Evaluation of Microbial Load in Fast Food Establishments in Kaduna Metropolis: A Descriptive Cross-sectional Study | Chapter 6 | Issues and Development in Health Research Vol. 5

Fast food outlets and food vendors or street hawkers in Nigeria are among the many food manufacturing and dispensing establishments that have sprung up as a result of the growing human population. The indiscriminate actions of fast food restaurants are frequently linked to food illness in poor nations, particularly Nigeria. This situation could be the result of these countries' inadequate food safety and cleanliness standards. As a result, a substantial amount of food is produced and supplied in an unfit state when it reaches the consumer. Food contamination could be caused by a variety of microbiological infections, chemicals, or other factors. and parasites that can enter the food chain at various points along the food preparation and production process. The microbiological load in some selected fast food businesses in Kaduna Metropolis, Kaduna State, Nigeria, was assessed in this study. The study was led by five research objectives and questions. 174 fast-food restaurants were chosen for a descriptive cross-sectional study utilising a multistage sampling technique. Personal hygiene practises were evaluated, as well as the use of Hazard Analysis and Critical Control Point (HACCP) principles during food processing. The samples for bacteriological investigations of 1g of food were analysed in the lab (Tuwon Shinkafa, Tuwon Masara, Stew, Rice, and Bread). The majority of the fast food outlets tested positive for Pseudomonas spp. (50 percent), Salmonella spp. (86.7 percent), Shigella dysenteries (68.7%), Escherichia coli (20.0 percent), and Staphylococcus aureus (97.3 percent). The total number of germs found in all of the food samples was 2,659 cfu/g, with Bread having the highest number at 685 cfu/g and Tuwon Masara having the lowest at 629 cfu/g. The study also discovered that the most common bacteria in the samples is Staphylococcus aureus, which has 700 cfu/g, followed by Salmonella, which has 629 cfu/g. As a result, the most common germs found in food samples are due to inadequate personal hygiene, ambient sanitation, and overall cleanliness of dining utensils, as noted during the study. In the Kaduna metropolitan, it is advised that food handlers receive greater health education on personal cleanliness and HACCP application.

Author (S) Details

Suleiman Usman

Department of Environmental Health Science, Shehu Idris College of Health Sciences and Technology, Makarfi, Kaduna, Nigeria.

Opasola O. Afolabi

School of Allied Health and Environmental Science, College of Pure and Allied Science, Kwara State University, Malete, Nigeria.

Lateefat H. Modupe

School of Allied Health and Environmental Science, College of Pure and Allied Science, Kwara State University, Malete, Nigeria.

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Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation: Recent Development | Chapter 2 | Emerging Challenges in Agriculture and Food Science Vol. 1

 The microbiology of food products can be influenced at any point along the supply chain, from manufacture to consumption. Unsanitary equipment and a lack of hygienic standards in the food sector contribute to an increase in microbe populations, which can affect quality and safety. An excellent sanitation programme can be supplemented by the proper application of disinfectants. Sanitation is an important component of the HACCP system because it effectively eliminates bacteria from the manufacturing process. Sanitation is the process of ensuring that products intended for human consumption are safe and healthful. The system serves as an auxiliary control body for ensuring that hygiene protocols are followed. Food products become contaminated as a result of non-compliance with sanitation protocols, and consumers become sick from foodborne illnesses. As novel pathogens emerge and existing infections become more prevalent or associated with new food vehicles, the epidemiology of foodborne illnesses is rapidly changing. We concentrated our efforts on cleaning and disinfecting surfaces that have a substantial impact on the sanitary safety of the end products. The goal of the sampling was to see how well a bakery's disinfection system worked in terms of preventing foodborne illnesses. A 3 percent dosage of Savo disinfectant was employed for disinfection. Microbiological swabs were used to check surface hygiene before the start of production, during production, and after disinfection. Work surfaces included the floor, wall, table, tray, and mixer. After disinfection, significant decreases in colony forming units of total count of bacteria, coliform bacteria, and moulds were observed on the floor, wall, tray, and mixer. After disinfection, no germs were found on these monitored surfaces. After disinfection, 3colony forming units of total count of bacteria were discovered on the table, indicating a decrease in microorganisms as compared to the number of microorganisms before production. The results of the microbiological swabs demonstrate that following disinfection, the disinfectant Savo was able to reduce the amount of colonies forming units.

Author (S) Details

Vargová Mária
Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

Veszelits Lakticová Katarína
Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

Nad'a Sasáková
Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

František Zigo
Department of Nutrition and Animal Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

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