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Growth Potential of Salmonella Typhi in Nigeria’s “Swallow” Solid Foods and Sources of their Contamination by Salmonella and Coliform Bacteria in Eateries

Journal: Acta Microbiologica Bulgarica (Vol.38, No. 3)

Publication Date:

Authors : ;

Page : 223-231

Keywords : Salmonella serovar Typhi; coliforms; growth rate; “swallow” food; eateries; hygienic practice;

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Abstract

The growth potential of Salmonella serovar Typhi was investigated in four popular Nigeria's cassava (Manihot esculenta)- and yam (Dioscorea rotundata)-based solid foods (amala, akpu/fufu, eba, and pound¬ed yam) commonly referred to as “swallow”. Growth curves in the sterilized four “swallows” obtained from eateries tended to be identical while the growth rates marginally varied (0.25-0.37 log cfu/g/h), but were lower than in chicken meat (0.40 log cfu/g/h) used for comparison. Coliforms and Salmonella were isolated from contact surfaces of swallow food processing materials (mortars, pestles wooden spoon, elec¬tric pounder, and nylon wrappers) using McConkey and Brilliant Green media with median counts lower in normal than makeshift eateries (coliform, 0.00-0.84 vs 1.50-1.70 log cfu/cm2; Salmonella, 0.00-0.30 vs 0.30-0.60 log cfu/cm2). Prevalence of eateries with coliform- and Salmonella-contaminated ready-to-eat swallow foods was 8.7-30.4% in normal eateries and 23.2-46.4% in makeshift eateries. Hygienic practices were generally low (<50% of maximum points) although the normal eateries were associated with good hygienic practice (OR, 1.64; 95% CL, 0.75-3.20; P<0.05). It can be concluded that S. Typhi can grow in swallow foods, and that contact surfaces of processing materials are potential sources of bacterial contam-inants during the preparation of swallow foods, especially in the commonly patronized makeshift eateries.

Last modified: 2022-10-20 03:47:56