ABSTRACT
Mass feeding which is carried
out at most SHS to feed students stands a higher risk of microbiological
contamination relative to small scale food preparation because of issues
associated with handling. This study thus, was aimed at determining the
microbial safety of foods served in some selected Senior High Schools. Eighteen (18) food samples
including breakfast, lunch and supper were sampled from four (4) selected SHS
in the Cape Coast Metropolis. Samples collected were subjected to microbial
analysis for estimation of Escherichia coli (EC), Salmonella
species (SS), Staphylococcus aureus (SA), Bacillus cereus (BC),
total viable count (TVC) and total coliform levels (TC). Microbial
counts were expressed as means and the data exported to IBM SPSS v25. One-way
analysis of variance (ANOVA) was used to determine statistically significant
difference of microbial loads between all samples. The schools had all their
food samples falling within acceptable limits for TVC which implies that the
general hygiene status of the food samples is satisfactory. However only one
school had all its samples falling within acceptable limits for TC, the rest
had 25% -30% contamination from pathogens hence a setback in the efficiency of
sanitation programs in SHS. With the exception of two different schools with
each having its food samples falling within the acceptable limits for SA and
SS, the remaining had 25%-50% contamination from SA and 25% contamination from
SS. For BC there was 25% contamination from all the schools. Staphylococcus
aureus had the highest percentage occurrence in the food samples followed
by B. cereus and E. coli respectively. Contaminations such as
TVC, TC, SA, SS and BC are usually due to absence of consistent rigorous
surveillance and weak implementation of the law in institutional kitchens thus
a system to monitor and control the generally food chain in the country from
farm to fork, including suppliers of raw materials to SHS is required.
CHAPTER ONE
INTRODUCTION
1.0 Background Statement
Universally, infections from
ingesting food contaminated with bacteria, viruses or parasites are the major
health problem associated with food (Nguyen-Viet et al., 2017). Microbial contamination
may occur as a result of pathogens in foods. This is usually caused by
cross-contamination including unsatisfactory cleanliness of staff, the
surroundings and/or by inadequate conditions such as temperature abuse or
inadequate cooking that facilitate microbial growth or survival (Osimani et al.,
2013). Contamination normally ensues during food preparation or serving however
it might occur at any point from farm to fork (Ameme et al., 2016). Foodborne
diseases are usually caused by ingesting foods contaminated with some
microorganisms and this encompass a wide range of illnesses (Osimani et al.,
2013). Although most of the cases resulting from foodborne diseases are
trivial, a significant number of incidence are lethal thus a lot of money is
lost as a result of medical expenses, decrease productivity and recurrent
recalls due to high prevalence of severe infections and chronic sequelae (Saba
and Gonzalez-Zorn, 2012). For instance, in Ghana, one out of forty persons
suffer severe food borne disease annually which cost the government US $
69,000,000.00 since 420,000 cases on foodborne diseases are stated with a
yearly death rate of 65,000 (Ababio and Lovatt, 2015).
Food safety, has thus become an
increasingly important public health issue (Osimani et al., 2013) as it is a
critical aspect in the progress of developing countries worldwide (Saba and
Gonzalez-Zorn, 2012). It is even more vital in catering for mass institutions
because of the huge amount of meals served in establishments such as schools, hospitals, child cares,
businesses and canteens worldwide every day (Osimani et al., 2013). Mass
catering is carried out at most Senior High School (SHS) to feed boarding
students and in some cases even the day student. Deliberate or accidental
contamination of food during bulk catering may threaten the health of the
consumers as it may leads to foodborne illness, outbreaks such as this feature
prominently in national statistics thus may have negative consequences on a
country (Annor and Baiden, 2016). Meals served in dining halls of SHS are
mostly prepared ready-to-eat meals which requires adequate hot holding
temperature and time control for safety (Ababio et al., 2016). Students lodging
on school campuses of Senior High Schools (SHS) in the country are feed three
times daily (Ababio et al.,2016). Thus the development, welfare and the overall
healthy lifestyle of SHS student is highly dependent on the school communal
feeding programmes (Ababio et al., 2016). It is therefore essential to
government and other stake holders to provide students with safe meals as it
enhances their wellbeing, development and progress of beneficiaries and
encourages sustainable education in developing countries (Ababio et al., 2016).
In the provision of meals, it is vital that precautionary principles are
applied with respect to food handling and preparation safety to ensure not just
a nutritious meal but a meal free of harmful pathogens. It is only when the
food is safe that the children will obtain the full nutritional benefit (Owusu,
2010).
Nevertheless the government and
stakeholders are still faced with amassed reports of foodborne infection from
schools (Ababio et al., 2016). Saba and Gonzalez-Zorn (2012) reported the
decline of microbiological food safety. Also, according to Ababio and Lovatt
(2015) there is still work to be done on microbiological safety and quality of
institutional meals such as schools and hospitals. Information on microbial
safety of food is scant and most especially that in Senior High Schools. In
essence, the microbial safety of foods served to
senior high school students need to be critically examined and this is the
focus of this study.
1.1 Problem Statement
According to the World Health Organization
(WHO) reports, food poisoning fatal cases that occur worldwide annually is
approximately 2 million and this happens particularly in developing countries
(Lund, 2015). Recent estimates by WHO, indicates that in Africa, 700,000 deaths
annually are as a result of food and water-borne related diseases (Mama and
Alemu, 2016) of which Ghana is not an exception. There is documented evidence
that show that mass feed programes are often associated with microbial
contaminated foods. In Ghana the School Feeding Programme has also been
running, however there are no strong monitoring of food safety issues
associated with the programme and this could lead to possible advert Health
effect. Thus this study seek to determine the level of microbial contamination in
food samples of some selected senior high schools.
1.4 Justification of Research
Although there are rampant reports
on food poisoning cases on the media, most especially from institutional set
ups particularly in schools, much research focus has been concentrated on
commercial food sector in the country, with special attention given to street
foods (Ababio and Lovatt, 2015). Presently, though there are no reliable
estimates globally for the encumbrance of foodborne diseases, 1.9 million
children are killed globally every year by diarrheal diseases alone-which form
a sizeable proportion of foodborne diseases (Ameme et al., 2016). Microbial
contamination is cause by the incidence of pathogens in foods (Osimani et al.,
2013). In Ghana microbiological food contamination is alarming however research
has shown a decline on the study of
microbiological safety of foods (Saba and Gonzalez-Zorn, 2012).
It is therefore imperative to
determine the incidence and level of microbes in the foods served at some selected Senior High
School. The result of this study would contribute to academic knowledge on the
microbial safety of foods served to student at Senior High Schools.
Furthermore, it would provide adequate information for policy-makers to apportion
appropriate resources for food safety control and intervention efforts in the
preparation of foods served to student at Senior High Schools. Thus resulting
in the prevention of foodborne diseases and food poisoning outbreaks in schools
and the nation as a whole.
1.2 Objectives
To provide important basis for
policy formulation for an effective food safety regulation for foods prepared
for students at Senior High Schools to prevent outbreak of foodborne diseases
and food poisoning in schools and to improve food safety in the school as a
whole. Hence this study specifically is to determine the microbial safety of
foods served in some selected Senior High Schools.
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