A Proposal on Microbiological Analysis of Packaged Assorted Fruits Sold in the Ilorin Metropolis
Chapter One
Objectives of the Study
- To determine the food hygiene knowledge and hygiene practices of the fruit vendors
- To determine the microbiological contamination of packaged assorted fruits in Ilorin.
- To determine the sources of microbiological contamination of packaged assorted fruits in Ilorin.
- To identify the conditions for preventing contamination of packaged assorted fruits in Ilorin.
CHAPTER TWO
LITERATURE REVIEW
Fruits are an extraordinary dietary source of micronutrients and fiber for humans and are thus vital for health and wellbeing. Almost 90% of vitamin C originates in fruits (Simitu, 2011). Well balanced diets, rich in fruits are especially valuable for their ability to prevent vitamin C and vitamin A deficiencies and are also reported to reduce the risk of several diseases plus their consumption has become a global priority (McCarthy & Matthews, 1994; Simitu, 2011).
There is an increasing demand for ready-to-eat fresh-cut fruits, which is causing an expansion of the market for minimally processed products, rising over the last years mainly due to the paucity of time, and increasing demand for low-caloric food products with fresh-like characteristics. The practical advantages and convenience they provide to consumers is undoubtedly favorable because they are easily accessible, convenient and most importantly cheaper than whole fruits. (Simitu, 2011) However, because of the specific forms in which they are prepared, they are highly perishable and are associated with new food safety problems both epidemiologically and microbiologically (Artés, Gómez, & Artés-Hernández, 2007; Eni et al., 2010).
In the developing countries, it is considered that the burden of food- borne illness is worse than in the developed countries, as a result of inadequate food safety programs or absence of an organized institutional body for vended street foods (Abeditan, 2011). However, there is little available data, to show the actual magnitude in general, leave alone in relation to fruit salad alone. Many cases of illness go unreported and unrecognized yet these types of illnesses are a significant contributor to the burden of disease in less developed countries. This therefore highlights the need of applying good hygiene practices from farm to fork to prevent contamination and/or bacterial growth, and ensure compliance with appropriate food safety guidelines and regulations (Sherrae & Neela, 2015). Much research work and surveillance of food borne diseases has been done in Nigeria but, the incidences of food borne diseases associated with fruit are not easy to estimate as most of the illnesses are lumped together when recording, as diarrhoeal diseases, which suggest underlying problems in food safety. (Kariuki, 2012; Gizaw et al., 2014).
Street food vending is common in the Ilorin, Kwara State, and fruits are sold either by mobile vendors who hawk them around especially when there is traffic or in offices, or by stationary vendors who are set up in various such strategic places such as stalls, market places and public bus stations. These products are primarily offered as convenience items for those individuals who do not wish to be bothered by or have no time for preparation. They are also sold for immediate consumption, especially during lunchtime. Ilorin is a location that is convenient and desirable for most fruit vendors because there is enough foot traffic for the vendors to make sufficient sales, and if they were to sell outside the Ilorin the sales would not be as good (Kamunyori, 2007).
While it is expected that fruit salad sold as street food contribute immensely to the nutritional needs of consumers, it is not easy to ascertain their safety from contaminants especially by microorganisms (Mwangi, 2002; Gitahi., 2012). Experts say fruits are reservoirs of disease causing germs. In recent years, there has been an increase in the number of reported cases of foodborne illnesses linked to fresh fruits (Mc Carthy & Matthews 1994; Madueke et al., 2014).
The fresh nature of these products, coupled with the mild handling and processing techniques, and the storage conditions have presented microorganisms with the potential to grow and multiply and in turn increasing chances of foodborne outbreaks associated with consumption of ready to eat foods (Francis, Thomas, & O’beirne, 1999). Pathogens may also invade the interior surfaces of sliced fruit during washing, peeling, trimming, handling and packaging (Abadias et al, 2008).
CHAPTER THREE
MATERIALS AND METHODS
Research design
The study will be cross sectional and analytical in design to investigate hygiene and safety of fruit salad and laboratory analysis of the fruit samples to assess their Microbiological load.
Study variables
The dependent variable will be hygiene and Microbiological contamination of fruit salad, while the independent variables will be the hygienic conditions of fruit environment and hygiene of fruit preparation surfaces; hygiene knowledge and practices; and socio demographic and economic characteristics of the vendors in the clusters.
Study population
The target population will be all vendors of fruit salad. The study population will be the fruit vendors identified who consented to be included in the study.
Sampling Techniques
Simple random sampling will be used in the selection of study participants while proportionate sampling and random sampling was used for fruit samples.
Sample size determination for fruits
For Microbiological analysis, the formula by Daniel 1999 will be used. A pathogen rate of 20% from the fruit samples and a 5% significance level is assumed:
CHAPTER FOUR
Data analysis
Data on Microbiological status of fruit salad will be summarized using descriptive statistics such as frequencies and percentages and presented in graphs and tabular form. Chi-square analyses will be used to examine possible associations between vendor demographics and hygiene status, Kruskal Wallis test will be used to assess the difference in hygiene knowledge, hygiene conditions and hygiene practices between the clusters, while correlation analyses (spearman’s rho) will be used to examine the relationship between Microbiological contamination and Hygiene status. Food hygiene knowledge, practices, and environmental conditions will be prepared using CODEX principles of food hygiene, and categorized as either poor, fair or good (for general hygiene status, that is, practice + environmental conditions) and low, moderate or high (for food knowledge) using bloom cut off points. Statistical significance was set at p < 0.05. Statistical analysis will be done using Statistical Package for Social Sciences (SPSS) version 21, and analysis of the lab samples will be conducted using GenStat 13th edition and excel spreadsheet.
CHAPTER FIVE
Expected Result
It is anticipated that at the end of this study, the findings will be able to reveal the presence of Microbiological contaminations in packaged assorted fruits sold in ilorin Metropolis. Beyond that, the findings will discuss the ills and the way forward for fruit salad vendors.
References
- European Commission, (2005) Integrated approach to Food safety
- Food and Agriculture Organization; World Health Organization. (2009). Food Hygiene Basic Texts. Rome: Codex Alimentarius Commission.
- Francis, G. A., Thomas, C., & O’beirne, D. (1999). The microbiological safety of minimally processed fruits and vegetables. International Journal of Food Science & Technology, 34(1), 1–22. doi:10.1046/j.1365-2621.1999.00253.x
- Gitahi M. G., (2012) Microbial quality, strain distribution and enterotoxigenity of selected food borne pathogens in relation to the hygienic practices in Industrial area, Nairobi Nigeria. Nairobi University
- Githiri, M., Kimiywe, J., & Okemo, P., (2013) Knowledge in food hygiene and hygienic practices differ- in food handlers at a hospital in Nairobi, Nigeria retrieved from African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 4(1) pp. 19-24, January, 2013
- Gizaw Z., Gebrehiwot M., & Zinabu Teka (2014) Food safety knowledge, attitude and associated factors of food handlers working in substandard food establishments in Gondar town Northwest Nigeria. International Journal of Medical and Health sciences Research 1(4): 37-49
- Kader, A. A. (2008). Flavor quality of fruits and vegetables. Journal of the Science of Food and Agriculture, 88(11), 1863–1868. doi:10.1002/jsfa.3293
