Bacteriological Examination of Utensils and Hands of Food Vendors in a University Cafeteria in Enugu, Nigeria

R A Afunwa,G O Igwe,C U Ezebialu,M N Unachukwu,E C Afunwa,C E Okoli

doi:10.5296/jbls.v10i1.14267

R A Afunwa, G O Igwe + Show 4 more

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https://doi.org/10.5296/jbls.v10i1.14267

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Abstract

The bacteriological quality of crockery, cutleries and hands of food sellers in a university cafeteria was determined. A total of one hundred and forty eight (148) samples were collected over a one month period and isolates were identified using morphological appearance on both selective and differential media and a series of biochemical test. The biochemical tests carried out were coagulase, indole, motility, catalase and oxidase. Antibiogram study was also carried out. The organisms identified were Staphylococcus aureus, Shigella spp., Salmonella spp, Escherichia coli and Klebsiella spp. The result of the sensitivity test showed 75% resistance to the conventional antibiotics used; namely, ciprofloxacin, amoxicillin, gentamycin, ampicillin and erythromycin. The total bacterial counts (cfu/ml) of the samples were 2.6× 107cfu/ml for hand swab, 8.0 × 105 cfu/ml for plates, 1.08 × 106cfu/ml for knives, 9.6 × 105cfu/ml for pots, 9.2 × 105cfu/ml for spoons and 1.62 × 106cfu/ml for tables. The results suggest high levels of microbial contaminants and calls for improved personal and environmental hygiene.

Highlights

The cafeteria is a place where foods are prepared and sold
A total of one hundred and forty eight (148) samples were collected over a one month period and isolates were identified using morphological appearance on both selective and differential media and a series of biochemical test
It is a means of livelihood for a significant number of people in developing countries but the poor hygiene conditions in some of these cafeterias raise worries on microbiological safety

Summary

Introduction

The cafeteria is a place where foods are prepared and sold. It is a means of livelihood for a significant number of people in developing countries but the poor hygiene conditions in some of these cafeterias raise worries on microbiological safety. The organisms identified were Staphylococcus aureus, Shigella spp., Salmonella spp, Escherichia coli and Klebsiella spp. The total bacterial counts (cfu/ml) of the samples were 2.6×107cfu/ml for hand swab, 8.0 ×105 cfu/ml for plates, 1.08 × 106cfu/ml for knives, 9.6 × 105cfu/ml for pots, 9.2 × 105cfu/ml for spoons and 1.62 × 106cfu/ml for tables.

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