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BACTERIOLOGICAL EVALUATION OF COMMONLY PREPARED DELICACIES FOR CHILDREN
Categories
Table of contents
CHAPTER ONE
1.0 Introduction 1
1.1 General Objective of the Study 3
1.2 Specific Objectives of the Study 3
CHAPTER TWO
2.0 Literature Review 4
2.1 Importance Of Children Food In Urban Areas 4
2.1.1 Nutritional benefits 5
2.1.2 Nutritive Value and Nutritional Problems of Children Foods in West Africa 5
2.2 Microbial Safety of Foods 9
2.2.1 Food Borne Diseases 9
2.3 Main Foodborne Pathogens 10
2.3.1 Bacteria Pathogens 10
CHAPTER THREE
3.0 Materials and Method 18
3.1 Collection of Samples 18
3.2 Sterilization of Glassware and Media 18
3.3 Preparation of Media 19
3.4 Procedure for Microbiological Analysis of Sample 19
3.5 Identification of the Organism 20
3.6 Biochemical Test 20
3.6.1 Catalase Test 20
3.6.2 Motility Test 21
3.6.3 Coagulase test 21
3.6.4 Oxidase Test 21
3.6.5 Citrate Utilization Test 22
3.6.6 Indole Production Test 22
3.6.7 Starch Hydrolysis Test 22
3.6.8 Haemolysis Test 23
3.6.9 Kligler Iron Agar Test 23
CHAPTER FOUR
4.0 Results 25
CHAPTER FIVE
5.0 Discussion and Conclusion 29
5.1 Discussion 29
5.2 Conclusion 31
5.3 Recommendation 31
REFERENCES 32
LIST OF TABLES
Table Title Page
2.1 Summary of Common Delicacies fed by Western African Mothers 6
2.2 Nutritional Value of Common Delicacies 8
4.1 Label Disclosure 26
4.2 Microbiological Assessment of Common Children’s Delicacies 27
4.3 Biochemical Characteristics of Bacterial Isolates 28
Abstract
A delicacy is a food item that is considered highly desirable in various cultures. Delicacies are foods of classes of food within standard. The Nigerian indigenous delicacies prepared for children constitute of a group foods that are produced in homes, villages and small scale cottage industries.
Six samples of pap (3 yellow and 3 brown), 3 noodles of different manufactured (Dangote, Indomitable, and Golden Penny) and Nestle golden morn were bought from different stalls in Ago Iwoye. Nutrient agar was used to enumerate the total viable bacteria; Mc Conkey agar was used for isolation and enumeration of total coliforms; Eosin Methylene Blue agar for the isolation of faecal coliforms; Mannitol salt agar for the isolation of Staphylococcus aureus and Salmonella shigella agar was used for the enumeration of Salmonella spp.
The total viable bacterial count for delicacies given to children of Ago Iwoye range from 1.78 x 105 - 2.82 x 105 for pap samples sample A1 -1.5 x 105, and sample B1-D1 ranged from 0.28 x 105– 0.64 x 105. The faecal coliform count ranged from 0.76 x105-2.82 x 105 for pap samples, sample A1, 0.42 x 105, while sample B1, C1 and D1 had no growth. The total coliform count ranged from 0.98 x 105- 1.80 x 105 for pap samples, samples A1, 0.65 x 105, sample C1, 0.43 x 105, while samples B1 and D1 had no growth. The salmonella count ranged from 0.56 x 105 -2.40 x 105, for pap samples, sample A1 0.81 x 105 samples C1, 0.45 X 105 while samples B1 and D1 had no growth. Different bacterial isolates were identified which include Lactobacillus spp., Bacillus spp., Salmonella spp., Citrobacter spp., Klebsiella spp., Escherichia coli, Enterobacter spp., Proteus vulgaris and Staphylococcus aureus.
This study reveals that some commonly prepared children’s delicacies especially pap are contaminated with bacteria. The presence of pathogenic Escherichia coli, Salmonella, Klebsiella among others encountered in these common children’s delicacies is alarming. The presence of these organisms in children’s delicacies should receive particular attention, because their presence indicates public health hazard and gives warning signal for the possible occurrence of food borne intoxication.
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