Archive | 2021
Evaluation of the Microbial Contamination of Some Snacks: A Case Study of Lagos Mainland, Lagos State, Nigeria
Abstract
This study was undertaken to evaluate the microbial contamination of some locally prepared snacks sold by street vendors in Lagos mainland, Lagos State, Nigeria. A total of (20) twenty snack samplesMeat-pie, Sausage roll, Egg roll, Puff puff and Doughnut were aseptically purchased in a sterilized polythene bags from four different locations in Lagos Mainland Local Government Area. The snacks were analyzed by standard microbiological methods using Bergey’s manual to determine the colony-forming units per gram, to isolate and determine the number of microbiological population contaminants. Unilag showed the bacteria count on snacks as follows: Meat-pie 1.50 × 10 cfu/ g), Sausage 2.20× 10 cfu/ g, Doughnut 3.20× 10 cfu/ g, Puffpuff 1.58x 10 6 cfμ/ g and Egg roll 9.80x10 5 cfμ/ g. At Yaba Meat pie had bacteria count of 1.82x10 2 cfμ / g, Sausage 7.00x10 1 cfμ / g, Doughnut 1.09x 10 2 cfμ /g, Puff puff 3.64x10 4 cfμ/ g and Egg roll Original Research Article Okeke et al.; AJRIZ, 4(2): 37-45, 2021; Article no.AJRIZ.67141 38 5.00x10 cfμ/g. Snacks from Oyingbo had no growth on Meat pie, Doughnut and Puff puff but had bacteria cou nts on Sausage (1.00x10 2) and on Egg roll (1.95× 10 5 cfμ/ g).At Abule-OjaMeat pie had bacteria count of 9.75x10 cfμ/ g, Puff puff 1.65x10 cfμ/ g and Egg roll 1.95x10 cfu/ g.The location with lowest bacteria count was Oyingbo which had no growth on a Meat pie, Doughnut and Puff puff, but had on Sausage 1.00x10 cfμ/ g and Egg roll 9.60x10 cfμ/ g. There were no coliforms in all the locations. Bacteria percentage range was 10.52% to 36.84%while Fungi percentage range was 0.71% 37.59%. Four bacteria and seven fungi were identified: Bacillus cereus, Bacillus substillis, Staphylococcus aureus, Lactobacillus delbruckii with Aspergillus niger, Penicillium notatum, Trichoderma spp., Aspergillus fumigatus, Saccharomyces cerevisiae, Fusarium spp. and Aspergillus flavus. Bacillus cereus had the highest prevalence of 36.84%, Bacillus substillis 31.58%, Staphylococcus aureus 21.05% and Lactobacillus delbruckii 10.52%. Bacillus species were present at all sampled sites. It is concluded that the quality of these snacks can be improved by following quality control protocol and good manufacturing practices (GMP) in food.