Authors :
Ikechukwu Chijioke; Chijioke Nkeiruka Adaeze; Elizabeth Inyingiwari Jumbo; Ikor Peter Ulim-Ujuo-Ushang; Monye, Vivian Ekene
Volume/Issue :
Volume 8 - 2023, Issue 6 - June
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://tinyurl.com/2p92na8h
DOI :
https://doi.org/10.5281/zenodo.8107179
Abstract :
Jollof-rice sold in some restaurants in Bonny Island, Rivers State was examined for contamination by Salmonella typhii
and Staphylococcus aureus. The microbial load (Total Heterotrophic Bacteria) in the rice was determined using the plate-
count method. Salmonella typhii was isolated and characterized using Salmonella/Shigella Agar (SSA). Staphylococcus
aureus was isolated and characterized using manitol salt agar. The microbial load of the Jollof- rice samples studied
ranged from1.3 x 104 cfu/g to 1.0 x 103 cfu/g. Twenty-seven (27) isolates were recovered in the study, composed of 12 and 15
each of Salmonella typhii and Staphylococcus aureus. Due to the presence of these organisms in Jollof rice sold in
restaurant in Bonny Island. The Jollof- rice is unsafe for consumption. Hence, for safety of consumers, a good hygienic
condition should be maintained at the restaurants and food handlers who are carriers, should be trained in the area of
good hygiene practices.
Jollof-rice sold in some restaurants in Bonny Island, Rivers State was examined for contamination by Salmonella typhii
and Staphylococcus aureus. The microbial load (Total Heterotrophic Bacteria) in the rice was determined using the plate-
count method. Salmonella typhii was isolated and characterized using Salmonella/Shigella Agar (SSA). Staphylococcus
aureus was isolated and characterized using manitol salt agar. The microbial load of the Jollof- rice samples studied
ranged from1.3 x 104 cfu/g to 1.0 x 103 cfu/g. Twenty-seven (27) isolates were recovered in the study, composed of 12 and 15
each of Salmonella typhii and Staphylococcus aureus. Due to the presence of these organisms in Jollof rice sold in
restaurant in Bonny Island. The Jollof- rice is unsafe for consumption. Hence, for safety of consumers, a good hygienic
condition should be maintained at the restaurants and food handlers who are carriers, should be trained in the area of
good hygiene practices.
