MICROBIOLOGICAL SAFETY AND QUALITY EVALUATION OF MOIMOI SOLD IN OKENYA TOWN BY ISAH PAULINA ISAH REG NO.

FPI/ND/SLT/11/316 DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY

FEDERAL POLYTECHNIC, IDAH, KOGI STATE DECEMBER, 2013

MICROBIOLOGICAL SAFETY AND QUALITY EVALUATION OF MOI-MOI SOLD IN OKENYA TOWN BY ISAH PAULINA ISAH REG NO. FPI/ND/SLT/11/316 A PROJECT REPORT SUBMITTED TO THE DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY, IDAH KOGI STATE

IN PARTIAL FULFILLMENT

OF THE REQUIREMENT FOR THE

AWARD OF NATIONAL DIPLOMA IN SCIENCE LABORATORY TECHNOLOGY OF THE FEDERAL POLYTECHNIC, IDAH DECEMBER, 2013

DECLARATION I declare that the work in this project report entitled microbiological safety and quality evaluation of moi-moi sold in Okenya town, Kogi State has be performed by me in the department of Science Laboratory Technology under the supervision of Idakwoji john. The information derived from the literature has been duly acknowledged in the text and a list of references provided at the end of the report. No part of this project report was previously presented for another certificate diploma or degree in any high institution.

Isah Paulina

.. Date

CERTIFICATION This project report entitled microbiological safety and quality evaluation of Moi-Moi sold in Okenya town Kogi state by Isah Paulina with REG No. FPI/ND/SLT/11/316 has meets the regulations of the federal polytechnic Idah, and is approved for its contribution to knowledge and literary presentation.

.. (MR. JOHN IDAKWOJI) SUPERVISOR

. DATE

... (MR. I. UMORU) H.O.D

. DATE

DEDICATION I dedicate this project work to the almighty God, the giver of all knowledge for his love, care and protection during my ND programme and also to my beloved parents elder and mrs. S.B Isah.

ACKNOWLEDGEMENTS Foremost I wish to express my profound gratitude to almighty God for his infinite mercy over my life throughout my ND programme. I also express my profound gratitude to my beloved parents (elder and Mrs. S.B Isah) for their love care kindness and their support fianancially. I would like to appreciate my beloved brothers (enemaku and Stephen isah). My thanks also go to my project supervisor mr. john idakwoji for his endurance, patience and perseverance during the period of the project. Finally my thanks goes to Hon. Noan Akwuson, mr. Yalo Momoh, mrs. Agnes Ugbatigbi, Akpai Alewo, Okpanachi, Comr. Adama, Emmanuel Itanyi, afred veronical, Inikpi, for their support. Also not forgetting the (H.O.D) Mr. I Umaru, and all the lecturers in department of the science laboratory technology God bless you all.

ABSTRACT Food quality and safety has become a serious public health concern in recent years in order to averts problems of poisoning. The objective of this work is to asses the microbiological quality and safety of Moi-Moi using aerobic plant count of mesophilic bacteria. 20 samples of moi-moi was collected in sterite containers and token to the laborating for microbiological analysis and the toal plate count was carried out by using nutrient agar and peptone as the medium and the plates were incubated for 370c for 24 48 hours. The average total plate count is 63 and the colony forming unit was 120, 140 for the maximum and 20, 28 for the minimum. In conclusion it was observed that there was high level of contamination and this is as result of poor personal hygiene by food vendors, environmental factors and utensil use for preparation and serving the food.

CHAPTER ONE 1.0 INTRODUCTION 1.1 Background Of the Study Food safety is the vitalization of various resources and strategies to ensure that all types of food are properly stored, prepared and preserved so that they are safe for consumption. Food quality is the quality characteristic of food that is acceptable to consumers (pigott, 2008) Food poisoning is a disease of infections or toxic nature cause by the consumption of contaminated food or water (Adams and Moss 2009).

When we prepare a meal, we also invite a hoot of microorganism to dinner particularly all the food we purchase or grow (nester et al., 2004) Illnesses resulting from the consumption of contaminated food has become one of the wide spread public health problems in contemporary society (Notermans et al; 1995) including moi-moi. Pathogenic bacteria from food handlers can spread in food usually via the hands during preparation and services (Banwart, 2004) The vendors practices poor personal hygiene and report of moimoi vendor being carries of pathogens and therefore could serve as potential sources of transmission of enteric organisms. Most of the vendors have either no formal education or a few years of schooling and therefore lack knowledge on proper food handling and their role in transmitting pathogens (Mensah et al., 2005) There are three main practices in food, handling which increase the risk in food borne diseases. First is preparing food several hours before consumption and storing it at ambient temperature that favors microbial growth and formation of toxing, secondly, insufficient cooking or reheating of prepared food, thirdly contaminated utensils and the ingredient used (Ifediora et al., 2006).

