Microbiological Quality Assessment of Ready-to-Eat Snacks
Omorodion Nnenna J. P. *
Department of Microbiology, University of Port Harcourt, P.M.B. 5323, Rivers State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The microbial quality of Ready to eat Snacks sold in Port Harcourt; River State was investigated. A total of 48 different samples from 4 sites comprising of two fast food restaurants and two road side sellers around University of Port Harcourt was analyzed for total aerobic plate count, coliform count and for specific pathogens. The Mean Total viable count of Meat pie from different locations which ranged from log10 3.08 to 4.66 cfu/g, Mean Total viable count of Fish roll ranged from log10 2.23 to 5.16 cfu/g, the Mean Total viable count of Eggroll ranged from log10 2.3 to 4.3 cfu/g, Mean Total viable count of Doughnut ranged from log10 1.9 to 4.3 cfu/g. Mean Total bacteria count of Sandwich ranged from log10 3.3 to 5.3 cfu/g, Mean Total viable count of Hamburger ranged from log10 3.32 to 6.38 cfu/g. Four different bacterial isolates were identified which include E. coli, S. aureus, Bacillus cereus, Serratia sp. Snack samples obtained from the road side seller were more contaminated. The presence of E. coli which are indicator organisms call for concern. Public health establishments should educate the producers and consumers on proper handling of RTE foods.
Keywords: Food safety, road side sellers, fast foods restaurants, bacteria, RTE foods