Microbiological Assessment of Cutleries

Abstract

Microbiological assessment of cutleries was carried out with a view to ascertain the microbiological qualities (bacteria and fungi contamination) of cutleries–spoons, forks and knives. A total of 15 samples were collected from 3 hostels around Delta State Polytechnic, Ozoro. The samples were cultured and sub–cultured in appropriate media and the bacterial isolates were identified according to their morphological and biochemical characteristics. Two (2) different bacterial species were revealed and they are: Staphylococcus aureus and Escherichia coli. The total bacterial count (TBC) per ml of the samples ranges from 1.8x103 to 7.7x103 cfc/ml E. coli has the highest result occurrence of 66.67% while S. aureus has the least occurrence of 33.33%. the result also revealed a profile of three fungi: Aspergillus niger, Candida albican and Penicillin spp respectively based on their characteristics Candida albican a fungi isolate has the least occurrence of 20% while Aspergillus niger and Penicillin spp has the highest occurrence of 80%. In other to prevent food–borne infection, food inspectors should monitor the hygienic status of the hostels within and outside the school campus. Keywords: microbiological, assessment, cutleries, samples