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首页> 外文期刊>Journal of Applied Life Sciences International >Bacteriological Quality Evaluation and Safety of Randomly Selected Ready-to-Eat Foods Sold in Port Harcourt City, Nigeria
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Bacteriological Quality Evaluation and Safety of Randomly Selected Ready-to-Eat Foods Sold in Port Harcourt City, Nigeria

机译：尼日利亚哈科特港市出售的随机选择的即食食品的细菌学质量评估和安全性

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Ready-to-eat (RTE) foods are composite foods sold to consumers for consumption which do not require significant further processing except re-heating or completion of cooking process. These foods may constitute likely potential hazard to human health due to non compliance with food safety regulations by food handlers. This study was aimed at evaluating the bacteriological quality of ready-to-eat foods sold by selected food vendors in Port Harcourt city. Bacteriological analyses were conducted on 15 samples which included jollof rice, okro soup, egusi soup, jollof beans and porridge yam. Assessment of the possible bacteria in the food samples were separately performed using pour plate technique on various media for isolation and enumeration of the bacteria population in the samples. Bacteria isolates were identified based on colonial morphology, microscopy and biochemical tests. The standard plate counts obtained were compared to the bacteriological guidelines and the specifications by International Commission for Microbiological Specification for Foods (ICMSF). Data were analysed using the one way ANOVA and post-hoc Scheffe test. Bacterial growth was present in all the food types and bacterial counts differed remarkably among the various food samples investigated in the study. The mean total aerobic plate count ranged from 4.4×107 cfu/g to 8.2×107 cfu/g in all the food samples. The result indicated high levels of mean total aerobic count in Jollof beans (8.2×107 cfu/g), followed by jollof rice (6.6×107 cfu/g) while porridge yam had the lowest count (4.4×107 cfu/g). There is significant difference (p≤0.05) between the bacterial loads in the food samples investigated. The bacterial isolates detected in the food samples were Staphylococcus aureus (100%), Escherichia coli (100%), Salmonella sp (73.3%) and Vibrio sp (6.67%). The results revealed that the bacteriological parameters analyzed exceeded recommended limits and this level of contamination of the RTE foods were not of acceptable quality and safety. The consumption of these foods could portend a risk of foodborne diseases and other health challenges. Therefore, this result is intended to draw the attention of relevant authorities to ensure that adequate hygienic standards and regular monitoring of the quality of RTE foods are improved and practiced to avoid possible foodborne infections.
机译：即食（RTE）食品是出售给消费者以供食用的复合食品，除了重新加热或完成烹饪过程外，不需要大量的进一步处理。由于食品处理人员未遵守食品安全法规，这些食品可能对人体健康构成潜在的潜在危害。这项研究旨在评估哈科特港市部分食品供应商出售的即食食品的细菌学质量。对15个样品进行了细菌学分析，其中包括included米饭，秋葵汤，egusi汤，jo米豆和粥山药。食品样品中可能存在的细菌的评估是使用倾倒板技术在各种介质上分别进行的，以分离和枚举样品中细菌的数量。根据菌落形态，显微镜和生化测试鉴定细菌分离株。将获得的标准平板计数与国际食品微生物学规范委员会（ICMSF）的细菌学指南和规范进行比较。使用单因素方差分析和事后Scheffe检验分析数据。在所有食物类型中都存在细菌生长，并且在研究中调查的各种食物样本中细菌计数显着不同。所有食物样本的平均总有氧板数范围为4.4×10 7 cfu / g至8.2×10 7 cfu / g。结果表明，蚕豆平均总有氧水平高（8.2×10 7 cfu / g），其次是蚕豆（6.6×10 7 cfu / g）粥山药的计数最低（4.4×10 7 cfu / g）。被调查食品样品中的细菌含量之间存在显着差异（p≤0.05）。食物样本中检出的细菌分离物为金黄色葡萄球菌（100％），大肠杆菌（100％），沙门氏菌（73.3％）和弧菌（6.67％）。结果表明，所分析的细菌学参数超过了建议的限值，RTE食品的这种污染水平没有可接受的质量和安全性。这些食物的消费可能预示着食源性疾病和其他健康挑战的风险。因此，该结果旨在引起有关当局的注意，以确保改善和实践适当的卫生标准和对RTE食品质量的定期监测，以避免可能的食源性感染。

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