Keyword: Microbial Load
1 result found.
Original Article
Epidemiology and Health Data Insights, 2(5), 2026, ehdi055, https://doi.org/10.63946/ehdi/19345
ABSTRACT:
Background: Commercially prepared foods may serve as sources of microbial and chemical contamination that threaten public health, particularly in environments with inadequate hygiene and environmental exposure.
Objective: This study assessed and compared the heavy metal contamination and microbial loads of cooked foods sold in motor parks and restaurants in Abakaliki, Ebonyi State, Nigeria.
Materials and Methods: Two commonly consumed ready-to-eat foods, rice with stew and African salad (Abacha), were obtained from three vendors each in Akubaraoha Central Park (open environment) and selected restaurants (enclosed environment) in Abakaliki. Heavy metals (zinc, copper, and lead) were analysed using Atomic Absorption Spectrophotometry after acid digestion, while microbial load was determined using the pour plate technique on Plate Count Agar. Data were analysed using one-way Analysis of Variance and Duncan’s Multiple Range Test at p < 0.05 with SPSS version 22.0.
Results: Lead was not detected in any of the food samples analysed. Zinc and copper were present in all samples, with the highest zinc (5.19 mg/100 g) and copper (1.75 mg/100 g) concentrations recorded in Abacha obtained from restaurants. Significant differences in heavy metal concentrations were observed among the food samples (p < 0.05). The highest microbial load (3.1 × 10⁵ cfu/g) was recorded in rice with stew obtained from restaurants, while the lowest (1.2 × 10⁵ cfu/g) was observed in Abacha from restaurants. Microbial loads differed significantly among the samples (p < 0.05).
Conclusion: The analysed food samples were free from detectable lead contamination. Although zinc concentrations were within acceptable limits, the copper concentrations observed suggest the need for continued monitoring of commercially prepared foods. The microbial counts obtained were within acceptable ranges but may indicate suboptimal hygiene and food handling practices. Improved food safety practices and regular monitoring of ready-to-eat foods are recommended to reduce potential public health risks.
Objective: This study assessed and compared the heavy metal contamination and microbial loads of cooked foods sold in motor parks and restaurants in Abakaliki, Ebonyi State, Nigeria.
Materials and Methods: Two commonly consumed ready-to-eat foods, rice with stew and African salad (Abacha), were obtained from three vendors each in Akubaraoha Central Park (open environment) and selected restaurants (enclosed environment) in Abakaliki. Heavy metals (zinc, copper, and lead) were analysed using Atomic Absorption Spectrophotometry after acid digestion, while microbial load was determined using the pour plate technique on Plate Count Agar. Data were analysed using one-way Analysis of Variance and Duncan’s Multiple Range Test at p < 0.05 with SPSS version 22.0.
Results: Lead was not detected in any of the food samples analysed. Zinc and copper were present in all samples, with the highest zinc (5.19 mg/100 g) and copper (1.75 mg/100 g) concentrations recorded in Abacha obtained from restaurants. Significant differences in heavy metal concentrations were observed among the food samples (p < 0.05). The highest microbial load (3.1 × 10⁵ cfu/g) was recorded in rice with stew obtained from restaurants, while the lowest (1.2 × 10⁵ cfu/g) was observed in Abacha from restaurants. Microbial loads differed significantly among the samples (p < 0.05).
Conclusion: The analysed food samples were free from detectable lead contamination. Although zinc concentrations were within acceptable limits, the copper concentrations observed suggest the need for continued monitoring of commercially prepared foods. The microbial counts obtained were within acceptable ranges but may indicate suboptimal hygiene and food handling practices. Improved food safety practices and regular monitoring of ready-to-eat foods are recommended to reduce potential public health risks.
