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Bacterial contamination of crockery and
cutlery within the kiosks’ restaurants of the Federal
University of Technology, Yola
Lynn Maori and Nandita De*
Department of Microbiology,
School of Pure and Applied Sciences,
Federal University of
Technology, P. M. B. 2076, Yola, Nigeria.
*Corresponding author. E-mail:
nanditamicrobio@yahoo.com. Tel: +2348053518540.
Accepted 21 December, 2009 |
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An investigation was
undertaken to determine bacteriological quality of crockery
and cutlery of seven restaurants in Federal University of
Technology, Yola (FUTY) kiosk. Samples (147) were collected
and cultured in appropriate media and the bacterial isolates
were identified according to their morphological and
biochemical characteristics. The result revealed a profile
of seven (7) different bacterial species including
Staphylococcus aureus, Proteus vulgaris,
Salmonella typhi, Escherichia coli and the
species of Shigella, Klebseilla and Bacillus.
The total values of bacterial count (TBC per ml) of the
samples were in the range of 1.1 x 104 - 3.0 x 105
for cups, 2.2 x 104 - 1.6 x 105 for
forks, 1.0 x 104 - 3.3 x 105 for
knives, 1.2 x 104 – 2 .5 x 105 for
plates and 1.5 x 104 - 4.7 x 105 for
spoons cfu/ml. So, it may be concluded that in order to
prevent food-borne infection, food inspectors should monitor
the hygienic status of the restaurants within FUTY kiosk.
Key words:
Salmonella, Shigella, Escherichia coli, Bacillus,
Staphylococcus, Proteus vulgaris,
Klebseilla. |
