MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL
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- 1-5 Chapters
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- Reference Style: APA
- Recommended for : Student Researchers
- NGN 3000
ABSTRACT
Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microorganisms present, foods may spoil or be preserved by fermentation. This study was aimed at ascertaining the diversity of microbial contaminants in foods in Nsukka town and ways to control them. Seven different food samples of cooked foods in Nsukka were examined for the presence of bacterial and fungal contaminants using streak plate method on sterile nutrient agar plates and SDA plates respectively. The foods included; pigeon pea with yam (ayarayaji), pigeon pea with maize (ayaraya oka), pigeon pea with cocoyam (achicha), bambara nut (okpa), rice and stew, maize meal (igbangwu) and maize meal (agidi jellof). Eighteen species of bacteria were isolated and identified using microbiological and biochemical methods. Ten species of fungi were also isolated and identified. The result of this study revealed that cooked foods in Nsukka town are contaminated with both bacteria and fungi. These organisms showed sensitivity and resistance activities to the antimicrobial agent used. Ready to eat foods in Nsukka also harbor multidrug resistance food borne bacteria and fungi which might cause public health hazards if these antibiotics resistance organisms are transferred to human.
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