Authors : A.C. Ifediora , C.K. Nkere and C.U. Iroegbu
Abstract: Bacteriological quality of weaning foods given to children = 2 years was evaluated by estimating bacterial cell count. Bacterial count (geometric mean) ranged from 3.92±0.39 to 6.14±0.23 log10 cfu per ml or g. All food samples examined (pap (akamu), rice, moi- moi, agidi, beans, yam and stew, cereals, garri, beverages) were contaminated with some bacterial species. Moi-moi and beans had the highest bacterial counts of 6.14 x 05 and 6.0 x 105 cfu -1 or g, respectively. The least contaminated foods were cereals and beverages with counts of 3.92 x 104 cfu -1 or g and 4.49 x 104, respectively. Contamination of foods increased with storage time and type of food. Reheated food had higher bacterial count than freshly cooked food. Foods prepared by maids were found to be more contaminated (poor hygiene standard) than that prepared by mothers, nannies or siblings. Analysis of variance (ANOVA) showed no significant difference (p>0.05) between food given to children at home and those served in day-care centers although the later gave a higher bacterial count. Contaminated foods had high levels of Escherichia coli, Staphylococcus aureus while Streptococcus sp. and Bacillus sp. were also identified as common food borne pathogens. Growth profile of isolated organisms in food revealed a logarithmic phase of growth despite the low pH during the first 6 h. Counts of E. coli and S aureus increased from 104 to above 108 after 24 h at 37�C. Thus, in combating acute bacterial food borne diseases, the control of time factor during cooking and storage of food should receive special attention in education on health and food safety as well as improving general hygiene.
A.C. Ifediora , C.K. Nkere and C.U. Iroegbu , 2006. Weaning Food Preparations Consumed in Umuahia, Nigeria: Evaluation of The Bacteriological Quality. Journal of Food Technology, 4: 101-105.