APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT ON SOME FOOD SERVICE CENTRES IN ZARIA, NIGERIA

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dc.contributor.authorSAMBO, BINTA
dc.date.accessioned2014-02-26T12:47:08Z
dc.date.available2014-02-26T12:47:08Z
dc.date.issued2005-12
dc.descriptionSUBMITTED TO THE POSTGRADUATE SCHOOL AHMADU BELLO UNIVERSITY ZARIA, IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE [M. sc] IN MICROBIOLOGY DECEMBER 2005en_US
dc.description.abstractA survey of the safety of some selected foods sold in some food service centres in Zaria was carried out by applying the hazard analysis critical control point (HACCP) strategy. The analyses consisted of observing the raw materials and environment, watching all steps of the food preparation and handling, recording temperatures and pH before cooking, immediately after cooking and during holding and collecting samples of foods at these points and testing for total viable, coliform, staphylococcal and Bacillus counts and presence of Salmonella. Structured questionnaire was used to collect information on personal characteristics and hygiene and food handling techniques. All Microbiological analyses were performed using standard procedures. Out of 90 respondents, 53(58.9%) were less than 30 years, 53(58.9%) were males, 37(41.1%) females and 83(84.4%) had formal education and exhibited good hygiene behaviour. Analyses of variance of the mean counts of the organisms from the three categories of food service centres were not significantly different (p > 0.05). However, mean counts ranging from 5.76 - 7.91 log10 cfu/g for B.cereus and 5.99 – 7.91 log10 cfu/g for S.aureus obtained in the foods were above the standard acceptable limits of less than 5.0 log10 cfu/g for B.cereus and less than 6.0 log10 cfu/g for S.aureus. Out of 90 food and 18 swab samples tested, 82 (75.9%) were contaminated with S. aureus, 68 (62.9%) with coliforms and 57 (52.7%) with B. cereus. No Salmonella was isolated from all the samples. E. coli was isolated from pounded yam and vegetable soup in “Bukas” and Cafeterias. The antibiotic-sensitivity test of the isolates to eight antimicrobial agents revealed that 82 out of the 92 isolates tested were resistant to the common drug used in the treatment of infectionen_US
dc.identifier.urihttp://hdl.handle.net/123456789/2802
dc.language.isoenen_US
dc.subjectAPPLICATION,en_US
dc.subjectHAZARD,en_US
dc.subjectANALYSIS,en_US
dc.subjectCRITICAL,en_US
dc.subjectCONTROL,en_US
dc.subjectPOINT,en_US
dc.subjectSOME,en_US
dc.subjectFOOD,en_US
dc.subjectSERVICE,en_US
dc.subjectCENTRES,en_US
dc.subjectZARIA,en_US
dc.subjectNIGERIAen_US
dc.titleAPPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT ON SOME FOOD SERVICE CENTRES IN ZARIA, NIGERIAen_US
dc.typeThesisen_US
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