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Article Open Access March 11, 2022

Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria

Yusuf Babatunde Adiama 1,*, Olawale Henry Sawyerr 1, Opasola Afolabi Olaniyi 1, Alero Favour Fregene 1, Mubarakat Alabede 1 and Raimi Morufu Olalekan 1, 2
1
Department of Environmental Health, Faculty of Pure and Applied Science, Kwara State University, Malete, Nigeria
2
Department of Community Medicine, Environmental Health Unit, Faculty of Clinical Sciences, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria
Publihed in: Current Research in Public Health (Volume 1, Issue 1, 2022)
Page(s): 1-7
DOI: 10.31586/ojmr.2021.230
Received
January 30, 2022
Revised
February 28, 2022
Accepted
March 09, 2022
Published
March 11, 2022
Keywords
Health Emergency; Seaport; Food Spoilage Microorganisms; Microbiological Quality; Food Temperature; Ships Operators, Core Niger Delta
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright: Copyright © The Author(s), 2022. Published by Scientific Publications
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APA Style
Adiama, Y. B. , Adiama, Y. B. Sawyerr, O. H. , Sawyerr, O. H. Olaniyi, O. A. , Olaniyi, O. A. Fregene, A. F. , Fregene, A. F. Alabede, M. , & Alabede, M. (2022). Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria. Current Research in Public Health, 1(1), 1-7. https://doi.org/10.31586/ojmr.2021.230
ACS Style
Adiama, Y. B. ; Adiama, Y. B. Sawyerr, O. H. ; Sawyerr, O. H. Olaniyi, O. A. ; Olaniyi, O. A. Fregene, A. F. ; Fregene, A. F. Alabede, M. ; Alabede, M. Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria. Current Research in Public Health 2022 1(1), 1-7. https://doi.org/10.31586/ojmr.2021.230
Chicago/Turabian Style
Adiama, Yusuf Babatunde, Yusuf Babatunde Adiama. Olawale Henry Sawyerr, Olawale Henry Sawyerr. Opasola Afolabi Olaniyi, Opasola Afolabi Olaniyi. Alero Favour Fregene, Alero Favour Fregene. Mubarakat Alabede, and Mubarakat Alabede. 2022. "Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria". Current Research in Public Health 1, no. 1: 1-7. https://doi.org/10.31586/ojmr.2021.230
AMA Style
Adiama YB, Adiama YBSawyerr OH, Sawyerr OHOlaniyi OA, Olaniyi OAFregene AF, Fregene AFAlabede M, Alabede M. Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria. Current Research in Public Health. 2022; 1(1):1-7. https://doi.org/10.31586/ojmr.2021.230 
@Article{crph230,
AUTHOR = {Adiama, Yusuf Babatunde and Sawyerr, Olawale Henry and Olaniyi, Opasola Afolabi and Fregene, Alero Favour and Alabede, Mubarakat and Olalekan, Raimi Morufu},
TITLE = {Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria},
JOURNAL = {Current Research in Public Health},
VOLUME = {1},
YEAR = {2022},
NUMBER = {1},
PAGES = {1-7},
URL = {https://www.scipublications.com/journal/index.php/OJMR/article/view/230},
ISSN = {2831-5162},
DOI = {10.31586/ojmr.2021.230},
ABSTRACT = {Background: Food borne outbreaks have been associated with sourcing unsafe food. Therefore, the first preventative strategy should be to source safe food. Even if the sourced food is safe, measures need to be put in place to ensure that it remains safe during the transfer, storage, preparation and serving activities that follow. An understanding of the ship food supply and transfer chain will help to illustrate the points at which the food can become contaminated en route to the point of consumption. Objectives: The study was conducted in selected sea port in the core Niger Delta to assessed the microbiological quality of food served at different ship galley to crew and passengers and compered it to standard. Methods: Samples of food were taken from three (Port Harcourt Area one (PHSP), Warri (WSP) and Koko (KSP)) seaports within the South-South zone for laboratory analysis to uncover food spoilage microorganisms capable of causing disease outbreak among ship which could result to Trans border diseases. Eleven samples of different ready to eat food were collected from the locations, which included cooked rice; fried fish, irish potato porridge, vegetable soup, griki, pepper soup, fried irish potato, salad and bread were collected randomly. The samples were prepared and analyzed using standard procedures. Mean viable counts of aerobic and anaerobic bacteria were determined, ranging from (13×103cfu/g to 78×104 cfu/g) for ready to eat food. Results: Based on the finding KSP I, KSP J and KSP K food samples had the highest bacterial contamination on food while WSP F, WSP G and WSP H food samples had the least with the following isolates Salmonella spp, Nocardia spp, Shigella spp, Listeria spp, Bacillus cereus, Leuconostoc spp, Acinetobacter spp, Acetobacter spp, campylobacter spp, Clostridium spp and Vibrio spp which revealed that the isolates were susceptible to any of these antibiotics Septrin, Chloramphenicol, Gentamycin, Tarvid, Streptomycin, Reflacin, Augumetin, Ceporex, Nalidixic acid, Ampicillin, Ciproflox, Penicillin and Erythromycin. Conclusion: Thus, ships operators and regulatory body are expected to take all practicable measures to ensure that they do not receive unsafe or unsuitable food and maintain adequate food temperature at all time.},
}
%0 Journal Article
%A Adiama, Yusuf Babatunde
%A Sawyerr, Olawale Henry
%A Olaniyi, Opasola Afolabi
%A Fregene, Alero Favour
%A Alabede, Mubarakat
%A Olalekan, Raimi Morufu
%D 2022
%J Current Research in Public Health

