Abstract
Twenty samples each of cooked foods, hand and nasal swabs, table surfaces and water used for activities in two restaurants were collected over a period of three months and analysed. The analyses included total mesophilic and coliform counts. The results obtained showed that theaverage mesophilic count for the foods was in the range of 3.0 x 109 – 3.5 x 1010 cfu/g with the highest count of 3.3 x 1010 cfu/g. Coliform counts for the water was in the range of 38 MPN/100ml. The hands had a coliform counts average of 27 cfu/ml. The isolate were respectively identified toinclude Staphylococcus aureus, Escherichia coli, Bacillus spp. The hygiene status of these food centres should be of concern to the authorities in view of the large size of students and others that patronize these eateries.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
