Assessment of the Microbial Quality of Food Sold in Some Restaurants within Katsina Metropolis

Abstract

Foods are substances that when consumed provide the body with nutrients for growth and development. Foods for consumption should be within the acceptable limit of microbial load, exceeding it may lead to food-borne intoxication and illness. This study aimed to determine the microbial quality of commonly sold foods in some restaurants within Katsina metropolis. Physiochemical properties of the food namely; pH, temperature, colour, and taste were determined using a pH meter, thermometer, and organoleptic approach respectively. Conventional methods of identification were used to identify the isolates and a modified method by Kirby Bauer was employed to determine antimicrobial assays of the identified isolates. The results obtained showed that the physiochemical parameters of pH and temperature range between 5.50 to 7.40, and 30.0 oC to 32.0 oC respectively with a normal taste and colour. Total bacterial (1.04 x107 CFU/g) and fungal (4.8 x106 CFU/g) counts of the samples fall within the unsatisfactory limits set by the International Commission on Microbiological Specifications for Food (ICMSF). A total of nine (9) bacteria and five (5) fungi were identified from fifteen (15) samples examined. E. coli (26.31%) was most prevalent followed by Enterobacter aerogens and Staphylococcus epidermis (15.78%), Bacillus subtilis, and Salmonella spp (10.52%) while Proteus mirabilis, Micrococcus luteus, Pseudomonas aeroginosa, and Clostridium spp. have the least occurrence (5.26%). Aspergillus flavus (45.45%) was most prevalent among the fungal isolates followed by Mucor (27.27%) and Botrytis, Alternaria, and Fusarium chlamydosporum (9.09%) have the least occurrence. The antimicrobial assay shows that Gentamycin, levofloxacin, Erythromycin, and Ciprofloxacin were effective against Micrococcus luteus, Staphylococcus spp., Clostridium spp., and Bacillus subtilis. Norfloxacin and Amoxicillin were resisted by Micrococcus luteus and Staphylococcus spp., Ketoconazole and Fluconazole inhibited Mucor and Aspergillus flavus but were resisted by Alternaria, Botrytis, and Fusarium chlamydosporum. It was concluded that foods sold in some restaurants within the Katsina metropolis fall within the unsatisfactory limits of ICMSF standards, thus, improved strict hygiene compliance is recommended.