Microbiological Quality of Fast Foods in the Cape Coast Municipality in the Central Region of Ghana

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.