Browsing by Author "Lateefat HM"

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    Fair Strategies to Tackle Unfair Risks? Bacteriological Assessment of Food and Water Prepared in Standard Hotels in Abuja Metropolis, Fct, Nigeria
    (MEDWIN PUBLISHERS, 2022-03-17) Lateefat HM; Henry SO; Adewoye S
    In Nigeria, with a populace of more than 170 million individuals it was accounted for that just 90,000 cases of food borne ailments happen every year. There was also a report of 60 cases and 3 deaths due to food borne disease with symptomatic gastro intestinal disorders among people who ate in a funeral service. In Nigeria, food safety is not given high preference. Since the hospitality industries manages giving food, drink or convenience to individuals who are away from home, food contamination may emerge at whatever point there is unhygienic food preparation. The study seeks to assess the bacteriological assessment of food and water prepared in standard hotels in Abuja. The study made use of a descriptive cross-sectional study with stratified purposive sampling technique, hotels with 3, 4 and 5 star ratings in Abuja were selected for this study, 45 foods and water samples were aseptically collected for this study. The instrument for data collection was sterile container for sample collection. Data were analysed using, SPSS version 23.0 to present inferential statistics (ANOVA) and descriptive statistics (charts and tables). Staphylococcus aureus (69.75%), Pseudomonas aeruginosa (20%), E. coli (33.75%) and Bacillus spp (18.2%) were isolated in the food samples while E. coli (48%), S. aureus (77.5%), P. aeroginosa (27%), P. vulgaris (12%) Shigella dysentriae (6%) were isolated in water samples. The percentage occurrence of bacteria isolated in the samples were in compliance with the WHO limit for microorganisms in food and water (105) cfu/m. This could be as a result of the poor food handling practices carried out in the hotels. However, According to WHO, there should be zero tolerance of E. coli and Samonella typhii, in food and water because at low levels they can still pose risk to health. The results from this study will enable health inspectors and food handlers in hotels to implement stringent food safety methods like HACCP in hotels of their standard to bring about satisfaction and safety of food in their hotels.
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    Food for the Stomach Nourishing our Future: Assessment of Potassium Bromate in Local and Packaged Bread Sold in Ilorin Metropolis
    (MEDWIN PUBLISHERS, 2022-02-09) Lateefat HM; Faith A; Yusuf AB; Raimi OM
    Bread is an important food type created by cooking a batter of flour and water, possibly with other condiments. Potassium bromate is a flour improver that acts as an enhancer. It mostly operates in the late batter stage, energizing the mixture during late sealing and early baking. In Nigeria, the use of bromate in bread production was prohibited in 1993. Regardless, some bread manufacturers have continued to include potassium bromate in their products. Because of its widespread use, this analysis attempts to assess the concentration of Bromate in local and packaged breads sold in the Ilorin Metropolitan Area. It is cross-sectional descriptive research with laboratory analysis. A total of fifteen brands of breads were used in this study labeled as (A,B,C,D,G,J,O,K) as packaged bread and (E,I,L,M,N,E,H) as local bread. They were purchased randomly from bakeries, bus stops and markets in Ilorin, Kwara State Capital, and Nigeria. The bread was subjected to qualitative and quantitative analysis of Potassium bromate in bread. The qualitative result revealed black spot on the samples indicating the presence of potassium bromate. Three of the bread samples (J, L and O) did not show any visible black spot while other bread samples have black spot. The quantitative amount of potassium bromates found in each bread sample showed that the quantity of potassium bromates found in the different bread sample is above Food and Drug Agency (FDA) recommended standards, which is 0.02μg/g (0.02mg/kg), with sample (M) having the highest concentration (0.62515) of potassium bromate, while sample (E) having the lowest concentration (0.42713) of potassium bromate. The outcome gotten from the research investigation actually inferred that consumer of bread sold in Ilorin are unaware of this harmful substance, notwithstanding a few existing enactments banning its utilization. The net cancer-causing impact of potassium bromate is accumulative, in this way consistency in consumption of bread with potassium bromate could prompt malignant growth over time. The principal issue in Nigeria is execution of the ban and immediate impacts are needed to abridge the utilization of this food poison.