Abstract

Food is essential for life. The rich nutrient content of different foods makes it possible for different bacteria to grow on them if not well handled. These bacteria give rise to different illnesses when ingested by us humans. Buea municipality which is made of a very large population of mainly students and workers, have very busy schedules and find themselves buying and consuming cooked foods from the central market Molyko-Buea. That is why this research is out to isolate and identify the different bacteria present in food and also to improve on the sanitation of these food vendors so as to help solve a pressing issue for Public Health. Some of these diseases include abdominal disorders, diarrhea, typhoid fever and even cholera that happen to be an alarming issue in this study area. Food samples were randomly collected at the Molyko central market into sterile plastic cups with lids and transported in coolers with cold packs to the laboratory for analysis. Different isolated bacteria present were identified using Gram staining and other biochemical tests like the Catalase test. The results showed that over 80% of cooked foods at the Molyko central market were heavily contaminated with bacteria presenting characteristics like those that cause food borne diseases.

CHAPTER ONE

INTRODUCTION AND LITERATURE REVIEW

1.1 Introduction

Bacterial are group of microorganism all of which lack a distinct nuclear membrane (and hence are considered more primitive than animal and plant cells) and most of which have a cell wall of unique composition. Most bacterial are unicellular; the cells may be spherical (coccu) rod – shaped (bacillus), spiral (spirillum), comma – shaped (vibrio) or corkscrew-shaped (spierocheate). Generally, they range in size between 0.5 and 5um (Elizabeth and Martin, 2003).

Food is any substance that people or animal eat or drink or that plants absorb to maintain life and growth. It is also any substance consumed for nutritional support for the body; it is usually of plant or animal origin (Ezeronye, 2007). They are also substances which when introduced to the digestive system under normal circumstances contribute to growth, repair and production of energy (Ezeronye, 2007). Foods are classified into six essential nutrients known as protein, carbohydrate, vitamin, mineral, fat and oil, water.

Street food is defined as ready-to-eat food sold by street vendors at public places such as markets and others (FAQ, 2012). Although foods sold at the market is a choice to so many people of this municipality, it is often reported to be contaminated with pathogens which are associated with foodborne illnesses (Das et al, 2010).

1.2 Literature Review

There are many types of bacteria that contribute to street food contamination. Foodborne diseases occur due to contamination from various pathogenic bacteria (Tambekaret al. 2008). Commonly known bacterial food pathogens in foods consist of Bacillus cereus,

Salmonella spp, Staphylococcus aureus and Escherichia coli (Cho et al. 2010).

Food is anything solid or liquid which when taken provides the body with energy and maintains life (Ezeronye, 2007). Food consists of chemical compounds which heterotrophic living thing consumes in order to carry out metabolic processes. They are also substances which when introduced to the digestive system under normal circumstances contribute to growth, repair and production of energy (Ezeronye, 2007).

1.2.1 Classes of food

1.2.1.1 PROTEIN: These are long chains of amino acids that are linked together by an amide bond. These complex structures are essential constituents of the body; they form the structural material of muscles, tissues, organs, etc. and are equally important as regulators of function, as enzymes and hormones (Elizabeth and Martin, 2003).

1.2.1.2 CARBOHYDRATE: Carbohydrates are important source of energy: they are manufactured by plants and obtained by animals from the diet, being one of the three main constituent of food. All carbohydrates are eventually broken down in the body to the simple sugar glucose which can then take part in energy producing metabolic processes.

1.2.1.3 VITAMIN: Any of a group of substances that are required in very small amounts, for healthy growth and development: they cannot be synthesized by the body and are therefore essential constituents of the diet. Vitamins are divided into two groups, according to whether they are soluble in water or fat. The water soluble groups include the vitamin C; the fat soluble vitamins are vitamins A, D, E and K. Lack of sufficient quantities of any of the vitamins in the diet results in specific vitamin deficiency diseases (Elizabeth and Martin, 2003).

1.2.1.4 FAT: A substance that contains one or more fatty acids (in the form of triglyceride) and is the principal form in which energy is stored by the body (in adipose tissue). It also serves as an insulating material beneath the skin (in the subcutaneous tissue) and around certain organs (including the kidney).

