Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria

Odewade Joseph Oluwaseun; Oyelami Lydia Oluwatosin; Fasogbon Albert Oluwasoga

doi:doi:10.11648/j.bio.20180603.11

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Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria

Odewade Joseph Oluwaseun, Oyelami Lydia Oluwatosin, Fasogbon Albert Oluwasoga

Published in American Journal of Bioscience and Bioengineering (Volume 6, Issue 3)

Received: 29 October 2018 Accepted: 19 November 2018 Published: 28 December 2018

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Abstract

Consumption of contaminated refrigerated foods is increasing the incidence of food-borne diseases globally. However, there is paucity of data on prevalence of microbes associated with these foods from Osun State, Nigeria, thus, the need for isolation and characterization of microbes associated with refrigerated foods from this region. A total of 80 processed food samples were collected aseptically and refrigerated for four days. Samples were analyzed for the presence of bacteria and fungi while antibiotic resistance patterns of bacterial isolates were determined using standard methods. Mean bacterial count ranged from 7.0 x10⁴ to 3.7 x10⁵ cfu/ml with highest bacterial count of 3.7 x 10⁵ cfu/ml obtained from melon soup sample, while least count of 7x10⁴ cfu/ml was obtained from cooked meat. Fungal count ranged from 2.0 x 10² to 5.6 x10³ sfu/ml with cooked beans having the highest count of 5.6 x 10³ sfu/ml. The bacteria that were isolated from refrigerated processed food samples include Corynebacterium kutscheri (47.05%), Bacillus spp (14.70%), Staphylococcus aureus (11.76%), Lactobacillus fermenti (5.8%), Aeromonas hydrophila (5.8%), Pseudomonas spp (5.88%), Lactobacillus casei (2.94%), Lactobacillus delbrueckii (2.94%) and Citrobacter freundii (2.94%), while fungi isolated were Aspergillus fumigatus (24.56%), Aspergillus niger (21.05%), Aspergillus flavus (14.04%), Aspergillus brevipes (14.04%), Mucor spp (7.02%), Penicillium spp (8.77%) and Saccharomyces spp (10.53%). Corynebacterium kutscheri had the highest resistance of 17(37%) while Lactobacillus casei showed no resistance (0%) to the antibiotics used. This study showed high bacterial and fungal counts from the analyzed samples, hence, the need to ensure hygienic food processing and refrigerating conditions.

Published in	American Journal of Bioscience and Bioengineering (Volume 6, Issue 3)
DOI	10.11648/j.bio.20180603.11
Page(s)	14-19
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Food-borne Diseases, Refrigerated Foods, Antibiotic Resistance, Food Processing

References

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APA Style

Odewade Joseph Oluwaseun, Oyelami Lydia Oluwatosin, Fasogbon Albert Oluwasoga. (2018). Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria. American Journal of Bioscience and Bioengineering, 6(3), 14-19. https://doi.org/10.11648/j.bio.20180603.11

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ACS Style

Odewade Joseph Oluwaseun; Oyelami Lydia Oluwatosin; Fasogbon Albert Oluwasoga. Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria. Am. J. BioSci. Bioeng. 2018, 6(3), 14-19. doi: 10.11648/j.bio.20180603.11

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AMA Style

Odewade Joseph Oluwaseun, Oyelami Lydia Oluwatosin, Fasogbon Albert Oluwasoga. Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria. Am J BioSci Bioeng. 2018;6(3):14-19. doi: 10.11648/j.bio.20180603.11

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@article{10.11648/j.bio.20180603.11,
  author = {Odewade Joseph Oluwaseun and Oyelami Lydia Oluwatosin and Fasogbon Albert Oluwasoga},
  title = {Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria},
  journal = {American Journal of Bioscience and Bioengineering},
  volume = {6},
  number = {3},
  pages = {14-19},
  doi = {10.11648/j.bio.20180603.11},
  url = {https://doi.org/10.11648/j.bio.20180603.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20180603.11},
  abstract = {Consumption of contaminated refrigerated foods is increasing the incidence of food-borne diseases globally. However, there is paucity of data on prevalence of microbes associated with these foods from Osun State, Nigeria, thus, the need for isolation and characterization of microbes associated with refrigerated foods from this region. A total of 80 processed food samples were collected aseptically and refrigerated for four days. Samples were analyzed for the presence of bacteria and fungi while antibiotic resistance patterns of bacterial isolates were determined using standard methods. Mean bacterial count ranged from 7.0 x104 to 3.7 x105 cfu/ml with highest bacterial count of 3.7 x 105 cfu/ml obtained from melon soup sample, while least count of 7x104 cfu/ml was obtained from cooked meat. Fungal count ranged from 2.0 x 102 to 5.6 x103 sfu/ml with cooked beans having the highest count of 5.6 x 103 sfu/ml. The bacteria that were isolated from refrigerated processed food samples include Corynebacterium kutscheri (47.05%), Bacillus spp (14.70%), Staphylococcus aureus (11.76%), Lactobacillus fermenti (5.8%), Aeromonas hydrophila (5.8%), Pseudomonas spp (5.88%), Lactobacillus casei (2.94%), Lactobacillus delbrueckii (2.94%) and Citrobacter freundii (2.94%), while fungi isolated were Aspergillus fumigatus (24.56%), Aspergillus niger (21.05%), Aspergillus flavus (14.04%), Aspergillus brevipes (14.04%), Mucor spp (7.02%), Penicillium spp (8.77%) and Saccharomyces spp (10.53%). Corynebacterium kutscheri had the highest resistance of 17(37%) while Lactobacillus casei showed no resistance (0%) to the antibiotics used. This study showed high bacterial and fungal counts from the analyzed samples, hence, the need to ensure hygienic food processing and refrigerating conditions.},
 year = {2018}
}

