

doi:10.5897/ajmr2015.7418

Cited by 5 publications

(7 citation statements)

References 24 publications

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“…The microorganisms isolated from Jollof rice samples analysed include ten bacterial isolates and ten fungal isolates. The bacteria isolated from Jollof rice with their occurrence are: Staphylococcus saprophyticus (20%), Proteus vulgaris (10%), Bacillus subtlis(10%), Proteus mirabilis (10%), Micrococcus varians(10%), Bacillus licheniformis(10%), Bacillus cereus (10%), Bacillus polymyxa (10%) and Micrococcus luteus (10%) which is similar to that reported by [3,11]. These organisms are mainly associated with food poisoning because of their ability to produce toxins and are always implicated in foodborne illness due to ingestion of contaminated foods.…”

Section: Discussionsupporting

confidence: 83%

“…Earlier works by [9] also reported similar high bacterial population. The total fungal counts obtained from the Jollof rice samples ranges from 1.04×10 4 -3.0×10 5 sfu/g and this is also similar to the fungal counts reported by [11]. The implication of having a high microbial load in food is spoilage, high risk of contamination and food poisoning especially when the temperature of storage and pH is not within the optimum.…”

Section: Discussionsupporting

confidence: 82%

“…Majority of students in Obefemi Awolowo University Campus do not prepare food themselves or take it along with them to the University. This demand for food gives opportunity to the bukateria and canteens to serve as major vending sites where students can purchase food daily [11]. Therefore, this work was designed to examine the microbiological quality of Jollof rice in Obafemi Awolowo University, Ile-Ife Campus so as to determine whether this food meets the acceptable microbiological standards and specifications for foods.…”

Section: Introductionmentioning

confidence: 99%

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Isolation and identification of microorganisms associated with Jollof rice sold at Bukateria in Obafemi Awolowo University, Ile -Ife, Osun State, Nigeria

Okanlawon¹,

Adeyemo²,

Agbaje³

2023

GSC Biol. Pharm. Sci.

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This study assessed the microbiological quality of Jollof rice by isolating, identifying and characterizing the microorganisms associated with jollof rice. Six replicate samples were collected from different locations in Obafemi Awolowo University campus, Ile-Ife, Osun-State, Nigeria. Maconkey, Nutrient and Potatoes Dextrose agars were used for the isolation and determination of microbial load. Standard morphological and biochemical tests were carried out for the identification and characterization of isolates. A total of 10 bacteria and 10 fungal species were isolated. The total bacterial count ranged from 3.6×103cfu/g to 1.54×105cfu/g, while the total fungal count ranged from 1.04×104sfu/g to 3.0×105sfu/g. The organisms presumptively identified with the percentage occurrence include; Staphylococcus saprophiticus (20%), Proteus vulgaris (10%), Bacillus subtlis (10%), Proteus mirabilis (10%), Micrococcus varians (10%), Bacillus licheniformis (10%), Bacillus cereus (10%), Bacillus polymyxa (10%), Micrococcus luteus (10%) for bacteria isolates and Aspergillus niger (30%), Aspergillus oryzae (30%) and Aspergillus candidus (40%) for fungi isolates. Good personal hygiene, proper sanitation practice and the use of clean utensils during food preparation are recommended to avoid food poisoning and spoilage.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

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Isolation and identification of microorganisms associated with Jollof rice sold at Bukateria in Obafemi Awolowo University, Ile -Ife, Osun State, Nigeria

Okanlawon¹,

Adeyemo²,

Agbaje³

2023

GSC Biol. Pharm. Sci.

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“…The elevated microbial load in items such as rice, beans, awara, yam, masa, gurasa, and bean cake can be linked to direct exposure to air in the market. The results of previous related research on street vended foods, as investigated by Dagninet et al [16]; Akinibosun & Ojo [21], are pertinent to the findings of the quantitative analysis of the food samples in this study, which revealed a high load of bacteria ranging from 3.2  10 6 to 1.10  10 9 CFU/g. The maximum and minimum viable bacterial counts were found in rice and spaghetti.…”

Section: Discussionsupporting

confidence: 70%

Microbiological Analysis of Hawked-Cooked Food: Evidence from Ready-to-Eat Food Vendors in Dutse Ultra-Modern Market, Northwestern, Nigeria

Amoo,

Adeleye,

Bate

et al. 2024

Trop. Environ. Biol. Technol.

