Estimation of bacterial load of fried rice prepared in five different restaurants in Abraka, Delta State Nigeria

Abstract

Evaluation of bacteria in prepared fried rice is essential in food quality assessment. This study aimed at evaluating the bacterial load of fried rice prepared in five (5) different restaurants in Abraka, Delta State Nigeria from January, 2018 to June, 2018. Samples of fried rice were randomly obtained from the restaurants and labelled R1, R2, R3, R4 and R5. A standard bacteriological culture technique was used for bacterial isolation. Serial dilution and bacterial viable count of cell/colony was done using agar plate count. The mean value of colony counts of bacteria isolates were 2.1 x 10 4 ±18.50, 2.4 x 10 4 ±19.00, 2.9 x 10 4 ± 27.62, 3.0 x 10 4 ± 21.83 and 3.6 x 10 4 ± 30. 67 in ascending order for R5, R3, R2, R4 and R1 respectively. The highest bacteria count was obtained from R1 and the lowest from R5.The bacteria isolates identified were Escherichia coli, Staphylococcus aureus and Streptococcus spp. The present study suggests that preparation of fried rice under hygienic conditions, identifying carriers and freezing will reduce the risk of contamination.

Microbial Examination of Jollof Rice Served in Plateau State University Community for Pathogenic Organisms

“…This study's findings indicate that jollof rice is associated with a variety of pathogenic bacteria and fungi. This backs up a similar investigation conducted in Abraka, Delta State, Nigeria, where rice samples were found to be contaminated in varying amounts by bacterial and fungal isolates (Jemikalajah, 2018).…”

“…In accordance with manufacturer's instructions, all the media-Blood agar (BA), MacConkey Agar (MCA) and Sabouraud Dextrose Agar (SDA)-were made and weighed. Before usage, they underwent a 30-minute autoclave at 121°C (Cheesbrough, 2000;Jemikalajah, 2018).…”

“…For 24 hours, the culture plates were incubated at 37°C. Colonies were harvested using a wire loop after incubation and sub-cultured in petri dish plates with recently made agar (Jemikalajah, 2018).…”

“…Rice is a significant staple food, particularly in Nigeria and Sub-Saharan Africa (Jemikalajah, 2018). Nigeria is the world's second-largest rice importer and Africa's largest (Abbas et al, 2018;Nzeka, 2019).…”

Foodborne Diseases and Intoxication in Nigeria: Prevalence of Escherichia coli 0157:H7, Salmonella, Shigella and Staphylococcus aureus

“…Hence, food consumed in those restaurants can lead to intoxication and or foodborne disease. Estimating the bacterial load of fried rice prepared in some restaurants in Abraka, Delta State, [45] found the presence of S. aureus in the food samples screened which were obtained from 5 different restaurants in the study area. The author used the cultural and morphological characteristics and biochemical tests to identify the bacterial isolates.…”