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

CHAPTER ONE

INTRODUCTION

1.0 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.

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