Advances in Food Science and Technology

Advances in Food Science and Technology Vol. 1 (3), pp. 028-034, March, 2013. © International Scholars Journals

Full Length Research Paper

Assessment of Food security in boarding schools using the HACCP system in Zaria, Nigeria.

Lawal Abdulkareem,  Dalhatu Garba and Ahmedu Abubakar

Department of Biological Sciences, College of Natural and Applied Sciences, Abu Zaria University, Zaria State, Nigeria. E-mail: Proff_law@yahoo.com

Accepted 21 February, 2013

Abstract 

A systematic evaluation of food safety was carried out in five boarding schools in Zaria, Kaduna State. The analysis consisted of investigating hazards associated with microbial contamination and critical control points (CCPs) in the preparation and handling of foods in the schools. Food and water samples as well as swabs of food contact surfaces were collected in addition to animal droppings found in or near the food preparation areas and transported to the laboratory for further investigations. Enterotoxin production by Bacillus cereus and Escherichia coli strains was performed on New Zealand white rabbits using the ileal loop technique. All the foods (akamu, eba, tuwo and vegetable soup) attained cooking temperatures of 60 – 100^oC capable of destroying vegetative forms of food borne pathogens. However, a concentration of 3 - 5log₁₀ cells of B. cereus, 2 - 3log₁₀ cells Staphylococcus aureus and 1-2log₁₀ coliforms were isolated per 100 g/ml of some of the cooked foods. The water samples for drinking, cooking and washing dishes were contaminated with coliforms below 2 log₁₀ cells/ml. The food and water samples were found to have counts within acceptable limits but the isolation of enterotoxigenic strains of B. cereus and Escherichia coli, hazards such as inadequate (5 - 10 min) time/temperature exposure of foods (akamu, tuwo, eba), high level initial contamination associated with raw foods, food ingredients, food contact surfaces, food handlers and inadequate cleaning of food utensils call for concern. Critical control points are frying and steaming of akara and moimoi respectively, manipulation of foods after cooking, and holding of cooked foods. The improvement of the personal hygiene of the handlers and the environment using hazard analysis critical control point (HACCP) could help in ensuring safety of foods served in the boarding schools.

Key words: Hazards, contamination, HACCP, CCP, boarding school, enterotoxin production, food safety.

Advances in Food Science and Technology Vol. 1 (2), pp. 019-027, February, 2013. © International Scholars Journals

Full Length Research Paper

Contaminated Sources of ‘ready-to-eat’ and ‘raw’ foods and their health risks to the Public in Ethiopia

Teshome Kalekidan, Kokeb Behailu and Habahwi Rediet

College of Veterinary Medicine, Addis Ababa University, Piazza, Addis Ababa, Ethiopia. 

E-mail: kidan567@yahoo.com

Accepted 25 January, 2014

Abstract 

The study was carried out from December 2010 to June 2011 to determine the hygienic and sanitary conditions on the available cafeterias, restaurants, juice houses, supermarkets, and food handlers of Mekelle city. Using the standardized pre-tested questionnaire and observational check list, data was collected from a total of 510 catering establishments. Microbiological examination of 260 food samples indicated that food provided to the consumers in the city was less hygienic and had prepared under poor sanitation conditions. General hygiene of food handlers, sanitary facilities of food establishments, physical conditions of food catering establishments, disposal services, legal licensing and environmental hygiene were identified as major sanitary deficiencies. Less understanding in food hygiene among food handlers were also commonly observed. High mean values of bacterial load were found in mayonnaise (2.64 × 10⁶) among the food samples taken from the supermarkets and 2.89 × 10⁶ bacterial load was found in samples from restaurants. The bacteriological swab tests of food utensils confirmed the gross unhygienic condition of food offered to the consumers. Pathogens such as Salmonella spp., Shigella spp. and Escherichia coli were the main identified organisms in the catering establishments. It is concluded that the sanitary conditions of studied subjects required strict follow up for the provisions of sanitary codes. Periodic sanitary-hygienic evaluation and inspection of catering establishments should be strengthened to reduce public health hazards.

Key words: Food safety, hygiene, catering establishments, bacterial load, bacterial isolation, Mekelle, Ethiopia.

