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CHAPTER ONE
1.0 INTRODUCTION
Beans is the name of several related plants of the pea family. The edible seeds of these plants are also called beans.Certain kinds of beans are among the most nourishing vegetables eaten by human beings. Others provide valuable green fodder for cattle or yield the raw material for many kinds of manufactured articles. Another useful quality of beans is their power to enrich the soil with nitrogen that bacteria take from the air (Charles Robert, 1994)
Beans are the edible seeds of certain low bushes and climbing vines. Varieties of beans include mung beans, scarlet runner beans and soya beans. Two types that are popular with home gardeners are kidney beans and lima beans, Kidney beans grows on plants that bear groups of three leaflets. The flowers develop into seed pods.
The seeds are black, white, brown, pink red or multi coloured depending on the variety.Lima beans are the most nutritious beans. They have a high protein value and are in rich in vitamin B. Lima beans are wide, flat and they may be green or white in colour.(Charles Robert, 1994)
1.1 SCIENTIFIC CLASSIFICATION
Beans belong to the pea family, leguminosae (fabaceae) kidney, lima, mung and scarley runner beans belong to the genus phaseolus while soya beans are genus Glycine. The hyacinth bean is genus Dolichos (Charles Robert, 1994)
1.2 NUTRITIVE VALUE OF BEANS AND PROPERTIES OF PROTEINS
Beans are high in protein about 22 to 26 percent. In addition, they contain soluble carbohydrates, are low in crude fibre when dehulled and are also low in oil. They contain good amounts of vitamin B and adequate level of minerals.
The proteins of most beans or pulses are not complete because some of the building units which form them known as amino acids are not provided in high enough qualities to provide the body with what it needs in the right quantities.Proteins are complex organic compounds of high molecular weight. In common with carbohydrates and fats, contain carbon, hydrogen and oxygen. But in addition, they all contain nitrogen and generally sulphur.
Proteins are found in all living cells. All proteins have colloidal properties. They are reported to differ in their solubility in water ranging from insoluble keratin to albumins which are highly soluble(Lee, et’al., 2003)
1.3 FOOD AND FOOD SPOILAGE
Food is any substance that can be eaten or drunk by an animal or human for nutrition or pleasure. (Moreno and Clemente, 2008) Ready-to-eat food is the food that is ready for immediate consumption at the points of sale. Food we purchase are not sterile in the sense that they normally contain germs (bacteria, viruses, yeast and moulds), some of which can lead to food intoxication and infections when present above the acceptable levels.
Also foods harbor a variety of micro organisms, bacteria and fungi which are ubiquitous and are especially plentiful in soil and around us (air) and could easily contaminate foods. (Moreno and Clemente, 2008)
This could also result from improper protection of foods from flies, which may carry food borne pathogens. However, contamination and growth of pathogens such as staphylococcus aureus, salmonella species, Bacillus species, pseudomonas aeruginosa, Clostridium species, vibrio cholerae and Escherischia coli can result in perceptible changes in quality of food.
Some foods can transmit a wide range of diseases in a condition termed food infection, where the food serves as a vehicle for the transfer of the pathogen to the consumer, in whom the pathogen grow and causes disease.
Another condition that might arise in food intoxication, where the pathogens grow in the food and produce toxins that can affect the consumer of the food while food borne diseases remain an important public health problem worldwide, one of the most significant food safety hazards is associated with foods of animal origin (Riaz and Mian 2006).
It is an often overlooked fact that just about every food item we eat is biological in origin , i.e. it comes from living organisms, so a knowledge of biology is important in all aspects of initial food production , as well as preparation and distribution . In particular, we expect our food to be fresh and wholesome, and not to contain any unnecessary added impurities (adulterants).Food can deteriorate as a result of two main factors:
1) Growth of micro-organisms- usually from surface contamination especially important in processed food
2) Action of enzymes – from within cells – part of normal life processes, (responsible for respiration, for instance). It is important to note that many plants, fresh vegetables and fruits are still alive when bought and even when eaten raw, and meat from animals undergo gradual chemical changes after slaughter.
Micro-organisms are sometimes also called microbes (or the old-fashioned word “germs”), and include bacteria virus and fungi (including yeasts). Various members of these groups may cause changes in the character of food, which may be classed as “positive” or “negative”.
