Journal de microbiologie alimentaire et industrielle

Microbial Quality of Soups Served With "Tuo-Zaafi" Vended in the Central Business District of the Tamale Metropolis

Abstract

Abakari G, Adusei A and Cobbina SJ

Food safety have become topical across the globe, especially in developing countries owing to an increase in street food vendors and the non-enforcement of laws governing establishment and operation of food vendors. This research determined the microbiological quality of soups served with “tuo-zaafi” marketed in the Central Business District of the Tamale Metropolis. A total of 30 samples were collected, preserved, transported and analysed in the Spanish Laboratory of the University for Development Studies. The presence, levels and antibiotics resistivity of bacteria in soup samples were determined. Staphylococcus aureus recorded the highest (83.3%) in soup sample with levels ranging from 0 to 9.2 × 104 cfu/ml. E. coli was detected in 76.7% of the soup with levels varying from 0 to 8 × 104 cfu/ml and Salmonella spp. (63.3%) levels ranged from 0 to 9.6 × 104 cfu/ml. Shigella spp. was present in 73.3% of samples with levels ranging from 0 to 9.5 × 104 cfu/ml. Mean microbial counts in “Ayoyo” and Dry Okra soups across the study area were 1.19 × 104 cfu/ml and 1.83 × 104 cfu/ml, respectively. Contamination varied significantly (p<0.001). E. coli, Salmonella spp. and Shigella spp. were more resistant to antibiotics whiles Staphylococcus aureus was more susceptible. The study revealed that soups served with “tuo-zaafi” sold on the street in the Business District of Tamale were unsatisfactory and unsafe for consumption and posed a potential health hazard to consumers. The contamination was attributed to improper hygiene, handling and environmental conditions. The Food and Drugs Authority should strictly impose laws and ensure compliance to food safety measures.