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Bacterial contamination in cooked or processed foods is a significant global health concern, leading to foodborne illnesses. This research assessed bacterial contamination in selected restaurants in Maiduguri, focusing on coliform bacteria, Vibrio cholerae, and E. coli. Recommendations include improving hygiene practices, training food workers, and raising awareness about food safety to reduce contamination risks.

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Bashir Abubakar
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16 views2 pages

Rconcept

Bacterial contamination in cooked or processed foods is a significant global health concern, leading to foodborne illnesses. This research assessed bacterial contamination in selected restaurants in Maiduguri, focusing on coliform bacteria, Vibrio cholerae, and E. coli. Recommendations include improving hygiene practices, training food workers, and raising awareness about food safety to reduce contamination risks.

Uploaded by

Bashir Abubakar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Topic : Bacterial contamination on cooked or processed Food

Bacterial contamination in cooked or processed foods is a major concern worldwide. It poses serious
health risks and can lead to foodborne illnesses, such as gastrointestinal infections. Understanding the
sources, types, and prevention methods of bacterial contamination is crucial for safeguarding public
health.

Question to ask.

How to prevent contamination of bacteria ?

Will it cause disease?

What are those pathogen present in contaminated cooked Food ?

What food are types of Food are safe for consumption?

Aims :

This research aimed at assessing bacterial contamination in cooked or processed foods from selected
restaurants in Maiduguri, Borno state.
Objectives :
The specificobjective of this research is to;
1. To check the presence of coliform Bacteria
2.To identify the type of coliform
3. To identify the presence of vibro cholerae
4. To determine the presence of E.coli

Methodology used : includes, inclusion and exclusion criteria, samples collections and preparation,
sample innoculation, culturing as well as Biochemical tests which also includes, Indole test, urease test
and citrate test. At the end of this research, the result from selected restaurants gives significant growth
on, MacConkey agar coliform is identified, while on thiosulfate Citrate Bile Salts Sucrose Agar (TCBS
Agar) determined Vibrio spp. respectively.

RECOMMENDATIONS :

1. Timely washing and replacement of cutting boards can decrease the possibility of biofilm

formation and cross-contamination.

2. Proper general hygiene, kitchen design and sanitation and cleaning methods according to scientific
instruction should be considered as the main principle to reduce contamination of food contact
surfaces.
3. Workers need to have a general hygiene certificate and participate in periodic training
courses according to the University’s schedule.
4. Also, continuous training, development of standards, more intensive
supervision, modification of behavior, designing food producing units in the University according to
scientific principles and implementation of food safety management should be considered by the
University authorities.

5. creating awareness campaign on safe and hygiene.

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