Microbiological Quality of Food Sold in Different Grades of Mobile Food Vendors and Canteens in Owerri Metropolis
M. O. Nwachukwu *
Department of Biology, Federal University of Technology, Owerri, Imo State, Nigeria.
J. N. Azorji
Department of Biological Sciences, Hezekiah University, Umudi, Imo State, Nigeria.
P. C. Onyebuagu
Department of Human Physiology, School of Basic Medical Sciences, Federal University of Technology, Owerri, Imo State, Nigeria.
R. I. A. Nnadozie
Department of Biology, Federal University of Technology, Owerri, Imo State, Nigeria.
M. I. Izundu
Department of Applied Microbiology and Brewery, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The need to maintain proper hygiene in different grades of mobile food vendors and canteens cannot be overemphasized. The present study was conducted at Biotechnology laboratory, Federal University of Technology Owerri in August 2019 to ascertain the microbiological quality of food in different grades of mobile food vendors and canteens in Owerri Metropolis. Samples were collected from Fast food and Buka of which Two triplicates samples of rice, soup and moimoi were collected from two mobile food vendors in Owerri metropolis. Microbial count was carried out on each food sample using nutrient agar (NA) for bacteria count and sabouraud dextrose agar (SDA) for fungi count. Colonies were also identified using standard procedure and biochemical test up to genera level. The result showed that the organism isolated from canteen (Buker) is higher than those of fast food. Organisms generally isolated includes staphylococcus aureus 0(0.0), Bacillius sp. 59(9.5), Pseudomonas aeruginosa 162(25.6), Proteus 0(0.0), in fast food while in canteen (Buka) the organism isolated includes Staphylococcus aureus 160(25.0), Bacillius sp. 0(0.0%), Pseudomonas aeruginosa 16(2.6) and Proteus 227(36.4) and the organisms generally identified includes Penicillium sp. 20(6.4), Saccharomyces 26(8.7), Geotrichum 0(0.0%) and mucor sp. 0(0.0%) in fast food while in canteen(Buker) the organisms generally identified includes Penicillium sp. 0(0.0%), saccharomyces 45(15.0), Geotrichum 4(0.3) and Mucor sp. 205(68.3) and some of the genera that are of public health concern. The study suggests the need for continuous monitoring of the food vendors to forestall any form of infection.
Keywords: Microbiology, food, hygiene, pathogen, canteen