Products of “positive” microbial transformations include cheese, yoghurt, and wine, which can be seen as increasing the nutritional value or keeping quality of products with a short shelf life (see later topics). “Negative” aspects of microbial growth include food deterioration and spoilage by decay, and food poisoning, mainly caused by different and less widespread bacteria.
As they grow, micro-organisms release their own enzymes into the liquid surrounding them, and absorb the products of external digestion. This is the main basis of microbial food spoilage, which lowers its nutritional value. Bacteria and moulds may also produce waste products which act as poisons or toxins, thus causing the renowned ill-effects.
It is perhaps worth noting that, viewed from another angle, bacteria and fungi have a major positive role in the recycling of all forms of biological waste in nature, and that yet other bacteria (together with viruses) are the main agents of infectious diseases in plants and animals, including Man.(Riaz and Mian 2006).
1.4 FACTORS AFFECTING FOOD SPOILAGE BY BACTERIA
The likelihood that a food will be spoilt by bacteria depend upon many factors including: temperature, pH, water activity, oxygen tension, nutrients and preservatives any food can be held in a frozen state for months but its considered practically impossible to sterilize food by freezing.
1.4.1 TEMPERATURE
The total temperature range for the growth of bacteria, yeasts and molds extends from approximately-70C to 800C. Not all organism are killed at the same temperature when the temperature of food reaches 1000c most microorganism should have been destroyed. (Lee, et’al., 2003).
1.4.2 pH
Food can be placed in different classes according to their free hydrogen ion content (H+) or pH (Log H-1) very few foods are basic (alkaline). Most bacteria prefer substrates that are most neutral i.e only slightly acidic 6.0-7.0. When foods become more acidic or alkaline, microbial growth generally is retarded (Lee, et’al., 2003)
1.4.3 WATER ACTIVITY
Bacteria growth is favored in high relative humidity. The amount of moisture that is available to various microorganisms determines if they will grow or not. Water activity is a term used to describe the amount of moisture available in foods for microbial activities. Bacteria generally require more moisture than fungi and molds (Lee, et’al., 2003).
1.4.4 NUTRIENTS
For each species of organisms, there is particular group of substance classified as nutrients. All organisms must have a source of carbon commonly used as energy sources. Their means of obtaining energy is important in the softening or rottening of fruits and vegetables. A few organisms can obtain their energy from fats but do so only if a more readily useable energy such as sugar is not available. (Lee, et’al., 2003).
1.5 FOOD CONTAMINATION
Microbial contamination refers to the contamination by micro-organisms that are pathogenic or not microorganisms are very minute living organisms that are carried in the air, water and soil etc. which may be beneficial or harmful ones are commonly dreaded as disease causing agent. Microorganisms include viruses, bacteria, all protists and certain fungi and algae (Shurtleff, William and Aoyagi, Akiko 2015)
Food contamination may be defined as the presence of any unacceptable matter in food. This may be the presence of bacteria or other microorganisms, poisons or anything else which makes the food unacceptable. (Philippa and Catherine, 2006).
Food is an ideal medium in which many microorganisms readily grow and multiply. The characteristics of a given food such as nutrient content, water content, pH and osmotic pressure determines the type of microorganism that grow and multiply in it. Food readily becomes contaminated by: Animal like flies, cockroaches and rats, dirty utensils and equipment unhygienic habits of the people who handle it (Shurtleff, William and Aoyagi, Akiko 2015).
1.6 METHODS TO CONTROL MICROBIAL CONTAMINATION OF FOODS
Microbial contamination can be controlled or prevented by:
1. Maintaining adequate hygiene during processing and preparation of food. Use of nonfecally contaminated foods and ingredients.
2. Killing/destroying microbes with the use of heat to sterilize or heat to disinfect and adequate preservation or storage of raw material when not in use.
3. The microbiological examination of food products may be made either to determine if that food product will meet any standard which may be required by law or to check on the manufacturing process in order to check or even to anticipate nay deterioration in production methods (Riaz and Mian N. 2006)
4. The examination of food sample should commence with a careful inspection to determine if there are any abnormalities in appearance or small followed by a microscopic examination of stained preparations which indicate the total count of viable bacteria per growth of food at 370C and 220c by means of plate count method. (Riaz and Mian N. 2006).