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These days, public health policy is primarily concerned with the global challenge of food safety. Hawked-cooked foods (HCF) play a vital role in people's everyday food alternatives, as their ever-increasing busy schedules take away the opportunity to eat homemade foods. This study aimed at analyzing the bacteriological quality of HCF sold in Dutse ultra-modern market. This study observed and analyzed the bacteriological quality of the nine (9) most popular foods sold by hawkers in the research region. All samples were analyzed using standard microbiological methods. The total viable bacterial counts in the samples for the reciprocal of dilution 105 ranged between 3.2 106 and 1.40 107 CFU/g, while dilution 107 ranged from 1.50 108 to 1.10 109 CFU/g. A total of twelve bacteria that are of public health importance were isolated and identified from the assayed ready-to-eat foods. All the sampled ready-to-eat foods in this study recorded bacteriological contaminants, which can potentially constitute public health issues. Seven of these bacteria are pathogenic; Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella, Vibro cholerae, Streptococcus pneumoniae, and Klebsiella sp. Prior to food sampling, most food hawkers interrogated lack western education, demonstrating the low degree of hygiene they practice in the preparation of the hawked foods. Therefore, in order to prevent impending public health catastrophes (food-borne illnesses) that can be brought on by consuming HCF, it is advised that food producers who hawk ready-to-eat foods adopt hygienic practice in the preparation and serving to improve food safety.

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“…Some specific food like spring roll, sugarcane had both spoilage flora and bacterial pathogens as stated by others before. 25,26,27 The API-20 test was done on selected isolates of E. coli , Enterobacter sakazaki, Citrobacter freundii and Salmonella typhimurium to conform the result of the biochemical test (Table 2). The E. coli isolates were further cultured on EC-MUG medium (Oxoid, Hampshire, England) to observe the presence of β-glucuronidase with the probability of finding E. coli O157:H7, because the dangerous E. coli O157:H7 strains are negative for β-glucuronidase (Table 3).…”

Section: Antibiogram (Antibiotic Susceptibility Profile) Testmentioning

confidence: 99%

Microbiological Quality of Ready - to - Eat Food from Dhaka, Bangladesh

Banik

Abony

Datta

et al. 2019

Curr Res Nutr Food Sci

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The objective of this research was to assess the microbiological quality of ready-to-eat food available in Dhaka city, Bangladesh, and check the risk factors associated with ingestion of ready-to-eat food from popular public places. This study was conducted in the Center of Excellence in the Department of Microbiology, Primeasia University, Dhaka, Bangladesh from August 2016 to February 2017. Forty-five samples belonging to 18 categories were collected aseptically in triplicates in pre-sterilized zip-lock bags or sterile bottles from Banani area from local street vendors. Samples were transported to and analysed in the Laboratory of Department of Microbiology, Primeasia University according to standard food analysis methods. Total viable count (TVC) and Total coliform count (TCC) were determined by using plate count agar (PCA) andMacConkey agar plates respectively. Antibiogram of the isolated strains was conducted with commercial antibiotics according to the Kirby-Bauer disc diffusion method on Mueller-Hinton agar medium. Identification of the coliforms together with antibiotic-resistance profile showed Escherichia coli, Enterobactersakazaki, Citrobacterfreundii and Salmonella typhimurium were present in various foods. E. coli and S.typhimurium showed increased sensitivity against Ampicillin 10 mg and Sulfamethoxazole 25 mg. The occurrence of antibiotic-resistance potential pathogens in ready-to-eat food poses a considerable health risk to consumers. Public awareness and timely assessment of food safety are needed to avoid the risks of food-borne infection and intoxication from ready-to-eat food.

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Comparative study of ready-to-eat foods from road-side and eateries in Benin City, Nigeria

Cited by 5 publications

References 24 publications

Isolation and identification of microorganisms associated with Jollof rice sold at Bukateria in Obafemi Awolowo University, Ile -Ife, Osun State, Nigeria

Isolation and identification of microorganisms associated with Jollof rice sold at Bukateria in Obafemi Awolowo University, Ile -Ife, Osun State, Nigeria

Microbiological Analysis of Hawked-Cooked Food: Evidence from Ready-to-Eat Food Vendors in Dutse Ultra-Modern Market, Northwestern, Nigeria

Microbiological Quality of Ready - to - Eat Food from Dhaka, Bangladesh

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