Browsing by Author "Olaniyi Opasola"

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    Ecological Footprint of Food Consumption in Ijebu Ode, Nigeria
    (Asian Journal of Basic Science & Research, 2022-08-14) Edet Otto; Henry Sawyerr; Olaniyi Opasola; Babatunde Adiama
    A recent study establishes that since 1970, there has been an ecological gap between human needs and the planet's resources, with annual resource demand exceeding the bio-productivity of the planet. Specifically, humanity utilises equivalent of 1.75 earths to produce the ecological resources used, with half of this attributable to food consumption. The present work therefore seeks to provide an empirically-based insight into the environmental sustainability of the EF of food consumption in Ijebu Ode. A descriptive cross-sectional approach was used, and primary data were collected from 400 systemically sampled households via structured questionnaires and analysed descriptively using Microsoft Excel and inferentially using mathematical models for calculating ecological footprints. Findings revealed that the household EF of food consumption in Ijebu Ode is 0.05gha per capita, with the footprint of cereal consumption (0.17gha; 37%) taking the major share, followed by meat with a footprint of 0.11gha (23.9%). As a result, it was concluded that Ijebu Ode has sustainable food consumption, which is necessary for its environmental sustainability. However, the sustenance of the former requires creating awareness of the need for sustainable consumption and prioritisation of integrated and population-wide policies and food intervention initiatives to encourage attitudinal change in favour of sustainable food consumption while fostering sustainable food production strategies amidst current environmental realities.
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    Hazard Analysis Critical Control Point (Haccp) Assessment of Regulated Premises: An Assessment of Standard Hotels in Ilorin Metropolis
    (Science Publishing Group, 2018-06-12) Habeeb Modupe Lateefat; Henry O. Sawyerr; Alabede Mubarakat; Abdulrauf Olanrewaju Yusuf; Adiama Babatunde Yusuf; Olaniyi Opasola; Adeolu Adedotun; Usman Suleiman
    Abstract: Food safety issues in developing countries are mostly centered on illnesses that are linked to poor hygiene but food hygiene in hotels remains an area of concern. Hospitality Industries are known to provide food, drink or accommodation to people who are away from home. Food poisoning can arise from public eating places like hotels and restaurants as a result unhygienic food preparation. The purpose of the study was to assess the HACCP compliance of standard hotels in Ilorin metropolis, Kwara state. Purposive sampling was used with laboratory component carried out in five standard hotels in Ilorin metropolis and the hotels with alphabets. Data were obtained through on-site observation using checklist and face to face interview.15 food samples (fried rice, white rice), 12 hand swab samples and 7 seven water samples were collected to determine the hygienic level of the food. Data collected were analyzed using descriptive statistics and the results were presented using charts and tables. Proteus mirabilis, Proteus vulgaris, S. aureus, Klebsiella pneumonia, Pseudomonas aeruginosa and Candida albicans were isolated in various foods, water and hand swab. The total viable count was below 105CFU/g in all the seventeen (17) samples with 1.71 – 86.82 x 102 CFU in food, 1.65 – 12.2 x 102 CFU in hand swab and 10.63 23x102 CFU in water samples. From the findings, the food samples found to be within the marginal aerobic colony count limits according to the International Commission for Microbiological Specification for Foods (ICSMF, 1978). This implies that, though the food samples were within limits of acceptable microbiological quality, there might have been possible hygiene problems either in the preparation of the food or in handling of the food. From the checklist, it was revealed that majority (95%) of the hotels (B, C, D, E, F, G, H, I) did not meet the HACCP requirement. The study revealed that the concept of HACCP was not understood and that this could be impacting on the general food hygiene standards and food-handling practices of personnel. Therefore, there is need to implement HACCP system to prevent food poisoning outbreaks and the hotels can easily adapt the strategy only if law enforcers could put strict monitoring in place.
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    Hazard Analysis Critical Control Point (Haccp) Assessment of Regulated Premises: An Assessment of Standard Hotels in Ilorin Metropolis
    (Science Publishing Group, 2018-06-12) Habeeb Modupe Lateefat; Henry O. Sawyerr; Alabede Mubarakat; Abdulrauf Olanrewaju Yusuf; Adiama Babatunde Yusuf; Olaniyi Opasola; Adeolu Adedotun; Usman Suleiman
    Food safety issues in developing countries are mostly centered on illnesses that are linked to poor hygiene but food hygiene in hotels remains an area of concern. Hospitality Industries are known to provide food, drink or accommodation to people who are away from home. Food poisoning can arise from public eating places like hotels and restaurants as a result unhygienic food preparation. The purpose of the study was to assess the HACCP compliance of standard hotels in Ilorin metropolis, Kwara state. Purposive sampling was used with laboratory component carried out in five standard hotels in Ilorin metropolis and the hotels with alphabets. Data were obtained through on-site observation using checklist and face to face interview.15 food samples (fried rice, white rice), 12 hand swab samples and 7 seven water samples were collected to determine the hygienic level of the food. Data collected were analyzed using descriptive statistics and the results were presented using charts and tables. Proteus mirabilis, Proteus vulgaris, S. aureus, Klebsiella pneumonia, Pseudomonas aeruginosa and Candida albicans were isolated in various foods, water and hand swab. The total viable count was below 105 CFU/g in all the seventeen (17) samples with 1.71 – 86.82 x 102 CFU in food, 1.65 – 12.2 x 102 CFU in hand swab and 10.63 23x102CFU in water samples. From the findings, the food samples found to be within the marginal aerobic colony count limits according to the International Commission for Microbiological Specification for Foods (ICSMF, 1978). This implies that, though the food samples were within limits of acceptable microbiological quality, there might have been possible hygiene problems either in the preparation of the food or in handling of the food. From the checklist, it was revealed that majority (95%) of the hotels (B, C, D, E, F, G, H, I) did not meet the HACCP requirement. The study revealed that the concept of HACCP was not understood and that this could be impacting on the general food hygiene standards and food-handling practices of personnel. Therefore, there is need to implement HACCP system to prevent food poisoning outbreaks and the hotels can easily adapt the strategy only if law enforcers could put strict monitoring in place.