TABLE OF CONTENTS
ABSTRACT. ii
TABLE OF CONTENTS….……………………………………………………iii
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study. 1
1.2 Statement of the Problem.. 3
1.3 Objectives of the Study. 6
1.4 Research Questions. 6
1.5 Research Hypothesis. 7
1.6 Significance of the Study. 7
1.7 Scope of the Study. 8
1.8 Limitations of the Study. 8
1.9 Organization of the Study. 8
1.10 Definition of Terms. 9
CHAPTER TWO
REVIEW OF RELATED LITERATURE
2.1 Introduction. 12
2.2 Theoretical Review.. 12
2.2.1 Theory of Microbial Contamination Due to Inadequate Food Handling Practices. 12
2.2.2 Theory of Cross-Contamination Between Different Snack Types 13
2.2.3 Theory of Seasonal Variations Affecting Microbial Loads. 13
2.2.4 Theory of Vendor-Specific Microbial Contamination Patterns 13
2.3 Conceptual Review.. 13
2.3.1 Overview.. 14
2.4 Empirical Review.. 17
2.5 Summary of Literature Review.. 19
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Research Design. 20
3.2 Study Area. 20
3.3 Sample Population. 21
3.4 Sample Size and Sampling Technique. 21
3.5 Data Collection Methods. 22
3.6 Laboratory Analysis. 22
3.7 Quality Control and Assurance. 23
3.8 Ethical Considerations. 23
3.9 Data Analysis. 24
3.10 Limitations of the Study. 24
CHAPTER FOUR
DATA ANALYSIS AND INTERPRETATION
4.1 Preamble. 26
4.2 Socio-Demographic Characteristics of Respondents. 26
4.3 Analysis of the Respondents’ Views on Research Question one: 30
4.4 Testing Hypothesis. 41
4.5 Discussion of Findings. 43
CHAPTER FIVE
SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS
5.1 Summary of Findings. 46
5.2 Conclusion. 47
5.3 Recommendations. 47
APPENDICES. 54
Appendix 1: Research Questionnaire. 54
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
A snack is defined as a small amount of food that is less than a whole meal. It is often taken between meals. There are two main types of snacks: those that can be bought pre-packaged and processed and those that can be prepared using fresh ingredients in the house (JP, 2022). It is not uncommon to find people indulging in snacking since they are appealing, tasty, nutritious, and they give the person a feeling of fullness.
The relative ‘healthiness’ of a snack can be defined in terms of the ingredients comply with dietary recommendations or guidelines which recommend diets that contain increased amounts of fruits, vegetables and whole grain; and decreased amounts of total fats especially the saturated fats, sodium and added sugars. However, while there is recognition of the need to reduce the intake of unhealthy foods and snacks among the population, ready-to-eat highly processed snacks are both accessible and popular (Brennan et al., 2013; Njike et al., 2016). In fact, snacking currently provides a quarter of kids’ daily calories and the propensity to snack has risen considerably over the subsequent several decades (Piernas & Popkin, 2010).
Snack consumption has significantly increased in a fast-expanding Nigerian city as a result of urbanization and changes in lifestyle. Meat pie, sausages, doughnuts, fish rolls, eggrolls, hamburgers, and so on are the most often consumed and sold snacks in Nigeria. There have been reports linking snack consumption of to major health risks and issues. "A significant amount of ready-to-eat food is sold on the streets in developing nations like Nigeria" (JP, 2022). "With the increasing pace of globalization and tourism, fast food has already become a common feature of urban life" (Teferi, 2020).
Consumers and regulatory bodies have become much more concerned in recent years about the safety and quality of snack foods, especially in urban regions where population growth is occurring. Foodborne illnesses continue to be a major health concern in both rich and developing nations, despite global governments' efforts to increase food safety (JP, 2022). It is challenging to estimate the prevalence of these diseases worldwide, although statistics indicate that approximately 600 million people become ill year, with 420,000 deaths linked to contaminated food, resulting in the loss of 33 million DALYs (World Health Organization (WHO), 2024).
