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MICROBIOLOGICAL QUALITY OF SELECTED STREET FOODS IN PORT HARCOURT, NIGERIA
Author(s) -
MEPBA H.D.,
ACHINEWHU S.C.,
ASO S.N.,
WACHUKWU C.K.
Publication year - 2007
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2007.00073.x
Subject(s) - port harcourt , food science , micrococcus , pasteurization , agar , biology , bacteria , genetics , socioeconomics , sociology
The microbiological quality of selected ready‐to‐eat foods sold on the streets of Port Harcourt, Nigeria, was evaluated. Twenty to twenty‐eight samples each of 10 different types of foods were analyzed. About 50% of the foods were deep fat fried, 20% were baked, 10% each were either boiled, pasteurized and frozen, or fermented and chilled products. Methods of food preparation and handling practices influenced the shelf lives of the foods, and their implications on microbiological quality and safety are discussed. The heterotrophic counts were highest for yogurt and ice cream and lowest for chin‐chin and buns. Bacterial counts for pancake, moi moi, cake, meat pie and egg roll on McConkey agar gave comparable results with counts obtained on Deoxycholate agar. Eleven bacteria genera were isolated. Bacillus spp. and Klebsiella spp. occurred in most of the foods, followed by Staphylococcus spp. and Micrococcus spp., while other species exhibited a random distribution. Generally, the foods were microbiologically safe despite defective handling practices.