TY  - JOUR
T1  - Microbiological Safety Evaluation of Snacks Sold in Fast Food Shops in Ota, Ogun State, Nigeria
AU - Oranusi, S. AU - Omagbemi, F. AU - Eni, A.O. 
JO  - Research Journal of Biological Sciences
VL  - 6
IS  - 7
SP  - 309
EP  - 313
PY  - 2011
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2011.309.313
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2011.309.313
KW  - Food safety
KW  -pathogens
KW  -snacks
KW  -ready to eat foods
KW  -coliform
KW  -Nigeria
AB  - The microbial quality of snacks (ready to eat foods) sold in Ota, Ogun state was investigated. A total of 100 different samples from 3 vending sites namely, a university cafeteria, a top class snacks bar and a local kiosk were analyzed for total aerobic plate count, coliform count and for specific pathogens and fungi. The university cafeteria had mean total aerobic plate count and coliform count ranging from 1.1x10<SUP>3</SUP>-3.0x10<SUP>4</SUP> and 1.0x10<SUP>2</SUP>-2.2x10<SUP>3</SUP>. The snacks bar had mean total aerobic plate count and coliform count ranging from 2.0x10<SUP>3</SUP>-5.8x10<SUP>5</SUP> and 1.4x10<SUP>2</SUP>-1.8x10<SUP>5</SUP> while the local kiosk had mean total aerobic plate count and coliform count ranging from 2.1x10<SUP>3</SUP>-5.4x10<SUP>5</SUP> and 1.0x10<SUP>2</SUP>-8.0x10<SUP>4</SUP>, respectively. The fungal counts from the three sites are within 1.0x10<SUP>2</SUP>- 4.0x10<SUP>2</SUP>. Six different bacterial and three fungal isolates were identified to include <I>E. coli</I>, <I>S. aureus</I>, <I>Bacillus cereus</I>, Enterococcus, <I>Klebsiella</I> sp., <I>Pseudomonas</I> sp. and <I>Aspergillus niger</I>, <I>Penicillium</I> sp. and Mucor. The presence of <I>E. coli</I> and Enterococci which are indicator organisms call for concern. Adoption of good manufacturing practice and Hazard Analysis Critical Control Point (HACCP) are necessary to preventing occurrence of food borne illness.
ER  -