Micorobial Examination Of Fried Rice Sold In Fast Food Joints

(A CASE STUDY OF MR BIGGS, OKPARA AVENUE ENUGU)

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ABSTRACT
Fried vice is one of the major dishes prepared and sold in fast food joints mainly because, it is delicious and the ingredients used in its preparation make up a substantial portion of the human diet.
This work is centered on thorough microbial examination of fried rice sold in fast food joints. Samples of fried rice were collected from Mr. Biggs Okpara Avenue Enugu, and analysed by homogenizing the samples, six-fold serial dilution was carried out by using the supernatant. Tube 5 and 6 were plated out on the surface of the media:, Nutrient agar, Mac Conkey agar and potato-dextrose agar were used in both the streak plate and pour method respectively, the plate were incubated at 370c for 24hours.

Bacterial organisms such as streptococcus 5pp, salmonella spp, shiqella 5pp and staphylococcus 5pp, the average viable count shows that salmonella 5pp and staphylococcus 5pp are the major cause of food poisoning and food infection. The extent of contamination of fried rice with undesirable bacterial organisms depends on a number of factors such as the water for washing, working skill, habits and the personal hygiene of food handlers.

TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction 1
1.1 Use of Fried Rice Man 4
1.2 Objective of the Study 4
1.3 Statement of Problem of the Study 5
1.4 Justification of the Study 6
1.5 Limitation of the Study 6

CHAPTER TWO
2.0 Literature Review 7
2.1 Historical Review (Mr. Biggs)
2.2 Food Contamination 8
2.3 Pathogenically of Bacteria 11
2.4 Food Poisoning 12
2.5 Food Infection 12
2.6 Sources of Food Contamination 15
2.7 Personal Hygiene for Food Handlers 17

CHAPTER THREE
3.0 Methodology Three 19
3.1 Materials 19
3.2 Method 19
3.2.1 Source of Sample 19
3.2.2 Sterilization 19
3.2.3 Preparation of Culture Media 21
3.2.4 Homogenization of Fried Rice Sample 21
3.2.5 Analytical Technology Used 21
3.2.6 Streak Plating 22
3.2.7 Pour Plate Technique 22
3.2.8 Identification and Characterization of Bacterial Isolates 23
3.2.9 Morphological Characterization 24
3.3 Biochemical Test for the Identification
of Bacterial Organisms 26
3.4 Catalase Test 26
3.5 Slide Coagulase Test 26
3.6 Sugar Fermentation Test 27

CHAPTER FOUR
4.0 Result and Discussion 29
4.1 Results 29
4.2 Discussion 37

CHAPTER FIVE
5.0 conclusion and recommendation 41
5.1 Conclusion 41
5.2 Recommendation 41
Reference 43
Appendix 46

LIST OF TABLES
Table 1: Plate Counts of Fried Rice Inoculated in Nutrient Agar.
Table 2: Plate Counts of Fried Rice Inoculated in Mac Conkey Agar
Table 3: Plate Counts of Fried Rice Inoculated in Potato Dextrose Agar.
Table 4: Plate Counts of Leafy Salad Vegetable Inoculated in Nutrient Agar.
Table 5: Plate Counts of Leafy Salad Vegetables Inoculated in MacContay Agar
Table 6: Plate Counts of Leafy Salad Vegetables Inoculated in Potato Dextrose Agar.
Table 7: Biochemical Test for the Identification of the Isolated Bacterial Organisms.
Table 8: Morphological Characteristics of Bacterial on Culture Media.

LIST OF FIGURES

Table 1: The Effect of Temperature on Bacterial Growth.
Table 2: Six Fold Serial Dilution.
Table 3: Selected Representation of Bacterial Isolates.

CHAPTER ONE
INTRODUCTION

1.0 BACKGROUND INFORMATION
Rice (Oriya Sativa) is cultivated in swampy fields in many tropical countries where it is used mainly for human food. It occurs as a grain whose main structural feature consist of the scuhelum, starchy endosperm, hull, aleuvoue layer and fused pricing. The composition of rice diffuse with the variety, nature of the soil, environmental condition and the fertilizer applied. (Ihekororiye and Ngoddy 1988). About 85 percent of rice consist of carbohydrate, while the fat content is low, most of these are contained in the endosperm and are removed in the process of milling. The protein content of milled rice is low, but when simonize, a chemical mixture of fertilizer is applied to flooded soil at flowing, this increases the percentage of protein in the rice grain, but will lead to decrease in grain yield (Alverlino and Miller 1970). The protein content of rice is comparable with that of other cereals (especially wheat) in composition, although rice is lower than wheat in total protein. Rice does not contain sufficient amounts of certain amino acids to provide for the requirement for human consumption.
Rice compares favourably with other cerevls, because the protein content is high about 96.5 percent of the nutritive value of the protein, depends on its amino acid content which varies. The main protein is onyzenin which is rich in arginue, but poor in hysine and theonnie, but methionine is mractically absent (lawis 1974) Kano et al (1968), pointed out that since rice is usually polished before consumption, the location of the protein in the grain may be an important factor in rice selection, preference should be given to varieties with deep seated protein rich layers, which will not be easily removed through milling. The percentage of starch in rice about 80 percent and is a mixture of amylose and anylopectin. The proportion of these two starches has much to do with cooking and eating avalites of rice. The higher the proportion of amylose, the drier more separated the grains will be after cooking while glutinose rices are essentially 100 percent amylopectin (Ihecoronye and Ngodly 1985).

The lipid content of rice are concentrated in the bran and polish fractions. Rice is lacking in vitamins A, D, an C , but it does contain small amounts of thiamine, riboflarin and reiacin. The level of these vitamins are consldeably higher in brown rice than in polished rice, because the B- complete vitamins are concentated cansphy in the bran and qerm, which are removed by milling (Bor 1972). The vitamin E content of hole rice is considerable, while honked rice has a hihg percentage of vitamin B. due to the minimum amounts of these essential vitamins in rice, rice do contain sufficient requirements for human consumption, hence often inqredients are introduced into the various preparation of rice to supplement and increase the nutritional requirement.

Rice is general consumed as a whole grain and not as a milled flow, its processing is relatively simple, the grain is usually cleared and dehnoked, them scared and polished. It can be made quick cooking or almost instant in terms of preparation time. This is done by pre-cooking the grain to gelatinize the starch and then drying the rice under suitable conditions that will give it an expanded internal structure for quick absorbtion of water during subsequent preparation (Hawrie 1974). Since rice is a bland food, it is prepared in many ways and with many Harous and ingredients in many countries. Fried rice is one of the major and favourite dish sold In fast food joints. It is delicious and of high demand because the ingredients used in its preparation make up a substantial portion of the human diet. Some of the major ingredients used in its preparation include: cabbaque (Brasssica oleracea), spniach (Spinacia oleracea), onious (Allium cepa), letrice (Latica sativa) etc. These ingredients are excellent sources of vitamins A and C, calcium, iron, phosphous and potassium

1.1 USE OF FRIED RICE TO HUMAN.
Fired rice is high demand in fast food joints because lenfy salaid vegetables used in its preparation, contribute to the diet because then are excellent sources of vitamins A, C, calcium, phosphorus etc and also contribute towards the maintenance of malthful weight levels as well as aiding the digestive process.

1.2 OBJECTIVE OF THE STUDY
The general objectives of this study is to carry out thorough microbial examination of tried rice sold in Mr. Biggs Okpara Avenue, Enugu. The specific objectives are to:
1. Determine the microbiological safely of fried rice sold in fast food joints.

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