Authors : S. Oranusi, F. Omagbemi and A.O. Eni
Abstract: The microbial quality of snacks (ready to eat foods) sold in Ota, Ogun state was investigated. A total of 100 different samples from 3 vending sites namely, a university cafeteria, a top class snacks bar and a local kiosk were analyzed for total aerobic plate count, coliform count and for specific pathogens and fungi. The university cafeteria had mean total aerobic plate count and coliform count ranging from 1.1x103-3.0x104 and 1.0x102-2.2x103. The snacks bar had mean total aerobic plate count and coliform count ranging from 2.0x103-5.8x105 and 1.4x102-1.8x105 while the local kiosk had mean total aerobic plate count and coliform count ranging from 2.1x103-5.4x105 and 1.0x102-8.0x104, respectively. The fungal counts from the three sites are within 1.0x102- 4.0x102. Six different bacterial and three fungal isolates were identified to include E. coli, S. aureus, Bacillus cereus, Enterococcus, Klebsiella sp., Pseudomonas sp. and Aspergillus niger, Penicillium sp. and Mucor. The presence of E. coli and Enterococci which are indicator organisms call for concern. Adoption of good manufacturing practice and Hazard Analysis Critical Control Point (HACCP) are necessary to preventing occurrence of food borne illness.
S. Oranusi, F. Omagbemi and A.O. Eni, 2011. Microbiological Safety Evaluation of Snacks Sold in Fast Food Shops in Ota, Ogun State, Nigeria. Research Journal of Biological Sciences, 6: 309-313.