ASSESSMENT OF DEADLY ORGANISMS IN LOCAL FAST FOOD JOINT IN IKOT EKPENE METROPOLIS

ABSTRACT

The assessment of deadly organisms in local Fast food obtained from two fast food joints  in Urua Akpan and along Aba road using standard microbiological  methods. Urua Akpan samples showed a higher bacterial count ranging  between 1.2  x  10⁴ cfu/g, and  7.5  x  10⁴ cfu/g, for both A1 and C1  samples, while Aba road shows lower bacterial count ranging between 1.7 x 10⁴ cfu/g,  and 6.4 x 10⁴ cfu/g, for both B and D1 samples. Aba road samples revealed a higher fungal count ranging between 1.3 x 10⁴ cfu/g for BI and 2.1 x 10⁴ cfu/g for D1 samples, while Urua Akpan recorded lower fungal count of 0.4 x 10⁴ cfu/g for both A1 and C1 respectively. The study revealed the presence of eight (8) bacterial isolates with percentage frequencies to include Streptococcus  sp, Salmonella  sp, Escherichia coli and Staphylococcus  sp (16.7%) each,  Bacillus sp  and Corynebacterium  sp  recorded (11.7%), while Aerococcus  sp  and Micrococcus sp  recorded 5.5%, and six (6) fungal isolates to includes Rhizopus sp, Aspergillus sp percentage frequencies (31.6%) each.  Aspergillus terrus, Saccharomyces sp and Penicillium sp recorded 10.5% as percentage frequencies and Aspergillus niger had (5.3%) respectively. The results showed that fast food from fast food joint is a potential risk factor to the consumers.

CHAPTER ONE

1.0     INTRODUCTION

Fast food or ready to eat food are the food which are easy to make and can be eaten in an easy manner or can be taken away. The consumption and uses of fast foods have currently become a vital part of convenient food preparation patterns all over the world. The most popular fast foods in Nigeria are Sandwich etc. The consumption of these ready-to-eat foods has been reported to be associated with serious health problems (Adams and Moss, 2000). Changes in life-style and food habits have been bringing about this evolving shift from traditional foods. People consciously or subconsciously make the decision to invest their time more in actions other than food preparation. Besides, consumers prefer to have certain readily available foods for which they do not possess the skill and or equipment to prepare. Among these fast foods Sandwich is one of the very popular choice of consumption because of its contents and easy to eat (Jones and Agulo, 2006). The disease causing agents spread by sandwich not only incapacitate large groups of people, but also sometimes result in serious disability and even death. The transmission of human diseases through food is a global problem, particularly in developing countries where gastrointestinal diseases are one of the most important causes of mobility and mortality.

Food-borne diseases and problems relating to the sanitary and microbiological quality of foods continue to be of major interest and concern in Bangladesh and other countries of the world. Sandwich is a very popular form of fast food in our country unhygienic sandwich poses a great threat to the health safety among the general people in Nigeria mostly to the children. New problems have been created due to recent development the processing and handling of foods change of food habits and availability of convenience foods (John, 1999).

1.2     STATEMENT OF THE PROBLEM

          Governments throughout the world are attempting to improve the safety of the food supply, the occurrence of food borne disease remains a significant health issue in both developed and developing countries (WHO, 2011). The global incidence of food borne disease is difficult to estimate, but it has been reported that in 2005 alone 1.8 million people died from diarrhea diseases. A great proportion of these cases can be attributed to contamination of food and drinking water (WHO, 2011). In countries where fast food vending is prevalent, there is commonly lack of information on the incidence of food borne diseases related to fast.

1.3     AIMS AND OBJECTIVES OF THE STUDY

             I.      To isolate microorganisms associated with fast food sold in Ikot Ekpene.

          II.      To characterize the isolated organisms associated with fast food sold in Ikot Ekpene.

       III.      To carry out sensitivity analysis of these organisms against antibiotic using commercial sensitivity disc.

1.4     SCOPE AND LIMITATION OF THE STUDY

The scope of the study is to determine microorganisms associated with fast food sold in Ikot Ekpene in order to the types, microbial load as well as their sensitivity pattern against antibiotic using commercial sensitivity disc. This research is only limited to isolation, characterization and sensitivity pattern of these organisms from food obtained at two different fast food joints only due to time frame during the research period and financial constraints as all financial expenditures are purely on the researching students.

1.5     SIGNIFICANCE OF THE STUDY

This study will be significantly importance to the following set of people.

Fast food producer will benefits from this study as the results on the microbial load and isolated pathogenic microorganisms will educate them on the microbial   contents of prepared food, thereby call for more standard hygiene procedure using principle of preparation, principle of serviceability and principle of storability so as to limit the microbial load and associated microorganisms as well as improving the safety and microbial quality of the food.

Public food consumers will as well benefits from this   study   since the result will highlight the microbial content and associated microorganisms as well as the danger of  consumption of such  food due to the health implication of the pathogenic organisms isolated from such food products.

Health personnel at all level will also gain from this research as the result of this study will revealed the health implications of consumption of public food, which will then motivate such health sector to be focus on their duties in monitoring, checkmating and controlling the production of sub-standard food product/items through on-site training and evaluation, organizing of seminar, lectures, orientation and assessment of preparation  and servicing rooms as well as other factors which could contributes to poor food  standard.

The general populace will as well benefits from this study as the results will able them to know the health risk and implication of consumption of public food. This study will also serve as a reference materials to other researchers who will embark on the same or seminar research work, by adding to the already existing literature on contamination public food.

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This complete research project/material, analysis and references can be gotten at a pocket friendly price of ₦2,500. Be rest assured dear researcher that you are highly valued and therefore your good grade is our concern and we are determined to help you achieve that. For further inquiries call  08166605166 or 08071582754.

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