Education Journal, Vol. 3, Issue 3, Sep  2020, Pages 38-51; DOI: https://doi.org/10.31058/j.edu.2020.33004 https://doi.org/10.31058/j.edu.2020.33004

An Appraisal of Microbiological Qualities and Loads of “Fufu” in Selected Licensed and Non-Licensed Chop Bars in the Central Region of Ghana

Education Journal, Vol. 3, Issue 3, Sep  2020, Pages 38-51.

DOI: https://doi.org/10.31058/j.edu.2020.33004

Patience Owusua Annoh 1* , Juliana Tawiah 2 , Gifty Akorfa Darkwah 3 , Philomena Arthur 4

1 Department of Technical and Vocational Education and Training, Seventh Day Adventist College of Education, Koforidua-Asokore, Ghana

2 Department of Technical and Vocational Education and Training, Ola College of Education, Cape Coast, Ghana

3 Department of Technical and Vocational Education and Training, Mount Mary College of Education, Somanya, Ghana

4 Department of Vocational Education, Saint Louis College of education, Kumasi, Ghana

Received: 1 February 2020; Accepted: 16 April 2020; Published: 18 May 2020

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Abstract

The study examined microbiological qualities and loads of “fufu” in selected licensed and non-licensed Chop Bars in the Central Region of Ghana. A guided observation schedule (ICOSFUP) was used to record unhygienic practices from the chop bars. Specimens of source of water for turning “fufu”, mortar, pestle, “fufu” and water for turning “fufu” were analysed for total heterotrophic bacteria, yeast and mould, total coliform bacteria, faecal coliform bacteria, and E. coli on Nutrient Agar, OGYE Agar, M-Endo Agar, MacConkey Faecal Coliform Agar, and Hichrome Agar respectively. Both the Multiple Tube Fermentation and Membrane Filtration methods were used for the analysis.  It was found out that water used for turning “fufu” made the strongest unique contribution (Beta = 0.485) to the microbial contamination of “fufu”. All the microbiological parameters tested for far exceeded their standardized limits in “fufu” (16.5-5983.25 cfu/1ml/100ml). Findings of the study indicated that there is high amount of microbial contamination in “fufu” being sold and consumed in Cape Coast metropolis. The study recommended that, the Ghana Tourism Authority and Cape Coast chop bar owners Association should at regular intervals, collect and test “fufu” specimens from licensed and non-licensed chop bars to determine the microbial loads in the “fufu” to reduce the possible sources of contamination in “fufu” preparation in the metropolis.

Keywords

Appraisal, Microbiological, Qualities, Loads, “Fufu”, Chop Bars, Ghana

Copyright

© 2017 by the authors. Licensee International Technology and Science Press Limited. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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