PAPER TITLE :MICROBIAL HAZARDS ASSOCIATED WITH COMMERCIAL CANDIES SOLD IN NIGERIAN MARKETS

APPLIED TROPICAL AGRICULTURE | VOLUME 24 NUMBER 1 2019

Paper Details

  • Author(s) : *Falodun, A. I & Ayo-Omogie, H. N.
  • Abstract:

The increase in demand and supply of candies in Nigeria necessitate thorough microbiological investigation to verify
the possible food hazards associated with their consumption in Nigeria.This research aim at determiningthe
microbiological food safety hazards associated with commercial candies sold in Nigeria using Akure as a case
study.Questionnaire was developed and distributed to respondent to determine the commercial practices of candy
sellers in Akure metropolis, average manufacturing date, expiry date, batch number, packaging, storage condition,
display condition and date of assessment were determined and this formed the criteria on which the candies were
acquired. Microbiological examination of the candies included test forcoliforms bacteria, microscopic filamentous
fungi and yeasts, Salmonella sp. and Staphylococci. Results obtained (total viable counts, coliform, mould,
E.coli,Staphylococcus aureus and Salmonella) based on points of display (POD), difference in packaging (DIP),
duration of storage (DOS), and samples with 95-100% sugar content(SSC).For POD ranges from 1.0×101-2.4×102;
8.4×102; nil; nil; 2.4×102;1.0×101-9.6×103, while DIP - 1.0×102 -2.0×102;2.0×101;3.2×10 2-4.4×102; nil; nil; nil;
DOS –9.7×103 cfu/g; nil; nil; nil; nil and SSC- 4.7×102; 1.0×101; 1.0×101; 1.0×101 ; 1.2×103-6.8×103cfu/g
respectively. Milk candy, among the samples contained the highest numbers of organisms and this may probably have
resulted from inadequately pasteurized raw milk used and processing conditions.
Keywords: Candies, Bacteria,Mould, hazards, Processing conditions, Questionnaire