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JOLLOF RICE SERVED IN HOTELS IS INSPECTED FOR PATHOGENIC ORGANISMS

JOLLOF SERVED IN HOTELS IS INSPECTED FOR PATHOGENIC ORGANISMS

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JOLLOF RICE SERVED IN HOTELS IS INSPECTED FOR PATHOGENIC ORGANISMS

ABSTRACT

This research study will examine jollof rice offered in hotels for pathogenic organisms and identify potential pathogenic organisms in the meal. Hotel samples were collected and brought to the laboratory for analysis. The solution was homogenised, and serial dilutions were performed with a 5ml sterile pipette and test tubes.

The dilution was cultured on different media, macconkey agar, and Nutrient agar, discrete bacteria colonies were observed, and each colony was gramme stained, the bacteria isolated were staphylococcus aureus, bacillus, and Escherichia coli, these microorganisms isolated are pathogenic and toxin when ingested in contaminated food.

 

CHAPITRE ONE

INTRODUCTION

HISTORY OF THE STUDY

The goal of food safety is to prevent food poisoning (the transmission of illness by food) and to keep the food product safe throughout all phases of processing until it is finally exported. Nobody can deny the importance of food in our life. All active living organisms require a constant supply of energy.

This energy may be supplied by materials stored internally by a cell or organism (e.g. our fat or carbohydrate) or it may come from an external source in the environment. Food (Nutrition) supplies two major components of life, ENERGY and the chemical building blood of life, (Bor).

Energy is required for the numerous enzymatic reactions that require an input of energy for the reaction, such as the movement of the muscles on our legs during a run or in their gut as we digest our intest meal on to draw air into the lungs for breathing.

Food also provides the structural material required for living creatures to produce new macromolecules for structural repair or new construction, such as the production of offspring. Food is regarded to as pathogenic organisms' labours if not prepared in a tidy and clean setting, aside from its crucial purpose of subsisting life. This has been identified as a problem in some Enugu restaurants concerned with providing good meals for customers.

Pathogenic organisms are classified into two types. INTOXICATION – INFECTION. Toxins created by bacteria that have grown on the food before to consumption cause intoxication. Infection occurs as a result of food acting as a forniute, transporting an infection pathogen deep into the juicy recesses of a body where it can establish a foothold. Food pathogenic organisms are generally the outcome of food contamination and subsequent proliferation of food pathogenic organisms.

Food poisoning outbreaks are distinguished by the abrupt onset of sickness over a short period of time among a large number of people who have eaten or drink one or more foods (Jollodf rice) in common. Single cases are difficult to recognise, unless there are distinguishing , as in botulism. Food pathogenic organisms are one of the most prevalent causes of gastrointestinal sickness, although cases can be difficult to recognise, as in Botulision.

There are remote Symptoms. One of the most common causes of acute illness may be food pathogenic organisms. Nonetheless, instances and outbreaks are frequently under-reported and under-requited. The quantity of germs present in food (jolloff rice) can be used to identify whether the food (jolloff rice) was handled properly. Sources of continuations, Vehicles, and Reuters

 

Man, Rawfoods, Insects, Animals, Rodents, Dust, and Soil are all examples of natural resources.

Head or Food?

Contact

Surfaces

 

Heads

Equipment's

Cloths.

 

Vehicles

 

Foods with a High Risk.

 

Fig I

Some diseases are spread by bacteria that enter the body through food (jolloff rice) and can multiply at an incredible rate when fed with warmth and moisture (particularly at room temperature). Bacteria can contaminate clean food (jollof rice) from four sources.

* The employees and their attire at the workplace.

· other food that is already tainted.

a filthy kitchen or working environment

Insects and vermin are two types of vermin.

Sometimes hazardous bacteria travel directly from the source of high risk food, but most of the time they are transferred to food by other means. These are referred to as automobiles. A. I. Ihekoronye and P.O. Ngoddy (1979).

