CHEMICAL AND MICROBIAL SAFETY OF STREET VENDED EGG ROLL IN ABEOKUTA METROPOLIS

  • M. O. ADEGUNWA Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria.
  • D. A. OSISANYA Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
  • A. A. ADEBOWALE Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
  • H. A. BAKARE Department of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, Nigeria.
Keywords: Street, vended, egg roll, microbial, safety, heavy, metals, analysis

Abstract

A total of 12 samples of egg rolls retailed in three locations in Abeokuta and a laboratory prepared sample serving as control were analyzed for their microbial load and presence of heavy metals (Lead, Cadmium, Chromium). The samples were analyzed for bacteria using standard procedures. Analysis of the food samples showed that total viable bacterial count ranged from 1.2 x 105 to 4.2 x 105 cfu/g, total staphylococcus count ranged between 1.2 x 104 and 6.4 x 104 cfu/g, coliform count ranged from 1.0 x 104 to 3.0 x 104cfu/g, total campylobacter count ranged between 1.0x104 and1.3x104 cfu/g and there were no growths for the total listeria count. Five bacteria genera were isolated including Staphylococcus aureus, Escherichia coli, Klebsiella aerogenes, Salmonella typhi, Campylobacter coli. Cadmium and Chromium contamination ranged from 3.50±0.71 - 12.50±0.71 and 0.75±0.35 - 3.50±0.00 respectively. Statistical analysis of the heavy metals shows a significant difference (p<0.05) between the control and samples. The level of microbial contamination could be associated with inadequate handling and processing by processors and vendors, contamination caused by either poor hygiene or poor quality of water used. Moreover, contamination of cadmium and chromium in all the samples could be incident upon the water used in producing it, however lead was absent in all the samples. It is therefore recommended that health education should be done for food handlers and consumers about food safety.

 

 

 

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Published
2019-05-17
Section
Articles