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ABSTRACT
This project work is however aimed at assessing the bacteriological status of ready eat rice (jollof rice and white rice) sold in ken poly cafeteria 2016. The samples were microbiologically analyzed for the presence of microorganisms. The microbial risk assessment of these samples (jollof rice and white rice) was done in the biology laboratory and this analysis was done using nutrient agar (NA). The total count of the bacterial colony-forming unit per miles (cfu/ml) for the first sample (jollof rice) ranged were; 17.3 x 101, 15. 0.x 102 and 5. 0 x 103 cells, and the second samples (white rice) the total count of the bacterial colony per miles ranged were 2. 6 x 101, 1.7 x 102 and 1 x 103. The bacterial isolated from the two samples (ready to eat jollof and white rice) was bacillus cereus, which is mainly associated with food poisoning because of its ability to produce toxins. The result of this study shows that consumers are at high risk of contracting food borne infection an this indicate that the ready to eat rice (jollof and white rice) samples examined did not meet the bacteriological quality standards. Hence it is recommended that, proper handling, processing and preservation of rice should be done hygienically and more close supervision of ready to eat food at the ken poly cafeteria should be carried out by relevant authorities.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF STUDY
Rice is a grain of monocotyledonous plant of the grass species Oryza sativa and it is the most widely consumed staple food for a large part of the world human population, especially in Asia.
It is the agricultural commodity with the third highest worldwide production, after sugar cane and maize, according to 2012 FAOSTAT data.
Since a large portion of maize crops are grown for purpose other than human consumption, rice is the most important grain with respect to human nutrition and caloric intake providing more than one fifth of the calories consumed worldwide by human.
In Africa, rice has been used to improve nutrition quality, boost food security, foster rural development and support suitable land care [Chomvaninet a., 2006].
Rice is normally grown as annual plant, and its cultivation is well-suited to countries and regions with low labor cost and high rainfall, as it is labor labor-intensive to cultivate and requires ample water.
Research has shown that the nutrition value of rice isprovided by its content in carbohydrate, sugar, fiber, energy, fat, protein, water, iron, calcium, magnesium, and zinc [kaneko et ., 1999]. Rice is use for making a number of beverages such as amazake, horchate, rice milk and sake.
Almost one in every five adult Americans is reported to eat at least half a serving of white brown rice per day [Addo et al.., 2007].in Nigeria rice is the most prevalent food in the most food centers and cafeterias, because of it preparation and varieties with which it can served. The patronage of food in the ken poly cafeteria in 2016 have also increase overtime as student, lecturer, parent and guardians have become busy and as such prefer to buy convenient food instead of preparing it.
Due to increase consumption of rice as a staple food in most part of the world, there has been an increase need to determine its safety especially when prepared and sold in cafeterias and food centers.
Moreover, the analysis of the bacteriological status of rice is said to influence by a number of factor such as cuisine type, rice type, cooking, and Serving method and management/food handling.
In 2009, De Bess et al. (2009) reported that 32% of food handler in cafeteria and food center Washington had no knowledge of safety practice and of preparation of food borne disease. This may result in the transmission of food borne pathogens to the people consuming such food.
A previous study by Norterman’s showed that the number of microorganism present in food at the time of consumption can be determined. Factors such as the type host individual, strain of the organisms, and the type of food in such the organisms occur can have a considerable effect on stability of infection. Thus the probability of infection varies from pathogen to pathogen, from one to another and different group of people in the community.
In Nigeria, there is little or no knowledge of food borne disease and their transmission among food handler working food centers, and no rules are provided from the establishment of food centers. Most proprietors of food centers and cafeteria are not duly licensed, and their staff properly selected.
Hence, there is need to examine the bacteriological status of food (rice) from cafeteria and food centers to reduce the risk of food poisoning.
1.2 STATEMENT OF THE PROBLEM
Although government throughout the world are attempting to improve the safety of food, the occurrence of food borne disease remain a significant health issue in both developed and developing countries (WHO,2011).
Due to lack of proper knowledge and guidance on food served at cafeteria, vendor prepare their food in explicitly unhygienic and sanitary conditions (Munde and kuria, 2005; shelth et al. 2005) consumer who depends on such food are more interested in its convenience and usually pay little or no attention to its safety, quality, and hygiene.
Bacteria are known for food spoilage when bacteria breaks down food, acid and other waste product are created in the process.
Victims suffering from abdominal pain and diarrheas usually manifest the illness from food borne disease which when untreated in time result to unnecessary expenses in seeking medical advice or death. This has now made me interested on the improvement of food hygiene to avoid contamination.
1.3 AIM AND OBJECTIVE
The aim and objective of this study are;
To analyze the bacteriological status of rice sold in Ken Poly cafeteria in 2016.
To identify the bacteria associated with food (rice) sample colled from ken poly cafeteria 2016.
To know the effect of this microorganism (bacteria) on human.
1.4 SIGNIFICANCE OF THE STUDY
The importance of this study is to enable the improvement of food hygiene and good knowledge of a food handing practice suitable.
The microorganism associated with food (rice) create a great threat populace as the transfer of microorganism (bacteria) attack the immune system of the consumers, usually humans, thereby giving room for the invasion of disease hence, the need for the microorganism (bacteria) and its effect on food (rice) which is due to its nutritional value is economically accepted and consumed without any further hygiene practice.
This study aimed to isolate and identifies the bacteria of rice sold Ken Poly cafeteria in 2016 with view of providing potential practice to improve their quality, consumer safety and sanitary standard, so it is of a significant to the consumer.
1.5 SCOPE OF THE STUDY
This study covers only the KenuleSaroWiwaPolytechnic cafeteria in Khana Local Government Area, Rivers State. It is restricted to microbiological laboratory analytical scheme only.
1.6 DEFINITION OF TERMS
Bacteria: These are single-celled microbes that can only be seen with the aid of a microscope.
Microorganism: These are living organism (such as bacteria, fungi, viruses) too small to be seen with un-added eyes but visible under a microscope
Staple: This is a food that is routinely (regular) consumed in a community or society
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