Microbiological Profile of Imported and Local Brands of Canned Foods in Addis Ababa
| dc.contributor.advisor | Ashenafi, Mogessie (Professor) | |
| dc.contributor.author | Chekol, Yonas | |
| dc.date.accessioned | 2018-08-06T08:29:53Z | |
| dc.date.accessioned | 2023-11-08T16:33:39Z | |
| dc.date.available | 2018-08-06T08:29:53Z | |
| dc.date.available | 2023-11-08T16:33:39Z | |
| dc.date.issued | 2006-06 | |
| dc.description.abstract | The primary objective of this study was to evaluate the microbiological quality and safety of canned foods available to consumers on the market in Addis Ababa and also to assess the fate of contaminating pathogens in the canned foods when stored at ambient and refrigerator temperature. The distribution of drug resistance among the dominant isolates was also evaluated. A total of 100 samples of canned foods comprising 20 each of, fish, meat, vegetables, milk and soups were collected from Addis Ababa super markets and shops. Date of production, expiration and ingredients of each sample were recorded. The samples were bacteriologicall y analyzed for counts of aerobic mesophilic, Staphylococcus spp, Calif arms and yeast. The pH of each sample was determined li'om the original sample. The aerobic mesophilic bacteria were dominated by, Bacillus spp, Micrococcus spp and other Gram-positive rods. Staphylococcus spp and Coliform.l· were encountered in some fish and meat canned food products. Salmonella and Shigella spp were not detected in any of the 100 samples. A total of256 aerobic spore-forming bacilli were isolated from canned foods. B. brevis, B. cereus, B. lichell(formis, B. larvae, B. /irmus. B. macerans B. pumilus alld B subtilis were the frequent isolates. Almost all Bacillus isolates were susceptible to chloramphenicol, erythromycin, gentamycin and kanamycin. Most isolates exhibited resistance to amoxycillin and ampicillin. Of the isolates tested for antibiotic sensitivity profile 139, (53%) showed multiple antibiotic resistance. Growth of Shigella j1exilleri and Salmonella Typhimurium inoculated into commercially available canned foods (meat, fish, vegetable and soup) was shldied at refrigeration and ambient temperature. In both temperatures the strains grew and multiplied luxuriously | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/123456789/11026 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa Universty | en_US |
| dc.subject | Microbiological quality and safety | en_US |
| dc.title | Microbiological Profile of Imported and Local Brands of Canned Foods in Addis Ababa | en_US |
| dc.type | Thesis | en_US |