School of Postgraduate Studies and Research

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Browsing School of Postgraduate Studies and Research by Author "Afolabi, O. R."

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    Evaluation of Pathogenic Bacteria Associated with Fresh Produce obtained from Selected Markets in Abeokuta
    (African Journals Online, 2011) Afolabi, O. R.; Oloyede, A.R.1; Ibrahim, T. A
    The bacterial quality of eight types of fresh produce obtained from selected markets in Abeokuta was determined. Two hundred forty (240) samples of fresh vegetables were examined for aerobic plate counts, coliform counts, and presence of Escherichia coli, toxigenic Staphylococcus aureus, Salmonella spp and Listeria spp. The aerobic plate counts ranged from 2.80 log10 cfu/g to 15.60 log10 cfu/g with the inner parts of cut- water melons having the highest value. Total coliform counts ranged from 0.0 to 11.80 log10 cfu/g. Pathogenic bacteria isolated were Escherichia coli, Staphylococcus aureus, Salmonella spp, Listeria spp, Shigella dysenteriae, Klebsiella pneumoniae, Enterobacter aerogenes, Bacillus spp, Pseudomonas aeruginosa and Streptococcus spp. These pathogens were mostly found at the outer leaves/ parts of the vegetables and render unsafe for human consumption. This study shows that the outer parts/ leaves of fresh produce are heavily contaminated with pathogenic bacteria and the fresh produce should be pre- treated thoroughly, so as to reduce the risk of food- borne outbreaks.
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    Microbiological Safety of Ready-to-eat Foods Sold in Primary Schools in Abeokuta, South-West Nigeria
    (African Journals Online, 2012) Afolabi, O. R.; Oloyede, A. R.; Obuotor, T. M.; Adegoke, L. M.; Adeleke, A. O.; Komonibo, T. O.
    A study was conducted to assess the microbial safety of ready-to-eat (RTE) foods sold in private and public primary schools in Abeokuta, South-western Nigeria. One hundred and sixty RTE food samples were collected from forty food vendors in thirty primary schools and analysed microbiologically. Socio-economic status and their knowledge of food safety were assessed using the structured questionnaires. Total bacterial counts, total coliform counts and total fungal counts of RTE foods in public primary schools ranged from 6.27 log10cfu/g to 6.47 log10cfu/g, 6.00 log10cfu/g to 6.28 log10cfu/g and 5.85 log10cfu/g to 6.16 log10cfu/g respectively while those of private primary schools ranged from 6.30 log10cfu/g to 7.47 log10cfu/g, 6.15 log10cfu/g to 6.54 log10cfu/g and 5.60 log10cfu/g to 6.70 log10cfu/g respectively. Bacteria isolated from these samples were Bacillus cereus, Pseudomonas aeruginosa, Klebsiella pneumoniae, Staphylococcus aureus, Proteus spp, Enterobacter aerogenes, Shigella dysenteriae and Escherichia coli while the fungal isolates include Aspergillus niger, Aspergillus fumigatus, Rhizopus spp, Penicillium viridicatum, Mucor spp and Fusarium spp. RTE foods sold in both private and public primary schools were found to be highly contaminated. Inappropriate storage conditions, inadequate knowledge of food safety, attitudes and practices of the food vendors are the factors that may allow the food contamination. These findings demonstrate that ready-to-eat foods vended in public and private primary schools in Abeokuta, South-western Nigeria constitute an hazard to the pupils’ health. Provision of health education to the vendors and enforcing implementation of appropriate hygienic practices would improve food quality.