Food

poisoning

may

also

occur

form

environmental

contaminant which are chemicals that are present in the environmental in which the food is growth, harvested, transported, stored packaged, processed and consumed (Banwart., 2004). Some of the microorganisms that causes food poisoning includes Salmonella, Escherichia Noro coli, Hepartitics and A virus

Staphyloccus

Aurens,

virous

Listeria

Monocytogenes.(Nester et al., 2004). Moi-moi is highly proteineious and due to their high nutritional content may serves to enhance the proliferation of those microorganisms. The total plate count is significant, apart from the undesirable pathogen organisms the total plate count or plate count also includes the desirable micro organisms such as lactic acid bacteria in fermented foods (yoghurt or cheese). The count of aerobic mesophilic organisms can therefore be used to determine the hygienic states of these foods. A high total plate count generally points to a poor quality of the food (A.P.H.A., 1984). it also help in assessing the quality and safety of food and reveals the level of hygiene adopted by food handlers in the course of preparation of such food (Ifediora et al., 2006). 1.2 Aim/Specific Objective

The aim of this project work is to asses the microbiological quality and safety moi-moi using aerobic plate count of mesophilic bacteria.

CHAPTER TWO 2.0 LITERATURE REVIEW 2.1 microbiological food safety and quality The microbiological quality of food indicates the amount of microbial contaminant it has a high level of contamination indicates low quality of food (Oralnusi et al., 2012). In recent years food safety has become a global safety affecting public health, economics and international trade. Meanwhile controlling food borne pathogens has been come complex than ever with the existence of antibiotics resistant pathogens and potential adaptation or resistance to traditional food preservation barriers, such as acidity, thermal processing, cold temperature storage, dry or low water activity, environmental and chemical activities (Feachem, 1999). The hazards analysis critical control points (HACCP) approach is used to investigate processes and procedures that contributes to microbial contamination, growth and survival and identify points where control could be applied to prevent these microbiological hazards. The risk of contamination increased by storage of food at ambient temperature, by using insufficiently high temperature to reheat food (Ifediora et al., 2006). 2.2 food poisoning and the retails food industry (Epidemiology).

According to nester et al, (2004) defines food poisoning as an illness caused by eating food contaminated with large numbers of pathogenic with large numbers of pathogenic (harmful) bacterial.

Food borne disease outbreak linked with ready to rat foods have been associated with various food borne pathogens gibbons et al., 2006). These food are often prepared by hand and this direct contact may lead to an increased incidence of contamination with potential pathogens such as staphlococuss spp (colombur: et al., 2007). Purchasing ready to eat food form street/market vendors posses a considerably risk to public health especially due to the observed food hygiene practices. Food are also subjected to repeated contamination from unwashed hands and the matrials used for wrapping, such as leaves old news papers and reusable polyethylene bags. An additional concern is that most food vendors operates without health certificates or licenses that indicates that the vendors have gone through a training programme on food handling technique (Muinde and kuria., 2005). Inadequate refuse disposal facilities leads to accumulation of refuse at food vending sites. This led to an increased pest population and with result in an increased rsik of dood contamination. At the same time vendors do not

contribute anything towards the maintenance of the infrastructure or public places. This contribute to further deterioration of the hygienic condition of the area where the food is vended (Ghosh et al., 2007). 2.3 symptoms of food poisoning the symptoms of food poisoning usually develop 1-3 days after eating contaminated food. However, depending on the type of food poisoning, symptoms can develop between one hour and several weeks after eating contaminated food. The most common symptoms are nausea, vomiting, diarrhea, stomach cramps, abdominal pain, loss of appetite, high temperature of 380c and above, muscle pain and chills. (banwart, 2004). 2.4 diagnosis and test of food poisoning food poisoning is often diagnosed on a detailed history, including how long you have being sick, characteristic of the symptoms and specific foods you have eaten. The infections is usually diagnosed by specific laboratory test that identify the causative organisms. i. Bacteria such as campylobacter, salmonella, Escherichia, coli are found by culturing stool samples in the laboratory and identifying the bacteria that grow on the agar or other culture medium. ii. Parasites can be identified by examining stools under the microscope

iii.

Viruses are more difficult to identify, as they are too small to be seen under a light microscope and are difficult to culture. Viruses are usually identified by testing stool samples for genetic markers that indicates a specific virus is present (Adams and Moss., 2009).

