Bacteriological Quality Of Ready-To-Eat Snacks Sold In Umuahia

ABSTRACT

The bacteriological quality of 24 randomly selected samples of snacks (meat pie, eggroll, hamburger and doughnut) from standard eateries and local kiosks were evaluated by standard microbiological methods. The mean microbial load of the meat pie from the standard eateries ranged from 1.0x103- 5.5x105cflu/ while the meat pie from the local kiosk ranged from 1.4 x iO3cfu/g - 9.7 x i05. The mean microbial load of the eggroll from the standard eateries ranged from 1.1 x io - 2.6 x iO4cfulg and the local eggroll ranged between 1.0 x iO3- 2.8 x iO4cfulg. The mean bacterial count of the hamburger from standard eateries ranged from 3.0 x iO3cfulg - 3.8 x iø and from local kiosk ranged from 5.5 x iO4- 9.2 x i05. The mean bacterial count of doughnut ranged between 1.3 x iO3- 3.7x104cfulg and from local kiosk between 1.9 x iO3- 7.2 x The statistical analysis revealed that there is significant difference between all the samples at 0.05 confidence level. Eight bacteria genera were isolated: Staphylococcus aureus, Bacillus cereus, Escherichia coil, Shigella sp, Salmonella sp, Pseudomonas sp, Kiebsiella sp and Streptococcus sp. The biochemical test for these pathogens were carried out. The need for maintenance of good hygiene practice was emphasized.