1.2.2 Predisposing factors to food borne illness

The CDC has identified improper hand washing, sanitizing as some of the major contributing factors to the spread of food-borne illness. Therefore, it is necessary to take the proper steps to ensure that these improper practices are steps to ensure that these improper practices are avoided at all times (CDC, 2004).

A number of observational studies have shown that these foods are sometimes held at improper temperatures excessively handled by food vendors and sold at very dirty surroundings (WHO, 2001, 2003; Muinde and Kuria, 2005; Ghosh et al., 2007). In addition, the vendors practice poor personal hygiene and reports of food vendors being carriers and transmission of enteric fevers are many. Most of the vendors have either no formal education or few years of schooling and therefore lack knowledge on proper food handling and their role in the transmission of pathogens (Mensah et al., 2002). At the same time most people who use these food services are more interested in the convenience than the question of microbiological quality and hygiene. The microbiological quality of food indicates the amount of microbial contaminants it has, a high level of contamination indicates low quality of food storage and its handling and more likely to transmit infection and the reverse is true (Annonymous, 1988). Thus concerns have been raised by the Food and Agricultural Organization (FAO) and others about these foods serving as a potential source of food poisoning outbreaks (Chakravarty and Canet 2002).

1.3 Rationale

Cameroon is known to be the Africa in miniature. Situated at the heart of central Africa region, the country is classified as a lower or middle income country (World Bank and countries and Economies Data, 2016). Students have been complaining of stomach aches, vomiting and abdominal pains after consuming foods from the central market Molyko-Buea which is a region of this country. Food insecurity, malnutrition and food intoxication remain heavy challenges (WHO and Countries Health Statistic, 2016).  Therefore, it’s important to know the diversity of microorganisms that could be found in these sold cooked foods in Buea central market and this could help us solve some problems of public health importance like diarrhea, typhoid and cholera. Market vended foods are appreciated for their flavors, accessibility, low cost, low cost, convenience and for the role they play in the cultural and social heritage of societies (FAO, 1991). However they are sometimes considered unsafe due to unacceptable handling practices of food servers (10 Nguendo YONGSI, 2015). Reports have shown that these market sold foods lack knowledge of food hygiene, thus they are unaware of basic food safety (WHO,1996 and Mosupye et al., 2000). Infact,it has been reported these market vended foods are in most cases associated with diarrhoeal diseases due to their improper handling and serving practices. These vendors can be carriaers of pathogens like E. coli, Salmonella, Shigella and Staphylococcus aureus who eventually transfer these food borne hazards to consumers (Nguendo Yongsi, 2014). In addition, it will be important for us to understand the hygienic condition under which these foods are been prepared. From some food vendors, it was realized that they had different methods and conditions of preparing their foods.  To prepare garri, some had to let the water boil and cook it while its on the fire while others would let the water boil, cool it with water that has not been boiled before which might be contaminated with bacteria before pouring the garri into it and mixed. After dishing out the different foods, almost all these food vendors keep their dishing spoons exposed which can get contaminated by certain bacteria from vectors like flies.

In this study, all of the vendors 3(100%) had no frequent hand washing habit with soap and water during the preparation, collecting and displaying of food. Only one covered her hair while preparing food and none of them had a nail cut. In relation to food preparation rooms, just one of the three of the study participant had a separate room for food preparation but the rest were prepared and vended food in the open space. With respect to food displaying place, we observed that none of their food displaying sites were not clean and were exposed to direct sunlight and dust as well as the service was given carelessly with bare hands.

This study was undertaken to develop an understanding of the microbiological problems associated with market vended foods, because we assume that knowing the microbiological quality of these foods is important factor to appreciate safety problems related to market sold foods that concerned authorities may take appropriate measures to improve safety and sanitation with respect to this economic sector.

1.4 Hypotheses

Food sold in Molyko central market does not contain a high bacterial load.

1.5 Research Question

What could be the possible cause of stomach aches, vomiting and abdominal pains after consuming foods from the central market Molyko Buea?

1.6 General objective

Our overall objective was to assess foods sold by vendors in Molyko central market Buea for bacterial contamination.

1.6.1 Specific objectives 

1. To isolate and identify bacterial species associated with food contamination.
2. To determine the microbial load of isolated bacteria.