Advances in Food Science and Technology Vol. 1 (2), pp. 014-018, February, 2013. © International Scholars Journals

Review

The prospective for advancing traditionally fermented food through biotechnology

Ugochukwu Chima

Department of Food science and Technology, College of Agriculture and Veterinary Medicine, Abia State University, Uturu, Abia, Nigeria. Email:u_chima@yahoo.com

Accepted 07 January, 2013

Abstract

Fermented foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the present status of some indigenous fermented foods and beverages with some information on the microbiology and biochemistry of the fermentations. Among these are ogi, a fermented cereal gruel used as a weaning food, pito and burukutu, alcoholic cereal beverages. Dawadawa from fermented oil seeds is also popular as nutritious non–meat protein foods, while serving as a condiments and flavors in soups. Traditionally, women carry out fermented food processing activities. The production is craft-based despite the dawn of science and technology. The techniques they use are labour intensive, time consuming and have low productivities, with success depending upon observation of good manufacturing practice. Factors contributing to lack of consumer appeal of indigenous manufactured foods will be also considered. In the change from craft to a technology based production system, several strategies should be adopted. These include the use of starter cultures, stabilization of spontaneous fermentations, and production of food processing enzymes. In view of the considerable range of technologies for improving traditional bioprocessing, the challenges and potential application of biotechnology in upgrading these foods will be discussed.

Key words: Traditional fermented foods, biotechnology, upgrading potentials, microbiology research assessment.

Advances in Food Science and Technology Vol. 1 (1), pp. 007-013, January, 2013. © International Scholars Journals

Full Length Research Paper

The most favorable food plan for rural households’ food security in Kwara State, Nigeria

Omotoshaw* and Runke Damibola

Department of Agricultural Economics and Farm Management, Ebonyi State University, P.M.B 053, Abakaliki, Nigeria.

Email:  Proff_omas@yahoo.com.

Accepted 20 December, 2012

Abstract

This study developed optimal food consumption plan for the rural households in Kwara State, Nigeria. A two-stage simple random sampling technique was employed in collecting data used for the study between October, 2005 and January, 2007. The main tools of analysis used in this study are the Food Security Index and the Linear Goal Programming (LGP) Model. This study reveals that 65.45% of the rural households are food insecure. Rice, maize, cowpea, gari, fish and palm oil consumed at 4.17, 18.59, 2.92, 2.66, 8.53 and 3.10 Kg per week respectively constituted the least-cost food plan for the rural households. With an average household size of eight male adult equivalents, this plan has a cost implication of N 73.73 per person per day. This shows that the cost of meeting this least-cost food plan was 38% lower than the one U.S. Dollar World Bank poverty line per person per day. This study recommends the need for the rural households to be educated on the nutritional implication of the consumption of various food items.

Key words: Goal programming, optimal combination, food plan, rural households, food security, Kwara State, Nigeria.

Advances in Food Science and Technology Vol. 1 (1), pp. 001-006, January, 2013. © International Scholars Journals

Full Length Research Paper

Food Evaluation and nutrient intake of beneficiary and non-beneficiary households in a dairy growth project of Vihiga District, Kenya

Kabatila O. Bedan

School of Public Health and Community Development and Administration

Africa Nazarene University, Ongata Rongai, Kenya. Kenya.

Email:batila567@yahoo.com.

Accepted 16 December, 2012

Abstract

A cross sectional design using a three-consecutive day 24 h diet recalls survey was adopted using interview schedules to estimate the nutrient consumption in 60 households of which 30 households were beneficiary and 30 were non-beneficiary households of a dairy development project in Vihiga, Kenya. Variation was observed in the consumption of meat and meat products, cereals and vegetables between days for households. Variation in the consumption of meat and meat products cereals, vegetables, and, milk and milk products between days for women was observed. Variations in nutrient intake were significant between days for energy, protein, calcium, thiamine and niacin in households and by women. Variations between households and between days with regard to food and nutrient intake observed indicate that a one-day twenty-four-hour diet recall method may not bring out the true pattern of food and nutrient intake of households and individuals. The twenty-four-hour recall diet survey method conducted for a period of days could show food and nutrient consumption pattern clearly from which average requirements for the population can be derived.

Key words: Dairy, beneficiary, non-beneficiary, nutrient consumption, Vihiga, Kenya.