A significant number of these cases are linked to contaminated food and drinking water (JP, 2022). In regions where fast food is prevalent, there is often insufficient information about the incidence of foodborne diseases related to fast food. Due to insufficient knowledge and guidance, vendors frequently prepare food in unsanitary conditions. Customers who depend on this kind of food frequently put convenience above quality, safety, and hygiene concerns (JP, 2022).
There are numerous routes for food to get contaminated during manufacturing and preparation because we live in a microbial environment (Oranusi et al., 2011).
Additionally, safe food storage temperatures are often not maintained for street foods. There are potential health risks linked to food contamination by Escherichia coli, Salmonella typhi, Pseudomonas species, and Staphylococcus aureus during both preparation and post-preparation stages (Ike et al., 2015). Microbiological assessments of snacks are therefore necessary to make sure they meet safety regulations and do not contain any harmful microbes that could endanger public health.
This study was undertaken to evaluate the microbial profile of snacks sold selected snacks sold in Makurdi metropolis with a view of proffering food safety advice.
1.2 Statement of the Problem
In developing countries such as Nigeria, there are serious concerns about the sanitation of ready– to–eat foods; particularly as potable water is seldom available at preparation venues and also most food handlers lack basic knowledge of proper personal and environmental hygiene (Bukar et al., 2010).
Preliminary investigations into the microbiological quality of snacks sold in similar metropolitan settings have highlighted troubling findings, emphasizing the need for rigorous testing (Nnaji et al., 2020). In Nigeria, research has demonstrated that the microbial load in snacks such as puff-puffs, chin-chins, and meat pies can be significant, posing potential risks if not properly managed (Olukoya et al., 2019; Adeleke & Afolabi, 2021; Olukoya et al., 2019).
Recent findings in similar metropolitan areas have shown alarming levels of contamination in street foods and pre-packaged snacks (Ifeanyi et al., 2022). These studies suggest that improper food handling, inadequate cooking, and poor sanitation practices contribute to the proliferation of pathogens such as Salmonella, Escherichia coli, and Staphylococcus aureus.
In Makurdi Metropolis, the increasing popularity of snack foods, including local delicacies and commercially packaged items, has raised significant concerns regarding their microbiological safety.
The urbanization of the city and the subsequent rise in demand for convenience foods have led to a proliferation of snack vendors and outlets, many of which may not adhere to stringent hygiene and food safety practices. This situation is exacerbated by limited regulatory oversight and varying standards of food handling (Nnaji et al., 2020).
By evaluating snacks sold in Makurdi, we aim to provide valuable insights into the microbiological status of snacks and inform both consumers and regulatory bodies.
Moreover, the study will contribute to the body of knowledge regarding food safety in Nigerian urban settings. It aligns with global health initiatives to monitor and improve the microbiological quality of foods, as emphasized by recent research (Adamu et al., 2023; Oyedepo & Salami, 2023). By assessing the microbial contamination levels in commonly consumed snacks, we can better understand the scope of the problem and develop targeted interventions to enhance food safety in Makurdi Metropolis.Top of Form
Bottom of Form
1.3 Objectives of the Study
The main objective of the study is to examine Microbiological evaluation of selected snacks sold in makurdi metropolis. Specific objectives of the study are:
- To determine the prevalence of microbial contamination in selected snacks sold in Makurdi metropolis.
- To assess the microbiological quality of selected snacks in relation to their packaging materials and storage conditions.
- To evaluate the potential health risks associated with the consumption of contaminated snacks.
1.4 Research Questions
To guide the study and achieve the objectives of the study, the following research questions were formulated:
- What is the prevalence of total coliforms, Escherichia coli, Salmonella, and Staphylococcus aureus in the selected snacks?
- Is there a significant difference in microbial contamination between snacks packaged in plastic and paper/cardboard?
- Are there any pathogenic microorganisms detected in the snacks that pose a significant health risk to consumers?
