MICROBIOLOGICAL ANALYSIS OF READY-TO-EAT (RTE) FOODS VENDED IN MOBILE OUTLET CATERING UNITS FROM NIGERIA

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Published: 2018-03-08

Page: 15-19


O. J. OJE *

Department of Food Technology, Federal Polytechnic, P.M.B. 5351, Ado-Ekiti, Ekiti-State, Nigeria.

V. A. AJIBADE

Department of Science Technology, Federal Polytechnic, P.M.B. 5351, Ado-Ekiti, Ekiti-State, Nigeria

O. T. FAJILADE

Department of Science Technology, Federal Polytechnic, P.M.B. 5351, Ado-Ekiti, Ekiti-State, Nigeria.

O. A. AJENIFUJA

Department of Science Technology, Federal Polytechnic, P.M.B. 5351, Ado-Ekiti, Ekiti-State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Microbiological analysis of some ready-to-eat (RTE) food samples including meat pie, doughnut, egg roll, roasted groundnut and fried fish vended around different Motor Parks in Ado-Ekiti was investigated. These samples were analyzed for the presence of microorganisms using spread plate method on appropriate selective growth media. Analysis of all the food samples obtained from different Motor Parks revealed mean total bacterial count ranging from 3.20 log CFU/g (Roasted groundnut) to 6.60 log CFU/g (Meat pie). Mean total coliform count ranged from 1.10 log CFU/g (Meat pie) to 3.20 log CFU/g (Fried fish), and fungal count ranged from 1.20 log CFU/g (Doughnut) to 3.40 log CFU/g (roasted groundnut). The isolated organisms from the RTE food samples were; Bacillus cereus, Staphylococcus aureus, Escherichia coli, Shigella spp., Salmonella spp., Klebsiella spp., Enterococci spp., Pseudomonas spp., Mucor spp., Penicillium spp. and Aspergillus spp. In order to prevent the occurrence of foodborne illness, public health establishments should educate the producers and consumers on proper handling of RTE foods.

Keywords: Food safety, street foods, microbial quality, RTE foods


How to Cite

OJE, O. J., AJIBADE, V. A., FAJILADE, O. T., & AJENIFUJA, O. A. (2018). MICROBIOLOGICAL ANALYSIS OF READY-TO-EAT (RTE) FOODS VENDED IN MOBILE OUTLET CATERING UNITS FROM NIGERIA. Journal of Advances in Food Science & Technology, 5(1), 15–19. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/3738

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