Microbial Contamination Of Apron Worn By Food Vendors

Description

ABSTRACT

Aprons are used by food vendors for selling in nine different markets in Ibadan Metropolis were microbiologically examined for their implication on food vendor hygiene. Twenty seven strains of bacteria and eight strains of fungi were isolated and identified. They were identified on the basis of metabolic and physiological features while simple crystal violet staining was used for observing cell size and shape. The samples were placed on trypticase-soya–agar (TSA), for trophic bacteria and Sabouraud-glucose-agar (SGA) supplemented with chloramphenicol for fungi. Petri dishes were incubated at 37ºC for 48 – 72 h while the cultures were observed daily under a stereoscopic microscope for presence of bacterial colonies and or fungal mycelium. The mean value of bacterial count was 2.78 × 105 CFU/ml while that of the fungal count was 0.72 × 105 CFU/ml with a significant difference (p < 0.05). There was also a strong positive correlation between the sizes of the markets and the microbial load encountered in the samples. This was attributed to poor hygiene level resulting from inadequate facilities. The findings of this study indicate that meat hygiene is being compromised in the city, a situation that calls for public health concern.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

GLOSSARY

CHAPTER ONE

1.0      INTRODUCTION

1.1      BACKGROUND OF THE STUDY

• AIM OF THE STUDY
• OBJECTIVE OF THE STUDY
• SIGNIFICANCE OF THE STUDY
• PURPOSE OF THE STUDY
• LIMITATION OF THE STUDY
• STATEMENT OF PROBLEM
• RESEARCH QUESTION
• DEFINITION OF TERMS

CHAPTER TWO

LITERATURE REVIEW

• OVERVIEW OF MICROORGANISM
• HISTORICAL AND DISCOVERY BACKGROUND OF MICROBES
• CLASSIFICATION AND STRUCTURE OF MICROORGANISMS
• ECOLOGY OF MICROORGANISMS
• APPLICATIONS OF MICROORGANISMS
• THE IMPACT OF MICROBES ON THE ENVIRONMENT AND HUMAN ACTIVITIES

CHAPTER THREE

3.0      RESEARCH METHODOLOGY

• INTRODUCTION
• STUDY AREA
• RESEACH DESIGN
• SAMPLING TECHNIQUE
• MICROBIAL COUNTS
• IDENTIFICATION OF MICROBES
• STATISTICAL ANALYSIS

CHAPTER FOUR

4.1      RESULT AND DISCUSSION

CHAPTER FIVE

• CONCLUSION
• RECOMMENDATION AND FUTURE WORK
• REFERES

CHAPTER ONE

1.0                                                        INTRODUCTION

The World Health Organization defined “street or market-vended foods” or their equivalent “street/market foods” as foods and beverages prepared and/or sold by vendors in streets or market and other public places for immediate consumption or consumption at a later time without further processing or preparation.^[1] Food vending is an age-long tradition in many developing countries such as Nigeria. The trade has evolved over time from a single food item being carried on the head by the vendors, to the rolling of multiple food items in wheelbarrows and trolleys along the streets and markets. The diversity that exists among street food vendors is reflected in the type of food they prepare and sell, the scale of their business, the mode in which they are operating, the location in which they prepare and sell the food, and the type of consumers to which they sell the food.^[2] According to the Food and Agricultural Organization, the consumers of street foods in most countries are members of the informal sectors such as fellow hawkers, hustlers, and causal wage workers. Others are children, students, office workers, homemakers, and other income groups.^[3] However, there is growing evidence that the consumption of street foods is increasingly cutting across people of all socioeconomic groups in many countries of the world.

The risk of serious food-borne disease outbreaks linked to street foods remains a threat in many parts of the world. A lack of knowledge among street food vendors about the causes of food-borne disease is a major risk factor.^[4] Although many consumers attach importance to hygiene in selecting a street food vendor, consumers are often unaware of the health hazards associated with street-vended foods.^[4] Many studies have demonstrated that food handlers lack basic knowledge and formal training in food hygiene and safety in most parts of Africa.^{[5],[6],[7],[8]} However, Apanga et al. reported that the knowledge level among street food vendors concerning food safety practices was 100% in rural Ghana, but this knowledge did not entirely translate into practice.^[9] This situation is usually compounded with poor personal hygiene on the part of the food vendors and poor waste disposal methods leading to danger of increased risk of food contamination with pathogenic microorganisms, resulting in potential food-borne disease outbreaks.

Studies on microbiological quality of street food in Africa and other parts of the world revealed that street foods are heavily contaminated with different microorganisms. The organisms most commonly isolated from street food in these studies included but not limited to Staphylococcus aureus,  Salmonella ^{More Details} spp.,  Escherichia ^{More Details} coli, Bacillus spp., Listeria monocytogenase, and Campyobacter jejuni. Globally, Salmonella spp., have been implicated in many food-borne disease outbreaks. The lack of regulation of the activities of street food vendors by government authorities is a major challenge to food hygiene and safety. A previous study in Ibadan metropolis in Nigeria, showed that the inspection of registered fast-food restaurants is either rudimentary or nonexistent.^[17] It is therefore not surprising that mobile food vendors are not regulated by local authorities.

