ABSTRACT
The aim of this study was evaluation of external and
internal microbiological quality of fresh grapes (vitis vinifera) on the
Ghanaian market. Microbial quality was determined by enumerating aerobic
mesophiles and detections for specific microorganisms, such as Escherichia
coli, Staphylococcus aureus and Salmonella typhimurium. In
all, twenty four samples were analysed for both external and internal
investigations, and were conducted for four consecutive batches at weekly
intervals. Results obtained from microbiological examination showed detections
of mesophiles and Staphylococcus aureus indicating non- compliance with
Ghana Standards Specification for fresh fruits and vegetables, which reports
1x103CFU/g for TVC and 1x102CFU/g for Staphylococcus
aureus. The results for Escherichia coli and Salmonella
tyhpimurium was compliance with Ghana Standards Specifications which reports
1x102CFU/g for E. coli and complete absence of S.
tyhpimurium. The study concludes that, the TVC results which indicate that,
the grapes contain large bacterial load, might be contributed from the
different sources such as from, the pre-warehousing, harvesting and poor
handling practice at the post-harvest activities. Also the significant
relationship between the presence of Staphylococcus aureus load
externally on the grapes and the retail source of collection indicates poor
hygienic practice, which may be because the handlers do not use gloves, hair
net, etc. The absence of Escherichia coli and Salmonella typhimurium also
show that fresh grapes are free from feacal contamination which is very
commendable. The study also recommended that, authorities who supervise the
growth of food crops safety and public health should endeavor to check, the
various stages of fruit processing to ensure they are in conformity with best
practices. Also vendors should be educated on personal hygiene and how to
relate it to the handling of fruits crops before bringing them to their various
places of sales.
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Ready-to-eat (RTE) foods have been identified as any edible
that is mostly eaten in its raw state, WHO (2004). In addition, Maffei et al.
(2013) implied that fresh crops are very critical in human diet, which makes it
health stimulant. The antioxidant composed in fresh crops in particular, has
the effectiveness of shielding the human cells from the occurrence of free
radicals, which results in etiopathogenesis of most chronic diseases, Jeong et
al. (2006) and Carlsen et al. (2010).
From Hanson et al. (2012), foodborne diseases are paramount
in producing considerable disease and mortality annually, while Fratamico et
al. (2005) further implicated this assertion in their study by stating that,
the occurrence rate of foodborne diseases is on the ascendency and that
industrialized countries suffer yearly from infected food caused by variety of
microorganism. Whereas in the developing countries, are disadvantaged as a
result of over population, poverty, poor environmental conditions and
insufficient hygiene generally. Cruickshank et al. (1990) held the view that
beside the advantage of fresh crops, it is viewed as high-risk foods because
they do not require any processing before to eating. The intervention of much
better diagnostic systems and control measures has promoted the development of
confirming ready-to-eat foods as a source of foodborne disease Seow et al.
(2012).
Poorna and Randhir (2001) also outlined some reasons that
place the microbiological quality of ready-to-eat foods at a high risk level as
follows; the use of waste water for watering the plants, food handlers not practicing personal hygiene, unhygienic
storage and processing areas and the use of dirty containers. Food borne
illness from ready to eat food is of increasing worry, since microbial
contamination can occur during any of the steps in the farm, not forgetting
both animal and human factors, (European Commission Health and Consumer
Protection Directorate- General, 2002; Baker-Reid et al. 2009). Bacteria and
fungi present on crop plant during its progressive stages, are mainly not
dangerous and mostly, act as an actual life protector to any plague by the
groups of disease –causing agents answerable for food crops spoilage,
(Janisiewicz and Korsten 2002; Andrews and Harris 2000).
Eckert and Ogawa(1988) stated that, spoilage microorganisms
present on crop are more likely to occur during the various stages of
development to the postharvest handling of the crops, also the soil spoilage
microbes present at the time of harvest can show up on harvesting tools,
handling materials in the packinghouse, the storage facility in the
distribution chain. Consequently, effective steps must be taken early at the
growth and harvesting stages through the use of recommended agricultural activities,
as it contributes in reducing yield loss due to contamination at the different
stages in the farm.
