Abstract: Rat meat is a good source of protein and it is traded and consumed in different parts of the world. The bacteriological quality with regards to the occurrence of Salmonella spp. and Escherichia coli (E. coli) O157:H7 in smoked rat meat sold in different parts of Zaria, Nigeria was determined in other to ascertain its safety for human consumption. A total of 384 smoked rat meat samples were examined from four purposively selected districts in the study area; Samaru, Basawa, Jushi and Sabon Gari, Zaria, Nigeria. The bacterial load was determined using the Total Aerobic Plate Counts (TAPC) by the spread plate technique. The samples were further screened for E. coli O157:H7 and Salmonella spp. using the conventional biochemical characterization methods, including standardized micro-substrate (Microgen GN-ID A+B) detection kit for Gram negative bacteria, Rapid latex agglutination test for E. coli O157:H7 and PCR for salmonella spp. The average TAPC ranged from 12 x 109 cfu.g-1 (lowest) in Basawa, Zaria, to 15 x 109 cfu.g-1 in Jushi, Zaria, sampling areas. Salmonella was isolated from 2(0.5%) and E. coli O157:H7 isolated from 5 (1.3%) of the total 384 samples. Although the prevalence of E. coli O157:H7 and Salmonella spp. in this study appeared to be low, the high bacteria count and occurrence of these two important foodborne pathogens is an indication of the poor bacteriological quality of smoked rat meat sold in Zaria, Nigeria and a potential source of food infection to consumers.Abstract: Rat meat is a good source of protein and it is traded and consumed in different parts of the world. The bacteriological quality with regards to the occurrence of Salmonella spp. and Escherichia coli (E. coli) O157:H7 in smoked rat meat sold in different parts of Zaria, Nigeria was determined in other to ascertain its safety for human consumption. A...Show More
Abstract: Root and tuber crops have potential contribution to the global food system in terms of food and nutrition security. They also contribute a major share in the traditional food systems of many people in Ethiopia. Anchote (Cocciniaabyssinica) is one of tuberous crops endemic in Ethiopia and originating from Southwestern parts of the country, particularly in East Wollega Zone of Oromia Region. The crop total yield is about 150-180 quintals per hectare. Nutritionally, anchote is a good source of carbohydrates, proteins, minerals and fibers. Its protein content is by far greater than other root crops and also contains adequate quality of essential amino acids. Despite its nutritional value and potential productivity, little attention is given to anchote to promote and develop as food crop. Furthermore, the crop has advantages in human nutrition, animal feed, medicinal, social/cultural, economic and industrial raw material; that makes it important food crop. Anchote is traditionally processed by boiling. When required, further processing (cooking) may also be applied prior to consumption. Except anchote stew (locally called “ittooancootee”), there is no value added commercial product produced from the crop. Therefore, the crop should be well adapted, promoted, researched and improved to support foAbstract: Root and tuber crops have potential contribution to the global food system in terms of food and nutrition security. They also contribute a major share in the traditional food systems of many people in Ethiopia. Anchote (Cocciniaabyssinica) is one of tuberous crops endemic in Ethiopia and originating from Southwestern parts of the country, particula...Show More
