Microbiological studies of macaroni and vegetable salads in waakye, a local street food

Abstract

The microbiological quality of macaroni and vegetable salads served with waakye, was investigated. Aerobic mesophiles counts (AMC), coliforms counts (CC) and moulds and yeasts counts (MYC) were estimated, and the coliform profiles for different samples of macaroni (raw, local/ imported, laboratory-cooked) served with waakye, and vegetable salads served with waakye were determined. Raw macaroni (local and imported) had AMC of 3.6 and 3.0 log10 CFU/g, MYC of 1.9 and 1.0 log10 CFU/g and no CC, respectively. Laboratorycooked local samples had AMC of 2.4 log10 CFU/g and 3.3 log10 CFU/g (after 4 h storage) and no MYC. Macaroni obtained from vendors had AMC mean of 3.1-8.4, CC mean of 2.5-7.3 and MYC mean of 0- 4.1 log10 CFU/g depending on time of sampling. Vegetable salads sampled at early and late morning had AMC of 6.9 and 7.6, CC of 5.7 and 6.4, MYC of 4.9 and 5.4 log10 CFU/g, respectively. Six coliforms were detected on macaroni and three were detected in addition to Salmonella spp. on vegetable salads. No significant difference was recorded in the microbial load of raw local and imported macaroni. Cooking improved the microbial quality of raw macaroni (AMC of 2.4 log10 CFU/g). Generally, there were increases of 3-5 log cycles in the AMC, CC and MYC in macaroni sampled from waakye vendors in the morning (early and late) compared to those at dawn. Although the nature of raw macaroni and its cooking are adequate, cross-contamination from vegetable salads during the holding and bulk display periods cause deterioration in microbial quality of macaroni in waakye. There is the need to educate vendors on simple preventive steps of keeping food hygienically safe. La qualite microbiologique de macaroni et de macedoine de legumes servis avec waakye etait etudiee. Les comptes mesophiles aerobie (CMA), les comptes de coliformes (CC) et les comptes de moisissures et de levures (CML) etaient estimes et les profils de coliforme de differents echantillons de macaroni (cru, local/importe, cuit au laboratoire et waakye) et les macedoines de legumes servis avec waakye etaient determines. Le macaroni cru (local et importe) avait les CMA de 3.6 et 3.0 log10 CFU/g CML de 1.9 et 1.0 log10 CFU/g, et aucun CC respectivement. Les echantillons locaux cuits au laboratoire avaient CMA de 2.4 log10 CFU/g et 3.3 log10 CFU/g (apres 4-heure de stockage) et nulle CML. Le macaroni obtenu de marchandes avait CMA moyen de 3.1 a 8.4, CC moyen de 2.5 a 7.3 et CML moyen de 0 a 4.1 log10 CFU/g selon le temps d'echantillonage. La macedoine de legumes echantillonee au debut et a la fin de la matinee avait respectivement CMA de 6.9 et 7.6, CC moyen de 5.7 et 6.4, CML de 4.9 et 5.4 log10 CFU/g. Six coliformes etaient depistes sur le macaroni et 3 etaient depistes en plus de Salmonella spp. sur la macedoine de legumes. Aucune difference considerable n'etait enregistree de la quantite microbienne de macaroni cru, local et importe. La cuisson ameliorait la qualite microbienne de macaroni cru (CMA de 2.4 log10 CFU/ g). En general il y avait des augmentations de 3 a 5 cycles log dans le CMA, CC et CML de macaroni echantillonne de marchandes de waakye dans la matinee (au debut et a la fin) compare a ceux de l'aube. Bien que la nature de macaroni cru et ses cuissons soit adequate, la contamination croises de macedoine de legumes pendant le stockage et les periodes de l'etalage en gros provoque la deterioration dans la qualite microbienne de macaroni en waakye. Il est necessaire d'eduquer les marchandes sur les mesures preventives simples de garder la nourriture hygieniquement favorable a la sante. Ghana Journal of Science Vol. 47 2007: pp. 3-9