ISOLATION AND CHARACTERIZATION OF MICROORGANISMS IN SOME LOCAL PREPARED SNACKS SOLD IN IKOT EKPENE METROPOLIS

ABSTRACT

The isolation and characterization of microorganisms in locally produced snacks sold within Ikot Ekpene Metropolis, Akwa Ibom State, Nigeria. This study was undertaken to investigate the microbiological quality of locally produced snacks like melon seed cake (Ikpan) corn cake (ibob) and Bean cake (Akara) sold in Ikot Ekpene Metropolis, Akwa Ibom State. The samples were analyzed with the microbiological standard methods to determine the colony forming units per gram of groups for the three different busy locations studied showed that melon seed cake had the highest bacteria count of 6.2x10⁶cfu/g followed by corn cake with 5.0x10⁶cfu/g and Bean cake had the lowest bacteria count of 4.4x10⁶cfu/g. five (5) different bacteria isolates were identified and three different fungal isolates were identified as well, which includes; Streptococcus spp, Staphylococcus spp, Pseudomonas spp, Lactobacillus spp, Bacillus spp, Rhizopus spp, Aspergillus spp, Mucor spp. With their percentage frequency occurrence respectively. Adoption of good manufacturing practice and hazard analysis critical control point (HACCP) are necessary to preventing occurrence of food borne illness. 

CHAPTER ONE

1.0     INTRODUCTION

Snack is described as “high-energy” food such as doughnuts, egg roll, sausage, chi chi, meat pie,  puff and also crips of types such as meat or fried fish and also African dish like mio-moi and bean cake etc. it contains some composition in it such as carbohydrate, fat and oil, protein and water. It is usually eaten by all age groups with high popularity among youths in various institutions. In particular school children in the society at large (Lovet et al., 2012). It is described as ready to eat food (RTE), because of the status of food being ready for immediate consumption at the point of sale. However, there is very high tendency for the general populace to patronize ready to eat snacks or take away foods. In addition, snacks (RTE) are regarded as potentially hazardous because such food can support the group of pathogens which can result to food born disease resulting from the ingestion of the bacterial pathogens and their toxins as documented worldwide (Hazariwala et al., 2002). The microbial agents that cause food borne illness may include bacterial, such as Salmonella, Staphylococcus aurous, Escherichia coli (pathogenic strains) Bacillus sp, Clostridium, Botulinum, Pserdomonas, Aeruginosa, viruses such as hepatitis A and E, fungi such as mold and yeasts. More so, due to the nature of these foods and their method of preparation involving extensive handling, they are usually prone to contamination and cross contaminates from soil, water, air, human activities (baking and sales) storage and distribution facilities A number of foods in Nigeria have been reported to have level of contaminants. Food poisoning organisms such as staphylococcus aurous and clostridium. Botulinum and food infection organisms such as Eccerichia coli Proteus and salmonella can emerge from the consumption of such foods (Oluwa et al., 2005).

The consumption of snacks is due to the conveniences or the consumption of snacks is due to the convenience or modern life style, economic down turn, industrialization, materialism, quest for more wealth, lack of time to prepare meal and low purchasing power are reasons for the increased patronage for ready to eat food. Estimates that a significant proportion of the approximately 1.5 billion episodes of diarrhea and more them three million deaths globally recorded annually result from consumption of food with microbial pathogens and toxins (WHO, 2007).

The 2015 dietary guideline for Americans for instance, caution against excessive consumption of “snacks”, with regard to the type of food because they add sugars and saturated fat to the American diet, but they recommend Snacks as an eating occasion, suggesting carrots with humus as a sample snack meal (Barnes et al., 2015). Based on consumer definitions, however, Americans receive a quarter of their energy from snacks. The 2015 scientific report of the dietary guidelines committee states that 96% of the use population over the age of 2 years eats at least one snack every day and that daily consumption of 2 to snacks is ever more common. The results of 2 recent studies suggest that the type of snack, rather than the frequency of consuming snacks consumption are associated with adiposity diet quality or body mass index (Connor et al., 2015). The purpose of this study was evaluate the microbial quality in some local snacks sold in Ikot Ekpene metropolis.

1.1     AIMS OF THE STUDY

1.     To isolate micro organisms (Bacteria and Fungi) associated with local snacks sold in Ikot Ekpene metropolis.

2.     To suggest preventive and control measures against contamination of local snacks sold in Ikot Ekpene metropolis.

1.2     SCOPE AND LIMITATION OF THE STUDY

The scope of this study is to isolate, and characterize bacteria and fungi associated with local snacks such as melon seed cake (Ikpan) corm cake (Ibob) and Akara balls sold in Ikot Ekpene metropolis.

This work is limited only to isolation and characterization due to time frame during the analysis as well as financial constraints as all financial expense involve are on the researching students.

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