COMPARATIVE MICROBIAL ANALYSIS OF COMMERCIAL AND LABORATORY PREPARED PLANTAIN CHIPS
Abstract
This study evaluated the microbial comparison of commercially and laboratory prepared plantain chips. Different samples of commercially prepared plantain chips were purchased from Hawkers in IMT campus III while the laboratoty plantain chips were prepare in IMT lab. The microbial population was enumerated using pour plate method This result showed that the total plate count of viable bacteria for commercially prepared plantain chips ranged from 40-72CFU/g while that of laboratory ranged from 27-38CFU/g. The bacterial isolates were Bacillus spp, Staphylococcus spp and Escherichia coli while the fungal isolates were three species of Aspergillus, Penicillium spp, Fusarium spp., Rhizopus spp and Saccharomyces spp. The microbial load were within tolerable limit for ready to eat food as specified by Food and Agricultural Organization, Food Quality Check Programme and International Commission on Microbiological Specifications for Foods. Based on the density of the bacteria of the Enterobacteriaceae family there is the need to improve handling processes.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.