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African Journal of Biomedical Research
Ibadan Biomedical Communications Group
ISSN: 1119-5096
Vol. 16, No. 3, 2013, pp. 163-166
Bioline Code: md13022
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Biomedical Research, Vol. 16, No. 3, 2013, pp. 163-166

 en Microbiological Quality of Street-Vended Foods and Ready-To-Eat Vegetables in Some Nigeria Cities
Oluwafemi, F; Akinsanya, E; Odeniyi, K; Salami, W & Sharomi, T

Abstract

Microbiological quality and safety of street foods and ready-to-eat vegetables were assessed in some cities in Nigeria in order to ascertain their hygienic status. The foods include cooked rice, boiled and roasted maize, plantain chips, puff-puff, lettuce, cabbage, spring onions, cucumber, carrot and tomatoes. Standard microbiological procedures and techniques were used to enumerate, isolate, identify and characterize the different microorganisms associated with the foods assessed. The average holding temperature (0C) of foods sold hot ranged from 51°C – 70°C, and for foods sold cold ranged from 25°C – 35°C. Average aerobic bacteria for hot foods ranged between 2.4 x 104 – 2.0 x 106 while cold foods ranged between 2.2 - 5.5 x 105. Enterobacteriaceae counts for hot foods ranged between 1.1 x 103 – 2.0 x 105; for cold foods 2.4 x 103 – 1.6 x 106. The yeast and mould count for hot food samples ranged from 1.1 x 103 – 3.0 x 105; for cold foods 1.4 x 103 – 2.0 x 105. Organisms isolated were Micrococcus check for this species in other resources spp., Pseudomonas check for this species in other resources spp; Bacillus check for this species in other resources spp., Staphylococcus aureus check for this species in other resources , Escherichia coli check for this species in other resources , Rhizopus check for this species in other resources sp; Aspergillus check for this species in other resources spp; Penicillium check for this species in other resources spp. and Mucor check for this species in other resources spp. The isolation of food-borne pathogens may constitute potential health hazard to consumers. Need for routine monitoring of street vended foods and ready-to-eat vegetables by health agencies are advocated.

Keywords
street foods; ready-to-eat foods; microbiological quality; hygienic status; health hazard

 
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