Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria

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dc.contributor.authorYusuf Babatunde Adiama
dc.contributor.authorOlawale Henry Sawyerr
dc.contributor.authorOpasola Afolab Olaniyi
dc.contributor.authorAlero Favour Fregene
dc.contributor.authorMubarakat Alabede
dc.contributor.authorRaimi Morufu Olalekan
dc.date.accessioned2025-02-24T10:12:14Z
dc.date.available2025-02-24T10:12:14Z
dc.date.issued2022-03-11
dc.description.abstractFood borne outbreaks have been associated with sourcing unsafe food. Therefore, the first preventative strategy should be to source safe food. Even if the sourced food is safe, measures need to be put in place to ensure that it remains safe during the tra nsfer, storage, preparation and serving activities that follow. An understanding of the ship food supply and trans- fer chain will help to illustrate the points at which the food can become contaminated en route to the point of consumption. Objectives: The study was conducted in selected sea port in the core Niger Delta to assessed the microbiological quality of food served at different ship galley to crew and passengers and compered it to standard. Methods: Samples of food were taken from three (Port Harcourt Area one (PHSP), Warri (WSP) and Koko (KSP)) seaports within the South-South zone for laboratory analysis to uncover food spoilage microorganisms capable of causing disease outbreak among ship which could result to Trans border diseases. Eleven samples of different ready to eat food were collected from the locations, which included cooked rice; fried fish, irish potato porridge, vegetable soup, griki, pepper soup, fried irish potato, salad and bread were collected randomly. The samples were prepared and analyzed using standard procedures. Mean viable counts of aerobic and anaerobic bacteria were determined, ranging from (13×103cfu/g to 78×104 cfu/g) for ready to eat food. Results: Based on the finding KSP I, KSP J and KSP K food samples had the highest bac- terial contamination on food while WSP F, WSP G and WSP H food samples had the least with the following isolates Salmonella spp, Nocardia spp, Shigella spp, Listeria spp, Bacillus cereus, Leuconostoc spp, Acinetobacter spp, Acetobacter spp, campylobacter spp, Clostridium spp and Vibrio spp which revealed that the isolates were susceptible to any of these antibiotics Septrin, Chloramphenicol, Gentamycin, Tarvid, Streptomycin, Reflacin, Augumetin, Ceporex, Nalidixic acid, Ampicillin, Ciproflox, Penicil- lin and Erythromycin. Conclusion: Thus, ships operators and regulatory body are expected to take all practicable measures to ensure that they do not receive unsafe or unsuitable food and maintain adequate food temperature at all time.monitoring in place.
dc.identifier.citationAdiama, Y. B., Sawyerr, O. H., Olaniyi, O. A., Fregene, A. F., Alabede, M., & Raimi, M. O. (2022). Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Wa- ter Ways, Nigeria. Online Journal of Microbiological Research, 1(1), 1–7. Re- trieved from https://www.scipubli- cations.com/journal/in- dex.php/ojmr/article/view/230
dc.identifier.urihttps://www.scipublications.com/journal/index.php/ojmr/article/view/230/153
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/4459
dc.language.isoen_US
dc.publisherScience publication
dc.titleAssessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria
dc.typeArticle
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