Lactose Fermentor = LF
Escherichia Coli = [Link]
Ready-To Eat = RTE
Gastrointestinal Tract = GIT
Centre For Disease Control = CDC
World Health Organization = WHO
NO Bacteria Growth = NBG
Vibrio Cholerae = VC
Thiosulfate-Citrate Bile Salts Sucrose = TCBS
3.4 PREPARATION OF CULTURE MEDIA
All the culture media were prepared according to the manufacturers Standard Instructions. For
Thiosulfate citrate bile salts sucrose agar (TCBS agar),22.5g in 250ml 0f distilled water was Mixed to
dissolved, the mixture was heated on a Bunsen burner, Once boiling, continue heating for another 1-2
minutes, stirring continuously to prevent the agar from burning, Once sterilized, TCBS agar is poured
into sterilized petri dishes and allowed to set. The petri dishes are covered to prevent contamination.
Once the agar has solidified, it is ready for use.
TCBS agar, is a type of selective agar culture plate that is used in microbiology laboratories to isolate
Vibrio species. TCBS agar is highly (selective for the isolation of V. cholera and V. parahaemolyticus as
well as other Vibrio species).
The MacConkey Agar was prepared using 12g In 250ml of distilled water and autoclaved for 15mintutes,
brought out to attain room temperature, afterward it was distributed to various Petri dishes, where it
solidified later as it contains solidifying agent called Agar-Agar. And all Samples Were cultured on
MacConkey Agar (MAC).
The samples were also cultured using a sterile inoculating loop by the streak plate method on TCBS agar
(a selective medium for the isolation of V. cholerae and V. parahaemolyticus as well as other Vibrio
species),MacConkey Agar (a differential medium for lactose and non-lactose fermenting organism) to
check the growth of Escherichia coli and coliform respectively. The streaked plates were incubated in an
inverted form at 37°C for 24hours in the incubator.
All the above procedures were carried out aseptically to avoid possible contamination which might
interfere with the results.
Abstract
Bacterial contamination in cooked or processed foods is a major concern worldwide. It poses serious
health risks and can lead to foodborne illnesses, such as gastrointestinal infections. Understanding the
sources, types, and prevention methods of bacterial contamination is crucial for safeguarding public
health. One of the most common sources of bacterial contamination is improper food handling and
storage practices
The objectives of this study is to check the presence and types of coliform, to identify presence of vibro
cholerae as well as determine the presence of Escherichia Coli. Methodology used includes, inclusion and
exclusion criteria , samples collections and preparation, sample innoculation , culturing as well as
Biochemical tests which also includes, Indole test ,urease test and citrate test.
At the end of this research, the result from selected restaurants gives significant growth on, MacConkey
agar coliform is identified, while on thiosulfate Citrate Bile Salts Sucrose Agar (TCBS Agar) determined
Vibrio spp. respectively.
Findings from this study show that, considerably some of the commonly consumed cooked food in this
study area ,are contaminated with a wide variety of bacteria, which may poses serious health risks and
can lead to foodborne illnesses, such as gastrointestinal infections, fever, diarrhea, nausea, abdominal
pain, vomiting and even more serious complications.