Enumeration, Identification And Occurrence Of Staphylococci In Cooked Foods And Hand Rinsed-Water From Eleven Local Government Areas Of Ibadan

Y. A. Babarinde, B. Boboye, F. C. Adetuyi


This project aimed at isolating, identifying and determining the level of occurrence of staphylococci in cooked foods,. “Amala”, “fufu”, “rice”, “beans”, “ewedu”, stew and hand-rinse water were collected from restaurants in the eleven Local Government Areas (LGA) of Ibadan. Staphylococci were isolated, enumerated and characterized using standard pour plating, culturing and biochemical test methods. Nine different species of Staphylococcus were identified as S. aureus, S. hyicus, S. epidermidis, S. intermidius, S. saprophyticus, S. arrieta, S. carnosi, S. haemolyticus and S. schleifer. In all the samples, Staphylococcusaureus occurred in 32 times, while S. Schleifer,S. hyicus, S. epidermidis, S. intermidius, S. saprophyticus, S. arrieta, S. carnosi and S. haemolyticus occurred in 1, 11, 14, 9, 4, 4, 2 and 8 times respectively. Among the food samples, staphylococcal load was highest (9.8 x 102 cfu/ml) in “fufu” from Akinyele LGA. In contrast, “ewedu” from Akinyele LGA showed the lowest population (1.2 x 102 cfu/ml) of staphylococci.

KEYWORDS: Ibadan Local Government Areas, Staphylococci, Population, Occurrence and Identification.

Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email: FSQM@iiste.org

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "contact@iiste.org" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright © www.iiste.org