Journal of Emerging Trends in Engineering and Applied Sciences: Research Areas

Abstract:
investigated in order to provide scientific, research based information on the nutritional and micro floral composition of this exotic delicacy. Samples of salad were purchased from six food vending sites which serve as the major business and residential area in Owerri. The predominant bacterial isolates from African salad belong to Bacillus spp, Staphylococcus spp, Escherichia coli, Enterococci and Serracia. The fungal spp isolated include Saccharomyces, Mucor, Rhizopus, Penicillium and Aspergillus. The mean total aerobic plate count range from 7.7x1011 to 4.8x1012, coliform count range from 8.5x1010 to 3.5x1011 and fungal count range from 6.6x109 to 4.7x1010. Based on the specifications by International Commission for Microbiological Specification for Foods (ICMSF), the level of contaminations was unacceptable and could pose health challenge. The chemical composition of the African salad samples consist of carbohydrate (21.07%), protein (4.38%), fat (7.80%), fiber (3.29%), and moisture (62.72%). Energy value of 169.30 kcal and minerals were recorded. African salad as seen from this report is a nutritious food, fit for all age groups. Special care however, has to be taken in its preparation as contaminants could be introduced through the ingredients. Education of food handlers and the general public on food safety measures, effective Hazard Analysis Critical Control Point (HACCP) application and Good Manufacturing Practices (GMP) implementation is imperative.

Keywords: GMP; HACCP; microbiological quality; proximate quality; salad.

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