Abstract:
The microbiological quality of fast foods, some vegetables, water and vegetable
milling machines in Cape Coast Municipality of the Central Region of Ghana was studied
between July 2005 and April 2006 using survey and laboratory studies. Temperature, pH
and moisture content, which affect microbial load of dishes, were also assessed. Twentyfour
and 21 fast food sites were used for survey and laboratory studies respectively. Dishes
examined were jollof, plain and fried rice and chicken, spring rolls, coleslaw and pepper
sauce. The vendors consisted of 50% males and 50% females, mainly between the ages of
15 and 30 years (79.2%) and acquired their training mostly through apprenticeship.
significantly (P<0.05) different from that at the end (22.5-62.8°C). The least percentage
moisture content range for test food at start was 49.3-66.5% and end 49.1-67.4%, and
highest at start was 69.9-89.2% and end 72.9-89.9%. The least and highest pH range for
the test foods at start and end were 4.0-5.7 and 4.0-6.8 respectively. The least and highest
microbial load for test foods at start and end were 0.0-27.8 and 16.8-578.9 xlO5 cfu/g
respectively. Microbial load of coleslaw was significantly (P<0.05) higher than those of
fried rice, chicken, and pepper sauce. The least fungal microbial load range of test foods
was 0.0-17 xlO3 cfu/g and the highest was 8-115xl03 cfu/g. Yeast was the predominant
fungal isolate. Poor sanitation significantly (P<0.05) encouraged high microbial load
(163xl05 cfu/g) of the fast food. Washing of fresh cabbage in 0.004M salt solution
reduced the microbial load from 153 xlO5 cfu/g of water-treated to 31x105 cfu/g of salttreated
cabbage. Salmonella, Shigella spp., Aspergillus and Penicillium spp. were isolated
unhygienic handling. Most of the test foods had high microbial load, well above the world
Health Organisation recommendation. These findings indicate that consumers of these
foods are at high risk of falling sick.
