1.1 Background to the Study
The presence of pathogenic
microorganisms in food stuffs, food contact surfaces, equipments and
utensils has led to a high degree of chronic illness ( Enuogu and Alan,
2000). Enuogu and Alan, (2000) have identified cafeterian workers a.d
other food service workers as likely sources of food contamination. Many
organisms have been found to proliferate readily at wide temperature
range (Enuogu and Alan, 2000). Biological contaminants such as bacteria,
viruses, fungi, protozoa and helminthes constitute the major food borne
diseases; such as amoebiasis, salmonellosis and giadiasis with varying
degrees of severity ranging from mild indisposition to chronic or life
threatening illness or both (Edema et al., 2005). In developing
countries, such contaminations are responsible for food borne diseases
such as cholera, campylobacteriosis, amoebiasis and poliomyelitis (Edema
et al.,2005). The presence of indicator organisms pathogens or high
bacteria counts in food stuffs, food contact surfaces, equipments and
utensils provide a direct and relevant measure of cleaning efficiency
and hygiene (Moyo and Baudi, 2004). However, when contamination of food
by a pathogen occurs in canteens, restaurants, fast food services and
cafeterias as a result of failure to observe proper sanitation, improper
cooking method, cross- contamination and long interval between
preparation and consumption, a large number of people over a wide area
will be affected (Bean et al., 1990). Some food handling mistakes such
as contaminated raw materials, inadequate cooking of food, may lead to
its unsafe nature. The school cafeteria and the public food service
center are commercial establishments that are patronized by both staff
and students of the institution (Edema et al., 2005). And food safety
should be ensured during production, processing, stirage , distribution
and preparation of food to ensure its safety for human consumption
(Edema et al., 2005). Effective cleaning is of prime importance since it
does not only remove gross contamination but also residues that could
support the subsequent survival and growth of microorganisms ( Bean et
1.2 Problem Statement
Incidence of diarrhoea, typhoid fever
and salmonellosis have been reported by Sadiq and Abdullahi (2004) among
students of higher institutions of learning following eating at the
food service center to be on the increase. This shows that the food
prepared in those areas, utensils and personal hygiene practice of the
food handlers are questionable. Students who are the major patronizers
may be exposed to potential dangers of food borne diseases. Thus there
us need for bacteriological assessment of food sold at these centers at
Ladoke Akintola University of Technology.
1.3 Objectives of the study
The major objective of the study is the
bacteriological assessment of two food service centers in Ladoke
Akintola University of Technology. This sis to be achieved through the
following specific objectives:
(i) identification of the food handling practices among food sellers
(ii) identification of the bacterial
diseases common among the students and staff who patronize the school
canteen at the campus.
1.4 Research questions
(1) what are food service centers?
(2) How safe are the food vended by thses service centers?
(3) what are the hazards associated with food service centers?
(4) what are the food handling practices among the food sellers?
1.5 Significance of the Study
The research helps to identify the food
handling practices among food sellers and ti establish whether the
practices are capable of exposing the students to bacterial borne
diseases and to identify the bacterial diseases common among the
students and staff who patronize the school canteen at the campus. This
will aid I dividuals , researchers, government, policy makers and
students in decision making.
1.6 Scope of the Study
The research focuses on the bacteriological assessment of two food service centers in Ladoke Akintola University of Technology.
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