The transmission of bacteria from a food handler's bowel to food via their hands after using the bathroom is the most typical example of indirect contamination. Cross contamination occurs when bacteria enter the food from another source, such as a culting board. The Route is the path that bacteria take from the source to the meal.

The presence of pathogenic organisms in food causes a chain of events in most cases of food poisoning, and the chain must be broken if we are to lower the occurrence of illness.

Bacterial food poisoning

 

Multiply

Warmth

 

Allow time and

 

Food with a high level of danger

 

Contamination

 

CHAIR FOR FOOD POISONING

There are various methods for breaking the food poisoning chain.

* Keeping food (Jolloff rice) safe from infection.

* Preventing the growth of any bacteria found in food.

* Destroy the microorganisms that are present in the meal. Food sanitation is a problem.

Inspecting all food and washing fruits and vegetables before preparing them.

Maintaining appropriate personal hygiene at all times.

Neither coupling nor sneezing over or around the food.

Keeping covered as much as possible to eradicate those bacteria found in food (jollof rice) A suitable cooking food, with a minimum internal cooking temperature of 800°C. Pasteurisation, sterilisation, or caming are examples of heating processes.

Bacteria are always destroyed by a combination of an appropriate temperature and adequate time. The time and temperature required vary depending on the organism (for example, clostridium perfringen spores are considerably more heat resistant than salmonella germs).

In food safety programmes, the hazard analysis critical control point (HACC? ), it is suggested that every food industry use the HACCP strategy to detect and control all potential hazards before they cause problems.

Setting up a HACCP system will entail the following steps.

Set up a HACCP team of of people who completely understand the product.

a flow chart that defines all stages of the preparation process, from raw materials through consumption or sale.

Identify all potential dangers (physical, chemical, bacterial, and so on).

Identify the civic point, examine preventive actions, and decide which are required to remove or minimise poetical hazards to acceptable levels.

1.2 THE GOAL AND THE OBJECTIVE OF STUDY

This is to detect potential harmful organisms discovered in food (Jollof rice) sold at Top Rink Hotel and Presidential Hotel in Enugu, and to examine and identify micro organisms (bacteria) connected with Jollof rice (food) samples obtained from these hotels. And to determine the increase of the bacterium burden.

1.3 THE IMPORTANCE OF THE STUDY.

The significance of the work is to enable us to improve the hygiene of food (Jollof rice) served and a good knowledge of a safe food handling practise suitable light colour protection clothing to be worn, as well as to be aware of various pathogenic organisms and the infections they transmit through food (Jollof rice). As a result, food contamination prevention must be prioritised; this can be accomplished by:

Keeping high-risk food at a temperature that hinders bacterial development (i.e. outside of the damager Zone). Food should be maintained below 40 degrees Celsius in a refrigerated unit and around 700 degrees Celsius in an appropriate warming unit.

To ensure that high risk food is only in the danger zone for as brief a time as possible during preparation, high risk food should not be left out at room temperature.

Using appropriate preservation methods such as salt and sugar.

Using different packing methods such as gas flushing or hoover packing.

1.4 Theoretical Framework

Non-pathogenic organisms were found in the Jollof rice supplied.

H1 Pathogen organism presence in the Jollof rice provided.

1.5 SCOPE OF THE STUDY

This project work is based on the identification and examination of pathogenic bacterial organisms associated with (Jollof rice) served in the following hotels, Top rink and presidential hotel, all in Enugu town, and the cavsatire organisms include staphylococcus auvious, salmonella, clostridia per fringers, Escherichia coli, the modern problem to food satiation.

1.6 STATEMENT OF THE PROBLEM

Pathogenic organisms are organisms that are classified as a special health risk related with gas to intestinal distribution caused by the consumption of toxins-containing foods.

The victim with abdominal pain and diarrhoeas with more vomiting than diarrhoeas commonly manifests the sickness, which if not treated in time results in death but has resulted in wasteful expenses in seeking medical help. This has piqued my attention in how we may enhance our food hygiene in order to avoid contamination.

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