Scientific Program

Abstract:

The aim of this study is to investigate the microbial load and safety of RTE foods sold within the restaurants of Kaura-Namoda Metropolis, Zamfara state, Nigeria. In this study results showed the total viable counts of samples of RTE foods that were sampled immediately after preparation including cooked white Rice (1.7 x 10⁴cfu/g), Masa (1.3x10³cfu/g) and Tuwo Shinkafa (1.5x10⁶cfu/g), respectively. And samples of RTE foods sold after few hours of preparation including cooked white Rice (1.3 x 10⁵cfu/g), Masa (2.0 x 10⁶cfu/g) and Tuwo Shinkafa (2.0 x 10⁴cfu/g), respectively. And the Coliform counts of samples of RTE foods sampled immediately after preparation including cooked white Rice (? 1.0 x 10¹cfu/g), Masa (?1.0 x 10¹cfu/g) and Tuwo Shinkafa (5.3 x 10³cfu/g), respectively. While the Yeast/Mould counts results of samples of RTE foods that were sampled immediately after preparation including cooked white Rice (1.0 x 10²cfu/g), Masa (1.0 x 10²cfu/g) and Tuwo Shinkafa (1.0 x 10²cfu/g), respectively. And samples of RTE foods sold after few hours of preparation including cooked white Rice have (1.3 x 10⁵cfu/g), Masa (2.0 x 10⁶cfu/g) and Tuwo Shinkafa (2.0 x 10⁴cfu/g), respectively. In this study, it was observed that microbial cells were detected from samples of RTE food is within the satisfactory (10³cfu/g), marginal (10³ to ?10⁵cfu/g) and unsatisfactory (≥10⁵ cfu/g) microbial limits for RTE foods. This study suggests that foods prepared and sold in most restaurants within the Kaura-Namoda town are considered microbiologically safe for human consumption owing to the fact that all the foods are constantly hot-held and sold before selling to consumers. Also, the microbial isolates detected including Bacillus cereus, Staphylococcus aureus, Coliforms, Yeast and mould indicated high level of contaminations of raw foodstuff by the surrounding environment at the storage and distribution points and the recontamination of RTE foods by the food handlers at the point of sale to consumers.

Audience Take Away: 

1. RTE foods sold in the restaurants should be kept and sold at a safe temperature of 75°C throughout the period of distribution to customers.

2. Restaurants operators should ensure that RTE foods are safe for the ultimate consumers by employing temperature that is safe to keep RTE Foods safe from pathogens and non-pathogens.

3. RTE foods that can build up microbial loads, such as Cooked White Rice (CWR) should be cooked and sold in small batches so that microbial build-up can be prevented. This is to avoid the threat of food poisoning.

4. Restaurant operators should train and re-train their staffs on the need for Good hygiene practice (GHP) and Personal Hygiene Practice (PHP) among their food handlers so that food safety can be ensured for the ultimate consumers.

5. Government and higher institution of learning should continue to monitor food safety compliance level through effective and demand-driven research for the benefit of the society at large.

Biography:

Sirajo Mohammed Funtua is presently an Assistant Chief Instructor with the department of Food Science and Technology, Federal Polytechnic, Kaura-Namoda, Zamfara State, Nigeria. He obtained an MSc in Food Safety and Quality Management in the year 2013 from the University of Greenwich, Medway Campus, Central Avenue, Chatham, United Kingdom. He is a dedicated academician and researcher with special interest in Food Product Development, Food Quality Control, Food Safety & Quality Management. He has been serving the Nigeria Institute of Food Science and Technology at the chapter and national levels for several years as the Chairman NW II between 2014 and 2016, National Publicity Secretary between 2016 and 2018. He is the former Head of department, Department of Food Science and Technology, Federal Polytechnic, Kaura-Namoda. He has published over fifteen (15) research findings in the national and international Journals of high reputes; and he is a reviewer for some international journals.