Burnett and Beuchat, (2001)in highlighting the essential role
of fresh crops, also maintained that, mostly microbiological risk is associated
with, harvesting, distribution, and commercialization. This makes it very
prudent to put up steps to mitigate these risks. Foodborne bacterial pathogens
usually associated with fresh crops were identified as follows: coliform
bacteria, Escherichia coli, Staphylococcus aureus and Salmonella sp.Tambekar
and Mundhada (2006)
Poorna and Randhir (2001) postulates that, spoilage microbes
are normal means by which human beings become contaminated and that
microbiological risk assessment is the only mechanism for evaluating food
security as well as safety among water supplies. As a result, to the fact that,
fresh crops play a very nutritional role in the human body and it’s very
assessable from the grocery shops and from street vendors, which gives the
concern to pay particular attention to how these crops are handled among the
various vendors as well. According to the (WHO 2013) most countries reported
that inadequate inspection personnel, to ensure that, basic standards in food
safety practice are adhered to and also registration, education and health
examinations were not part of the mechanisms use to monitor the safety of
street vended foods. Therefore, the gap the study seeks to fill is to evaluate
the microbiological quality of grapes sold both by some selected street vendors
and grocery shops in the Greater Accra Metropolis, in line with promoting food
safety among ready-to-eat food and also examine the knowledge on food safety
practices.
1.3 Research Questions
The study is organized on the following formulated questions:
What are the potential external and internal harmful
microorganisms associated with fresh grapes on the Ghanaian market?
What is the microbiological quality of fresh grapes on the
Ghanaian market?
What are the measures put in place to reduce the
microbiological risk of fresh grapes on the Ghanaian market?
The main objective of this study is to evaluate the external
and internal microbiological quality of fresh grapes on the Ghanaian market.
1.5 Specific Objectives
To examine the potential external and internal harmful
microorganisms such as Salmonella typhimurium, Staphylococcus aureus,
Escherichia coli and Mesophilic bacteria associated with fresh grapes on the
Ghanaian market.
To evaluate Salmonella tyhpimurium, Staphylococcus aureus, Escherichia
coli and Mesophilic bacteria using Triple Sugar Iron Agar, Baird Parker Rabbit
Plasma Fibrinogen Agar and Tryptone-bileglucoronic medium respectively on the Ghanaian
market.
Assess the measures put in place to reduce the
microbiological risk of fresh grapes on the Ghanaian market.
Suggest ways of improving the microbiological quality of
fresh grapes.
1.6 Significance of the Study
To start with, given the nutritional benefits of ready-to-eat
food in the human body, it is therefore very imperative that the
microbiological qualities of such foods are not undermined. This study is
therefore relevant as it seeks to examine the external and internal
microbiological quality of fresh grapes on the Ghanaian market, in order to
help explore the full nutritional value of the crop.
Secondly, this study will help examine the microbiological
risk associated with the grapes on the market and as well make suggestions in
minimizing such risks on which can be harmful to the human body, as they also
form the basis of infections in the human’s body.
Thirdly, the study will also to add up to the store of
knowledge with respect to literature on the external and internal
microbiological quality of fresh grapes.
1.7 Scope of the Study
The study will be restricted to Greater Accra region, which
is made up two (2) Metropolis, nine
Municipal Assemblies and five (5) districts. The choice of the
Greater Accra as the study area becomes important because its jurisdiction lies
in a densely populated part of Accra and as a result issues of sanitation and
food safety is important for human survival. From the purpose of the study to
evaluate the microbiological quality of ready-to-eat foods, primary data from
both street vendors and grocery shops who sell fresh grapes. Thus, the study
will cover both grapes sold in the grocery shop and by street vendors.
1.8 Organization of Chapters
The study is organized in these five chapters.
Chapter One presents the introduction, and address the
background of the study, statement of the problem, objectives of the study,
research questions, significance of the study, scope of the study, and
organization of the study.
Chapter Two is devoted to the review of pertinent literature
and presentation of the conceptual framework of the study.
Chapter Three addresses the methodology which describes the
profile of the study area, addresses the research design, study population,
sampling procedure and sample size, data instrument, data collection and
ethical considerations.
Chapter Four presents the data analysis and, finally, Chapter
Five presents the summary of findings, conclusions and recommendations.
Chapter five (5) gives a summary of the major findings of the
study, conclusions drawn from the study and recommendations.
For more Food Science & Technology Projects Click here
===================================================================Item Type: Ghanaian Topic | Size: 55 pages | Chapters: 1-5
Format: MS Word | Delivery: Within 30Mins.
===================================================================
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.