2.5 treatment of food poisoning outbreak treatment of food poisoning typically depends on the sources of the illness, if known and the severity of the symptoms. For most people, the illness resolves without treatment within a few days, though some types of food poisoning may last a week or poisoning may include. i. Replacement of lost fluids: fluids and electrolytes minerals such as sodium, potassium and calcium that maintain the balance of fluids in body lost to persistent diarrhea need to be replaced. ii. Antibiotics: the doctor may prescribe antibiotics if there is certain kinds of bacterial food poisoning and symptoms are severe (frazier and westhoff., (2003). 2.6 prevention of food poisoning outbreak food poisoning can be prevented or controlled by preventing contamination of food with microorganisms, preventing the gowth of more. Treatment of food

microorganism in food and kills all forms of micro organisms in food (frazer and westhoff; 2003). And this can be achieve through. i. Cleaning: the spread of harmful bacterial and viruses cn be prevented by having good personal hygiene and keeping all the works surface and utensils clean. ii. Cooking: it is always important to cook food thoroughly as this will kill any harmful bacteria that may be present. If reheating food make sure it is steamly hot. iii. Chilling: it is important to keep certain foods at the correct temperature to prevent harmful bacteria from growing and multiplying. iv. Prevent cross contamination: cross contamination occurs when bacterias are transferred, from food (usually raw foods) to other foods, it can be direct (when one food touches another food) or indirect (when bacteria on hands, equipment, work surfaces or utensils are spread on food). To prevent cross contamination. a. Always wash hands after handling raw foods. b. Keep raw and ready to eat food separate c. Use a different chopping board for raw food and ready to eat foods.

d. Clean knives and other utensils thoroughly after they have e used with raw foods. e. Prevent food form coming in contact with chemicals. 2.7 methods of food preservation According to leistner I (2000) food preservation usually involves preventing other micro organisms. And this can be achieve through. i. Canning: is the process of heating the product at a specified temperature for a specific length of time (pasteurizing) and then vacuum sealing the pasteurized food in a special glass jars designed for this purpose. ii. Freezing: this is the process of chilling foods to at least. 00f . it can be used with all foods including fruits, vegetables, scafoods, and prepared food. iii. Drying: is the process of denydrating foods until there is not enough moisture to support microbial activities iv. Fermenting: is the process of encouraging the growth of good bugs to inhibit the bad bugs that can spoil food v. Smoking: is a complementary process to curing food that improve the flavor and appearance of food and also act as a drying agent

vi.

Sealing: is a process of covering food to keep out air which delays (but does not stop) the activities of spoilage organism

vii.

Cellaring: is the process of storing food in a temperature humidity and light controlled environment

viii. Pickling: is a process of soaking food in a solution containing salt, acid or alcohol ix. Irradiation: is a process of exposing food to a controlled amount of radiation to destroy organisms responsible for spoilage. x. Use of antibiotic: this is another method of reservation where fish and poultry are treated with antibiotics, their self-live increase two to three times because of the reduce growth of micro organisms.

CHAPTER THREE 3.0 MATERIALS AND THE METHOD 3.1 Materials Petridishes Nutrient agar Cotton wool Conical flask Test tubes Syringe Water bath Aluminum foil Distilled water Electronic weighing balance. 3.2 Methods 3.2.1 Area of study The samples were collected from Okenya town in Igalamela Local government area of Kogi state. 3.2.2 Collection of sample A total of 20 samples of moi-moi were obtained from food vendours in Okenya town. Samples were purchased when freshly prepared and

collected into a sterile specimen container and were taking to the laboratory within one hour after collection in a cold box containing ice block. (Oranusi; 2012) modified. 3.3 analysis of samples 3.3.1 sample homogenate preparation and serial dilution. 25g of moi-moi sample was added to 225ml of sterile peptone water to prepare the food homogenate. This was followed by serial dilution by pipeping 1.0ml of the food homogenate into 9.0ml of starile peptone water. The process was serial carried until 10-3 and10-5 dilution was obtained 3.3.2 aerobic plate count i. pour plating

a. pipette 1.0ml of the 10-2, 10-3, 10-4 and 10-5 in each into duplicate petri plates. b. About 15-20ml of tempered nutrient agar was now poured into each of the plates by swirling forth and back for each distribution. A control plate was also included. ii. iii. Plates were allowed to set and incubated at 35 oc for 24-48 hours All incubated plate were now observed and counted as follows CFU = C1 + C2/ml of inoculum x reciprocal of dilution (FAO 1979).

