EXAMINATION OF JOLLOF RICE SERVED IN THREE FOOD OUTLETS IN AUCHI FOR PATHOGENIC ORGANISMS

BACKGROUND OF THE STUDY
The intention of food safely is to prevent food poisoning (the transmission of disease through food and to maintain the who lesomeness of the food product through all stages of processing, until it is finally extern. No one doubts the importance of food in our lives. All active living organisms must have a constant serviced of energy this energy may be supplied by materials a cell or organism has stored internally (e.g our fat or carbohydrate) or it may come from an external source in the environment food (Nutrition) supplies two major component of life, ENERGY and the chemical building blood of life, (Bor).

Energy is required for the various enzymatic reaction that require an input of energy for the reaction, the catalyze for example the movement of the muscles on our legs during a race or in their intestine as we digest our intest meal on to draw air into lungs for breathing all requires energy.

Food also supplies the structural material required for living organisms to make new macromolecules for repair of damage structure or for new construction such as the manufacturing of off springs,. Apart from it vital function of substaing life, food is referred to as labours of pathogenic organisms, if not prepared in a tidy and clean environment. This has been recognized as a problem in some restinants in Enugu, concerned with providing proper food for consumers.

Pathogenic organisms exist in two major categories. INTOXICATIONS –INFECTION. Intoxication is a result of ingesting toxins produced by microbes that have grown on the food prior to it being eaten. Infection is the result of the food serving as a forniute that carries an infection pathogen deep into the juicy recesses of a body where it is able to gain a foot . generally food pathogenic organism results from contamination of food and the subsequent growth of food pathogenic organisms.

Food poisoning out breaks are of recognized by the sudden on set of illness with a shout period of time among many individual who have eaten or drunk one or more food (Jollodf rice) in common. Single cases are difficult to identify unless in botulism for example there are distinct symptom. Food pathogenic organism may be one of the most common cause of actuate illness, yet cases and difficult to identify vnlesssas in Botulision for example
There are distant Symptom. Food pathogenic organism may be one of the most common causes of acute illness. Yet cases and outbreaks are generally under recognized and under-requited. The number of bacterial present : food (jolloff rice) may be used to determined whether or not the food (jolloff rice ) has been handled correctly.
Some disease that are spread by bacteria that enters the body in food (jolloff rice) can multiply at an amazing rate when they are provided with warmth and moisture, (especially at room temperature) Our food can become an ideal home for then. Clean food (jolloff rice ) can be contaminated by bacterial from four main sources.

* The people present in the workplace and their clothing.
· other food that is already contaminated.
· Dirty kitchen or work premises
· Insect and vermin.
Some time, harmful bacterial pass directly from the source of high risk food, but usually they rely on other things to transfer them to food. These things are called vehicles. Ihekoronye A. I. And Ngoddy P.O (1979).
Indirect contamination using an intermediate vehicle is the most common e.g the movement of bateria from the intestine of a food handler to food via their hands after using the toilet. Where contamination is via for example a culting board, this is known is cross contamination, the path that bacteria use to more from the sources to the food is know is the Route.

The privation of pathogenic organism in food, in most cases of food poisoning chain of events takes place and if we are to reduce the incidence of illness, the chain must be broken.
There are different ways of breaking the food poisoning chain.
* Protecting food (Jolloff rice) form contamination .
* Preventing any bacteria present in food from multiply.
* Destory those bacteria that are present in the food. The problem of food sanitation.
· Inspecting all food and washing fruit and vegetable before preparation.
· Using good personal hygiene practice always.
· Not coupling or sneezing over or around the food.
· Keeping covered as much as possible in destroy those bacteria with in food (Jollof rice) An adequate cooking food ensuring that a minimum internal cooking temperature of 800c is reacted. The heating processing such as pasteurization sterilization or caming. A combination of a suitable temperature and sufficient time is always required to destroy bacteria. The time and temperature required depends on the particular organism (e.g spores of clostridium perfringen are much more heat resistant than salmonella bacteria).
In food safety programmes the hazard analysis critical control point (HACC?), this is recommended that every food business adopt the HACCP approach to identify all potential hazards and control them before they result in problems.
In setting up a HACCP system will involve the following
· Set up a HACCP team of those people who fully understand the product.
· Draw up flow chart that define all stages in the preparation process, from raw materials though to consumption or sale.
· Identify all potential hazards (eg physical chemical bacterial) e.t.c
· Identify the citial point consider preventive measures and decide which are needed to eliminate or reduce poetical hazard to acceptable levels.