The microbiological safety of roasted plantain sold in different locations in Calabar metropolis was investigated. Roasted plantain samples , hand swab, knife swab and water swab were purchased and collected from five different locations in Calabar metropolis namely; Goldie, Etagbor, Watt market, Mayne avenue and Ekpo Abasi at different period(morning and afternoon). Bole samples were analyzed for microbiological and proximate composition, while the hand swab, knife swab and water swab were analysed for microorganisms. Total Aerobic Count (TAC),Total Coliform Count (TCC), Total Escherichia Coli (TEC) and Total Staphylococcal Count (TSC) of bole samples, hand swab, knife swab and water swab were assessed by inoculating into different selective media such as Nutrient Agar (NA), MacConkey Agar (MCA),Eosin Methylene Blue (EMB)and Mannitol Salt Agar (MSA) respectively and incubated at the desired temperature. The total aerobic count of bole ranged from 4.0 × 105 to 2.6 × 105 (CFU/g) in the morning and 5.1 × 105 to 2.5 × 105 (CFU/g) in the afternoon.The total coliform count ranged between 2.7 × 105 to 1.6 × 105 (CFU/g) in the morning and 4.0 × 105 to 2.5 × 105 (CFU/g) in the afternoon The total Escherichia coli count ranged between 2.7 × 103 to 1.3 × 103 (CFU/g) in the morning and 3.0 × 103 to 2.4 × 103 (CFU/g) in the afternoon The Staphylococcus aureus count ranged between 0.8 × 105to 0.5 × 105 (CFU/g) in the morning and 0.8 × 105 to 1.7 × 105 (CFU/g) in the afternoon Result showed that roasted plantain (Bole) sold in the afternoon were not safe for human consumption, when compared with the ones sold in the morning and therefore the need for improved sanitary practices.
CHAPTER ONE
Title page – – – – – – – – i
Certification – – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgments – – – – – – – – iv
Abstract – – – – – – – – – v
Table of contents – – – – – – – – vi
List tables – – – – – – – – – x
List of figures – – – – – – – – – xi
List of plates – – – – – – – – – xii
CHAPTER ONE 1
1.0 INTRODUCTION 1
1.1 Background of Study 2
1.2 Justification of the Study 2
1.3 Objective of the Study 3
CHAPTER TWO 4
2.0 LITERATURE REVIEW 4
2.1 Origin and Distribution of Plantain 4
2.1.1 False Horn Plantain 8
2.1.2 True Horn Plantain 9
2.1.3 French Plantain 10
2.2 Composition of Plantain Fruit 11
2.3 Nutritional Benefits of Plantains 13
2.4 Processing of Plantains 14
2.4 Utilization of Plantains 15
2.4.1 Food Uses 15
2.4.2 Non-Food Uses 19
2.5 Foodborne Outbreaks Caused By Ready to Eat Foods 19
2.5.1 Bacteria in RTEs 20
2.5.2 Fungi in RTEs 22
2.5.3 Parasites in RTEs 22
2.5.4 Viruses in RTEs 24
2.6 Potential Sources of Contamination of RTEs 25
2.6.1 Quality of Ingredients 26
2.6.2 Contaminated Food Process Chain 26
2.6.3 Unhygienic Vending Practices and Conditions 27
2.7 Prevention of Foodborne Outbreaks Caused By Ready to Eat Foods and Future Perspectives 28
2.7.1 Integration of Control Approaches 28
2.7.2 Effective Surveillance and Monitoring of Foodborne Pathogens in RTES 29
2.7.3 Building Food Safety Expertise for Monitoring and Control of Food Contaminants 30
2.7.4 Regulations: Setting and Enforcement 31
2.7.5 Protection of Consumer Rights 31
CHAPTER THREE 33
3.0 MATERIALS AND METHODS 33
3.1 Study Area 33
3.2 Sources of Sample 33
3.3 Collection of Samples 35
3.4 Microbiological Analysis of the Samples 35
3.4.1 Serial Dilution of Samples 35
3.4.2 Media and Sterilization 35
3.4.3 Pour Plating 36
3.4.4 Incubation 37
3.5 Proximate Analysis 37
3.5.1 Determination of Moisture Content 37
3.5.2 Determination of Ash Content 37
3.5.3 Determination of Protein 38
3.5.4 Determination of Fat 38
3.5.5 Determination of Fibre 39
3.5.6 Determination of Carbohydrate 39
3.6 Statistical Analysis 40
CHAPTER FOUR 41
4.0 RESULTS AND DISCUSSIONS 41
4.1 Results 41
4.1.1 Result of Proximate Composition Of Bole Sold At Different Locations
During Different Period. 47
4.1.2 Result of Microbiological Analysis of Bole Sold at Different Locations 47
4.1.3 Result of Microbiological Analysis of Hand Swab Collected at Different Locations 48
4.1.4 Result of Microbiological Analysis of Knife Swab Collected at Different Locations 49
4.1.5 Result of Microbiological Analysis of Water Swab Collected at Different Locations 50
4.2 Discussion 51
4.2.1 Discussion of Proximate Composition of Bole Sold at Different Locations 51
4.2.2 Discussion of Microbiological Analysis of Bole, Hand swab, knife swab and water swab collected at Different Locations 52
CHAPTER FIVE 54
5.0 CONCLUSIONS AND RECOMMENDATIONS 54
5.1 Conclusion 54
5.2 Recommendations 54
REFERENCES 55
APPENDIX 64
LIST OF TABLES
Table 1: World production of banana and plantain in 2007. 5
Table 2: Nutritional Composition of Plantain. 12
Table 3: Proximate Composition of Bole Sold At Different Locations during
Different Period. 41
Table 4: Mean Microbial Count of Bole Sold At Different Locations during different
Period 43
Table 5: Mean Microbial Count of Hand Swab Collected at Different Locations during
Different Period. 44
Table 6: Mean Microbial Count of Knife Swab Collected at Different Locations during Different Period 45
Table 7: Mean Microbial Count of Water Swab Collected at Different Locations during Different Period 46
LIST OF FIGURES
Fig 1: Processing of plantain flour 14
Fig 2: Flowchart showing production of Bole 17
Fig 3: Sampling location and accessibility map of study locations 34
LIST OF PLATES
Plate 1: False Horn Plantains 8
Plate 2: True Horn Plantains 9
Plate 3: French horn Plantain 10
Plate 4: Roasting of bole in Goldie 18
