Abstract
Objective: To evaluate microbial quality assessment of street vended soyabean cheese products (Tofu) sold in Minna metropolis Method: Standard microbiological pour plate technique was used to examine the microbial content of ready to eat soybean cheese and also to isolate, characterize and identify the microorganisms. Result: The results revealed the viable bacterial counts ranged from 1.40 x 105 cfu/ml - 8.40 x 105 cfu/ml, enteric bacterial counts ranged from 1.10 x 105 cfu/ml 7.60 x 105 cfu/ml and fungal counts ranged from 3.0 103 cfu/ml 36.0 x 103 cfu/ml. The bacteria isolated from the samples were Staphylococcus aureus, Enterobacter aerogenes, Escherichia coli, Pseudomonas aeruginosa and species of Klebsiella and Bacillus while fungi isolated include Microsporum canis , Trichophyton rubrum , Aspergillus niger and species of Candida and Mucor . The most frequently occurring bacteria was S. aureus while the most frequently occurring fungal was species of Mucor . Conclusion: The results suggested that the soybean cheese samples were contaminated with pathogenic microorganisms and could cause health hazard to the consumers. There is need to improve personal hygiene and environmental sanitation as a good hygienic practice in the production and preparation of the soybean cheese since it serves as a good source of protein, carbohydrate and fat being of great nutritional value to the consumers.
Highlights
Food can be described as a chemical mixture in a form that is regarded by an organism or suitable for ingestion Microorganisms are tiny organisms which cannot be seen with the naked eye
The lowest bacteria count of all the food samples was found in C-fried and this could be associated with the low pH i.e. high acidity of the food, as this does not favour the proper growth of bacteria except those that can adapt to such pH 8
Ring and other jewlry especially those worn on the wrist and fingers should not be worn during food preparation as they can harbour dirt and bacteria
Summary
Food can be described as a chemical mixture in a form that is regarded by an organism or suitable for ingestion Microorganisms are tiny organisms which cannot be seen with the naked eye. Food and microorganisms have developed long before the beginning of recorded history. Foods (such as soyabean cheese in this context) are of nutritional value to those who consume them but are often. Since food is capable of supplying man with nutrients. It is capable of supporting the growth of contaminating microorganisms[1]. Soil and water microbes may find their way into “ready to eat food” through contamination of raw material and water used to prepare food[2]. The type of microorganisms found on food utensils depend on the type of food being www.ijbar. ssjournals.com
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