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TY  - JOUR
T1  - Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria
AU  - Odewade Joseph Oluwaseun
AU  - Oyelami Lydia Oluwatosin
AU  - Fasogbon Albert Oluwasoga
Y1  - 2018/12/28
PY  - 2018
N1  - https://doi.org/10.11648/j.bio.20180603.11
DO  - 10.11648/j.bio.20180603.11
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 14
EP  - 19
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20180603.11
AB  - Consumption of contaminated refrigerated foods is increasing the incidence of food-borne diseases globally. However, there is paucity of data on prevalence of microbes associated with these foods from Osun State, Nigeria, thus, the need for isolation and characterization of microbes associated with refrigerated foods from this region. A total of 80 processed food samples were collected aseptically and refrigerated for four days. Samples were analyzed for the presence of bacteria and fungi while antibiotic resistance patterns of bacterial isolates were determined using standard methods. Mean bacterial count ranged from 7.0 x104 to 3.7 x105 cfu/ml with highest bacterial count of 3.7 x 105 cfu/ml obtained from melon soup sample, while least count of 7x104 cfu/ml was obtained from cooked meat. Fungal count ranged from 2.0 x 102 to 5.6 x103 sfu/ml with cooked beans having the highest count of 5.6 x 103 sfu/ml. The bacteria that were isolated from refrigerated processed food samples include Corynebacterium kutscheri (47.05%), Bacillus spp (14.70%), Staphylococcus aureus (11.76%), Lactobacillus fermenti (5.8%), Aeromonas hydrophila (5.8%), Pseudomonas spp (5.88%), Lactobacillus casei (2.94%), Lactobacillus delbrueckii (2.94%) and Citrobacter freundii (2.94%), while fungi isolated were Aspergillus fumigatus (24.56%), Aspergillus niger (21.05%), Aspergillus flavus (14.04%), Aspergillus brevipes (14.04%), Mucor spp (7.02%), Penicillium spp (8.77%) and Saccharomyces spp (10.53%). Corynebacterium kutscheri had the highest resistance of 17(37%) while Lactobacillus casei showed no resistance (0%) to the antibiotics used. This study showed high bacterial and fungal counts from the analyzed samples, hence, the need to ensure hygienic food processing and refrigerating conditions.
VL  - 6
IS  - 3
ER  -

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Author Information

Odewade Joseph Oluwaseun

Department of Microbiology, Faculty of Science, Federal University, Dutsin-Ma, Nigeria
Oyelami Lydia Oluwatosin

Department of Environmental Management, Faculty of Earth and Environmental Sciences, Bayero University, Kano, Nigeria
Fasogbon Albert Oluwasoga

Department of Microbiology, Faculty of Science, Bayero University, Kano, Nigeria

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APA Style

Odewade Joseph Oluwaseun, Oyelami Lydia Oluwatosin, Fasogbon Albert Oluwasoga. (2018). Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria. American Journal of Bioscience and Bioengineering, 6(3), 14-19. https://doi.org/10.11648/j.bio.20180603.11

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ACS Style

Odewade Joseph Oluwaseun; Oyelami Lydia Oluwatosin; Fasogbon Albert Oluwasoga. Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria. Am. J. BioSci. Bioeng. 2018, 6(3), 14-19. doi: 10.11648/j.bio.20180603.11

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AMA Style

Odewade Joseph Oluwaseun, Oyelami Lydia Oluwatosin, Fasogbon Albert Oluwasoga. Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria. Am J BioSci Bioeng. 2018;6(3):14-19. doi: 10.11648/j.bio.20180603.11