1.5 Research Hypothesis
The following research hypothesis was developed and tested for the study:
Ho: There is no significant difference in the levels of microbial contamination between different types of snacks sold in Makurdi Metropolis.
1.6 Significance of the Study
The study is important for many reasons. The following are the major stakeholders this paper through its practical and theoretical implications and findings will be of great significance:
Firstly, the paper will benefit major stakeholders and policy makers in the Micro Biology sector. The various analysis, findings and discussions outlined in this paper will serve as a guide in enabling major positive changes in the industry and sub-sectors.
Secondly, the paper is also beneficial to the organizations used for the research. Since first hand data was gotten and analyzed from the organization, they stand a chance to benefit directly from the findings of the study in respect to their various organizations. These findings will fast track growth and enable productivity in the organizations used as a case study.
Finally, the paper will serve as a guide to other researchers willing to research further into the subject matter. Through the conclusions, limitations and gaps identified in the subject matter, other student and independent researchers can have a well laid foundation to conduct further studies.
1.7 Scope of the Study
The study is delimited to Makurdi metropolis. Findings and recommendations from the study reflects the views and opinions of respondents sampled in the area. It may not reflect the entire picture in the population.
1.8 Limitations of the Study
The major limitations of the research study are time, financial constraints and delays from respondents. The researcher had difficulties combining lectures with field work. Financial constraints in form of getting adequate funds and sponsors to print questionnaires, hold Focus group discussions and logistics was recorded. Finally, respondents were a bit reluctant in filling questionnaires and submitting them on time. This delayed the project work a bit.
1.9 Organization of the Study
The study is made up of five (5) Chapters. Chapter one of the study gives a general introduction to the subject matter, background to the problem as well as a detailed problem statement of the research. This chapter also sets the objectives of the paper in motion detailing out the significance and scope of the paper.
Chapter Two of the paper entails the review of related literature with regards to corporate governance and integrated reporting. This chapter outlines the conceptual reviews, theoretical reviews and empirical reviews of the study.
Chapter Three centers on the methodologies applied in the study. A more detailed explanation of the research design, population of the study, sample size and technique, data collection method and analysis is discussed in this chapter.
Chapter Four highlights data analysis and interpretation giving the readers a thorough room for the discussion of the practical and theoretical implications of data analyzed in the study.
Chapter Five outlines the findings, conclusions and recommendations of the study. Based on objectives set out, the researcher concludes the paper by answering all research questions set out in the study.
1.10 Definition of Terms
1. Microbiological Evaluation
The process of assessing the types and quantities of microorganisms present in food samples to determine their safety and quality. This involves testing for bacteria, yeasts, molds, and other microorganisms that could affect the health of consumers or the shelf life of the food.
2. Pathogenic Bacteria
Microorganisms that cause disease. In the context of snack evaluation, common pathogenic bacteria include Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. Their presence in snacks is a critical factor in assessing food safety.
3. Coliform Count
A measure of the number of coliform bacteria present in a food sample. Coliforms are a group of bacteria commonly found in the environment and in the intestines of animals and humans. Their presence indicates potential contamination and the possible presence of pathogenic microorganisms.
4. Yeast and Mold Count
The quantification of yeasts and molds present in a food sample. High levels of yeast and mold can indicate spoilage and may affect the taste, texture, and safety of the snack. This count helps in evaluating the quality and shelf life of the product.
5. Total Plate Count (TPC)
A measure of the total number of viable microorganisms in a food sample, including bacteria, yeasts, and molds. TPC provides an overall estimate of microbial load and helps in assessing the general cleanliness and safety of the snack.
6. Hygienic Quality
An assessment of how clean and free from harmful microorganisms a food product is. In snacks, hygienic quality is determined by evaluating the levels of microbial contamination and adherence to sanitary practices during production and handling.
7. Foodborne Pathogens
Microorganisms that are known to cause illness when ingested through contaminated food. Examples include Salmonella, Campylobacter, Clostridium perfringens, and Vibrio cholerae. Evaluating snacks for these pathogens is crucial for ensuring food safety and preventing outbreaks of foodborne diseases.
