உணவு மற்றும் தொழில்துறை நுண்ணுயிரியல் இதழ்

Proximate Analysis and Microbial Quality of Ready-To-Eat (RTE) Fried Chicken Parts

Abstract

Osakue OP, Igene JO, Ebabhamiegbebho PA and Evivie SE

Fried chicken samples were sourced from two vending sites (from street vendors and fast food centers) in Ikpoba Okha, Oredo and Egor LG as in Benin City. Bacteria growth was observed using Nutrient Agar, the presence of E.coli was detected using Eosine Methylene Blue and Fungi growth was observed by using Potato Dextrose Agar. Proximate composition for the fried chicken samples indicated that the mean value for Moisture content ranged from 55.67 - 59.15%, Crude protein 26.62 - 30.52%, Crude fat 7.87 - 8.72%, Ash 3.06 - 3.88% and Nitrogen free extract 0.10 - 2.50%. The results obtained indicated that the mean values of bacteria count ranged from 4.67 × 106 to 1.2 × 107 cfu/g. The sample from the eatery in Oredo had the highest bacterial count of 1.2 × 107 cfu/g. Thirteen genera of bacteria and seven genera of fungi were isolated. Total fungal counts ranged from 4.70 × 105 to 2.615 × 106 cfu/g. The fried chicken from the street in Ikpoba Okha recorded the highest count with2.615× 106 cfu/g. The fried chicken samples from the eateries had no E.coli and other serious food-borne pathogens; such as Klebsiella sp, Enterobacter sp. The aerobic colony counts of bacteria and fungi were higher thanInternational Food Standards (<105 cfu/g), notwithstand the absence of food-borne microbial pathogens such as E.coli and other serious food-borne pathogens from the eateries and therefore, the products as observed would appear unsafe for human consumption. The isolation and enumeration of bacteria and fungi isolates were also observed. The significance of isolated bacteria and fungi in the fried chicken samples, possible sources of contamination and some recommendations to improve the quality of fried chicken sold in these vending sites were discussed.