Assessment of Food Safety Standards of Eating Housing in Calabar South Local Government Area (Published)
The main aim of the study is to examine Assessment of Food Safety Standards of Eating Housing in Calabar South Local Government Area. To achieve this, two specific objectives were raised from which the research questions and hypothesis were formulated in line with the variable of the study. The study adopted a survey research design. The sample of the study was 110 respondents selected using a simple random sampling technique. The instrument used was questionnaire to gather information for the study. Chi-Square analysis was used for the analysis of the data at 5% level of significance. The result of the findings in hypothesis one revealed there is significant relationship between the structure layout of eating houses and the safety of food. It was also discovered in hypothesis two there is significant relationship between the the type of equipment and the quality of food in eating houses. The study conclusion that food safety can help your restaurant to maintain profits and minimise wastage as it acts as a benchmark for quality control. Much less food will be wasted once your staff are fully trained in food safety and hygiene best practices. Two additional benefits are that your kitchen will become more cost-effective, and your reputation as a provider of high-quality food will improve. The study recommended that laws should be enacted and properly enforced on the proper layout of eating houses in order to minimize the distances raw food materials are to be passed from one unit to another. Secondly, equipments used for preparation and consumption of food should be kept in hygienic condition and at all times.
Citation: Elijah Reham , O’Neill; Mary Emmanuel, Offiong Grace, Eze, Offiong (2022) Assessment of Food Safety Standards of Eating Housing in Calabar South Local Government Area, European Journal of Biology and Medical Science Research, Vol.10, No.3, pp.9-25
Keywords: Assessment, Calabar-South, Local Government Area, food safety standards
Bacterialogical and Parasitological Assessment of Fresh Meat Marketed In Owerri, Imo State, Nigeria (Published)
The bacteriological and parasitological assessment of some fresh meat marketed in Owerri, Nigeria was carried out using standard bacteriological and parasitological methods. The meat samples used for the study were flesh, towel, intestine and liver from goat, pork and chicken. There was no fungal and Salmonella – Shigella count in all the samples. The presence of Staphylococcus count was obtained in fresh goat meat and the viable bacterial counts ranged from 5.0× 105cfi/ml to 8.0× 106 cfu/ml while the total coliform counts ranged from 1.0× 105(cfu/ml to 4.0×106cfu/ml. The bacterial isolates obtained were: Staphylococcus aereus, Micrococcus species, Salmonella species, Shigella species, Corynebacterium species, Pseudomonas aureginosa, Bacillus species and Escherichia coli with Micrococcus species showing the highest occurrence. Among the parasites identified, Taenia spp had the highest occurrence. There is need for proper hygienic practices to be observed by the butchers in addition to beefing up the activities of Consumers Protection Council(CPC) to ensure the safety of meat available for public consumption
Keywords: Assessment, Bacteria, Fresh meat, Oocysts, Owerri, Parasites