A delicacy is a food item that is considered highly desirable in various cultures. Delicacies are foods of classes of food within standard. The Nigerian indigenous delicacies prepared for children constitute of a group foods that are produced in homes, villages and small scale cottage industries. Six samples of pap (3 yellow and 3 brown), 3 noodles of different manufactured (Dangote, Indomitable, and Golden Penny) and Nestle golden morn were bought from different stalls in Ago Iwoye. Nutrient agar was used to enumerate the total viable bacteria; Mc Conkey agar was used for isolation and enumeration of total coliforms; Eosin Methylene Blue agar for the isolation of faecal coliforms; Mannitol salt agar for the isolation of Staphylococcus aureus and Salmonella shigella agar was used for the enumeration of Salmonella spp. The total viable bacterial count for delicacies given to children of Ago Iwoye range from 1.78 x 105 – 2.82 x 105 for pap samples sample A1 -1.5 x 105, and sample B1-D1 ranged from 0.28 x 105– 0.64 x 105. The faecal coliform count ranged from 0.76 x105-2.82 x 105 for pap samples, sample A1, 0.42 x 105, while sample B1, C1 and D1 had no growth. The total coliform count ranged from 0.98 x 105- 1.80 x 105 for pap samples, samples A1, 0.65 x 105, sample C1, 0.43 x 105, while samples B1 and D1 had no growth. The salmonella count ranged from 0.56 x 105 -2.40 x 105, for pap samples, sample A1 0.81 x 105 samples C1, 0.45 X 105 while samples B1 and D1 had no growth. Different bacterial isolates were identified which include Lactobacillus spp., Bacillus spp., Salmonella spp., Citrobacter spp., Klebsiella spp., Escherichia coli, Enterobacter spp., Proteus vulgaris and Staphylococcus aureus. This study reveals that some commonly prepared children’s delicacies especially pap are contaminated with bacteria. The presence of pathogenic Escherichia coli, Salmonella, Klebsiella among others encountered in these common children’s delicacies is alarming. The presence of these organisms in children’s delicacies should receive particular attention, because their presence indicates public health hazard and gives warning signal for the possible occurrence of food borne intoxication.
TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 General Objective of the Study
1.2 Specific Objectives of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Importance Of Children Food In Urban Areas
2.1.1 Nutritional benefits
2.1.2 Nutritive Value and Nutritional Problems of Children Foods in West Africa
2.2 Microbial Safety of Foods
2.2.1 Food Borne Diseases
2.3 Main Foodborne Pathogens
2.3.1 Bacteria Pathogens
CHAPTER THREE
3.0 Materials and Method
3.1 Collection of Samples
3.2 Sterilization of Glassware and Media
3.3 Preparation of Media
3.4 Procedure for Microbiological Analysis of Sample
3.5 Identification of the Organism
3.6 Biochemical Test
3.6.1 Catalase Test
3.6.2 Motility Test
3.6.3 Coagulase test
3.6.4 Oxidase Test
3.6.5 Citrate Utilization Test
3.6.6 Indole Production Test
3.6.7 Starch Hydrolysis Test
3.6.8 Haemolysis Test
3.6.9 Kligler Iron Agar Test
CHAPTER FOUR
4.0 Results
CHAPTER FIVE
5.0 Discussion and Conclusion
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
REFERENCES
LIST OF TABLES
2.1 Summary of Common Delicacies fed by Western African Mothers
2.2 Nutritional Value of Common Delicacies
4.1 Label Disclosure
4.2 Microbiological Assessment of Common Children’s Delicacies
4.3 Biochemical Characteristics of Bacterial Isolates
