1 research outputs found
Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria
Dietary intake of polycyclic aromatic hydrocarbons (PAH) and heterocyclic amines (HCA) has posted a
great health risk as they have been identified as a most potent human carcinogen. Microbial quality of
food is also of concern as they contribute to food poisoning and infection. Sixty food samples
comprising roasted yam, plantain, grilled and smoked fish and meat were randomly sampled from
Lagos and Ogun State, Nigeria, and the PAHs, HCAs contents and microbial load were determined.
Isolates were subjected to antibiogram assay. The pH of the samples ranged between 5.08 and 7.49,
titrable acidity was in the range of 0.50 and 1.20. Staphylococcus, Bacillus, Micrococcus, Proteus,
Pseudomonas, Citrobacter and Klebsiella sp. had been identified. Antibiogram revealed that the
isolates were multi-resistant and most resistant to ceftazidime, cloxacillin and tetracycline and more
susceptible to ofloxacin. PAHs were detected in some grilled, roasted and smoked samples and with
the highest concentrations 314.85 and 139.97 μg/g Dibenzene[a,h]anthracene established in roasted
yam and smoked fish samples. Only 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was
detected in grilled fish and meat samples. This study therefore established the presence of chemical
and microbial contaminants in some of the food items investigated. It recommended that strict sanitary
practices and appropriate cooking methods be enforced during food preparation