Assessment of bacteriological quality of ready to eat food (Meat pie) in Benin City metropolis, Nigeria
S. Yah Clarence, Obinna C. Nwinyi, Shalom Nwodo Chinedu
Covenant University Repository (Covenant University)
Abstract
Eight triplicate samples of meat pie were randomly sampled from standard eatery and local kiosk in Benin City and analyzed microbiologically for the rates of Staphylococcus aureus and Escherichia coli. The mean microbial load on the fresh meat pie from the standard eatery ranged from 3x103 – 5x103cfu/g while the air preserved and refrigerated meat pie for (2 days) ranged between 2.3 x104 -3.8 x104 cfu/g and 8x 103-1.5 x104 cfu/g respectively. The mean microbial load of the fresh meat pie from the local kiosk ranged between 7x103-2.8x104 cfu/g while the air preserved and refrigerated meat pie for 2days ranged between 3x10-4 to too numerous to count (TNTC) and 1.3 x104 -2.8x104 cfu/g respectively. Six genera of the isolated bacteria include Staphylococcus, E. coli, klebsiella, Pseudomonas, Bacillus and Enterococcus. Statistical analysis of the mean microbial load showed a significant difference (P<0.05) between control and air preserved meat pie and no significant difference in the mean microbial load between control and refrigerated meat pie were (P>0.05).
Extracted Claims
8 claims extracted from this paper into the knowledge graph
meat pie has a mean microbial load 7x103-2.8x104 cfu/g for fresh meat pie from local kiosk
“The mean microbial load of the fresh meat pie from the local kiosk ranged between 7x103-2.8x104 cfu/g”
meat pie has a mean microbial load 3x10-4 to too numerous to count (TNTC) for air preserved meat pie for 2 days from local kiosk
“the air preserved and refrigerated meat pie for 2days ranged between 3x10-4 to too numerous to count (TNTC)”
meat pie has a mean microbial load 3x103 – 5x103 cfu/g for fresh meat pie from standard eatery
“The mean microbial load on the fresh meat pie from the standard eatery ranged from 3x103 – 5x103cfu/g”