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Isolation Of Pathogenic Microorganisms
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CHAPTER ONE
1.0INTRODUCTION
Food handlers with poor personal
hygiene working in food service establishment could be potential sources
of infection due to pathogenic organisms. Microbial contaminants such
as bacteria, viruses, fungi, protozoa and helminthes constitutes the
major cause of food borne disease with varying degree of severity
ranging from mild indisposition to chronic or life threatening illness
or both in developing countries such as cholera,
campylobacterosis,E.coli, gastroenteritis, Salmonellosis, Shigella,
typhoid fever, brucellosis, ameobiasis and poliomyelitis (Edema et al,
2000).
Aerobic colony counts, coliform and enterococci
enumeration are useful and most often used as a means of assuming
overall sanitation in the environments of food service establishment
(moyo and baudi, 2004). The presence of indicator organisms, pathogens, a
high bacteria count in food contact surfaces, equipment and utensils
provide a direct and relevant measures of cleaning efficiency and
hygiene (moyo and baudi, 2004). However when a contamination of food by
pathogen occurs in a canteen, restaurants or fast food, improper
sanitation, 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).
1.1STATEMENT OF PROBLEM
Observation
shows that most of the food handlers within the institute premises lack
personal hygiene, which is one of the contributing factors of food borne
illness and poor hand washing, is a significant contributory factor.
Another aspect of food service that frequently causes comment is the
way food handlers within the institute premises prepares the food, takes
the money for the purchase returns change to the customer and then
prepares food for the next customer, this is also a means of
transferring microorganisms since anything that gets on money gets on
the hands.
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ABSRACT - [ Total Page(s): 1 ]Food handlers with poor personal hygiene working in a food service establishment could be potential sources of infection due to pathogenic organisms. This study reports the pathogenic microorganisms isolated from the palms of food handlers at the Institute of Management and Technology canteens. Ten samples were analyzed for the presence of pathogenic microorganisms following standard procedure. E.coli were the predominant bacteria (33%) followed by Staphylococcus aureus, Streptococci, salmonella ... Continue reading---
