MICROBIAL ASSESSMENT OF ROASTED STREET VENDED BEEF, CHICKEN AND FISH SOLD IN LOKOJA, KOGI STATE

Abstract

 MicrobialAssessment of Roasted Street Vended Beef, Chicken and Fish Samples Sold in Lokoja, Kogi State was carried out in April and May 2016. Samples of roasted beef, chicken and fish were collected from two locations and analysed for their microbial load with the aim of ascertaining their quality and suitability for consumption. Pour Plate method on Nutrient Agar (for bacteria), MacConkey Agar (for coliform) and Potato Dextrose Agar (for fungi). The organisms isolated from the samples include: Bacillus sp, Staphylococcus sp, Escherichia sp, Aspergillus flavus, and Rhizopus stolonifer.Analysis of the food samples revealed the mean total bacterial count which range from 3.5x106 cfu/ml(beef) to 1.97 x107 cfu/ml(chicken) in the samples from T-Square joint while it ranged from 1.27 x104 cfu/ml(chicken) to 1.97 x107 cfu/ml(beef) in the samples from Nigerian Union of Journalists joints. Mean coliform count ranged from 3 x106 cfu/ml(chicken) to 4 x106 cfu/ml(Fish) in the samples from the T-square joints while it ranged from 9.3 x106 cfu/ml(beef) to 2.8 x107 cfu/ml(chicken) in the samples from Nigerian Union of Journalists joints. Fungal count ranged from 5 in chicken samples to 15 in fish in the samples obtained from Nigerian Union of Journalists joints while the samples obtained from T-square joints had no fungal growth. The results obtained from the study showed the presence of microorganisms in various degrees in the food samples. All the microorganisms isolated are capable of causing food poisoning. There is no significant difference in the microbial load of roasted street vended beef, chicken and fish (P> 0.05). Based on the result of this study, street vended food should be handled properly after preparation to avoid contamination with pathogenic microorganisms and they should not be displayed openly to avoid contamination with spores of fungi in the air.