Lynn Maori and Nandita De*
An investigation was undertaken to determine bacteriological quality of crockery and cutlery of seven restaurants in Federal University of Technology, Yola (FUTY) kiosk. Samples (147) were collected and cultured in appropriate media and the bacterial isolates were identified according to their morphological and biochemical characteristics. The result revealed a profile of seven (7) different bacterial species including Staphylococcus aureus, Proteus vulgaris, Salmonella typhi, Escherichia coli and the species of Shigella, Klebseilla and Bacillus. The total values of bacterial count (TBC per ml) of the samples were in the range of 1.1 x 10 4 - 3.0 x 10 5 for cups, 2.2 x 10 4 - 1.6 x 10 5 for forks, 1.0 x 10 4 - 3.3 x 10 5 for knives, 1.2 x 10 4 – 2 .5 x 10 5 for plates and 1.5 x 10 4 - 4.7 x 10 5 for spoons cfu/ml. So, it may be concluded that in order to prevent food-borne infection, food inspectors should monitor the hygienic status of the restaurants within FUTY kiosk.
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