%@ 2831-5162
%V 1
%N 1
%P 1-7

%T Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria
%M doi:10.31586/ojmr.2021.230
%U https://www.scipublications.com/journal/index.php/OJMR/article/view/230

TY  - JOUR
AU  - Adiama, Yusuf Babatunde
AU  - Sawyerr, Olawale Henry
AU  - Olaniyi, Opasola Afolabi
AU  - Fregene, Alero Favour
AU  - Alabede, Mubarakat
AU  - Olalekan, Raimi Morufu
TI  - Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria
T2  - Current Research in Public Health
PY  - 2022
VL  - 1
IS  - 1
SN  - 2831-5162
SP  - 1
EP  - 7
UR  - https://www.scipublications.com/journal/index.php/OJMR/article/view/230
AB  - Background: Food borne outbreaks have been associated with sourcing unsafe food. Therefore, the first preventative strategy should be to source safe food. Even if the sourced food is safe, measures need to be put in place to ensure that it remains safe during the transfer, storage, preparation and serving activities that follow. An understanding of the ship food supply and transfer chain will help to illustrate the points at which the food can become contaminated en route to the point of consumption. Objectives: The study was conducted in selected sea port in the core Niger Delta to assessed the microbiological quality of food served at different ship galley to crew and passengers and compered it to standard. Methods: Samples of food were taken from three (Port Harcourt Area one (PHSP), Warri (WSP) and Koko (KSP)) seaports within the South-South zone for laboratory analysis to uncover food spoilage microorganisms capable of causing disease outbreak among ship which could result to Trans border diseases. Eleven samples of different ready to eat food were collected from the locations, which included cooked rice; fried fish, irish potato porridge, vegetable soup, griki, pepper soup, fried irish potato, salad and bread were collected randomly. The samples were prepared and analyzed using standard procedures. Mean viable counts of aerobic and anaerobic bacteria were determined, ranging from (13×103cfu/g to 78×104 cfu/g) for ready to eat food. Results: Based on the finding KSP I, KSP J and KSP K food samples had the highest bacterial contamination on food while WSP F, WSP G and WSP H food samples had the least with the following isolates Salmonella spp, Nocardia spp, Shigella spp, Listeria spp, Bacillus cereus, Leuconostoc spp, Acinetobacter spp, Acetobacter spp, campylobacter spp, Clostridium spp and Vibrio spp which revealed that the isolates were susceptible to any of these antibiotics Septrin, Chloramphenicol, Gentamycin, Tarvid, Streptomycin, Reflacin, Augumetin, Ceporex, Nalidixic acid, Ampicillin, Ciproflox, Penicillin and Erythromycin. Conclusion: Thus, ships operators and regulatory body are expected to take all practicable measures to ensure that they do not receive unsafe or unsuitable food and maintain adequate food temperature at all time.
DO  - Assessment of Microbiological Quality of Ready to Eat Food Served in Ships Along Warri, Koko and Port Harcourt Water Ways, Nigeria
TI  - 10.31586/ojmr.2021.230
ER  -