Bacteriological Examination of the Cafeteria Equipments in Karu L.G.A Cafeterias, Nasarawa State, Nigeria

Aim: This study was carried out to determine the rate of bacterial contamination of cafeteria tables, countertops and available equipments used for cooking in Karu Local Government Area cafeterias as a key to determining the hygienic and sanitary conditions of the cafeteria environment.

Study Design: This research study was done using random sampling technique.

Place and Duration of Study: Karu Local Government Area; Department of Biological Sciences, Bingham University, between April 2015 and September 2015.

Materials and Methods: Five cafeterias were used for this study. Swab samples from spoons, mortars, pestles, pots, knifes, chopping boards, tables, countertops from the different cafeterias in Karu L.G.A, Nasarawa state of Nigeria were analyzed for the presence of microorganisms using standard microbiological methods. A total of 200 samples were analyzed, 20 samples were collected per visit, using creation of awareness as a parameter (i.e. before and after) making a total of 40 samples from each cafeteria used for the study. Pour plate technique was used for enumeration of microbes after 10 fold serial dilution while streak plate method was used for isolation. Nutrient agar, Mannitol Salt agar, Salmonella-Shigella agar, Eosin Methylene Blue agar and McConkey agar (Oxoid, Cambridge UK) were used for isolation and enumeration.

Results: 73 (36.5%) samples out of the 200 swab samples were positive with bacterial contamination. The contamination rates of the samples obtained from each cafeteria were however, statistically insignificant (P>0.05). The bacteria species isolated were Escherichia coli, Staphylococcus aureus, Enterobacter aerogenes, and Salmonella typhimirium. Escherichia coli showed the highest frequency of occurrence 72 (57.14%), followed by Staphylococcus aureus 24 (19.05%), Salmonella 16 (12.70%), Enterobacter aerogenes 14 (11.11%). The mean colony count showed E. coli to have the highest count (4.84±0.12) in cafeteria A while S. typhimurium had the lowest count (1.79±0.07) also in cafeteria A. No Enterobacter was however, isolated from cafeteria C. Total aerobic plate count carried out on the equipments from each cafeteria revealed that counters sampled in cafeteria C had the highest count of 5.89±0.43 while pestles from the same cafeteria had the lowest aerobic count of 2.42±0.00 (P>0.05).

Conclusion: This study obtained a considerably high rate of bacterial contamination from cafeteria equipments. The mean counts (level of occurrence) however, were generally low, indicating the non-severity of the microbial occurrence. Although statistically insignificant, it is indicative of poor personal hygiene, uncleanliness of the environment and general neglect of food safety which can pose a health hazard to consumers. Cafeterias should therefore, be thoroughly supervised and mandated by government agencies to comply with a standard hygienic preparation and presentation of not only the food, but also the cafeteria and equipments used in food preparation.