TY  - JOUR
T1  - Weaning Food Preparations Consumed in Umuahia, Nigeria: Evaluation of The Bacteriological Quality
AU - , A.C. Ifediora AU - , C.K. Nkere AU - , C.U. Iroegbu 
JO  - Journal of Food Technology
VL  - 4
IS  - 2
SP  - 101
EP  - 105
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.101.105
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.101.105
KW  - Diarrhoea
KW  -weaning
KW  -bacterial contamination
KW  -child care
AB  - Bacteriological quality of weaning foods given to children = 2 years was evaluated by estimating bacterial cell count. Bacterial count (geometric mean) ranged from 3.92&plusmn;0.39 to 6.14&plusmn;0.23 log<SUB>10</SUB> cfu per ml or g. All food samples examined (pap  (<I>akamu</I>), rice, moi- moi,  agidi, beans, yam and stew, cereals, garri, beverages) were contaminated with   some  bacterial  species.   Moi-moi  and  beans  had   the  highest  bacterial  counts  of  6.14 x 0<SUP>5</SUP> and 6.0 x 10<SUP>5</SUP> cfu <sup>-1</SUP> or g, respectively.  The least contaminated foods were cereals and beverages with counts of 3.92 x 10<SUP>4</SUP> cfu <sup>-1</SUP> or g and 4.49 x 10<SUP>4</SUP>, respectively.  Contamination of foods increased with storage time and type of food. Reheated food had higher bacterial count than freshly cooked food. Foods prepared by maids were found to be more contaminated (poor hygiene standard) than that prepared by mothers, nannies or siblings. Analysis of variance (ANOVA) showed no significant difference (p&gt;0.05) between food given to children at home and those served in day-care centers although the later gave a higher bacterial count. Contaminated foods had high levels of <I>Escherichia coli, Staphylococcus aureus </I>while <I>Streptococcus </I>sp.<I> </I>and <I>Bacillus </I>sp<I>. </I>were also identified as common food borne pathogens. Growth profile of isolated organisms in food revealed a logarithmic phase of growth despite the low pH during the first 6 h. Counts of <I>E. coli </I>and <I>S aureus </I>increased from 10<SUP>4</SUP> to above 10<SUP>8 </SUP>after 24 h at 37°C. Thus, in combating acute bacterial food borne diseases, the control of time factor during cooking and storage  of  food should receive special attention in education on health and food safety as well as improving general hygiene.
ER  -