ABSTRACT
ISOLATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH EXPIRED SAUSAGE ROLLS
Journal: Science Heritage Journal | Galeri Warisan Sains (GWS)
Author: Okoh, T., Yaw, W., Aguoru, C.U., Olasan, J.O. and Edinoh, D.O
This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Doi: 10.26480/gws.01.2025.16.18
The study was undertaken to determine the microbial quality of expired sausage rolls. Samples were analyzed for the presence of microorganisms using appropriate selective media. Inoculation was done using spread plate techniques. The total viable count (TVC) of bacterial population in all the expired sausage rolls were in the range of 2 x 104 to 3 x 104 cfu/g. Beeti sausage roll recorded the highest number (3 x 104 cfu/g) of bacterial growth. The total coliform count (TCC) ranges from 5 x 103 to 1.3 x 105 cfu/g; Chi-Super Bite sausage rolls have the higest coliform count. The range of Staphylococcus aureus count was 1×104 to 4.1×104 cfu/g with Chi-Super Bite having the highest. The frequency of the six genera isolated showed Pseudomonas spp (10.7%) was the least predominant whereas Escherichia coli (17.9%), Staphylococcus aureus (17.9%), Bacillus spp (17.9%), Enterococcus spp (17.9%) and Proteus spp (17.9%) showed equal dominance. Considering the TVC and TCC of all the expired sausage rolls, they are unfit for human consumption. This study reveals the socio-economic benefits of monitoring the health standards of population especially the young generation.
| Pages | 16-18 |
| Year | 2025 |
| Issue | 1 |
| Volume | 9 |
