Effect of Wrapping Materials on the Microbial Quality of some Street Vended Ready- to - Eat Rice

C.O Ojesola,O.R Afolabi,A.R Oloyede

doi:10.4314/njb.v38i1.6

Abstract

In many parts of Africa especially in Nigeria, ready-to-eat rice is commonly sold in several locations within the big cities and villages. In this study, one hundred samples of ready-to-eat rice were analyzed in some selected areas in Abeokuta, Ogun State, Nigeria. The effects of wrapping materials on the microbial quality of the rice samples were determined from seven different locations. The total bacterial counts ranged from 5.66 to 7.30 log10 cfu/g ,total coliform counts ranged from 5.07 to 7.33 log10 cfu/g and total fungal counts ranged from 5.19 to 6.03 log10 cfu/g. The b acterial species isolated from these samples were Bacillus subtilis, Klebsiella pneumonia and Staphylococcus aureus while the fungal species isolated include Aspergillus fumigatus, Mucor spp., and Penicillium sp. Factors such as improper storage as well as handling of the wrapping-materials of the food coupled with the attitude and practices of the vendors are likely to be responsible for the growth of these microorganisms. It was also discovered that improper cooking may contribute to microbial growth. Provision and enforcement of strict hygienic practices would go a long way in improving the quality of the ready-to-eat foods.

Highlights

The Food and Agriculture Organization (FAO, 2009) defines street foods as “ready-to-eat foods and beverages prepared and sold in streets and other similar public places”
Street foods are exposed to abundant microorganisms during preparation, transportation, preservation, and distribution of foods as well as the personal hygiene of food vendors (Oluwafemi et al, 2013)
The total microbial counts of readyto-eat (RTE) rice in different wrapping materials are shown in Table 1.These ranged from 5.07 to 7.33 log10 cfu/g

Summary

Introduction

The Food and Agriculture Organization (FAO, 2009) defines street foods as “ready-to-eat foods and beverages prepared and sold in streets and other similar public places”. Street foods are exposed to abundant microorganisms during preparation, transportation, preservation, and distribution of foods as well as the personal hygiene of food vendors (Oluwafemi et al, 2013). Street foods have become popular, as a source of convenient and affordable food, and as a main source of livelihood (Dexter and Alex, 2014). People who depend on such foods are often more interested in its convenience rather than its safety, quality and hygiene (Barro et al.,2002a ; 2002b, Collins 1997; Mensah et al.,2002). Street food vendors overlook the importance of the safety and nutritional quality of the food they serve, which can cause food-related diseases, even poisoning and death to customers (Dexter and Alex, 2014).

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Conclusion