Many studies on food safety practices of food handlers in Ibadan metropolis in Nigeria, focused on food handlers stationed in food restaurants, eateries or fast-food outfits, and institutions such as hospitals and schools. However, there is an apparent lack of studies evaluating the activities of mobile food vendors who hawk their foods along the streets and major markets. There is currently scarcity of data on knowledge level and food safety practices on mobile food vendors in Nigeria, especially in Ibadan metropolis in Nigeria. It is therefore with this view that we conducted this study to assess the food hygiene and safety practices of mobile food vendors in Ibadan metropolis in Nigeria.

1.1                                           BACKGROUND OF THE STUDY

A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells.

Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here.

Microorganisms, or microbes, are tiny organisms, often single celled that are invisible to the naked eye. Microbes are found everywhere, they are on and in our bodies, and in the food and water we drink and in the air we breathe. It is often difficult to understand and learn about organisms that are too small to visualize, however microbiological techniques allow scientists to grow microbes to a concentration that makes them visible. Microbes include bacteria, fungi and viruses.

Using specialized growth media, known as LB agar, a single bacterium can multiply rapidly forming a colony of identical bacteria, which is visible to the naked eye.

1.2                                          STATEMENT OF PROBLEM

Micro-organisms are found everywhere in the local market, using apron worn by food vendors as an example, which can be spread either through human contact. The most common among them are Staphylococcus aureus(8.33%) followed by Escherichia coli(6.67%),others were Staphylococcus saprophyticus (5.00%) and Klebsiella species(3.33%). staphylococcus aureus is the most dangerous of all of the many common staphylococcal bacteria. These gram-positive, sphere-shaped (coccal) bacteria often cause skin infections but can cause pneumonia, heart valve infections, and bone infections. Staphylococcus aureus is present in the nose (usually temporarily) of about 30% of healthy adults and on the skin of about 20%. The percentages are higher for people who are patients in a hospital or who work there.

Carriers are people who have the bacteria but do not have any symptoms caused by the bacteria. Carriers can move the bacteria from their nose to other body parts with their hands, sometimes leading to infection.

1. These bacteria are spread by having direct contact with an infected vendors apron, by using a contaminated object, or by inhaling infected droplets dispersed by sneezing or coughing.
2. Skin infections are common, but the bacteria can spread through the bloodstream and infect distant organs.

• Skin infections may cause blisters, abscesses, and redness and swelling in the infected area.

1. The diagnosis is based on the appearance of the skin or identification of the bacteria in a sample of the infected material.
2. Thoroughly washing the hands can help prevent spread of infection.
3. Antibiotics are chosen based on whether they are likely to be effective against the strain causing the infection.

1.3                                                     AIM OF THE STUDY

This study aimed at isolating, identifying and counting bacterial and fungal contaminants on apron worn by food vendors in nine different markets in Ibadan metropolis in Nigeria

1.4                                                PURPOSE OF THE STUDY

The purpose of the present study was to carry out the test of micro-organism associated with apron worn by food vendors in local market of Ibadan, Oyo State.

1.5                                               OBJECTIVE OF THE STUDY

At the end of this work student involved shall be able to know:

1. Grow microorganisms found in apron worn by food vendors.
2. Introduction to microorganisms

• The effect of microorganism on human health

1. How micro- organism can be contacted using from apron worn by food vendors.

1.6                                                      HYPOTHESIS

HO:     Microbial organisms are not observed on apron worn by food vendors and are not responsible for many infections among meat consumers.

Hg: Microorganisms are observed on apron worn by food vendors and they are responsible for many infections among consumers

1.7                                           SIGNIFICANCE OF THE STUDY

This study will be useful to consumers that buy food items from food vendors.  The outcome of this research will guide users of the material and consumer of food on how to avoid contacting micro-organism mostly in public places such as food vendors’ apron.

1.8                                             LIMITATION OF THE STUDY

There are many or different type of microorganism that can be found in public places in the local markets but this particular work focus mainly on the apron worn by food vendors.

1.9                                                  RESEARCH QUESTIONS

At the end of this work, student involved shall be able to give answers to the following questions:

1. What are the 4 types of microorganisms?
2. What is microorganism?

• What bacteria are found in apron worn by food vendors?

1. What microorganisms are detected on apron worn by food vendors?
2. What type of bacteria is commonly found in market?
3. What bacterium causes food to spoil?

1.10                                               DEFINITION OF TERMS

i. MICROORGANISM OR MICROBE:  is an organism that is so small that it is microscopic (invisible to the naked eye).

ii. MICROBIOLOGICAL CONTAMINATION:  refers to the non-intended or accidental introduction of microbes such as bacteria, yeast, mould, fungi, virus, prions, protozoa or their toxins and by-products.

iii. FOOD VENDOR means any establishment that sells or otherwise provides prepared food for consumption on or off its premises, and includes, but is not limited to, any shop, sales outlet, restaurant, bar, pub, coffee shop, cafeteria, caterer, convenience store, liquor store