CHAPTER FOUR 4.0 RESULTS AND DISCUSSION 4.1 results: the total aerobic plate counts of the food samples analyzed is presented in the table below. Table 1: total aerobic plate count of food samples (CFU/g) for first set of samples. SAMPLE CODE A b C D E F G H I J Mean (X) NO OF COLONIES TNT C TNT C TNT C TNT C TNT C TNT C TNT C TNT C TNT C TNT C TNT C TPC (CFU/G) TNT C TNT C TNT C TNT C TNT C TNT C TNT C TNT C TNT C TNT C TNT C

SAMPLE CODE kL L M N O P Q R S T Mean (x)

NO OF COLONIES 37,39 28,40 20,28 36,37 38,41 120, 140 104, 116 100, 108 42,35 76,68 125

TPC (CFU/G) 38X105 34 X104 24 X 105 37 X 105 40 X 105 130 X 104 110 X 104 104 X 104 42 X 105 72 X 104 63

4.2 DISCUSSION The international commission for microbiological specification for food (ICMSF., 1996) states that ready to eat foods with plate count between 0103 is acceptable, between 104 - 105 is unacceptable. The high level of contamination of moi-moi sold in Okenya could be associated with te fact that the food is prepared and served in an

unhygienic environment, similarly the food handlers and the utensils use for serving the food could have introduced the contaminants. Another reason for high level of contamination of the food is that it is prepared in advance of consumption, exposure, holding of food at ambient temperature conducive for microbiological multiplication coupled with the rich nutritional content of moi-moi could equally be a factor in the in creased microbial load of the samples. (oranus) braid, 2012). Food handling personnel play important role in ensuring food safety throughout the chain of food production, processing, storage and preparation mishandling and disregard to hygienic measures on the part of the food vendors have been reported to introduced contaminant and pathogens that survive and multiply in sufficient numbers to cause illness to the consumers (Greig et al., 2007).

CHAPTER FIVE 5.0 CONCLUSION, RECOMMENDATION 5.1 CONCLUSION The situation calls for strict public health regulation regarding the sale of foods on streets be vendors and in restaurants, regular laboratory checking of foods from these sources for microbiological quality and routine inspection by health inspectors of foods from vendors and restaurants and the environment where they are prepared and sold. The ultimate solution remains provision of adequate portable water, teaching of food hygiene practices including hand washing and enforceable legislation on food handling and environmental sanitation may improve the situation. These would go a long way to increase the quality of food. 5.2 Recommendation i. Government should development and implement national food safety policies and strategies ii. FAO, WHO and other development partners should provide technical assistance to support government trade and industry association and small and medium enterprises (SMEs) in the implementation of HACCP.

iii.

Consumers groups should demand for improved food safety through the implementation of HACCP

iv.

Basic food hygiene, sanitation and GHP (good hygiene practices) should be introduced and strengthened in school curricula at all levels

v.

The application of HACCP should be taught at professional schools for food sciences, catering and related disciplines.

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Feachem, R.G. (1999) diarrheal disease control: review of potential innervations. Bulletin of the world health organization 614:640. Frazieri., w., and westhoff, A (2003) food microbiology 4th ed. Total megrew hill publishing company London pp 401 -403. Ghosh, m., wahi, s., kumar, M and Guangul; A (2007) prevalence of enterotoxigenic staphylococass aureas and shigella spp in some raw stread vended foods. International J of env. Health research 17: 151 -156. Gibbons, 1.5, Adesiyun, A., seepersad singh, N., and rahaman, s. (2006). Investigation for possible sources of contamination of ready to eat food in trinidad. Food microbiology, 23:359-366. Greig, J.. d., Todd, EC.D., Bartteson, C.A. and michaels, B.S. (2007) out break where food workers have been implicated in the spread of food borne disease. Journal of food protection, 70: 1752-1761 Ifediora, AC, Nkera, CK, Iroegbu, CU (2006). Weaning food preparation consumed in Umuahia, Nigeria evaluation of the bacteriological quality. Journal of food technology 4:101-105. Leistner, 1.(2000). Basic aspect of food preservation by hurdle technology international journal of food microbiology 55:181-186.

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Identification of critical control points in the HACCP system with a Quantitative Effect on the safety of food products. Food microbiology 12(50; 93-98. Oranusi, u.s and braide, w. (2012). A study of microbial safety of ready to eat foods vended on highways; Onitsha owerri, south East Nigeria. Int. res. J. microbial. 3(2): 066-071 World health organization, (2000). Food borne disease; a focus for health education. 53rd world health assembly. Geneva.