Table of Contents
CHAPTER ONE: Introduction
- 1.1 Background to the Study p. 1
- 1.2 Statement of the Problem p. 3
- 1.3 Objectives of the Study p. 4
CHAPTER TWO: Literature Review
- 2.1 Review of Related Literature p. 9
- 2.2 Theoretical Framework p. 12
CHAPTER THREE: Methodology
- 3.1 Research Design p. 18
- 3.2 Population and Sample p. 20
CHAPTER FOUR: Results and Discussion
- 4.1 Data Analysis p. 26
- 4.2 Discussion of Findings p. 30
CHAPTER FIVE: Summary and Conclusion
- 5.1 Summary p. 35
- 5.2 Conclusion p. 38
- 5.3 Recommendations p. 40
Abstract
ABSTRACT
Escherichia coli O157:H7 is a significant foodborne pathogen known for its severe health implications especially in fermented dairy products, such as nunu which have been implicated in microbial contamination due to poor handling and unhygienic processing. This study aimed to investigate the occurrence of Escherichia coli O157:H7 in fermented nunu sold at the University of Abuja. Ten (10) nunu samples were collected from different vendors and analyzed using standard microbiological techniques. Samples were streaked on Sorbitol MacConkey Agar (SMAC) and incubated at 37°C for 24 hours. After incubation, colony morphology was observed for cultural characteristic features of Escherichia coli O157:H7, which typically appear as colorless colonies due to their inability to ferment sorbitol. The analysis of the fermented nunu samples revealed that some plates showed no bacterial growth, while others exhibited the growth of pink colonies on SMAC. All the colonies that grew on SMAC were pink, which is indicative of other non-O157:H7 organisms. No Escherichia coli O157:H7 was detected in any of the samples. The prevalence of Escherichia coli O157:H7 in fermented nunu was determined and indicated that out of the ten samples tested, none tested positive for Escherichia coli O157:H7, leading to an overall prevalence rate of 0%, suggesting that the sampled nunu did not harbor this pathogen at the time of the study. The results of this study suggest that fermented nunu sold within the University of Abuja does not harbor Escherichia coli O157:H7, at least within the sampled population. While this is a positive indication of microbial safety, it does not rule out the potential for future contamination. Therefore, the need for regular microbiological surveillance and adherence to strict hygienic practices in the production, handling, and sale of fermented dairy products to prevent foodborne illnesses.
Escherichia coli O157:H7 is a significant foodborne pathogen known for its severe health implications especially in fermented dairy products, such as nunu which have been implicated in microbial contamination due to poor handling and unhygienic processing. This study aimed to investigate the occurrence of Escherichia coli O157:H7 in fermented nunu sold at the University of Abuja. Ten (10) nunu samples were collected from different vendors and analyzed using standard microbiological techniques. Samples were streaked on Sorbitol MacConkey Agar (SMAC) and incubated at 37°C for 24 hours. After incubation, colony morphology was observed for cultural characteristic features of Escherichia coli O157:H7, which typically appear as colorless colonies due to their inability to ferment sorbitol. The analysis of the fermented nunu samples revealed that some plates showed no bacterial growth, while others exhibited the growth of pink colonies on SMAC. All the colonies that grew on SMAC were pink, which is indicative of other non-O157:H7 organisms. No Escherichia coli O157:H7 was detected in any of the samples. The prevalence of Escherichia coli O157:H7 in fermented nunu was determined and indicated that out of the ten samples tested, none tested positive for Escherichia coli O157:H7, leading to an overall prevalence rate of 0%, suggesting that the sampled nunu did not harbor this pathogen at the time of the study. The results of this study suggest that fermented nunu sold within the University of Abuja does not harbor Escherichia coli O157:H7, at least within the sampled population. While this is a positive indication of microbial safety, it does not rule out the potential for future contamination. Therefore, the need for regular microbiological surveillance and adherence to strict hygienic practices in the production, handling, and sale of fermented dairy products to prevent foodborne illnesses.