5. Pretreatment of food may remove or destroy some kinds of microorganisms, or change the proportion of those present or inactivate the part or all the food enzymes and thus limit number of spoilage agent and hence the possible types of spoilage (Allen, 2004)
1.7 BACTERIAL FOOD POISONING
Bacteria food poisoning (Acute gastrto-enteritis) result from consumptions of food infected with certain pathogenic organisms which are capable of proliferating in food if conditions are favourable. They fall into two categories depending on the manner in which they produce their harmful effects
- Those which infect the body (notably the salmonella group), and
- Those which produce a toxin during their growth in the
food, main cause of this type being certain coagulase-positive staphylococcus certain types of clostridium welchii characterized by the heat resistance of their spores; are also responsible for a type of food poisoning but their mode of action has not yet been clarified. (Gilbert et al 2012).
There is always the possibility that a surviving organism may grow and cause spoilage if environmental condition permits spoilage of food may have a chemical cause or biological cause or both (Frazier and Westhoff, 2008).
Food borne infection involves the ingestion of the pathogen, followed by growth accompanied by tissue invasion and /or the release of toxin. Toxin produced in the food can be associated with microbial cells or can be released from the cells. (Prescott, 2006)
Bacteria are of many types and are widely distribution in air, soil, water and all foods. Some types of bacteria produce substances of desirable favour and are cultivated for their beneficial action. (Hughes, 2002). While food is necessary for sustaining life, it could also cause food poisoning and infection. Food poisoning could be caused by ingestion of foods containing certain chemicals, toxin in plants and animal toxins produced by bacteria and infestation by animal, parasite, pathogenic microorganism may enter foods through poor handlings and grow in it. (Mudambi and Rajago pal, 2001)
Foods can be contaminated by:
Food handler – the hygienic handling and preparation of food are of great importance in the prevention of food contamination of food poisoning.
Food processing – Equipment, packaging personnel may contaminate foods during processing.
Food storage: Time and temperature abuse bacteria growth.
Raw materials- Raw materials for the preparation of food should be free pathogenic microorganism.
Diseased person – a person suffering from contagious diseases should not handle food preparation. Microbes from the person can be transferred to the food material for instance, a person suffering from tuberculosis should not come close to the food processing premises.
1.8 STREET VENDED FOODS
A number of observational studies have shown that these foods are sometimes held at improper temperatures, excessively handled by food vendors and sold at dirty surroundings. Documented evidence have continued to link pathogenic micro organisms in food to incidences of food borne diseases and intoxications.
Food borne illness caused by microbial contamination of foods is an important international public health problem with consequent economic reduction, and is known to be a major cause of diarrhea diseases especially in developing countries. In spite of numerous advantages offered by ready-to-eat foods, there is also several health hazards associated with this sector of the economy.
Multiple lines of evidence reveal that foods exposed for sale on road sides may become contaminated either by spoilage or pathogenic microorganisms. (Shurtleff, William and Aoyagi, Akiko. 2009)
Evidently, street vended foods have shown epidemiological links with illness. Food safety depends on their adequate manipulation, transportation and storage. Those mostly susceptible to food infections or intoxications are children, elderly and immunosuppressed individuals.
Food borne microbiologic hazards may be responsible for as many cases of illness as possible each year and are thus an important food safety challenge. To lower the incidence of food borne disease, many experts and stakeholders urge the development of science and risk-based food safety system in which decision makers prioritize hazards and interventions and reduction of risks.
Such a system requires an understanding of many risk factors between the point of production and the point of consumption and ability to systematically target intervention efforts along this “farm-to-fork” continuum. (Shurtleff, William and Aoyagi, Akiko. 2009)
However in Nigeria, a number of foods have been reported to have high incidence of bacteria, but there is limited information on the health challenges from food borne diseases from ready-to-eat foods retailed within a highly populous community. It is in view of this that this study was conducted in attempts at filling the gap.
1.9 AIM
The aim of this research was to determine the bacteriological quality of fried soybeans meal (awara) obtained from different hawkers in selected areas of Tundun Wada.
1.10 OBJECTIVES
The objectives was to
Determine the total viable count of bacteria isolated from fried soybeans meal awarain Kaduna Polytechnic, TundunNupawa, Panteka, Kasuwarbaci, and Faki Road area of Tundun – Wada.
Isolate and identify the bacteria present in the food samples.
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