Copy | Download

@article{10.11648/j.bio.20180603.11,
  author = {Odewade Joseph Oluwaseun and Oyelami Lydia Oluwatosin and Fasogbon Albert Oluwasoga},
  title = {Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria},
  journal = {American Journal of Bioscience and Bioengineering},
  volume = {6},
  number = {3},
  pages = {14-19},
  doi = {10.11648/j.bio.20180603.11},
  url = {https://doi.org/10.11648/j.bio.20180603.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20180603.11},
  abstract = {Consumption of contaminated refrigerated foods is increasing the incidence of food-borne diseases globally. However, there is paucity of data on prevalence of microbes associated with these foods from Osun State, Nigeria, thus, the need for isolation and characterization of microbes associated with refrigerated foods from this region. A total of 80 processed food samples were collected aseptically and refrigerated for four days. Samples were analyzed for the presence of bacteria and fungi while antibiotic resistance patterns of bacterial isolates were determined using standard methods. Mean bacterial count ranged from 7.0 x104 to 3.7 x105 cfu/ml with highest bacterial count of 3.7 x 105 cfu/ml obtained from melon soup sample, while least count of 7x104 cfu/ml was obtained from cooked meat. Fungal count ranged from 2.0 x 102 to 5.6 x103 sfu/ml with cooked beans having the highest count of 5.6 x 103 sfu/ml. The bacteria that were isolated from refrigerated processed food samples include Corynebacterium kutscheri (47.05%), Bacillus spp (14.70%), Staphylococcus aureus (11.76%), Lactobacillus fermenti (5.8%), Aeromonas hydrophila (5.8%), Pseudomonas spp (5.88%), Lactobacillus casei (2.94%), Lactobacillus delbrueckii (2.94%) and Citrobacter freundii (2.94%), while fungi isolated were Aspergillus fumigatus (24.56%), Aspergillus niger (21.05%), Aspergillus flavus (14.04%), Aspergillus brevipes (14.04%), Mucor spp (7.02%), Penicillium spp (8.77%) and Saccharomyces spp (10.53%). Corynebacterium kutscheri had the highest resistance of 17(37%) while Lactobacillus casei showed no resistance (0%) to the antibiotics used. This study showed high bacterial and fungal counts from the analyzed samples, hence, the need to ensure hygienic food processing and refrigerating conditions.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Microbial Analysis of Processed Foods Stored in Domestic Refrigerators of Selected Eateries in Ile-Ife, Osun State, Nigeria
AU  - Odewade Joseph Oluwaseun
AU  - Oyelami Lydia Oluwatosin
AU  - Fasogbon Albert Oluwasoga
Y1  - 2018/12/28
PY  - 2018
N1  - https://doi.org/10.11648/j.bio.20180603.11
DO  - 10.11648/j.bio.20180603.11
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 14
EP  - 19
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20180603.11
AB  - Consumption of contaminated refrigerated foods is increasing the incidence of food-borne diseases globally. However, there is paucity of data on prevalence of microbes associated with these foods from Osun State, Nigeria, thus, the need for isolation and characterization of microbes associated with refrigerated foods from this region. A total of 80 processed food samples were collected aseptically and refrigerated for four days. Samples were analyzed for the presence of bacteria and fungi while antibiotic resistance patterns of bacterial isolates were determined using standard methods. Mean bacterial count ranged from 7.0 x104 to 3.7 x105 cfu/ml with highest bacterial count of 3.7 x 105 cfu/ml obtained from melon soup sample, while least count of 7x104 cfu/ml was obtained from cooked meat. Fungal count ranged from 2.0 x 102 to 5.6 x103 sfu/ml with cooked beans having the highest count of 5.6 x 103 sfu/ml. The bacteria that were isolated from refrigerated processed food samples include Corynebacterium kutscheri (47.05%), Bacillus spp (14.70%), Staphylococcus aureus (11.76%), Lactobacillus fermenti (5.8%), Aeromonas hydrophila (5.8%), Pseudomonas spp (5.88%), Lactobacillus casei (2.94%), Lactobacillus delbrueckii (2.94%) and Citrobacter freundii (2.94%), while fungi isolated were Aspergillus fumigatus (24.56%), Aspergillus niger (21.05%), Aspergillus flavus (14.04%), Aspergillus brevipes (14.04%), Mucor spp (7.02%), Penicillium spp (8.77%) and Saccharomyces spp (10.53%). Corynebacterium kutscheri had the highest resistance of 17(37%) while Lactobacillus casei showed no resistance (0%) to the antibiotics used. This study showed high bacterial and fungal counts from the analyzed samples, hence, the need to ensure hygienic food processing and refrigerating conditions.
VL  - 6
IS  - 3
ER  -

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